Patriotic Molds

I know I should have posted these last week, but it's better late than never!
Here are the two patriotic molds I made for The Fourth of July.


The USA mold is strawberry, 2 pkg. plain gelatin, 1 1/2 cups boiling water, and 1/2 cup condensed milk, with a dash of vanilla. And I forgot how hard it is to get Jell-O out of a plastic mold! I definitely prefer the metal and glass ones.



The star mold is 3 pkg plain gelatin, 3 cups boiling water, 1/2 cup sugar, and a few drops of LoAnn's flavoring oil. I used peach and orange oil for this one. I think that's my favorite combination.

I hope everyone had a fantastic fourth!

Enjoy!
T

Griesmeel Pudding

Here's another dutch pudding delicacy.
Griesmeel Pudding!
Translated: Semolina Pudding
Dictionary: sem•o•li•na |ˌseməˈlēnə|
noun
the hard grains left after the milling of flour, used in puddings and in pasta.

So basically, it's similar to eating a tapioca-grit like cookie flavored dessert!
It's different, but not bad.
Enjoy!
T

Redbean Mushroon Mold

Don't worry there's not actually any mushrooms in my redbean mushroom mold. And I was able to use my cute new copper mushroom mold that I got for my birthday! I have to say, this was a very interesting jelly mix I got at uwajimaya. It's pretty good, but I'm not entirely sure what to compare it to. It sort of reminds me of pumpkin pie. It's also made with agar (seaweed) instead of gelatin. Those recipes are always fun to try out, but I'm still working on my liquid to agar ratio.
Enjoy!
T

Coconut Pineapple Mold

Here is the coconut pineapple mold I made last week. It turned out amazing! To make it mix 1 box lemon Jell-O with 1/2 cup boiling water. Mix until dissolved. Add 1 5.6oz can of coconut milk. And chill until partially set. Whip with electric mixer until stiff and foamy. Fold in pineapple tid-bits and chill until set. (This would also be good with rum, but I didn't have any.)

Enjoy!
T

Peach Jellies

Sorry! I forgot to take pictures of the Christmas Jell-O Molds, and by the time I remembered there was only one little smidget left.

But I did get a picture of these delicious peach jellies made from peach jam, peach juice, gelatin and sugar. They turned out fantastic! Not like the Applet and Cotlet type recipe I've been searching for but more like Boston Fruit Slices. I will definitely be making these again.

I got the recipe from Everyday Food and hardly changed it at all. The only thing I did differently was I didn't bother pouring it through a fine-mesh sieve. I don't have a dish washer, and I just couldn't see it being worth trying to clean that sticky mess out of my sieve. And I'm not sure they would have been any better if I had strained it anyhow. They seemed perfect as is.

See recipe here.

Enjoy!
T

Triple Layer Mold

Here's the magnificent mold I will be presenting for Thanksgiving dinner tomorrow... funny they always ask me to bring Jell-O... It's a triple layer mold.



The top layer is almond gelatin:
3 packages gelatin
1/2 cup sugar
1 T. almond flavoring
2 cups boiling water.
Mix all until dissolved. Pour half of your gelatin into your mold and let it chill until partially set. Then arrange fruit, pour in remaining gelatin. Chill.

Middle layer:
1 package lemon Jell-O
1 package gelatin
1/2 jar coconut gel
1/2 cup coconut gel liquid
1 1/2 cups boiling water
2 T. condensed milk
Mix all until dissolved. Chill until partially set. Pour in mold. Chill.

Bottom layer:
2 packages orange Jell-O
1 package gelatin
4 cups boiling water
mandarin oranges
4 T. condensed milk
Mix all until dissolved. Chill until partially set. Pour in mold. Chill until firm.

Enjoy!
T

Dutch Jelly

I know, I've been a Jell-O making slacker the past few months. But one of these days I'll get caught up, and until then I've got Dutch Jelly! Recently my friends went on a trip to Amsterdam and brought me back all types of Dutch and European jelly and puddings! Thanks! Here's the first one I've tried complete with the poorly translated instructions.



1: Bring a half liter water to cook.

2: Joint the contents of the bundle and rudder these by the ebullient water to that the powder has been entirely solved.

3: The pudding in haircuts or in an already too high pudding form does not pour.

4: Late the jelly pudding cool down and place these afterwards at least 2 hours in the frigidaire.

Tip: YOU get a nice fresh dessert by the haircuts or the pudding form strawberries or other fresh fruit to fill. Furthermore you follow above construction manner.


Enjoy!
T