Gelatin Christmas Ornaments Food

BIRDSEED ORNAMENTS

Steps:

• Combine the gelatin and the water in a small saucepan and bring to a simmer, stirring constantly. Keep stirring until the gelatin is completely dissolved. Remove the pan from heat and allow the mixture to cool for one minute. Stir in ¾ cup birdseed, adding extra as needed until all the liquid is absorbed. (You won't want to add much more than 1 cup, otherwise there won't be enough "glue" to bind the birdseed once dried.) Place the cookie cutters on a parchment or waxed paper on a baking sheet. (You can make the ornaments right on the counter, but a baking sheet allows for them to be easily moved aside later.) Fill each ornament halfway with the birdseed mixture. Lay a piece of twine down the length of the cookie cutter. Fill the cookie cutter to the top with remaining birdseed mixture, making sure to pack it down firmly. Allow the ornaments to dry for several hours or overnight. Once completely dried, gently press the ornaments out of the cookie cutters. If desired, add a decorative ribbon and hang on a tree branch for the birds to enjoy! STORAGE: If not hanging the ornaments right away, they may be stored in an airtight container for a few days in a cool, dry place. For longer storage, it's best to freeze them, as the humidity in a refrigerator can cause mold to develop or sprouting. Additionally, seed moths or their larvae are sometimes already present in birdseed. Although this doesn't mean the seed has gone bad, moisture and humid conditions will hasten their development.

CHRISTMAS GELATIN RING

Steps:

• In a bowl, dissolve cherry gelatin in 1 cup boiling water. Drain pears, reserving 1 cup juice (discard remaining juice or save for another use). Stir pears and reserved juice into cherry gelatin. Pour into a 10-in. fluted tube pan or 3-qt. ring mold coated with cooking spray. Refrigerate until nearly set, about 1-1/4 hours., In a bowl, dissolve the lemon gelatin in 1 cup boiling water; refrigerate until slightly thickened. Beat in the cream cheese until blended. Pour over the cherry layer. , In another bowl, dissolve lime gelatin in remaining boiling water. Drain pineapple well, reserving juice. Add enough water to juice to measure 3/4 cup. Stir pineapple and reserved juice into lime gelatin; spoon over lemon layer. Refrigerate until firm. Unmold onto a serving plate.