Recipe: Recipes Using Jello / Gelatin - 2000-11-03 (23)

recipelink.com Chat Room Recipe Swap
Jello and Gelatin Recipes - 2000-11-03 (23)

recipelink.com (03:30:33) :
Recipe: Raspberry Spiced Tea Mix
Newsgroup: rec.food.recipes
Date: 12/16/1999
Author: Frank Butcher

2 cups powdered orange breakfast drink (Tang)
1-1/2 cup sugar
1-1/2 cup instant tea
1 cup lemonade drink mix
1 box lemon Jello (small)
1 box raspberry Jello (small)
2 tsp ground cloves
2 tsp ground cinnamon

Mix all and store in airtight container. Mix 2-3 Tbsp mix to
one cup hot water.

Variations: Peach Spiced Tea substitute 1 small box peach Jello for the raspberry. You can also substitute Cranberry, Black Cherry, Strawberry, etc.

recipelink.com (03:26:59) :
Recipe: Lemon Velvet Cake
Newsgroup: rec.food.baking
Date: 01/02/2000
Author: busybee

This is a really great cake! The lemon juice icing makes the pucker!

1 pkg. lemon cake mix
1 cup water
1/2 tsp. lemon extract
1 (3-oz) lemon jello
3/4 cup corn oil
3 eggs
2 cups powdered sugar
1/2 cup lemon juice
grated rind of 1 lemon

Mix cake mix (dry), water, lemon extract, jello, oil and eggs for at least 3 minutes. Bake cake according to package directions in a 9 x 13 pan. When cake is done, prick entire cake with a fork. Mix powdered sugar, lemon juice and grated rind. Pour this mixture on top of warm cake. Serve plain or with whipped cream.

recipelink.com (03:23:47) :
Holiday Nog Mold
From "The Joy of Jell-O Molds" cookbook.

Creamy Jell-O pudding and rum extract are the secrets behind this novel New Year's treat--perfect for midnight celebrations.

1 1/2 cups boiling water
1 (8 oz) pkg lemon jell-o
1/2 cup cold water
1 1/2 cups cold milk
1 (4 serving) pkg instant vanilla pudding
2 tsp rum extract
1/2 tsp ground nutmeg
2 cups cool whip whipped topping, thawed

Stir boiling water into gelatin in a large bowl at least 2 minutes until completely dissolved. Stir in cold water. Cool 30 minutes to room temperature. Pour milk into a medium bowl. Add pudding mix. Beat with a wire whisk 30 seconds. Immediately stir into cooled gelatin until smooth. Stir in rum extract and nutmeg. Refrigerate about 15 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping with wire whisk until smooth. Pour into 5-cup mold. Refrigerate 4 hours or until firm. Unmold. Garnish as desired.

recipelink.com (03:19:46) :
Recipe: Blueberry Salad
Newsgroup: rec.food.cooking
Date: 09/25/1999
Author: CHedgesp

I lg pkg black raspberry jello
1 lg can crushed pineapple, undrained
1 can blueberry pie filling, undrained
1 8oz pkg cream cheese
2 cups whipped topping
1/4 cup sugar
1 tsp vanilla extract
1/4 cup walnuts, toasted in 1 Tbsp butter

In 9"x13" pan dissolve jello in 2 cups boiling water. Add can of crushed pineapple and blueberry pie filling. Mix and let gel in fridge overnight. Beat softened cream cheese with sugar and vanilla then whip in cool whip. Spread over the jello mix. Sprinkle with toasted nuts.

If this is the recipe I have found that using any berry or cherry flavor jello works just the same.
Enjoy :)
Cheryl

recipelink.com (03:14:39) :
Recipe: Dreamsicle Cake
Newsgroup: tnn.foods.recipes
Date: 01/29/2000
Author: KTREAD

Cake:
1 box of Orange Supreme cake mix
3 eggs
1-1/3 cup of water
1/3 cup oil

Frosting:
1 small box orange jello
1/2 cup hot water
1/2 cup cold water
1 small box vanilla instant pudding
1 cup milk
1 small carton Cool Whip
2 tsp. vanilla

Follow recipe on back of box for cake or use this recipe.Add eggs, water and oil;
beat 2 minutes. Pour in a 13 X 9-inch pan.
Bake 30-35 minutes. When cool (few minutes), poke holes in cake. Pour in jello
that was mixed with cold and hot water.
Chill 3 hours. Mix pudding with milk; mix into Cool Whip. Frost cake.

