Aunt Agnes Broken Glass Cake Recipes

BROKEN GLASS CAKE

Steps:

• Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
• Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
• Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
• Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
• Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
• Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
• Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
• Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
• Sprinkle the cake with reserved graham cracker crumb mixture.
• Refrigerate until set, at least 3 hours to overnight.

AUNT AGNES' BROKEN GLASS CAKE

Steps:

• Separately dissolve each package of Jello/Gelatin in HOT water.
• Stir until completely dissolved.
• Refrigerate until firm--- then cut into cubes.
• Soften plain gelatin in 1/4 cup of COLD water and add HOT Pineapple Juice until dissolved.
• Cool then fold into whipped cream to which you have added vanilla and cream to.
• Line Spring pan with Lady Fingers (***HINT Trim tips so they stand***).
• Add Jello/Gelatin cubes to cream mixture and pour into Spring pan.
• Decorate top with tips of Lady Fingers you cut off.
• Chill 6- 12 hours.
• Remove sides from pan and serve in slices!
• ENJOY!

BROKEN WINDOW GLASS CAKE

Steps:

• 1. Prepare the orange, cherry and lime gelatins separately, dissolving each in 1 cup of boiling water and adding 1/2 cup of cold water. Pour each flavor into separate 8-inch square pans. Chill until firm, at least 3 hours. Cut into 1/2-inch cubes.
• 2. Mix crumbs with butter, setting aside about 1/4 cup for garnish, and press remaining crumb mixture evenly over the bottem and up the sides within 1 inch from top of 9-inch springform or tube pan, and chill.
• 3. Dissolve lemon gelatin and sugar in 1 cup boiling water; add pineapple juice. Chil until slightly thickened. Blend in the whipped topping. Fold in orange, cherry and lime jell-o cubes. Spoon into the crumb-lined pan and chill overnight or until firm.
• 4. Just before serving run a spatula around sides of pan; then gently remove sides of pan. Garnish with reserved crumbs and whipped topping.

BROKEN GLASS DESSERT

Steps:

• Combine the crumbs, sugar and butter; press onto the bottom of a 13-inch x 9-inch x 2-inch greased pan.
• Chill.
• Combine lime gelatin and 1 1/2 cups boiling water; stir until gelatin is dissolved.
• Pour into an oiled 8 inch x 4 inch x 2 inch loaf pan; chill until very firm.
• Repeat for strawberry and orange gelatins.
• Soften the unflavored gelatin in cold water.
• Boil pineapple juice; stir into unflavored gelatin.
• Set aside until slightly thickened.
• Place whipped topping in a large bowl; gently fold in pineapple juice mixture.
• When flavored gelatins are firm, cut into 1-inch cubes; gently fold into whipped topping mixture.
• Spoon over crust.
• Chill for at least 2 hours.

BROKEN GLASS CANDY

Steps:

• combine sugar, syrup and food coloring in heavy pan and cook on low heat until dissolves. bring to hard crack stage (300 degrees). Remove from heat and add flavoring. Pour onto sheet cake pan that had been coated with powdered sugar. Tilt pan from side to side to spread mixture out evenly. Then sprinkle powdered sugar on top. Let cool. Break with spoon.

BROKEN GLASS CAKE

Steps:

• Melt butter, stir in crumbs and brown sugar, and press into an ungreased 9 x 13" pan.
• Bake at 350 degrees for 10 minutes.
• Prepare Jello as directed on package, and pour into three separate shallow pans to set.
• Dissolve one package of plain Gelatin in ¼ cup cold water.
• Heat one cup of pineapple juice, and add to gelatin.
• Cool until syrupy but do not let set.
• Whip together 2 packages of Dream Whip according to the directions on the package.
• Add to the pineapple mixture.
• Cut Jello into cubes and add to mixture along with one cup of crushed pineapple.
• Mix all together and pour on graham crust.
• Chill until set.

STAINED GLASS CAKE

Steps:

• Chop the pineapple and apricots into fairly large pieces, and leave the remaining fruit and nuts whole.
• Mix all these fruits and nuts together, then reserve a half cup of them for the topping.
• Beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter.
• Continue beating until well blended.
• Sift the flour with the baking powder and salt and add with the fruit and nuts, mix thoroughly.
• Grease a 20cm ring tin and line the base.
• Spoon mixture evenly into the tin, arrange the reserved fruit and nuts over the top, pressing down gently.
• Bake in a slow oven for about 1 1/2 hours or until cake is firm to touch.
• Allow to cool for 10 minutes in the tin before turning out.
• Store in an airtight container wrapped in foil.
• To serve, cut into very thin slices with a very sharp knife-the thin slices show off the beautiful colours of the fruits.

RED WHITE AND ROSE BROKEN GLASS CAKE

Steps:

• Coat a 10-inch springform pan with cooking spray and set aside. Pulse the shortbread cookies in a food processor until finely ground, then add the butter and 2 tablespoons sugar and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until solid, about 1 hour.
• Meanwhile, spray three 9-by-5-inch loaf pans with cooking spray and line with plastic wrap so that there is at least a 3-inch overhang on each side; spray the plastic wrap with cooking spray. Mix 2 packets gelatin into 1/2 cup cold water in a medium microwave-safe bowl until combined and let sit for 5 minutes to bloom; the mixture will get very stiff. Microwave on high power for 20 seconds, then stir to combine. Continue to heat and stir in 20-second intervals until the gelatin is completely dissolved, then stir in the red wine and 1/2 cup sugar until the gelatin is incorporated and the sugar is completely dissolved. Pour into one prepared pan. Repeat the process with the rose and white wines, respectively, then refrigerate all the pans until completely set, about 3 hours.
• Meanwhile, mix the remaining 4 packets gelatin into 1 cup cold water in a large bowl; let stand 5 minutes. Add 1 cup boiling water and stir until dissolved; stir in the condensed milk until combined. Set aside to cool to room temperature, 2 to 3 hours. Skim the foam from the top.
• Using the plastic wrap to help you, lift the wine jellies out of the pans and lay them on a clean baking sheet. Working one at a time, tear and break them up into irregular pieces about 1 inch wide and 2 to 3 inches long; they should look like broken shards of glass. Repeat with remaining wine jellies. Arrange all but 2 cups of the wine shards on the frozen shortbread crust. Pour the condensed milk gelatin slowly into the pan, avoiding pouring directly on the wine shards so that they remain brightly colored and don't develop a milky film. Arrange the remaining wine shards on top so that they are poking up slightly through the top of the milk gelatin. Chill until completely set, at least 3 hours (overnight is best). Open clasp to release the sides of the pan, then serve.