Gelatin Recipes

Lite 'n Creamy Garlic Dressing
May 1995, from Knox Unflavored Gelatine packet

1 teaspoon Knox Unflavored Gelatine
1/4 cup cold skim milk
3/4 cup skim milk, heated to boiling
1 cup lowfat sour cream
2 Tablespoons sugar
1/2 teaspoon Lawry's Garlic Powder with Parsley
1/4 teaspoon salt
1/8 teaspoon black pepper

In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until blended. Pour into serving bowl and chill until slightly thickened. Before serving, stir until smooth. Can be stored covered in refrigerator up to 50 days. Makes 2 cups dressing.

Oil-Free Classic Vinaigrette Dressing
May 1995, from Knox Unflavored Gelatine packet

1 teaspoon Knox Unflavored Gelatine
1/2 cup cold water
1 cup boiling water
1/4 cup red wine vinegar
1 Tablespoon Dijon-style mustard
1 teaspoon fresh dill, or 1 Tablespoon dried dill weed
1/2 teaspoon Lawry's Garlic powder with Parsley
1/4 teaspoon salt
1/8 teaspoon black pepper

In blender, sprinkle unflavored gelatine over cold water; let stand 2 minutes. Add boiling water and process at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at low speed until blended. Pour into serving bowl; chill until slightly thickened, about 2 hours. Before serving, stir until smooth. Can be stored covered in refrigerator up to 50 days. Makes 3 cups dressing.

Mandarin Orange Salad

2 sm. boxes (or 1 lg. box) Orange flavored gelatin
6 cups of water
2 sm boxes Tapioca pudding
2 sm. boxes vanilla pudding
3 sm cans of mandarin oranges (drained)
1 lg. container of Cool Whip

Heat six cups of water with gelatin, tapioca and vanilla pudding together. Let come to a rolling boil - - the tapioca will become very apparent and the bright orange color will also. Stop. Let mixture cool 2 hours. (I know but it makes it all the better) Fold in mandarin oranges and then Cool Whip. Mix well. Refrigerate. Serve. This recipe serves 6-10

Homemade Strawberry Ice Cream
From COOKS.com


1 (5 1/2 oz.) pkg. vanilla instant pudding
2 c. sugar
4 c. milk
1 c. water
1 (13 oz.) can evaporated milk
2 c. mashed fresh strawberries

Combine dry ingredients in a large bowl; add remaining ingredients, stirring to mix. Pour mixture into freezer can of a 1 gallon hand turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour. Yield: 1 gallon.

Frozen Ice Pops
From "Make Your Own Groceries" by Daphne Metaxas Hartwig

Frozen ice pops can be made from a variety of ingredients; listed here are directions for two. If you want an exact duplication of ice cream truck "sicles," choose the powdered drink mix. If you like the vitamin C provided by fruit juices, choose the fruit juice variety. Wooden sticks can be bought very cheaply in packages of 100 at craft and hobby shops.


4 cups cold water
1 teaspoon unflavored gelatin
Enough presweetened drink mix powder to make 2 quarts of prepared drink
11 waxy paper cups or plastic cups, 3-ounce capacity
11 wooden ice cream bar sticks

Pour 2 cups of the cold water in a saucepan, and add the gelatin. Heat and stir until the gelatin is completely dissolved, but don't let the water boil. Remove the pan from the heat and stir until it is dissolved. Pour the liquid into cups. Freeze for about 2 or 3 hours. Then insert the sticks in the center and freeze overnight. To serve, peel off the paper cup or briefly submerge the plastic cup in hot water to loosen.

Some powdered drink mix suggestions: orange-flavored breakfast drink mix, powdered lemonade, diet- lemonade mixes, the various summertime drink mixes that come in envelopes and in larger containers -- their flavor range and can match almost any commercial pop. If you use a drink mix powder that doesn't make exactly 1 or 2 quarts, read the directions to find out how much water should be added to make the drink, and divide that amount in half for making these pops. Adjust the amount of the gelatin accordingly. Each recipe makes 11 pops.