Lemon or strawberry supreme cake can be used also

recipelink.com (02:36:51) :
Recipe: Spiced Peach Jello Salad
Newsgroup: rec.food.recipes
Date: 12/01/1999
Author: Tonkcats

1 lb. can sliced peaches
1/4 cup vinegar
1/2 cup sugar
12 whole cloves
1/8 tsp. cinnamon
1 (3 oz.) pkg. peach Jello
3/4 cup cold water

Drain peaches, measuring 3/4 cup syrup. Chop peaches coarsely. Bring syrup, vinegar, sugar and spices slowly to a boil. Add peaches, simmer for 10 minutes. Strain syrup and discard cloves. Add enough peach juice or water to make 1 cup.
Dissolve Jello in hot syrup. Add cold water (if I have enough peach syrup, I use what I have) and peaches. Cool, then pour into mold. (The times I made this recipe, I have doubled it.)

recipelink.com (02:34:40) :
Recipe: Strawberry Cream Layered Salad
Newsgroup: rec.food.cooking
Date: 11/18/1999
Author: Mary Bush

My family loves this one. To make a 9x13 pan size, double the recipe.

3 oz strawberry jello (sugar free is OK)
1/2 cup boiling water
10 oz. frozen strawberries, thawed
8 oz crushed pineapple, drained
2 medium bananas, mashed
1 c coarsely chopped walnuts (optional)
1 c sour cream

Dissolve jello in boiling water. Blend in strawberries with juice, pineapple, bananas, and nuts. Pour half in 8" square pan, cover and chill until firm. Cover remaining mix and let stand at room temperature. Spread firm jello with sour cream. Spread remaining jello mix on top. Cover and chill at least 4 hours, preferably overnight. Serves 6. (unless one is my husband - then it serves 4)

recipelink.com (02:31:06) :
Recipes: 2 Holiday Jello Recipes
Forum: rec.food.cooking
Date: 11/13/1999
Author: Angelique

This is the original recipe for the dinner version; I like to use a scant amount of cloves.

2 cups boiling water
1 large or 2 small packages Cranberry Jello
1 1/4 cups ginger ale
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves

1/3 cup chopped candied fruit
1/3 cup halved candied cherries
1/3 cup golden raisins
1/3 cup chopped pecans

Dissolve Jello in water for about 2 minutes.
Add ginger ale and spices
Refrigerate for 1 1/2 hours or until thickened

Fold dry ingredients into Jello and pour into mold.

Here is a similar dessert version:

2 cups boiling water
1 large or 2 small packages Cranberry Jello
1 1/4 cups ginger ale

1/3 cup chopped candied fruit
1/3 cup halved candied cherries
1/3 cup golden raisins
1/3 cup chopped pecans

1 1/2 cups cool-whip

Dissolve Jello in water for about 2 minutes.
Add ginger ale.
Refrigerate for 1 1/2 hours or until thickened

Reserve 1 1/2 cups Jello.
Fold dry ingredients into Jello and pour into mold. Refrigerate 15 minutes.

Whip cool-whip into reserved jello. Spread over the top of the mold.

recipelink.com (02:28:13) :
Recipes: Cranberry Molds
Newsgroup: rec.food.cooking
Date: 11/24/1999
Author: Angelique

CRANBERRY MOLD: DINNER VERSION

2 cups boiling water
1 8oz or 2 4oz packages Cranberry Jello
1 1/4 cups ginger ale
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves

1/3 cup chopped candied fruit
1/3 cup halved candied cherries
1/3 cup golden raisins
1/3 cup chopped pecans

Dissolve Jello in water for about 2 minutes.
Add ginger ale.
Refrigerate for 1 1/2 hours until thickened

Fold dry ingredients into Jello and pour into mold.

