CREAMY FRUIT MOLD
Because it can be made ahead, a gelatin salad like this one, brimming with fruit and nuts, is so convenient. This salad (another old standby from the cooking show I watched years ago) comes out of the mold easily and looks very attractive when served. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese and gelatin. Add water, stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-qt. mold that has been coated with cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 289 calories, Fat 19g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
CINNAMON OLD FASHIONED
For the holidays, I like to spice up my usual Old Fashioned. Rather than just whiskey, bitters, and sugar, I use a cinnamon-infused simple syrup to make this classic cocktail just a bit different.
Provided by Ivy Mix
Categories beverage
Time 15m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a mixing glass, add the cinnamon bark syrup, rum, bourbon and bitters. Fill with ice cubes and mix by holding the spoon like a pen and stirring clockwise. To serve, place a large ice cube into a glass and strain. Run the orange twist around the rim, add to the cocktail and serve.
- In a saucepan, combine equal parts sugar and water. Break up the cinnamon bark (sticks), add to the simple syrup mixture, and bring to a boil. Remove from heat, cool, and strain.
CINNAMON FRUIT MOLD, MOM'S
This is a great salad to make, although I prefer to leave out the cinnamon candies and use raspberry jello and make this for Thanksgiving!
Provided by Megan Stewart
Categories Gelatin Salads
Number Of Ingredients 6
Steps:
- 1. Place candies and water in a saucepan, heat to boiling and remove from heat. Stir until dissolved. Pour over jello stir to dissolve and chill until partially set. Fold in celery, apples and walnuts. Turn into 6 cup mold or individual molds. Chill overnight.
HOLIDAY FRUIT AND NUT MOLD
Flavored gelatin made with ginger ale and spiked with spices, dried and candied fruits and nuts is ideal for a festive holiday side dish or dessert.
Provided by My Food and Family
Categories Recipes
Time 5h50m
Yield Makes 10 servings.
Number Of Ingredients 10
Steps:
- Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold ginger ale and spices. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
- Stir in fruits and pecans. Spoon into 5-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold onto serving plate. Garnish as desired. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
MOM'S GOOD CINNAMON ROLLS
I watched mom make these rolls when I was young and have always loved how easy they are to make!
Provided by MISS_MARSH
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
- Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 minutes, until golden.
Nutrition Facts : Calories 370 calories, Carbohydrate 66.4 g, Cholesterol 31 mg, Fat 7.6 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 595 mg, Sugar 14.1 g
MA'AMOUL (NUT-FILLED COOKIES)
Steps:
- 1. For the dough, place the flour, semolina, margarine, and oil in a food processor equipped with a steel blade. Add the water gradually, pulsing until a soft dough is formed. Cover and set aside for 10-15 minutes in the refrigerator.
- 2. For the filling, combine the walnuts with the cinnamon and sugar.
- 3. Preheat the oven to 350 degrees.
- 4. Either use the ma'amoul mold described above or take a piece of dough about the size of a walnut. Roll it into a ball and hollow out the center. Inside, place a heaping teaspoon of walnut filling. With your hands, mold the dough closed.
- Continue with the rest of the dough.
- 5. Place the cookies on an ungreased cookie sheet. With the tines of a fork or tweezers with a serrated edge, make designs on the top of each cookie, being sure not to penetrate the crust.
- 6. Bake in the oven for about 30 minutes. Do not brown; the cookies should look white. Cool. When hard, roll in confectioners' sugar.
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