Holiday Cran-Pineapple Mold

This is a large large mold that doesn’t require any fresh cranberries. Yay! Boo! This one is better received among the younger folk because of it.

Holiday Cran-Pineapple Mold


2 envelopes unflavored gelatine
3 1/4 cups cranberry cocktail juice
1 tablespoon sugar
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 8-oz can crushed pineapple in juice
1 cup non-dairy whipped topping.

In small saucepan, combine gelatine, 1/2 cup cranberry juice, sugar, nutmeg and allspice. Cook and stir over low heat until gelatine dissolves. Drain pineapple, reserving juice. Add cranberry juice to pineapple juice to make 3 and 1/4 cups, mix in dissolved gelatine. Remove 1 1/2 cups to a small bowl. Chill until mixture mounds when stirred with spoon. Fold in topping. Coat the inside of a six-cup mold with Pam. Pour in whipped mixture. Chill until almost set. Meanwhile, chill remaining juice mixture until slightly thickened; fold in crushed pineapple. Carefully spoon over mixture in mold. Chill at least 6 hours or overnight.

Marzipan-Jell-o Style

Jell-o MarzipanMarzipan is hot these days. After years of being a creepy, foreign seeming thing (though my father loved it and my mother made real marzipan for him every other year or so), marzipan is popping up all over…even in some of our new grocery stores.
This recipe though is from long ago and is an easy-to-make marzipan that doesn’t require almond paste! If you are making this mainly for the pretty decoration and don’t like the heavy almond flavor you can even cut down or eliminate the almond extract or use vanilla instead. (oh the Marzipan purists will be horrified)

Marzipan

1 package Baker’s fine grated coconut
1 package (3 oz) Jell-0 Gelatin (any fruit flavor)
1 cup grated blanched almonds
2/3 cup sweetened condensed milk
1 1/2 teaspoons sugar
1 teaspoon almond extract

Thoroughly mix all ingredients. Shape as small fruits, vegetables, hearts, Easter eggs or other forms. If desired, use food coloring to paint details on fruit and add stems of whole cloves or angelica. Chill until dry. Store, covered, at room temperature. Makes 2 to 3 dozen candies. From Joys of Jell-0, ~1960

For fruits use:

strawberry – strawberry gelatin
bananas, pears, lemons-lemon gelatin
green apples, leaves-green gelatin (err lemon-lime/lime)
oranges-orange gelatin
Cherries-cherry or black cherry gelatin

Red Hot Applesauce Jell-o

This is the dish that I introduced to our blended family’s holidays. Well, that and eggs Benedict. It is one that everyone will eat. So it definitely, goes on the list of recipes to send our daughter out in the world with.

1 large box Strawberry Banana Jell-0 (or any red Jell-0…but I use the strawberry banana)
1 envelope Knox gelatin (optional)
1/2 cup red hots (You can use anywhere from 1/4 to 1/2 cup)
2 cups boiling water
2 cups applesauce (in the recipe I scrawled in the back of my Cookbook for Boys and Girls it says 1 can which means I always say I need a can…even though canned applesauce no longer seems to exist)

Dissolve red hots in boiling water in a small saucepan on the stove. Mix the red jell-o powder and Knox in a bowl. When red hots are dissolved, pour into gelatins and stir until dissolved. Stir in applesauce. You will want to wait until the boiled water/Jell-o mixture cools a little before adding the applesauce or go back in and stir in about a 1/2 hour. Otherwise, the applesauce will settle and it won’t be as evenly distributed. Stick it in the fridge until it gels.

Note: The Knox isn’t necessary but you will want to add it if you like a firmer Jell-0 salad OR you want to do it in a mold that you turn it out and slice it.

Fruit Cocktail Jell-o Pie

Happy National Fruit Cocktail Day! Fruit cocktail is a favorite in this house. I don’t know why. The kids don’t even beg for the overpriced extra cherry kind. Any kind is fine. On this day though…a nice ice box pie from my head or from my mother’s head or most likely transferred there from a magazine advertisement in the 60s or 70s.

Fruit Cocktail Jell-0 Pie

Graham cracker crust
1 4-serving size box Jello (cherry or strawberry banana are favorites for this recipe)
2 cups vanilla ice cream
1 #2 can fruit cocktail

Drain juice from fruit cocktail into measuring cup. Add water to bring measure to 1 cup.  Bring liquid to boil. Add boiling liquid to Jell-o powder, stir until Jell-o is dissolved. Add ice cream, stir until smooth/melted. Stir in fruit. Pour into graham cracker crust. Refrigerate until set. Top with Cool Whip. (Maybe that interesting new strawberry Cool Whip?)