Sunday, April 16, 2017

Easter Mold

This one just turned out too perfect not to share.
Happy Easter!


13 envelopes plain gelatin.
1 (3 oz.) box of strawberry Jello
1 can condensed milk
1 cup sugar
vanilla or other flavor of your choice
food coloring

Flowers first:
Dissolve 2 envelopes plain gelatin in 1 cup boiling water for 2 minutes.
Add 1 tablespoon condensed milk and a drop of vanilla.
Divide into four parts, and add a drop of food coloring, making four different colors.
Spray a silicon ice cube tray with cooking spray. (I used a flower mold.)
Fill with colored gelatin and let set in refrigerator until firm, at least 15 minutes.

Clear layer second:
Allow 5 envelopes of plain gelatin to "blossom" in 1 cup cold water.
Add 3 cups boiling water, stir until completely dissolved, about 3 minutes.
Add 1 cup sugar and a 1/2 teaspoon of vanilla, (I added a drop of peach flavoring to mine.)
Stir until dissolved, about 1 minute.
Pour half of clear gelatin into bundt pan.
Chill bundt pan in refrigerator for about 10-15 minutes, until it's set.
Remove flowers from mold.
Arrange the flowers (face down) onto your clear layer.
Pour remaining clear gelatin around flowers, chill until set.
If the other half of the clear gelatin (that has been not chilling) has set too much to pour around flowers, add a 1/4 cup of boiling water and stir for 2 minutes until dissolved. Don't pour hot gelatin onto the next layer. Wait until it's luke-warm.

White third layer:
Allow 4 envelopes of plain gelatin to "blossom" in 1/2 cup cold water.
Add 2 cups boiling water, stir until completely dissolved, about 3 minutes.
Add 3 tablespoons condensed milk and a 1/2 teaspoon of vanilla.
Chill until cool enough to pour onto next layer. About 10-15 minutes or until luke-warm.
Pour onto into bundt pan and chill until set.

Last pink layer:
Dissolve 1 (3oz.) box of strawberry Jello with 2 envelopes of plain gelatin.
Stir for 3 minutes. Add remaining condensed milk, about 4 tablespoons.
Chill until cool enough to pour onto next layer. About 10-15 minutes or until luke-warm.
Pour onto into bundt pan and chill until set.

Saturday, December 31, 2011

Turkish Delight Take Two

This isn't technically a Jell-O recipe, but since I posted my last version of Turkish Delight from the Knox Gelatin Cookbook here; I thought I'd post this one on the blog as well. This is the cornstarch variety, and a more traditional recipe. I tried it for Christmas this year, and it was good. (I made them rose and orange flavored.) But it's still not exactly what I'm looking for. This recipe was fairly easy, but it took FOREVER!!! I let them sit and dry nearly a week before covering them in the sugar mixture. It also required a LOT of stirring. My hands were actually sore from all the stirring before it was done. Overall, they were quite delicious, but next time I think I'll try a pectin based recipe. The cornstarch variety seemed too starchy.
I found my recipe here.

Friday, December 23, 2011

Christmas Molds

Here are the molds I made for the office party at work. I have a three layer Jell-O mold with plain cherry, vanilla gelatin, and lime with pears. The other mold is an orange peach agar mold for the vegetarians at work.

Thursday, November 24, 2011

Three Thanksgiving Molds

To make up for the fact that I haven't made any Jell-O in a couple months now. I've made THREE molds for Thanksgiving. I just hit the wall with Jell-O eating. I still LOVE to make them. But I just couldn't eat that much Jell-O all by myself. I ended up wasting it. So I took a Jell-O sabbatical, and now I have returned with renewed Jell-O making vigor!

Here is another crown Jell-O mold, only I prefer the Food Librarian's version, to the Joys of Jell-O version.

And here is a recipe I made up on my own. You take 1 (3oz.) package apricot Jell-O and 1 envelope plain gelatin and dissolve in 1 cup boiling water. Then you add 1/2 can of condensed milk and a few drops of almond flavoring. Let chill until slightly thick. Add 1/2 can pineapple tidbits, 1 small can of mandarin oranges, and about 1/2 cup slivered almonds. Beat into Jell-O mixture with electric mixer. Whip until light and frothy. Pour into mold and chill until set.

And here is a boring plain red Jell-O lobster. Because some people like their Jell-O pure and unadulterated.

Happy Thanksgiving!

Sunday, August 21, 2011

Jellied Fruit Mold

This recipe is from the 1930's, "The Greater Jell-O Recipe Book." As usual I can't quite follow a recipe as it's written out. For this one I substituted peaches for the pineapple, but otherwise I made it exactly how it is written. It turned out absolutely delicious! This is a nice easy one to try if you're new to making Jell-O molds.

Sunday, July 31, 2011

Mandarin Orange Gelatin Delight

Originally, this is the first Jell-O mold I ever tired making. It was the one that made me fall in love with Jell-O molds. And it's still one of my favorite recipes. It's from Betty Crocker's "Dinner for Two" cookbook. Of course I can never follow a recipe to the "t" so I always add an extra envelope of plain gelatin, and I threw the mandarin oranges into the Jell-O instead of serving them on the side. But still this recipe is great and you can't really go wrong. You can also try it with different flavors of Jell-O and icecream.

Saturday, July 9, 2011

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!