Candied Popcorn #1: Popcorn Balls


1/2 lb. popcorn, popped
1 c. sugar
1 c. white corn syrup
1 3-oz. package gelatin...any flavor

Prepare popcorn according to package directions. Place in large pan. Bring sugar, syrup, and gelatin to boil in saucepan, stirring until sugar and gelatin are dissolved. Pour over popcorn, mix until popcorn is completely coated. Form balls quickly with buttered hands; place in waxed paper. Cool. Yield: 18 balls March 1997, Pat Sebring (murlin.com)

Candied Popcorn #2: Glazed Popcorn

8 cups popped popcorn
1/4 cup butter or margarine
3 tbsp. light corn syrup
1/2 cup packed light brown sugar or granulated sugar
1 pkg. gelatin, any flavor

Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in brown sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 min. Pour syrup immediately over popcorn, tossing to coat well. Spread evenly. Bake in preheated 300 F oven for 10 min. Cool. Remove from pan and break into small pieces. April 1997, Sue (aol.com)

Candied Popcorn #3: Rainbow Popcorn

Prepare Glazed Popcorn (above) 3 times, using 3 different gelatin colors, such as strawberry, lemon and lime. Bake as directed and break into pieces. Layer 3 cups of each variety in 3-quart bowl. Serve remaining popcorn at another time. I got this from AOL COOKBOOK. It's good and colorful for a festive munch.


Jello Cake

1 (18 ounce) box white cake mix
3 eggs (or as called for by your cake mix)
1/3 cup butter (or as called for by your cake mix) or 1/3 cup oil (or as called for by your cake mix)
1 cup water (or as called for by your cake mix)
1 (3 ounce) box any flavor Jello gelatin
Cool Whip (for frosting)
fruit (to match the jello flavor) (optional)

Prep Time: 8 hrs, Total Time: 1/2 day
Prepare cake according to package instructions. Allow to cool completely in pans. Using a fork, poke holes all over the top of the cake through to the bottom. Prepare jello according to package instructions except do not allow it to set yet. Pour jello slowly over the entire surface of the cooled cakes (cake will look soggy, but that’s ok.) Chill cakes until jello sets completely (several hours or over night.) To
remove cakes from pans, set the pan in a dish of hot water for 1 minute. Remove to a serving platter. Frost with the Cool Whip. Garnish with fruit pieces. Keep any uneaten cake covered and chilled.

Pastel Cookies
December 1995, Charletta Thompson

3-1/2 cups all-purpose flour
1 teaspoon baking powder
1-1/2 cups butter or margarine
1 cup Sugar
1 package (3 oz.) Jell-O Gelatin, any flavor
1 egg
1 teaspoon vanilla

Mix flour with baking powder. Cream butter; gradually add sugar and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, mixing well. Force dough through cookie press onto ungreased baking sheets. Sprinkle with additional gelatin (same flavor). Decorate, if desired. Bake at 400 degrees about 8 minutes, or until edges are golden brown. Makes about 10 dozen 1 to 1-1/2" cookies.

Sugar Cookie Notes

I have never tried coloring confectioner’s sugar but do color regular sugar by mixing it half and half with flavored gelatin powder (Jello). I use this to sprinkle on the top of sugar cookies. The color seems very pale but intensifies as the cookie bakes. It also adds a different flavor than you would get with sugar alone. Depending on what you plan to do with the confectioner’s sugar, this might be a way to color it. August 1994, Clarissa Finco (uga.edu)

Peach Jelly Chews

Salad oil
2 packages (1 pound each) frozen unsweetened sliced peaches
About 3-3/4 cups sugar
3 envelopes (2 Tablespoons total) unflavored gelatin
2 teaspoons grated lemon peel
1 Tablespoon lemon juice

