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.
Enjoy!
T

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!
T

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.
Enjoy!
T

Peach & Cheese Salad Mold

I apologize, I've been a very bad Jell-O blogger lately. But here I am, back at it again, with this delicious Peach & Cheese Salad Mold. Many of you may be thinking, this looks horrific, but actually, it's quite delightful. However, I'm one of those strange people who really likes cottage cheese and peaches for dessert, so this mold wasn't that much of a stretch for me. Anyhow I located this recipe from The Joys of Jell-O cookbook ©1963 and I've posted it below for you consideration.
ENJOY!
T

Cherry Cola Jell-O Mold

This mold needed a lot of updating from the original recipe.
It is also the only one that I ever thought smelled gross.
Smells must really trigger memories, because this one reminded me of when I was a kid and my mom used to mix cherry cough syrup into cola to get me to take it. YUCK! Actually, I don't remember her doing that, but I can remember the taste, so she must have at some point. Luckily, this tastes nothing like that, it's actually very good. But I think I would modernize it a little bit more.
Here's the original recipe:

But I made mine as follows:
1 can cola
1/2 cup water
1 package 3 oz cherry Jell-O
1 envelope gelatin
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
(I tried dates as suggested, but I would have preferred cherries.)

Bring water and half a can of cola to a boil. Mix cherry Jell-O with gelatin in a glass bowl. Pour in boiling cola and water and mix until the gelatin is dissolved. Mix in the other can of cola. Chill until slightly thickened. Fold in nuts and cherries. Chill until firm and unmold. Makes about 3 cups.

Enjoy!
T

Christmas Jell-O Mold

I made a broken glass Jell-O mold for the Christmas party today and it turned out perfect. I think this is one of my favorite Jell-O recipes. Only I added more gelatin this time and I liked the consistency better.
Merry Christmas!
T

red and blue ice cream Jell-O

Here's a recipe from Just Jenn Recipes for how to make tasty ice cream Jell-O treats just in time for the Fourth of July.
Enjoy!
T
(Photos by Just Jenn.)

broken glass Jell-O

Here's a colorfully fun Jell-O treat perfect for the little kiddies, brought to us by The Food Librarian. Get the complete instructions here.
Enjoy!
T





(Photos by The Food Librarian.)

lobster and son

Here is my latest Jello mold. It's the baby lobster made from the jello mold given to me by my neighbors Dave and Trina. Thanks! My Jello lobster needed some family.
T

lobster jello

Here's my Goodwill find of the week. I've been looking for one of these forever! A lobster shaped jello mold. Perfect for those jellied seafood salads. Mmm... Only since I prefer my jello without veggies and meat. I made a Marciano cherry jello mold instead.
T

the successful failure

Like Apollo 13, this Jello mold was a successful failure. Yeah, it looks okay, it came out of the mold, it tastes great. But that's not how it's suppose to look. I guess I went wrong by pretending I was on a cooking show when I was making it. Ah, cooking shows... They're nice really. But not very practical in the real world. In cooking shows the chefs make everything look so easy. They just dump everything into a bowl without a second thought. Then they throw it up into the air and catch it. I'm not sure why this is so important to cooking, but they all do it. (I think it's just for show.) I've also learned it's not such a good idea to try this at home... while making Jello... unless you want it to end up on the floor. But that's okay on cooking shows too. They can just edit that part out. It never happened. What the chef burn his hand because the hot pad slipped? Never! Burn an entrée? Impossible! Cut their finger with a knife? Only Julia Child. And time is so wonderful in Cooking Show Land. "Yes," the amazing chef on t.v. says, "I'll just bake this right here, in this wood oven, in the stone cottage on this Parisian hillside, at 450 degrees for 35 minutes, decrease the temperature to 300 degrees bake for 4 hours, increase the oven temperature to 350 degrees, bake for 2 additional hours and... (The scene fades out... fades in...) Oh look! Here's one all finished from backstage... mmmm... it's delicious." If only life were so simple. Yes, I just totally screwed up the one I was making, but it's okay. I have a perfect one finished backstage.

Well, my small apartment doesn't have a backstage. And when I just dump things into a bowl without a second thought, I usually regret it. And most importantly, I live in real time, not cooking show time. And that was my fatal mistake. My Jello mold was suppose to have a lemon layer with Marciano cherries for fruit dots, and then a bananna layer and finally a cherry Jello layer on top. (Well, I guess it's on the bottom once you flip the whole thing over.) Anyhow I made the lemon and bananna part perfectly. Let it cool for a half hour... Only, it should have been longer. Last time I let it cool overnight, I should have done what I did last time. It felt set up enough, so I poured the cherry Jello on top and put it back in the frig. And a half hour later... all the banannas had floated to the top and the lemon layer was mixed with the cherry. I felt bad.

But it will be okay, it's just a Jello mold. And most importantly, it still tastes great!

T