Stained Glass Squares Food

STAINED GLASS CHEESECAKE SQUARES

Steps:

• place each packet of jelly in a separate square/oblong bowl and mix each with 1 cup of boiling water. refrigerate overnight or until set.
• line a 9 x 13 cm. dish with baking paper.
• cut all the jelly into cubes and spread across the bottom of the dish.
• mix the gelatin with the boiling water. stir till dissolved. put aside.
• using an electric mixer, beat the cream cheese, strawberry essence and condensed milk together until smooth.
• beat in the cream then the gelatin. beat till well combined. cool.
• when cool, pour over the jelly cubes.
• refrigerate till set. cut into squares to serve.

STAINED GLASS SQUARES

Steps:

• Preheat oven to 350 F
• Combine flour and first amount of brown sugar.
• Cut in butter.
• Press into greased 9 X 13 pan
• Bake 10 to 15 minutes.
• While base is baking, beat egg slightly & add second amount of brown sugar.
• Add nuts, glazed cherries and chocolate chips.Blend well.
• Spoon this mixture over baked base. Press firmly.
• Bake for 20 minute
• Cool and cut into squares.

STAINED GLASS COOKIES

Steps:

• Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Reduce the speed to low and add the eggs 1 at a time, mixing after each addition until fully incorporated. Add the vanilla and then slowly mix in the flour until well combined, scraping down the sides of the bowl as needed. Remove the dough, press into a flat rectangle, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Cut the dough into thirds, wrap 1 piece back in the plastic wrap and return it to the refrigerator. Dust your work surface and the remaining 2 pieces of dough well with flour and roll out each to 3/16 inch with a rolling pin, moving the dough and dusting the top and bottom with additional flour if it becomes sticky. Cut out as many large stars as possible with a 4-inch star cookie cutter and place on the prepared baking sheets. Gather the scraps and reroll once to cut out more cookies. You should have a total of 12 stars. Cut a small star out of the middle of each large star with a 2-inch star cookie cutter and reserve for another use. (You can chill and bake the small stars separately or freeze for later.) Refrigerate the baking sheets until the dough is firm, 15 to 20 minutes.
• Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Place a kitchen towel over the bags and crush the candy into small pieces using a rolling pin or meat mallet; do not pulverize. Fill the cut-out areas of the cookies two-thirds full with the crushed candy.
• Bake the cookies, rotating the baking sheets from top to bottom and front to back halfway through, until light golden brown and the candy has melted, 12 to 15 minutes. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Repeat the rolling, cutting, filling and baking process with the remaining piece of dough.

STAINED GLASS BARS

Steps:

• Add 1 cup boiling water to each flavor fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.
• Sprinkle unflavored gelatine over cold water; let stand 1 min. Stir in remaining boiling water. Add condensed milk; mix well. Cool slightly.
• Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes; stir to evenly distribute gelatin cubes. Refrigerate 2 hours or until firm before cutting into bars.