Oil an 8- or 9-inch square metal pan. In a 6- to 8-quart pan, preferably 11 inches wide (see Notes), combine peaches and 1/3 cup water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, until fruit mashes easily, 10 to 12 minutes. Whirl fruit mixture in a blender or food processor, a portion at a time, until smoothly pureed. Return to pan. In a bowl, mix 3-1/2 cups sugar with the gelatin. Add to fruit mixture. Bring to a boil over high heat, stirring often. Stir and boil 5 minutes. Reduce heat to medium and stir often until mixture is thick enough to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are just beginning to turn a darker gold, 25 to 35 minutes. At once, remove from heat. Stir lemon peel and lemon juice into peach mixture, then scrape mixture into the oiled 8- or 9-inch square pan. Let candy dry, uncovered, for 16 to 24 hours. It should feel firm and not sticky when touched. On a board, coat a 10-inch square area with about 1/4 cup sugar. Invert pan to release candy onto sugar. If it sticks, use a metal spatula, dipped in sugar, to ease from pan. With a long, sharp knife, dipped in sugar to prevent sticking, cut candy into 49 equal pieces (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar. Serve candies, or arrange in a container with plastic wrap between layers and seal airtight. Store up to 1 month at room temperature. Yield: 49 pieces

Notes: If pan is narrower than suggested, mixture cooks longer and is darker in color. Use a pan with a light interior so you can see color changes that indicate doneness.

Per piece: 70 cal., 1.3% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 17 g carbo (0.3 g fiber); 1.1
mg sodium; 0 mg chol.


Apple-Cranberry Jelly Chews

Rinse 1-3/4 pounds Granny Smith apples and cut into wedges; discard stems; don't core or peel. Sort 2 cups (1/2 lb.) fresh or frozen cranberries, discarding bruised and decayed fruit. Rinse and drain cranberries. Follow directions for peach jelly chews (preceding), but instead of peaches, use apples and cranberries. Rub pureed fruit (step 3) through a fine strainer back into pan, pressing firmly to extract
liquid; discard residue. Reduce sugar in fruit mixture (step 4) to 3 cups.  The cooking time (step 5) is 15 to 25 minutes.

Per piece: 72 cal., 1.3% (0.9 cal.) from fat; 0.4 g protein; 0.1 g fat (0 g sat.); 18 g carbo (0 g fiber); 1.1
mg sodium; 0 mg chol.


Pineapple Jelly Chews

Cut 2 peeled cored pineapples (3 lb. total) into 2-inch chunks (7 cups total). Rinse and coarsely chop 1/2 pound fresh ginger (1 1/2 cups). Follow directions for peach jelly chews (at left), but instead of peaches, use the pineapple and ginger. Omit lemon peel. Simmer (step 2) until pineapple breaks easily with a spoon, 20 to 25 minutes. Rub puree (step 3) through a fine strainer back into pan, pressing firmly to extract liquid; discard residue. Reduce sugar in fruit mixture (step 4) to 3 cups, and increase unflavored gelatin to 6 envelopes (4 2/3 tablespoons). Increase lemon juice to 1/3 cup and stir into uncooked pureed mixture (step 4). The cooking time (step 5) is 20 to 30 minutes.

Per piece: 78 cal., 2.3% (1.8 cal.) from fat; 0.5 g protein; 0.2 g fat (0 g sat.); 19 g carbo (0 g fiber); 1.9
mg sodium; 0 mg chol.


Raspberry-Cranberry Jelly Chews

In a bowl, thaw 6 cups frozen sweetened raspberries, saving juice. Rub raspberries and juice through a fine strainer into another bowl; discard residue. Sort 2 cups (1/2 lb.) fresh or frozen cranberries, discarding bruised and decayed fruit. Rinse and drain cranberries. Follow directions for peach jelly chews (page 84), but instead of peaches, use strained raspberries and whole cranberries. Simmer (step 2) until cranberries are soft when pressed, 3 to 5 minutes. Omit lemon peel and lemon juice. Reduce sugar in fruit mixture (step 4) to 3 cups and increase unflavored gelatin to 5 envelopes (3 2/3  tablespoons total). The cooking time (step 5) is 15 to 20 minutes.

Per piece: 84 cal., 1.1% (0.9 cal.) from fat; 0.8 g protein; 0.1 g fat (0 g sat.); 21 g carbo (0.2 g fiber); 1.9 mg sodium; 0 mg chol.

