CRANBERRY MOLD
Provided by Food Network Kitchen
Categories side-dish
Time 32m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Let cool.
- Heat 1/2 cup cranberry juice over low heat, then stir in a 1/4-ounce packet gelatin. Puree cooled cranberry sauce with another 1/2 cup cranberry juice, then add the gelatin mixture. Pour into a mold or empty soup cans and refrigerate overnight. Serve with whipped cream.
TRIPLE BERRY MUFFINS
These are so good you will have the kis eating fresh fruit and they will be enjoying it. You can really use almost anykind of fruit that you wish.
Provided by Kim19068
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- In a large bowl combine the dry ingresients.
- In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist.
- fold in berries.
- Fill greased or paper lined muffin pans 3/4 full.
- Bake at 375 for 20 minutes or until toothpick comes out clean.
- Cool for 5 minutes.
- Remove from Pan to a wire rack.
Nutrition Facts : Calories 259.3, Fat 11.7, SaturatedFat 7.1, Cholesterol 50.1, Sodium 232.2, Carbohydrate 36, Fiber 1.4, Sugar 17.9, Protein 3.7
TRIPLE BERRY PIE
It only seems fitting to make a pie for Pi Day, right? Celebrate with a mixed berry treat that's decorated with the Pi symbol. It's nicely tart but still sweet as pie, and once cooled it slices perfectly every time.
Provided by Lasheeda Perry
Categories dessert
Time 2h20m
Yield One 9-inch pie
Number Of Ingredients 12
Steps:
- Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
- Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
- To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
- Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
- Add the lemon juice to the bowl of berries and gently toss until incorporated.
- Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
- Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
- Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
- Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.
TRIPLE CRANBERRY SALAD MOLD
What's a holiday meal without at least one jolly gelatin salad chock-full of fruit and nuts? My mother made this one for every holiday, and now my husband says he can't imagine Christmas without it. -Kristi Jo Chiles, Portsmouth, Rhode Island
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries., Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.
Nutrition Facts : Calories 218 calories, Fat 14g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 56mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
TRIPLE BERRY MOLD
This JELL-O mold has a bright presentation and bubbly texture from club soda. It's also filled with delicious fresh berries.
Provided by My Food and Family
Categories Home
Time 5h45m
Yield Makes 12 servings, about 1/2 cup each.
Number Of Ingredients 4
Steps:
- Stir boiling water into dry gelatin in large bowl at 2 minutes until completely dissolved. Stir in club soda. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
- Stir in 2 cups of the berries. Spoon into 5-cup mold sprayed with cooking spray; cover.
- Refrigerate 4 hours or until firm. Unmold. Top with remaining berries. Store leftover gelatin mold in refrigerator.
Nutrition Facts : Calories 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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THIS IS WHEN IT IS AND ISN'T SAFE TO EAT MOLDY FOOD - EAT THIS NOT …
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Author Julia ChatzkyPublished May 1, 2022Estimated Reading Time 5 mins
- Cold Cuts, Bacon, and Hot Dogs. Foods like turkey and roasted chicken breast rarely get moldy in my fridge because their high levels of sodium and nitrites decrease moisture content and help prevent the spread of bacteria.
- Cooked Pasta and Grains. Nope—toss it! Turns out, we can't just scoop away the moldy section of the pasta salad from the other night. Because of the moisture this food group obtains, bacteria is more likely to spread before your eyes can actually see the infected areas.
- Soft, Crumbled, and Sliced Cheeses. Sure, sometimes you want moldy cheese. (Think: bleu cheese.) But in the case of soft cheeses like brie, cream cheese, or slices of Swiss, new sightings of mold should be a major indicator that they need to be thrown out and not eaten.
- Soft Fruits and Vegetables. Cucumbers, tomatoes, peaches, berries, and all fruits and veggies alike should not be consumed when a speck of mold is found.
- Yogurt and Sour Cream. On to the trend yet? Wet foods and mold are a major red flag. These dairy products leave too much room for comfort when it comes to bacteria and mold.
- Peanut Butter, Legumes, and Nuts. We know you wouldn't think about purchasing a nut butter with preservatives, right? The one downfall: foods produced without the chemicals are at higher risk for mold.
- Bread and Baked Goods. The chances of letting your bread and baked goods get moldy are slim, but when it does, just toss them out instead of debating if you can possibly still salvage them.
- Jams and Jellies. Contrary to popular belief, these long-lasting spreads totally do have an expiration date. Mold found on these is likely to be mycotoxin, a poisonous element that can make you sick.
- Firm Fruits & Veggies. The key to debating whether or not you should keep or toss moldy fruit and veggies has a lot to do with their texture. Firm fruits and vegetables—apples, carrots, and cabbage, for example—are okay to eat once the moldy area is removed.
- Hard Cheese. When it comes to cheeses that weren't supposed to have mold—let's say parmesan—treat the product as you would a hard fruit or vegetable with a mold speck.
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