STAINED GLASS CANDY II
Easy and delicious rolled chocolate, walnut, coconut and colored marshmallow candy!
Provided by Bea Gassman
Categories Desserts Candy Recipes Nut Candy Recipes
Time 30m
Yield 20
Number Of Ingredients 5
Steps:
- Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool.
- Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 33.5 g, Cholesterol 12.2 mg, Fat 19 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 11.4 g, Sodium 102.3 mg, Sugar 25 g
BROKEN GLASS DESSERT
When it's cut into squares, this dessert looks just like stained-glass windows. The buttery graham cracker crust pairs perfectly with the lovely creamy topping. —Kathy Crow, Cordova, Alaska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.
Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
STAINED GLASS GELATIN
Kids love this sweet, wiggly gelatin and whipped topping dessert. Use different flavors of gelatin to make color versions that are as wild as your imagination. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve the lime gelatin in 3 cups boiling water. Pour into an 8-in. square dish coated with cooking spray. In another bowl, dissolve orange gelatin in remaining boiling water. Pour into another 8-in. square dish coated with cooking spray. Refrigerate for 4 hours or until very firm., In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Add grape juice. Heat over low heat, stirring until gelatin is completely dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Fold in whipped topping., Cut green gelatin into 1/2-in. cubes and orange gelatin into 1-in. cubes. Set aside 8-10 cubes of each color for garnish. Place 2 cups whipped topping mixture in a bowl; fold in remaining green cubes. Spread into a 13x9-in. dish coated with cooking spray. Fold remaining orange cubes into remaining whipped topping mixture; spread over bottom layer. Sprinkle with reserved green and orange gelatin cubes. Refrigerate for 2 hours or until set. Cut into squares.
Nutrition Facts : Calories 122 calories, Fat 4g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
STAINED GLASS CANDY I
This candy is good any time of the year but it's especially festive at Christmas! Vanilla, lemon or walnut extract can be easily substituted for almond to add a little variety to your candies.
Provided by Lisa
Categories Desserts Candy Recipes
Yield 32
Number Of Ingredients 5
Steps:
- Lightly grease one 12x18 inch or larger baking sheet.
- In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat.
- When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!
Nutrition Facts : Calories 129.3 calories, Carbohydrate 33.7 g, Sodium 9.6 mg, Sugar 26 g
STAINED-GLASS ORNAMENTS
Provided by Barbara Grunes
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 30 cookies
Number Of Ingredients 11
Steps:
- 1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- 2. In a large bowl, with an electric mixer, beat the butter on medium speed until creamy. Add the sugar and molasses and beat for 2 minutes. Beat in the water. On low speed, beat in the flour mixture until a soft dough forms.
- 3. Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.
- 4. Preheat the oven to 350°F. Line cookie sheets with aluminum foil.
- 5. Divide the dough into thirds. Divide each third into 10 equal pieces. Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter. Gently trace the design of your choice onto the prepared cookie sheets (a wooden spoon handle or chopstick works well for tracing on foil). Outline each design with a rope of dough, pressing the ends together to seal securely.
- 6. Sprinkle the inside of each design with the crushed candies, dividing the candies evenly among the outlined designs and creating an even layer.
- 7. Bake in the center of the oven or until the edges of the cookies are golden and the candy has melted, 6 to 9 minutes. Let the cookies cool on the cookie sheets on wire racks until the candy hardens, about 5 minutes. Gently peel the foil away from the cookies and transfer to the racks to cool completely.
STAINED GLASS SWEETS
Provided by Food Network
Yield Makes about 3 dozen
Number Of Ingredients 3
Steps:
- For a mold, tightly wrap the bottom and outsides of a cookie cutter with foil. Set it on a baking sheet and generously coat the mold's bottom and insides with cooking spray. Fill each cookie cutter with a single layer of candies. Bake in a 350 degrees oven for 10 n minutes, or until melted. Add sprinkles, cool for 2 minutes, then use a chopstick to poke a hole near the top for hanging. When almost cool, carefully remove the foil and gently pry the candy from the mold with a sharp knife (parents only). Hang with the ribbon. Make as many as you like.
STAINED-GLASS TEARDROPS
Categories Cookies Mixer Dessert Bake Christmas Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk together flour and salt in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld, then beat in egg and vanilla. Add flour mixture and mix at low speed until just combined.
- Form dough into 3 (5-inch) disks and chill, each disk wrapped in plastic wrap, until firm, at least 2 hours.
- While dough chills, unwrap candies and separate by color in small heavy-duty sealable plastic bags. Seal bags, forcing out air, then coarsely crush candies by wrapping each bag in a kitchen towel and pounding bags with a rolling pin.
- Preheat oven to 350°F.
- Roll out 1 piece of dough into a 9-inch round (1/8 inch thick) on a well-floured surface with floured rolling pin (keep remaining dough chilled). Cut out as many cookies as possible from dough with large cutter and transfer to a Silpat-lined baking sheet, arranging about 1 inch apart. Cut out centers from cookies with small cutter and add to scraps. Spoon about 1/2 to 1 teaspoon crushed candy (depending on size of cutout) in center of each cookie. (If you want to use these cookies as tree ornaments, make a hole with a drinking straw in each for hanging.)
- Bake in middle of oven until edges are golden, 10 to 12 minutes, then cool cookies completely on baking sheet on a rack, about 10 minutes. Transfer with a metal spatula to a plate or an airtight container. Gather scraps and chill until firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll once) in same manner on cooled baking sheet.
STAINED GLASS SQUARES
Make and share this Stained Glass Squares recipe from Food.com.
Provided by Cat..atude
Categories Bar Cookie
Time 45m
Yield 35 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F
- Combine flour and first amount of brown sugar.
- Cut in butter.
- Press into greased 9 X 13 pan
- Bake 10 to 15 minutes.
- While base is baking, beat egg slightly & add second amount of brown sugar.
- Add nuts, glazed cherries and chocolate chips.Blend well.
- Spoon this mixture over baked base. Press firmly.
- Bake for 20 minute
- Cool and cut into squares.
Nutrition Facts : Calories 126.9, Fat 8.6, SaturatedFat 3.8, Cholesterol 16.5, Sodium 71.5, Carbohydrate 12, Fiber 0.9, Sugar 6.9, Protein 1.9
STAINED-GLASS CAKE (FRUITCAKE)
From the traditional to the (comparatively) new-fangled. Stained glass or bishopcakes, very popular in the UK, are so called, one presumes, because they consist almost entirely of glace fruit and nuts, and the glace fruit has something of the translucency of a stained-glass church window.
Provided by HELEN PEAGRAM
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- Butter a large cake tin. Line with waxed paper. Butter the paper.
- Chop the glace fruits roughly.
- Sift together the flour and baking powder.
- Mix in all the fruits, together with the nuts.
- Put the mixture into the cake tin, wet hands and press mixture down firmly.
- Bake in a preheated 300F degree oven for 1 1/2 hours.
- Take cake out of the oven and drizzle the Grand Marnier or Cointreau over the top.
- Leave the cake in the oven to cool until warm, then wrap it, tin and all, in aluminum foil and refrigerate overnight. Remove from tin, peel away paper and store in airtight tin.
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