Recipe Source: Sunset Recipe Annual 2000 by Editors of Sunset Magazine (Sunset Pub)

Natural Fruit Juice Knox Blocks
(From the back of the Knox Gelatine box)

4 env Knox Gelatine
1 c. Cool fruit juice
3 c. Fruit juice heated to boiling

In a bowl sprinkle gelatine over cool juice; let stand 1 minute. Add in warm juice and stir till gelatine is completely dissolved. Pour into 9x13-inch pan; refrigerate till hard. Cut into1-inch squares. Makes about 9 dozen. Variation: for Knox Blox with flavored Jello, omit fruit juice. In bowl, mix unflavored gelatine with 3 pkgs.(4 serving size each) fruit flavored or possibly sugar free Jello; add in 4 c. boiling water and stir till gelatine is completely dissolved. Refrigerate and cut as above.

Sugar Free Gummy Worms

3 envelopes unflavored gelatin
2 packages sugar-free jello, any flavors
1 cup boiling water
1 package Kool-Aid, any flavor (optional)

Prep Time: 5 mins, Total Time: 30 mins

Combine all ingredients until dissolved. Pour into an 8x8 pan, lightly sprayed. Refrigerate until firm. Cut into"worm-like" strips.

Very Light Cheesecake
May 1995, Marty Bayha (ohiou.edu)

If you're in the mood for a very light cheesecake, this is it. It's very quick to make and makes for a dessert that you can serve even after a big meal. Hope you enjoy it!

1 can evaporated milk - chilled
1 8 oz package of cream cheese
1 cup sugar
1 large package of lemon jello
1 cup water
Graham cracker crust

Whip evaporated milk until peaks form. Cream the cream cheese and sugar. Mix jello with boiling water. Let cool. Combine all ingredients and pour into a graham cracker crust. I use a 9x13 dish.

Key Lime Cheesecake Recipe
Prep Time: 25 minutes, Cook Time: 7 minutes, Total Time: 32 minutes

Crust:
3 cups graham cracker crumbs
2/3 cup sugar
2/3 cup butter, melted
.
Filling:
1 cup fresh lime juice
1/4 cup water
2 envelopes unflavored gelatin
1-1/2 cups sugar
5 eggs, slightly beaten
2 teaspoons grated lime rind
1/2 cup (1 stick) butter, at room temperature
2 packages (8 ounces each) cream cheese, at room temperature
1/2 cup heavy cream, chilled

Whipped cream for garnish (optional)
Lime slices for garnish (optional)

Prepare crust:
Stir graham cracker crumbs, sugar, and melted butter in a medium-size bowl. Press over bottom and up sides of a 9-inch springform pan.

Prepare filling:
Combine lime juice and water in a small saucepan; sprinkle gelatin over top. Let stand 5 minutes to soften. Stir sugar, eggs and lime rind into pan. Cook, stirring, over medium heat until almost boiling, about 7 minutes or until instant-read thermometer registers 160 degrees F.; do not boil. Remove from heat.

Beat butter and cream cheese in a large bowl until well mixed, about 1 minute. Gradually beat in lime mixture until well blended. Refrigerate, stirring occasionally, until mixture thickens enough to mound slightly when dropped from a spoon, about 45 minutes. Beat chilled cream in a small chilled bowl until stiff peaks form. Fold into lime mixture. Pour into prepared crust. Cover; refrigerate until firm, 3 to 4 hours.Run a thin knife around inside of pan to loosen sides; remove sides of pan. Garnish with whipped cream and lime slices if desired. Store in refrigerator. Yield: 16 servings


Note: For authentic Key lime flavor, use Key limes, which are more aromatic and citrusy than the commonly available, larger Persian limes.


Per Serving: 474 calories, 7 g protein, 30 g fat, 47 g carbohydrate, 247 mg sodium, 144 mg cholesterol.

Recipe Source: Family Circle All-Time Favorite Recipes by Editors of Family Circle