ORANGE JELLO MOLD
This Orange Jello Mold is a hit at all of our holiday get togethers. It is a tradition passed down from my Mother and my grown children expect to see it on the table when they return home for the holidays!
Provided by Kathleen
Categories Side Dish
Time 3h25m
Number Of Ingredients 4
Steps:
- Dump the 2 packages of orange jello powder into a large mixing bowl.
- Boil the water and pour it over the orange jello powder. Stir until all powder is dissolved.
- Open and drain the can of mandarin oranges. Use a knife right in the can to slice the oranges into smaller segments.
- Pour the orange segments into the jello.
- Put in the fridge until almost set. About an hour and 20 minutes.
- Remove from fridge and fold in the full tub of Cool Whip.
- Spray the jello mold with cooking spray.
- Scrape the jello mixture into the mold.
- Return to fridge to finish setting.
- Let set for 2 hours or can be made the day ahead.
- When ready to serve remove from fridge and open the lid of mold.
- Invert onto the serving dish and remove center piece. Mold will slide down onto plate.
- Serve with your holiday dinner as a side dish!
Nutrition Facts : Calories 29 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 19 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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
KIWI LIME GELATIN
Our Test Kitchen broke the mold when they came up with this bright green gem of a salad featuring kiwifruit, oranges and lime. As the recipe specifies, be sure to cook the kiwi before it's added to the gelatin-otherwise, it won't set.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring kiwi and wine or soda to a boil. Cook over medium heat for 5 minutes, stirring occasionally. Add gelatin; stir until dissolved. Stir in chilled soda and orange juice. Refrigerate until partially set. , Fold in oranges. Pour into a 6-cup mold coated with cooking spray. Refrigerate 8 hours or overnight until firm.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 16g carbohydrate, Fiber 2g fiber), Protein 1g protein.
GIN AND TONIC JELLY MOLD
Make and share this Gin and Tonic Jelly Mold recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 20m
Yield 1 6 Cup Jello Mold
Number Of Ingredients 9
Steps:
- Spray a 6-cup silicone jello mold with nonstick cooking spray and place on a plate or baking sheet.
- To make simple syrup, in a small saucepan over medium high heat. stir to combine water and sugar. Bring to a boil, then reduce to a simmer. Cook until sugar is completely dissolved, about 2 minutes. Remove from heat and let cool slightly.
- Place gelatin leaves in a bowl of cold water for 5 minutes. Once gelatin is softened, squeeze to remove excess moisture and then stir into warm simple syrup to dissolve. Combine syrup with remaining ingredients and then pour into prepared jello mold. Let cool to room temperature, then transfer to a refrigerator and let set for at least 4- 6 hours and up to overnight.
- To remove jello from mold, rest mold in a bowl of warm water for 30 seconds. Invert mold onto a plate and slowly lift mold off to reveal the jello ring.
Nutrition Facts : Calories 1927.3, Fat 0.3, SaturatedFat 0.1, Sodium 168, Carbohydrate 317.8, Fiber 3.8, Sugar 305.4, Protein 33.5
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.
CRANBERRY-ORANGE JELLY
This is the cranberry sauce for cooks who secretly (or not so secretly) like the kind that comes in a can, a quivering ruby mass with an unexpected dash of orange and spice. Guests can scoop it out of a pretty glass bowl, but it's more fun to unmold it onto a cake plate and serve it in slices. Make sure the water your use to unmold your jelly is quite hot, not just warm. The idea is to melt the outer jelly layer just enough so that the whole mold can slip right out.
Provided by Julia Moskin
Categories jams, jellies and preserves, side dish
Time 20m
Yield 12 to 16 servings
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries if using. Bring to a boil over medium-high heat. Add cranberries and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total (or use a candy thermometer and cook mixture to 210 to 215 degrees). The mixture should be reduced and thickened, like a very loose jam.
- Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid. Discard the solids. Stir the liquid and transfer to a pretty serving bowl or a mold. (If using a mold, spray the insides first with nonstick cooking spray.) A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides. Cover and refrigerate for at least three hours, or up to several days. Keep refrigerated until ready to serve.
- If you chilled the jelly in a mold, turn it out by placing the mold in a large bowl. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly just enough to release it from the mold. After 3 minutes, try unmolding the jelly onto a serving dish. If it doesn't come out, return to the bowl and try again 2 minutes later. Repeat until the jelly is released. If necessary, return it to the refrigerator to firm up before serving.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 31 grams
KIWI JELLY
Make and share this Kiwi Jelly recipe from Food.com.
Provided by Dienia B.
Categories Jellies
Time 4h
Yield 4 pints
Number Of Ingredients 6
Steps:
- Seed and crush kiwi.
- Combine kiwi and water.
- Over medium heat, bring mixture to a boil.
- Take pan off heat and let set 30 minutes.
- Strain juice off by staining through 4 layers of damp cheesecloth.
- Refrigerate overnight.
- Ladle juice off top, but don't disturb bottom sediment.
- Measure out 5 cups juice.
- Combine juices and sugar; heat up to a rolling boil stirring constantly.
- Add pectin.
- Bring to full rolling boil again for 1 minute. Remove pan from heat; put into hot jars and water bath for 15 minutes.
Nutrition Facts : Calories 1923.3, Fat 4, SaturatedFat 0.2, Sodium 24.1, Carbohydrate 488.6, Fiber 23.8, Sugar 443.4, Protein 8.7
CRANBERRY AND ORANGE MOLD
This has been a staple of our holiday dinners for almost 20 years.I usually have to double the recipe so there will be some left over for "left-overs" the next day!.Besides doubling well, this can be made a day ahead of time. This is definitely a family and friends favorite!Chill time is cook time. * I've tried using Sucra or artificial sweeteners, but don't like the results as well as the "real" thing!
Provided by Leslie in Texas
Categories Fruit
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Peel oranges and reserve one fourth of the peel.
- Remove white membranes and seeds from oranges and chop them coarsely.
- Wash cranberries, drain, and remove any stems.
- Pulse cranberries in a food processor until coarsely chopped.
- Mince orange peel-it should measure about 3 tablespoons.
- Combine cranberries, orange peel,oranges, and sugar in a large bowl and set aside.
- Sprinkle gelatin over orange juice in a small saucepan (or in a small bowl in the microwave) to soften.
- Heat over low heat, stirring, until gelatin is completely disolved.
- Add gelatin mixture to cranberry-orange mixture and mix well.
- Spray a 1 quart mold with cooking spray and fill with cranberry-orange mixture.
- Cover with plastic wrap and refrigerate until firm, 6 to 8 hours, preferably overnight.
- Unmold when ready to serve by running a small, sharp knife around rim,place a warm damp cloth over inverted mold, and shake gently to release.
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