Macaroon Velvet Jell-O Mold

I first saw this recipe in my 1910 Jell-O recipe book, then later in the 1931 Greater Jell-O recipe book and also in the 1963 Joys of Jell-O recipe book. And I figured if it's been in the Jell-O recipe book for over 60 years, it has to be a pretty good recipe.
Strangely, It's not in the 1975, The New Joys of Jell-O recipe book. I guess by then people had gotten tired of it, or perhaps people just didn't know what macaroons were anymore. But now that macaroons are once again gaining popularity, perhaps this recipe will be in style again. And since macaroons are one of my new favorite cookies, I decided to try this recipe with my hand full of leftover macaroons from Christmas.



I ended up using the 1931 recipe only I used strawberry Jell-O instead of cherry, I added 1 envelope gelatin, I decreased the amount of water by 1/4 cup and I toasted the almonds in 1T. of butter before I added them. Personally, I think it's the butter that made this recipe so good.

The 1910 Recipe:

The 1931 Recipe:

The 1963 Recipe:

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

Ham and Celery Loaf

I realize that there might be something wrong with my taste buds. I finally tried making a Jell-O meat loaf, and I actually LIKED it! Perhaps it's an acquired taste. It reminds of eating a giant crunchy sweet pickle with chunks of ham. Or a celery salad with a lemon-lime vinaigrette and chucks of ham and sweet pickles mixed into It. I actually ate a whole bowl full of it. I got this recipe from my new "The Greater Jell-O Recipe Book" from 1931. It seems the older the recipe book, the more unique the recipes. I can't wait to try some more. Next I'll be making the Coca-Cola date and nut mold...
p.s. I made this with HAM not SPAM, big difference. And I followed the recipe exact, except I added an envelope of plain gelatin, and I decreased the boiling water by 1/4 cup. I like my Jell-O thicker than most.






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

I hate #%^¡~ kiwis!

Sorry, I've been a very bad Jell-O blogger lately. I've been much too busy with Christmas and Crafty Wonderland to make much Jell-O lately. And these Jell-O molds I've been meaning to post since Thanksgiving! I promise I will do better after Christmas.


Alright, despite the fact that I practically have the entire Joys of Jell-O cookbook memorized, I must confess, I never read the instructions on the box. I mean what could possibly be printed on the box that's not in the cookbook? Well, the problem with the Joys of Jell-O cookbook is that it's a little outdated. It says not to add fresh or frozen pineapple, figs, mangoes or papayas unless they're cooked or canned because they contain an enzyme that keeps Jell-O from setting. The good old Joys of Jell-O cookbook doesn't even mention kiwis. I guess kiwis weren't a very popular fruit in 1950's kitchens. If only I had read the box I would have learned that you cannot add fresh or frozen pineapple, kiwi, gingerroot, papaya, figs, or guava as well. When will I learn?

And here it is! The first Jell-O mold I made for Thanksgiving with the unspeakable horrible kiwis! This picture was taken just before the entire thing collapsed. Although, the layers with strawberries instead of kiwis held firmly together.



And this is the second Jell-O mold I made for Thanksgiving. I gathered all that was left of my Jell-O supply and made this delicious orange/strawberry/icecream fish instead. Everybody loves fished shaped Jell-O!



How to orange/strawberry fish:
2 or 3 strawberries
1 3oz box lemon Jell-O
2 3oz box orange Jell-O
1 3oz box strawberry Jell-O
4 envelopes gelatin
4 cups boiling water
1 cup plain vanilla icecream
(If you use vanilla bean, it will look like there's dirt in your Jell-O.)

Dissolve 1 box lemon and 1 envelope gelatin in 1 and a half cups boiling water. Chill until slightly thickened and arrange sliced strawberry that have been cut in half length wise to resemble scales. Chill until set. Next dissolve 1 box strawberry, 2 box orange, and 3 envelopes of gelatin in 3 and cups boiling water. Add 1 cup icecream and mix. Pour on top of lemon layer and chill until firm.

Enjoy!
T

Amazing Jell-O Molds

Check out these amazing Jell-O molds made by Victoria Belanger on Flicker. Beautiful work!
T

Molded Tomato Relish

Here is an amazing mold from The Joys of Jell-O Project. Another remarkable site dedicated to making and trying the recipes from "The Joys of Jell-O" cookbook. Here is the recipe she tried for Molded Tomato Relish. I can also see a Molded Pickle Relish version of this recipe and perhaps even a Molded Hot Dog Relish version, with all the ingredients of your favorite Ball Park hot dog glistening inside.

See complete recipe here.
photo by The Joys of Jell-O Project.