EGGNOG GELATIN MOLD
What's more classic than a jello mold recipe? Nothing! This particular recipe is my family's all-time favorite Christmas salad. One taste of the creamy eggnog-flavored gelatin with its tart and crunchy cran-apple sauce will have you convinced, too! -Irene Johnson, Alexandria, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings (2 cups sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir 1 cup eggnog, sugar and nutmeg into gelatin mixture. Cook over medium-low heat until gelatin and sugar are dissolved, stirring occasionally. Add remaining eggnog. , Refrigerate until slightly thickened, about 1 hour. Fold in cream. Transfer to a 7-cup mold coated with cooking spray. Refrigerate for at least 4 hours or until firm., Meanwhile, for compote, in a saucepan, combine the sugar and water. Bring to a boil and stir until sugar is dissolved. Add the cranberries and boil for 5 minutes, stirring occasionally. Sprinkle gelatin over cold water; let stand for 1 minute. Stir into cranberry mixture until gelatin is dissolved. , Remove from the heat; stir in apple and walnuts. Transfer to a bowl and refrigerate for at least 2 hours. Serve with the eggnog gelatin.
Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 64mg sodium, Carbohydrate 37g carbohydrate (36g sugars, Fiber 1g fiber), Protein 7g protein.
HOLIDAY NOG MOLD
Rum extract and nutmeg add eggnog-like flavor to this luscious holiday dessert mold made with lemon gelatin, vanilla pudding and whipped topping.
Provided by My Food and Family
Categories Home
Time 5h
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Stir boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Stir in cold water. Cool 30 min. at room temperature.
- Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 30 sec. Add to gelatin; stir until well blended. Stir in rum extract and nutmeg. Refrigerate 15 min. or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping until well blended. Pour into 6-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 2.6333 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
HOLIDAY EGGNOG
Steps:
- For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat. Toast the spices until aromatic, 3 to 5 minutes. Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt. Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours. Strain the cider through a fine sieve or cheesecloth; discard the solids. (The cider can be made in advance and reheated prior to serving.)
- For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls. Whip the yolks with the nutmeg, cinnamon, rum and salt. Gradually add 1/4 cup of the sugar. Mix until the texture is silky and the sugar is fully incorporated. Set aside.
- Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar. Whip until stiff peaks form.
- Gently fold the egg white mixture into the yolk mixture. This batter has a lifespan of about one evening. Be sure to use fresh eggs as these will be served in a raw state.
- To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug. Garnish with grated nutmeg.
LIME JELL-O MARSHMALLOW HOLIDAY MOLD
This is my own version of our family's Holiday Lime Jell-O Wreath which is always a hit, I hope you enjoy it too!
Provided by Barbie Sorensen
Categories Gelatin
Time 35m
Yield 1 mold, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Empty Lime Jell-O into large bowl, add 1 cup boiling water; stir until Jell-O dissolved. Add second cup of boiling water and stir. Add cold water & ice, stir until ice dissolved. Put in refrigerator until loosely jelled, about 1-1/2 hour.
- Cut Maraschino cherries in half and place, cut side up, into a Jell-O ring mold. Bunt Cake pan works great too!
- Cut cream cheese into small squares and drop into cooled Jell-O then add pineapple, with hand mixer blend on medium until cheese gets creamy with lots of small chunks remaining (approx. 1 minute).
- Add walnuts and marshmallows, fold in with wooden spoon or spatula until completely coated with Jell-O mixture.
- Poor into Jell-O mold. Sprinkle top with coconut (hint, it looks like holiday snow and keeps the Jell-O from sliding on the platter). Cover and chill for 6 hours, or overnight!
- To remove from mold: Fill sink with HOT water. Hold mold in water for about 15 seconds. Place platter on top and Turn Over! Let mold slide out! WA LA! Place back in the refrigerator until ready to serve. Looks like a Christmas Wreath with red Berries! Great addition to your holiday table!
Nutrition Facts : Calories 302.8, Fat 14.7, SaturatedFat 6.7, Cholesterol 31.2, Sodium 198, Carbohydrate 40.3, Fiber 0.9, Sugar 33.6, Protein 5.3
HOLIDAY JELLO MOLD
I know jello isn't for everyone but I love it so we have it often. I have a few recipes for jello molds and this is one of them. Refrigeration time is not included in prep or cook time.
Provided by Lvs2Cook
Categories Fruit
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Stir boiling water into jello until jello is completely dissolved, about 2 minutes.
- Stir in cold juice.
- Refrigerate 1 1/2 hours or until jello is thickened.
- Stir in fruit.
- Spoon into 6-cup jello mold sprayed with nonstick cooking spray.
- Refrigerate 4 hours or until firm.
- Unmold.
- Garnish as desired.
Nutrition Facts : Calories 127.7, Fat 0.2, Sodium 108.5, Carbohydrate 30.8, Fiber 0.8, Sugar 28.2, Protein 2.3
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
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