Individual Gelatin Salads

A quick and easy blast from the past, with a new country chic twist!

Here's another dish to try to sneak some vegies into a picky eater.  Seriously, does anyone NOT like Jell-o?

So this is an oldie but a goody - a throwback to those picnics and family get-togethers in the 70's.  But with a  fun, modern twist.

Seems no matter where you look these days, everyone is putting individual servings of whatever they happen to be making into canning jars of various sizes.  This is a great way to continue using jars that have chips in the top when they can no longer be used for canning!  So I thought it would be fun to do the gelatin salad in the jars.

Here's how it goes:
Start with a 6-ounce package of orange gelatin.  This is a combination of the hot and quick-set methods you'll see on the back of the package.   Add 2 cups of boiling water and stir to dissolve.  Add 1 cup of cold water and stir again.  Add enough ice cubes to make 4 cups, and stir til the ice cubes are completely dissolved. I mix this up in a 4-cup Pyrex measuring cup so I can be sure.  Place in fridge for about 30 minutes.  While gelatin is taking a chill, shred about 2 cups of carrots.  I run mine through the food processor so they are really really fine.  Also, set out 6 8-ounce jars on a cookie sheet.  When the 30 minutes are up, pour gelatin over carrots and stir to mix well.  Pour gelatin/carrot mixture into individual jars.  Go ahead and fill them up - no need to worry about head space here because you won't be canning with them.

CAREFULLY put the jars in the refrigerator.  Set the timer for 10 minutes.  When the timer rings/buzzes/beeps, stir the mixture in the jars (again CAREFULLY).  Repeat this 3 more times, for a total of 40 minutes.  This keeps your carrots from all settling on the bottom.  Then, allow your gelatin to set.

Serve straight from the jar, or top with a bit of crushed pineapple from a can.

This makes a great presentation as is, but if you want to gussy it up a bit more, put on a lid and ring with a circle of burlap, like I did for the photo.  Add ribbon and a name tag if desired, and use as a placecard.

Feeling brave?  Make it as a ring!  Feeling not so brave, chill the mixture in a serving or mixing bowl.  Spoon and serve from there.

No matter how you make it, JUST DO IT!  And enjoy!

Gluten Free Raspberry Cinnamon Thumbprint Cookies with Chocolate Glaze

So you have some leftover pie crust dough...



Look what you can make with it!

SPH Gluten Free Raspberry Cinnamon Thumbprint Cookies with Chocolate Glaze
One quarter recipe pie crust dough (leftovers)
1 3-oz. package raspberry Jell-o
2 T. sugar
2 T. softened butter
2 eggs
1 t. cinnamon
Raspberry Polaner (brand) All-Fruit fruit spread
Betty Crocker (brand) Rich-and-Creamy Chocolate Frosting

Preheat oven to 350.  Combine leftover dough, Jell-o, sugar, butter, eggs and cinnamon in a mixer bowl, and beat until well combined.  Drop by spoonful onto parchment lined baking sheet, and make indentations in each cookie with a small measuring spoon.  Fill each with a small dollop of raspberry fruit spread.  Bake for about 15 minutes.  Remove from oven, and allow to cool for about 2 minutes.  Place a small bit of chocolate frosting on each cookie and allow to melt.  Swirl to coat.

Or not.  Just make them plain thumbprint cookies.  Or, bake them without the fruit spread and fill with chocolate frosting when they come out of the oven.  Don't have raspberry?  Use strawberry.  Try orange Jell-o with some orange marmalade.

These have a bright fruit flavor with a surprising cinnamon finish.  Take a tray to your book club or Bible study - your friends will love them!

Enjoy!

Gluten Free Pie - Three Different Recipes

Tomorrow is not only Chinese New Year but also National Pie Day, so we're starting the party early...

If you're gluten free, you may think your pie eating days are over.  Think again.

There are really only two types of pie crust - crumb and rolled pastry.

Crumb crusts are probably the easiest type of crust you can make.  Take out your aggression on a zipper bag full of graham crackers or sandwich cookies, add some melted butter and press in a pan.  Ok, you need to know how much of each, but really, you can make this first thing in the morning before you've even had your coffee.  It's true!

For a good gluten free crumb crust, crush up one box of S'Moreables Graham Crackers OR 1 package of Glutino chocolate sandwich cookies.  Add 1 stick of melted butter to crumbs, and stir til well combined.  Press into the pan of your choice, fill as desired or directed in a recipe.  I used this basic recipe to make a chocolate cream pie and a raspberry cheesecake.  If you'd like, you could even add a tablespoon or two of sugar to the graham cracker crumbs along with about 1/4 teaspoon of cinnamon.

Now for the lovely pie seen above...

Blueberry is Hubby's second favorite pie.  In fact, for many years, I made him a blueberry pie for his birthday.  Here's the recipe:

SPH Gluten Free Blueberry Pie
Filling:
4 c. frozen blueberries, defrosted WITH THEIR JUICE
3/4 c. white sugar
3 T. cornstarch
1/4 t. salt

Pie Crust:
1 box Gluten Free Pantry (brand) made per package directions
1 c. Gluten Free Pantry (brand) All Purpose Flour

Melted butter - few tablespoons
white sugar

Preheat oven to 425 degrees.

Make the crust per package directions, adding the extra flour with the dry ingredients.  Divide dough into quarters.  Use two quarters to make your base crust.  Press it into a 9" pie pan with your fingers, trying to keep it a consistent thickness.  Prick with a fork.  Place into oven, and bake for 15 minutes.  Roll out 1 more quarter on wax paper with a light dusting of gluten free all purpose flour, and cut into desired shapes with a cookie cutter to decorate the top of your pie.  Reserve the final quarter of dough for later (recipe to follow later today).

Meanwhile, combine all filling ingredients in a large metal pan.  Simmer over medium heat for about 10-12 minutes (I cook mine until the crust comes out of the oven).

Let the crust stand a few minutes to cool slightly, then fill with blueberry mixture.  Top blueberries with shaped dough cut-out.  Brush shapes with butter and sprinkle with a little sugar.  Bake at 425 for about 30 minutes.  Allow to cool completely before serving.

Most fruit pies don't have a pre-baked crust.  I have found with gluten free baking that most items are better pre-baked.  Otherwise, they tend to be soggy and gummy.  And that makes them anything but appetizing.  Also, I never had good luck with a fancy lattice crust before I went gluten free, so there's no way I'm going to bother now.  Your pie can look just as nice without it - just add that "little touch" like the cut out shapes.

And truth be told, my favorite gluten free pie crust is the premade kind I can get at Whole Foods.  Guaranteed success every time, and great flavor and texture!  However, the crusts are not always in stock, you may not have a Whole Foods near you, or you may now want to spend the extra money.  This recipe will give you a really good Plan B.

Happy Pie Day, and happy eating!

 http://verygoodrecipes.com/chocolate