ORANGE CREAMSICLE JELLO MOLD
This Orange Creamsicle Jello Mold has a mousse-like texture, so delicious, and super easy using only a few pantry staples. Perfect for a Sunday brunch, Easter, potluck, or anytime!
Provided by Amy
Categories Dessert
Time 4h15m
Number Of Ingredients 5
Steps:
- In a large bowl, completely dissolve the gelatin in the boiling water. Place in the refrigerator for about 15 minutes to cool.
- Stir in the cold orange sherbet.
- Gently fold in the Cool Whip until thoroughly combined.
- Transfer to a nonstick Jello mold lightly coated with cooking spray; place in the refrigerator to set, about 4 hours.
- Loosen Jello and invert onto a serving plate. Slice and enjoy!
Nutrition Facts : Calories 166 kcal, Carbohydrate 35 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 117 mg, Sugar 29 g, ServingSize 1 serving
ORANGE BUTTERMILK GELATIN SALAD MOLD
A dear friend shared this recipe with me years ago. Now it's my favorite dish to take to a church meeting, shower or any potluck event-it's always a hit. Whenever I serve this salad, people ask for the recipe. They find it hard to believe it's really made with buttermilk! -Juanita Hutto, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine pineapple and sugar; bring to a boil, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. If necessary, chill until mixture mounds slightly. Pour into a lightly oiled 8-1/2-cup mold. Chill overnight.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
MINI ORANGE GELATIN MOLDS
Make and share this Mini Orange Gelatin Molds recipe from Food.com.
Provided by looneytunesfan
Categories Gelatin
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Set aside 3 tablespoons gelatin at room temperature. Cover and refrigerate remaining gelatin for 30 minutes or until partially set.
- Set aside six mandarin oranges for garnish and pat dry. Fold the remaining oranges into partially set gelatin. Divide between two individual fluted tube pans coated with nonstick cooking spray; cover and refrigerate for 30 minutes or until firm.
- In a small mixing bowl, beat the cream cheese, 1/4 cup whipped topping and reserved gelatin until smooth. Carefully spread over gelatin molds. Refrigerate for 1 hour or until set. Invert molds onto a plate; garnish with remaining whipped topping and reserved oranges.
Nutrition Facts : Calories 269.6, Fat 18.6, SaturatedFat 11.5, Cholesterol 58.2, Sodium 150.5, Carbohydrate 23.8, Fiber 2.8, Sugar 17.8, Protein 5
JUJUBES CANDY
These chewy, fruity gelatin-based treats take their name from the store-bought candy, often sold in movie theaters. Fortunately, this version produces a candy that's easier on the dental work. You can substitute other fruit purees--such as raspberry or blackberry--for the strawberry puree.
Provided by Nyteglori
Categories Candy
Time 10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Prepare a 6-inch square pan by wetting it lightly with water, and wetting a knife or cookie cutter. Or use a mold pan.
- Stir together the gelatin and sugar in a medium saucepan, then add the puree and 2/3 cup water.
- Stir over medium heat until the sugar and gelatin are dissolved.
- Bring to a boil, then cover and boil for 5 minutes.
- Pour into the prepared pan and allow to set completely.
- Once set, turn out of the pan onto waxed paper. Cut into squares or shapes with the prepared, wetted tool of your choice.
- Roll candies in granulated or superfine sugar.
BAREFOOT CONTESSA'S MINI ORANGE CHOCOLATE CHUNK CAKE
For the individual "baking molds" listed in the cooking directions, you can try 7 oz ramekins--they work fine too or even muffin tins.
Provided by Juenessa
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
- Add the eggs, 1 at a time, then the orange zest.
- Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl.
- In another bowl, combine the orange juice, buttermilk, and vanilla.
- Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
- Toss the chocolate chunks with 1 tablespoon flour and add to the batter.
- Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.
- Let the cakes cool in the molds on a wire rack for 10 minutes.
- Meanwhile, make the syrup.
- In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.
- Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes.
- Allow the cakes to cool completely.
- For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Drizzle over the top of the cakes.
Nutrition Facts : Calories 784, Fat 37, SaturatedFat 22, Cholesterol 137.7, Sodium 192.4, Carbohydrate 107.3, Fiber 4.8, Sugar 74.8, Protein 9.3
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