Cinnamon Fruit Mold Moms Recipes

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WALDORF ORANGE CINNAMON HOLIDAY MOLD



Waldorf Orange Cinnamon Holiday Mold image

My family prefers this to traditional cranberry gelatin molds. The cinnamon zing really complements ham and turkey. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 38m

Yield 12 servings.

Number Of Ingredients 9

2 packages (3 ounces each) cherry gelatin
1/2 cup Red Hots
1/3 cup sugar
1-1/2 cups water
1-3/4 cups orange juice
1/3 cup sour cream
1-1/2 cups orange sections, chopped
1 medium apple, peeled and finely chopped
1/2 cup chopped pecans

Steps:

  • Place gelatin in a large bowl. In a small saucepan, combine Red Hots, sugar and water. Cook and stir until candies are dissolved and mixture comes to a boil. Stir into gelatin. Stir in orange juice and sour cream. Refrigerate until thickened, 30-45 minutes. Stir in oranges, apple and pecans. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm, about 4 hours. Unmold onto a platter.

Nutrition Facts : Calories 186 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 35mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.

CREAMY FRUIT MOLD



Creamy Fruit Mold image

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

3 ounces cream cheese, softened
1 package (3 ounces) lime gelatin
1 cup boiling water
1/4 cup mayonnaise
1 can (15-1/4 ounces) fruit cocktail, drained
1/2 cup chopped pecans

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.

FESTIVE FRUIT GELATIN MOLD



Festive Fruit Gelatin Mold image

Provided by Trisha Yearwood

Categories     dessert

Time 10h15m

Yield 12 servings

Number Of Ingredients 6

Three 3-ounce boxes pineapple gelatin
Two 12-ounce cans seltzer, chilled
One 15-ounce can mandarin oranges in light syrup, drained
3 cups blackberries
1 cup blueberries
1 1/4 cups mixed berries, for serving

Steps:

  • Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
  • Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
  • Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
  • When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.

CRANBERRY FRUIT MOLD



Cranberry Fruit Mold image

This special gelatin salad takes the place of ordinary cranberry sauce on my Thanksgiving table. Grapes and mandarin oranges make it deliciously different. -Kristy Duncan, Southfield, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 6

1 package (3 ounces) cranberry gelatin
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1-1/2 cups ginger ale, chilled
2 cups halved seedless red or green grapes
1 can (11 ounces) mandarin oranges, drained

Steps:

  • In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.

FRUIT MOLD



Fruit Mold image

Make and share this Fruit Mold recipe from Food.com.

Provided by Darlene Summers

Categories     Gelatin

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 ounce) package orange Jell-O
3/4 cup boiling hot orange juice
2 tablespoons lemon juice
1 cup cold ginger ale
1/2 cup canned pears (diced)
1/2 cup seedless grapes (halved)
1/2 cup maraschino cherry (halved)

Steps:

  • Dissolve Jello in hot juice.
  • Stir in the lemon juice, cold ginger ale and fruit.
  • Pour into mold.
  • Refrigerate till firm.
  • Unmold and fill center with fresh fruit.

Nutrition Facts : Calories 153.9, Fat 0.1, Sodium 105.6, Carbohydrate 37.7, Fiber 0.8, Sugar 33.8, Protein 2.3

MOM'S NUT HORNS



Mom's Nut Horns image

This is an old family recipe. We make them every Christmas and there are never enough. The dough is easy to work with and they are easy to make!

Provided by Stephanie Murtaugh- Flinn

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 8h50m

Yield 24

Number Of Ingredients 7

½ pound butter
2 cups all-purpose flour
¾ cup sour cream
1 egg yolk
¾ cup finely ground walnuts
¾ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
  • Combine walnuts, sugar, and cinnamon in a small bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  • Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
  • Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
  • Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 15.1 g, Cholesterol 32 mg, Fat 11.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 58.9 mg, Sugar 6.4 g

SPARKLING FRUIT MOLD



Sparkling Fruit Mold image

This sparkling fruity JELL-O dessert is perfect for a party. Its bright color and flavors are sure to liven up any occasion.

Provided by My Food and Family

Categories     Home

Time 5h

Yield Makes 12 (1/2-cup) servings.

Number Of Ingredients 6

1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Orange Flavor Sugar Free Gelatin
2 cups cold diet ginger ale
1/2 cup seedless green grape halves
1/2 cup seedless red grape halves
1 can (11 oz.) mandarin oranges, drained

Steps:

  • Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in ginger ale. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir for 15 seconds. Stir in grapes and oranges.
  • Pour into 6-cup mold sprayed with cooking spray. Cover.
  • Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

Nutrition Facts : Calories 15, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

FROZEN FRUIT MOLDS



Frozen Fruit Molds image

Our home economists filled muffin tins with mint leaves, summer fruits and tangy juices, then simply set them in the freezer to create these icy molded cups.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 8

1 can (8 ounces) unsweetened pineapple tidbits
12 fresh mint leaves
1-1/2 cups sliced bananas, divided
1-1/2 cups halved seedless red grapes
2 medium grapefruit, peeled, sectioned and chopped
1/2 cup maraschino cherries, halved
1-1/2 cups unsweetened pineapple juice
1/3 cup lime juice

Steps:

