Stained Glass Window Jello Cake 10 Food

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.

STAINED GLASS WINDOW JELLO CAKE "10

Steps:

• Make all of the Jello, except the lemon or strawberry, using 1 cup of hot water - 1/2 cup of cold water for each package. Pour each flavor into an ice cube tray to cube and place in the refrigerator to set. Use 2 packages of lady fingers to line the sides and bottom of spring form pan. Empty package of strawberry Jello into a pan with 1 cup pineapple juice and 1/2 cup of water. Bring to a boil and pour into a bowl and place in refrigerator until almost set. Whip 2 cartons of heavy cream. Fold into strawberry Jello. Cube all of the remaining Jello into small squares and add to the strawberry Jello. Pour 3/4 of cubes into spring pan lined with lady fingers. Place the rest of the cubes on top.

BROKEN GLASS DESSERT

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.

STAINED GLASS CAKE

Steps:

• Chop the pineapple and apricots into fairly large pieces, and leave the remaining fruit and nuts whole.
• Mix all these fruits and nuts together, then reserve a half cup of them for the topping.
• Beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter.
• Continue beating until well blended.
• Sift the flour with the baking powder and salt and add with the fruit and nuts, mix thoroughly.
• Grease a 20cm ring tin and line the base.
• Spoon mixture evenly into the tin, arrange the reserved fruit and nuts over the top, pressing down gently.
• Bake in a slow oven for about 1 1/2 hours or until cake is firm to touch.
• Allow to cool for 10 minutes in the tin before turning out.
• Store in an airtight container wrapped in foil.
• To serve, cut into very thin slices with a very sharp knife-the thin slices show off the beautiful colours of the fruits.

STAINED GLASS GELATIN CAKE

Steps:

• Place each gelatin mix in a separate bowl; stir 1/2 cup boiling water into each until completely dissolved, about 2 minutes. Stir 1/2 cup cold water into each gelatin mix; refrigerate until completely set, 4 hours to overnight.
• Grease a 9-inch cake pan or use a silicone mold. Slice the chilled gelatin into cubes and gently toss together; tip into the prepared cake pan.
• Pour 1 cup cold water into a bowl and sprinkle unflavored gelatin over water; let sit until dissolved, 2 to 3 minutes. Add 1 cup boiling water and stir until gelatin is dissolved.
• Pour sweetened condensed milk into a blender or food processor. Add condensed milk, unflavored gelatin mixture and vanilla extract to the blender. Blend mixture until well combined; pour over gelatin cubes in the cake pan. Evenly distribute milk mixture using a spatula.
• Refrigerate until set, 4 hours to overnight. Run a knife along the sides of the mold and invert cake onto a plate.

CRUSHED ICE CAKE (STAINED GLASS CAKE)

Steps:

• Make jello; set in pie plates.
• Heat pineapple/juice.
• Mix unflavoured gelatin with cold water; add to juice.
• Set aside to cool, stirring occasionally, until the mixture has the consistency of egg whites.
• Melt butter; add to graham crumbs and brown sugar. Press into 9x13 pan, reserving 1/4 cup crumb mixture for the top.
• Cut jello into cubes in the pan and place pans in fridge.
• Beat cream until thick; beat in 1/2 cup white sugar and 1 tsp vanilla.
• Carefully combine jello with juice mixture (a spatula usually scoops the jello out well.).
• Fold in whipped cream. Spread mixture over crust and sprinkle reserved graham crumbs on top.
• Let set in fridge.

STAINED GLASS GELATIN

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.

STAINED GLASS GELATIN CAKE

Steps:

• Place each gelatin mix in a separate bowl; stir 1/2 cup boiling water into each until completely dissolved, about 2 minutes. Stir 1/2 cup cold water into each gelatin mix; refrigerate until completely set, 4 hours to overnight.
• Grease a 9-inch cake pan or use a silicone mold. Slice the chilled gelatin into cubes and gently toss together; tip into the prepared cake pan.
• Pour 1 cup cold water into a bowl and sprinkle unflavored gelatin over water; let sit until dissolved, 2 to 3 minutes. Add 1 cup boiling water and stir until gelatin is dissolved.
• Pour sweetened condensed milk into a blender or food processor. Add cream, unflavored gelatin mixture and vanilla extract to the blender. Blend mixture until well combined; pour over gelatin cubes in the cake pan. Evenly distribute milk mixture using a spatula.
• Refrigerate until set, 4 hours to overnight. Run a knife along the sides of the mold and invert cake onto a plate.

STAINED GLASS JELLO TORTE

Steps:

• For Jello: Make the three kinds of jello, dissolving each in 1 and 1/2 cups hot water. Set into separate square or cake pans, for thin layer of jello and chill until firm, or overnight.
• For Crust: Crush graham crackers. Mix with butter and sugar. Line a spring-form pan or pie dish with mixture. Set aside some of the crumb mixture, this will later be used as a topping. Place the graham crumb base in the fridge so that it starts to harden.
• For Filling: Soften unflavored gelatin in cold water; dissolve in hot pineapple juice. Whip cream, adding sugar and vanilla when almost whipped, while pineapple-gelatin mixture is cooling. When cool, fold into whipped cream.
• Cut flavored jello into small 1/2 inch cubes; fold into filling. Pour into pan over crust and sprinkle with remaining crust mixture. Chill six to eight hours or overnight.

STAINED-GLASS CAKE (FRUITCAKE)

Steps:

• Butter a large cake tin. Line with waxed paper. Butter the paper.
• Chop the glace fruits roughly.
• Sift together the flour and baking powder.
• Mix in all the fruits, together with the nuts.
• Put the mixture into the cake tin, wet hands and press mixture down firmly.
• Bake in a preheated 300F degree oven for 1 1/2 hours.
• Take cake out of the oven and drizzle the Grand Marnier or Cointreau over the top.
• Leave the cake in the oven to cool until warm, then wrap it, tin and all, in aluminum foil and refrigerate overnight. Remove from tin, peel away paper and store in airtight tin.