CRANBERRY MOLD: DESSERT VERSION
2 cups boiling water
1 8oz or 2 4oz packages Cranberry Jello
1 1/4 cups ginger ale

1/3 cup chopped candied fruit
1/3 cup halved candied cherries
1/3 cup golden raisins
1/3 cup chopped pecans

1 1/2 cups cool-whip

Dissolve Jello in water for about 2 minutes.
Add ginger ale.
Refrigerate for 1 1/2 hours until thickened

Reserve 1 1/2 cups Jello.
Fold dry ingredients into Jello and pour into mold. Refrigerate 15 minutes.

Whip cool-whip into reserved jello. Spread over the top of the mold.

recipelink.com (02:21:40) :
Recipe: Fizzy Jello
Newsgroup: rec.food.cooking
Date: 08/23/1999
Author: Cynthia Donnell

Any jello can be made fizzy by adding ginger ale or other carbonated beverages after the initial mix of boiling water and powdered jello has cooled.

I use the quick jell method for half the liquid (ice cubes) and finish off with the balance of liquid as chilled carbonated beverage. One of my family's favorite gelatin desserts/salads is made with lemon/lime jello, drained canned grapefruit and ginger ale. It's wonderful!

Chill until set.

recipelink.com (02:19:34) :
Recipe: Pacific Lime Mold
Newsgroup: rec.food.cooking
Date: 01/29/2000
Author: Jeri Heth

2 cups boiling water
2 pkg. lime Jello
18 oz. can crushed pineapple (drain and save juice)
4 tbsp. lemon juice

Dissolve Jello in water. Add juices.
Chill until slightly thickened. Beat until frothy.

Fold in:
1 cup whipped cream (or 8 oz. Cool Whip for less fat
and no change in the taste)
2 cups cottage cheese
pineapple
1/2 cup chopped pecans

recipelink.com (02:19:01) :
Recipe: Strawberry Jello Salad
Newsgroup: rec.food.cooking
Date: 01/29/2000
Author: Jeri Heth

2 pkg. strawberry Jello
2-10 oz. pkg. frozen strawberries, thawed
3 small bananas
1 pint sour cream

Make Jello with 2 cups water. Add undrained strawberries
and bananas.
Pour half into a 13 by 9 inch pan; let set.
Spread with sour cream.
Pour remaining Jello and let set.

recipelink.com (02:13:49) :
Recipe: Creamy Strawberry Angel Cake
Forum: alt.cooking-chien
Date: 10/05/1999
Author: herafromsheba1

1 pkg. white angel food cake mix
1 c. boiling water
1 small pkg. strawberry jello
1/2 c. cold water
1 pt. strawberries, sliced fresh or frozen
1-8 oz. cool whip

Prepare and bake cake mix as directed; cool. Pour boiling water in jello; stir until jello is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set. Fold in strawberries and half of the cool whip. Refrigerate about 15 minutes until thickened but not set. Split cake horizontally to make 3 layers. Fill layers with jello mixture. Spread remaining whipped topping over top. Garnish with strawberries if desired.

recipelink.com (02:09:56) :
Recipe: Low-fat Orange Sherbet Salad
Newsgroup: alt.food.fat-free
Subject: Low-fat Orange Sherbet Salad
Date: 06/15/2000
Author: Dallas and Rina

Makes 6 servings

2 small packages sugar free orange jello
2c 100% orange juice
1 pint orange sherbet
1c cold water
1 large can mandarin oranges

In medium bowl, dissolve jello in orange juice; stir until jello has dissolved completely. Stir in the sherbet until dissolved. Add cold water and oranges; stir to mix. Pour
sherbet mixture into 10 inch square glass dish and refrigerate. Chill for one hour.

Calories 142; Fat 0.9g; Fiber 0.8g

Kelly~WA (10:10:59) :

FINGER JELL-0 aka KNOX BLOX

4 envelopes Knox Unflavored Gelatin
3 packages (3 oz each) flavored gelatin
4 cups boiling water

In a large bowl, combine Knox Unflavored Gelatin and flavored gelatin; add boiling water and stir
until gelatin dissolves. Pour into large shallow baking pan (for example, 13''x9'') and chill until firm.
Cut into squares to serve. Makes about 100 one inch squares.

Kelly~WA (10:10:30) :
ANOTHER FINGER JELL-0
aka JELL-O JIGGLERS

Ingredients:

4 small or 2 large JELL-O Brand Gelatin
2 1/2 cups boiling water or apple juice

Completely dissolve gelatin in boiling water or juice. Pour into 13x9-inch pan. To unmold: dip pan in warm water about 15 seconds. Cut into squares or use cookie cutters. Lift from pan.

