STAINED GLASS GELATIN
Kids love this sweet, wiggly gelatin and whipped topping dessert. Use different flavors of gelatin to make color versions that are as wild as your imagination. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve the lime gelatin in 3 cups boiling water. Pour into an 8-in. square dish coated with cooking spray. In another bowl, dissolve orange gelatin in remaining boiling water. Pour into another 8-in. square dish coated with cooking spray. Refrigerate for 4 hours or until very firm., In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Add grape juice. Heat over low heat, stirring until gelatin is completely dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Fold in whipped topping., Cut green gelatin into 1/2-in. cubes and orange gelatin into 1-in. cubes. Set aside 8-10 cubes of each color for garnish. Place 2 cups whipped topping mixture in a bowl; fold in remaining green cubes. Spread into a 13x9-in. dish coated with cooking spray. Fold remaining orange cubes into remaining whipped topping mixture; spread over bottom layer. Sprinkle with reserved green and orange gelatin cubes. Refrigerate for 2 hours or until set. Cut into squares.
Nutrition Facts : Calories 122 calories, Fat 4g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
BROKEN GLASS DESSERT
When it's cut into squares, this dessert looks just like stained-glass windows. The buttery graham cracker crust pairs perfectly with the lovely creamy topping. —Kathy Crow, Cordova, Alaska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.
Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
STAINED-GLASS TEARDROPS
Categories Cookies Mixer Dessert Bake Christmas Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk together flour and salt in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld, then beat in egg and vanilla. Add flour mixture and mix at low speed until just combined.
- Form dough into 3 (5-inch) disks and chill, each disk wrapped in plastic wrap, until firm, at least 2 hours.
- While dough chills, unwrap candies and separate by color in small heavy-duty sealable plastic bags. Seal bags, forcing out air, then coarsely crush candies by wrapping each bag in a kitchen towel and pounding bags with a rolling pin.
- Preheat oven to 350°F.
- Roll out 1 piece of dough into a 9-inch round (1/8 inch thick) on a well-floured surface with floured rolling pin (keep remaining dough chilled). Cut out as many cookies as possible from dough with large cutter and transfer to a Silpat-lined baking sheet, arranging about 1 inch apart. Cut out centers from cookies with small cutter and add to scraps. Spoon about 1/2 to 1 teaspoon crushed candy (depending on size of cutout) in center of each cookie. (If you want to use these cookies as tree ornaments, make a hole with a drinking straw in each for hanging.)
- Bake in middle of oven until edges are golden, 10 to 12 minutes, then cool cookies completely on baking sheet on a rack, about 10 minutes. Transfer with a metal spatula to a plate or an airtight container. Gather scraps and chill until firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll once) in same manner on cooled baking sheet.
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