  • Drain pineapple, reserving juice. Place a mint leaf in each of 12 jumbo muffin cups; top each with a banana slice. Divide the pineapple, grapes, grapefruit, cherries and remaining bananas among muffin cups., In a small bowl, combine the pineapple juice, lime juice and reserved juice. Pour 1/4 cup into each muffin cup. Cover and freeze for 3 hours or until firm. Remove from the freezer 30 minutes before serving. Invert onto a baking sheet.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

JIGGLING FRUIT MOLD WITH BERRY COMPOTE



Jiggling Fruit Mold With Berry Compote image

Provided by Suzanne Hamlin

Categories     dessert, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

4 cups (2 pints) raspberries or strawberries, hulled and sliced
2 cups water
1/2 cup granulated sugar
Pinch of salt
4 sheets of gelatin or 1 tablespoon powdered unflavored gelatin
3 cups (1 1/2 pints) mixed berries like blueberries, blackberries, raspberries and strawberries
1/2 cup sugar
1/2 cup water
1 tablespoon finely grated orange rind
Pinch of salt
1/2 cup unsweetened heavy cream, whipped

Steps:

  • To make the fruit jell, put the berries, water, sugar and salt in a saucepan. Bring to a boil, stirring, and boil gently for 3 or 4 minutes. Remove from the heat, and set aside for an hour.
  • Line a fine-meshed sieve with a double layer of cheesecloth, and strain the cooked berries, pressing down gently so no pulp or seeds get into the liquid. Discard the pulp; there should be 2 cups of berry juice.
  • Soften the gelatin sheets in enough cold water to cover for about 5 minutes. If using powdered gelatin, sprinkle it over 1/4 cup cold water, and allow to soften for 5 minutes.
  • Put the reserved berry juice in a saucepan. Squeeze out excess water from the gelatin sheets, and add them to the juice, or add all the softened powdered gelatin. Warm over low heat, stirring, until the gelatin dissolves.
  • Spray four 1/2-cup molds with flavorless oil. (You can use metal molds, ramekins or coffee cups.) Fill with the berry juice. Refrigerate, covered, for 4 hours or overnight.
  • To make the berry compote, put the 1 1/2 pints of mixed berries in a saucepan with the water, sugar, orange rind and salt. Bring to a low boil, and cook, stirring, for 3 to 4 minutes until the fruit has almost dissolved and is syrupy. Remove from the heat, transfer to a bowl, cool, and refrigerate, covered, for 4 hours or overnight.
  • To serve, spoon berry compote onto four dessert plates. Dip the bottom of each mold into warm water, and unmold onto the compote. Put a dollop of whipped cream on the side of each, and serve.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 12 grams, Fiber 13 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 177 milligrams, Sugar 63 grams

CRANBERRY FRUIT MOLD



Cranberry Fruit Mold image

A great jello mold to serve with that turkey or even as a dessert adding whipped cream. Chill in any type mold you have on hand or just in a glass bowl. Cook time does not include chill time.

Provided by Carmen B.

Categories     Gelatin

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (3 ounce) package cranberry Jell-O gelatin
1 (3 ounce) package raspberry Jell-O gelatin
1 cup boiling water
1 1/2 cups ginger ale, chilled
2 cups green seedless grapes, cut in half
1 (11 ounce) can mandarin oranges, drained

Steps:

  • Dissolve both jellos with the boiling water in a large bowl. Gently stir in ginger-ale.
  • Refrigerate until slightly thickened, about 1 1/2 hours. Stir in grapes amd oranges. Transfer to a five cup mold that has been coated with non stick cooking spray. DO NOT USE A FLAVORED COOKING SPRAY or your mold will taste like that spray. Cover and refrigerate until firm.
  • Invert onto a serving plate.
  • Garnish with extra raspberries, mint sprigs.

Nutrition Facts : Calories 115.8, Fat 0.1, Sodium 83.5, Carbohydrate 28.6, Fiber 0.8, Sugar 26.1, Protein 1.8

BUNNY FRUIT MOLD



Bunny Fruit Mold image

Bunny-shaped marshmallows are hiding in this creamy pineapple and lime gelatin mold just waiting to be discovered!

Provided by My Food and Family

Categories     Recipes

Time 5h15m

Yield Makes 10 servings, 1/2 cup each.

Number Of Ingredients 8

1 cup boiling water
1 pkg. (4-serving size) JELL-O Lime Flavor Gelatin
1 cup cold water
1 Tbsp. lemon juice
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cans (8 oz. each) crushed pineapple, drained
1-1/2 cups JET-PUFFED BUNNY MALLOWS Marshmallows
1/2 cup chopped walnuts

Steps:

  • Stir boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Stir in cold water and juice. Gradually add gelatin to cream cheese in large bowl, mixing until well blended. Refrigerate until thickened (spoon drawn through leaves definite impression).
  • Add pineapple, marshmallows and walnuts; mix well. Spoon into 6-cup ring mold sprayed with cooking spray.
  • Refrigerate several hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.

Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

HOLIDAY FRUIT AND NUT MOLD



Holiday Fruit and Nut Mold image

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

2 cups boiling water
1 pkg. (8-serving size) JELL-O Cranberry Flavor Gelatin
1-1/4 cups cold ginger ale or lemon-lime carbonated beverage
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 cup chopped dried mixed fruit
1/3 cup currants or golden raisins
1/3 cup chopped candied cherries or maraschino cherries
1/3 cup toasted chopped pecan or walnut halves

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

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