Kelly~WA (10:10:01) :
ANOTHER FINGER JELLO

3 pk Jello -- (any flavor) (3oz)
1 c Whipping cream
2 1/2 c -Boiling water

Boil water. Add gelatin and jello, stirring until dissolved very well. Add whipping cream and continue
stirring. Pour into 8 x 8 pan and chill well. When firm, cut into squares or rectangles, or use cookie
cutters to cut into shapes.

Kelly~WA (10:09:33) :
To make RAINBOW FINGER JELL-O....

4(3oz) packages different color Jell-O
6 Packages unflavored Gelatin
1 cup Sweetened Condensed Milk

LAYERS #1, 3, 5, 7
Mix one package flavored Jell-O with
one pkg unflavored gelatin. Mix with
1 cup boiling water. Put in greased
(pam) 9x13 pan, let set until firm.

LAYERS #2, 4, 6 (Optional)
Mix condensed milk with 1 cup boiling
water. Mix 2 pkgs unflavored gelatin
with 1 cup boiling water. Mix with milk
mixture. Pour one cup of this mixture
between set colored layers.

Each layer needs to be made hot and
refrigerated to cool so it does not
melt the previous layers.

If any of the cooled Jell-O begins to
set too early, put it in the microwave
for approximately 30 seconds.

You can make the multiple layer finger
jell-O with as many layers as you wish.

If you want to be able to peel the layers
apart while eating, let each layer set
until VERY FIRM before adding the next
layer. Peeling Jell-O layers can add
to the fun of an already-fun food.

Kelly~WA (10:09:01) :
TO SPEED SET JELL-O

To speed-set Jell-O substitute ice cubes for cold water
as follows:

To use ice cubes, dissolve Jell-O Gelatin in boiling
water as directed on package; then add
1/2 tray ice cubes (7 to 10, depending on size) for 3
oz. package Jell-O Gelatin or 14 to 20
ice cubes for 6-oz. package Jell-O Gelatin. Stir about 3
minutes to melt ice, or until gelatin
is thickened. Remove any unmelted ice. Pour into
serving dishes or individual molds. Chill
until soft-set and ready to eat from dishes, about 30
minutes, or until firm enough to
unmold, about I hour. To use ice and water mixture,
dissolve Jell-O Gelatin in boiling
water as directed on package; then substitute a
mixture of ice cubes or crushed ice and
water for the cold water, stirring until ice melts
completely. Chill.

To add fruits or vegetables or to whip when using ice
cubes, let gelatin stand 5 or 6
minutes to thicken after removing unmelted ice. Then
fold in ingredients or whip .Chill
until firm.

To use premeasured frozen mold, freeze 3/4 Cup water
in a 2- or 3-cup mold for 3-oz.
package Jell-O Gelatin or 11/2 cups water in a l-quart
mold for 6-oz. package Jell-O
Gelatin. Then dissolve Jell-O Gelatin in boiling water as
directed on package and pour the
hot mixture over ice in mold. Stir until ice is dissolved,
or until gelatin starts to thicken. If
ice does not melt completely, remove unmelted pieces
before chilling mold. To add fruits
or vegetables, freeze water in a larger mold to allow
space for added ingredients and allow
gelatin to stand 3 to 4 minutes to thicken before folding
in the ingredients. Chill until firm.

Kelly~WA (10:08:36) :
HOW TO WHIP JELLO GELATIN

One of the easiest things you can do to change the texture and appearance of Jell-O Gelatin -- just
whip it until thick and fluffy. Prepare Jell-O Gelatin (any fruit flavor) as directed on package and chill
until very thick. Then beat with rotary beater or electric Mixer until mixture is fluffy and thick --
about double in volume results in the best eating quality and flavor.

To shorten the chilling and beating times, chill the gelatin until slightly thickened. Then place the bowl
of gelatin in another bowl of ice and water before starting to beat.

Pour whipped gelatin into molds or shallow pan, or add cubes of Jell-O Gelatin or fruit and pour into molds. Chill until firm. Unmold, cut in squares, or spoon into serving dishes; serve with fruit or a custard sauce, if desired. A 3-oz. package makes about 4 cups, or 4 or 5 servings; a 6-oz. package makes about 8 cups, or 8 to 10 servings.

Kelly~WA (10:08:00) :
JELLO/GELATIN TIPS

To prepare Jell-O Gelatin, dissolve the gelatin
completely in boiling water or other liquid -
- for a clear, uniformly set mold, gelatin must be
completely dissolved. before adding any
other ingredients, including cold liquid or ice cubes

To double a recipe, use two 3-oz. packages or one
6-oz. package of Jell-O Gelatin and
twice the amounts of the other ingredients except salt,
vinegar, and lemon juice ...about 1
1/2 times the amounts of these ingredients are
sufficient.

For large molds, decrease the required liquid about 1/4
Cup for each 3 ounces of Jell-O
Gelatin. (This has already been done in many recipes
in this book for your convenience.)
The firmer consistency makes the mold less fragile
and less likely to crack at the base after
it is unmolded.

For soft-set Jell-O Gelatin, increase the required liquid
about 1/2 Cup for each 3 ounces of
Jell-O Gelatin -- this gelatin will be too soft to unmold,
but will have excellent eating
quality.

To add fruits and vegetables, chill the gelatin until very
thick. not set, before adding the
other ingredients. If the gelatin isn't thick enough, the
fruits or vegetables may float or
sink.

To mold Jell-O Gelatin, pour the gelatin into molds or
serving dishes -- a 3-oz. package
without fruits or vegetables makes 2 cups. a 6-oz.
package makes 4 cups. Chill until firm -
- several hours or overnight, depending on size of mold
(Baking pans, metal mixing bowls
and measuring cups, small paper cups, calls. and
saucepans can be used as molds, as well
as molds designed for the purpose.)

Kelly~WA (10:07:27) :

TO MAKE SPECIAL DESIGNS USING JELL-O

To make special designs, foods can be arranged in gelatin to make a simple mold more decorative in
two ways:

Simple way: Chill gelatin until thick; then pour about 1/4 inch gelatin into mold. Place a design of
fruits or vegetables in gelatin. Chill until set, but not firm. Then pour remaining cooled gelatin into
mold.

"Expert" way: Pour about 1/8 inch of gelatin into mold; chill until set, but not firm. Cool remaining
gelatin. Arrange design on set gelatin, cover carefully with a few spoonfuls cooled gelatin to anchor
design, and chill until set, but not firm. Then pour remaining cooled gelatin into the mold.

Kelly~WA (10:06:58) :
TIPS ON UNMOLDING JELL-O GELATIN

The art of unmolding gelatin is easy to learn -- it just takes a little practice. Before unmolding gelatin,
make certain that gelatin is completely firm -- it should not feel sticky on top and should not sag
toward side if mold is tilted.

If gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to
loosen. Or moisten tips of fingers and gently pull gelatin from top edge of mold. When using
disposable metal cans as molds, puncture bottoms -- this makes it easier to unmold the gelatin
because it eliminates any vacuum in cans, which are usually deeper in relationship to top surface than
other molds.

Moisten top of gelatin and a chilled plate -- the moist surfaces make it easier to slide the gelatin into
the center of the plate after it has been unmolded.

Dip mold in warm water -- do not use hot water as it will melt the gelatin. (If oven-proof glass,
china, or paper containers are used as molds, the water should be slightly warmer.) Working
quickly, dip the mold just to the rim in the warm water -- about 10 seconds. Lift from water, hold
upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on mold. Always
unmold gelatin on a chilled or cold plate or platter -- a warm plate will melt the gelatin. Then invert
plate and mold together. Lift off mold carefully -- if gelatin doesn't release easily, dip the
mold in warm water again. If necessary, move gelatin to center of plate.

NOTE: If desired, try this new way of unmolding gelatin. Oil mold slightly; then place a l- inch strip
of aluminum foil across bottom and up sides, letting it extend as tabs on both sides. Smooth foil to
remove wrinkles and press to shape of mold. Add gelatin and chill until firm. Then moisten top of
gelatin and a plate, place plate over gelatin, and invert together. Gently pull one of the tabs to break
vacuum in mold; then remove mold and the foil strip.