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Stained Glass Fruit Cake

dukat76 — Fri, 29 Aug 2008 08:54:11 +0000

Stained Glass Fruit Cake

1/2 pound figs
1 pound candied pineapple
1 pound candied cherries
2 pounds pecan halves
2 cups sifted flour
1/2 cup dark corn syrup
1/4 cup brown sugar
1/4 teaspoon salt
4 eggs, beaten
1/4 cup vegetable oil
1 tablespoon vanilla extract

Grease and flour one tube or two bread pans. Line with wax paper.

Mix fruits and nuts.

Sift dry ingredients together.

Mix eggs, syrup, sugar and oil. Beat into dry ingredients. Pour over fruit. Stir well. Pack firmly into the pans. Bake at 275 degrees F for 2 1/4 hours or until the top appears dry.

Wrap in a brandy- or rum-soaked cloth. This keeps for one year in the refrigerator if kept fairly damp.

Stained Glass Pie

dukat76 — Fri, 29 Aug 2008 08:07:36 +0000

Stained Glass Pie

1 small box orange gelatin
1 small box lime gelatin
1 small box cherry gelatin
1 small box lemon gelatin
1 cup pineapple juice
1/4 cup granulated sugar
1/2 pint whipping cream
3 graham cracker crusts

Two days before serving, prepare the orange, lime, and cherry gelatin separately with 1/2 cup hot water and 1/4 cup cold water for each box. Congeal overnight.

The next day heat, until melted, the box of lemon gelatin, 1 cup of pineapple juice and 1/4 cup sugar. Cool.

Whip whipping cream; blend with lemon gelatin mixture. Cut the orange, lime and cherry gelatin into very small pieces; add to whipped cream mixture. Pour into pie crusts. Refrigerate overnight.

Cut each pie into 8 equal pieces.

Strawberry Cheesecake In A Glass

dukat76 — Wed, 30 Jul 2008 05:54:19 +0000

Strawberry Cheesecake in a Glass

1 pint strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons granulated sugar
8 ounces cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 cup whipped topping
1 cup graham cracker crumbs

In bowl, toss strawberries with jelly or 2 tablespoons sugar; cover and set aside.

In mixer bowl, beat cheese, milk, juice and 2 tablespoons sugar until smooth; fold in whipped topping. Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed glasses. Top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally. Serve immediately or cover and refrigerate up to 6 hours.

Makes 4 servings.

Stained Glass Cranberries

dukat76 — Mon, 07 Jul 2008 12:25:08 +0000

Stained Glass Cranberries

These are very pretty. The berries have the appearance of stained glass beads.

4 cups fresh cranberries, rinsed
and drained, but not dried
2 cups granulated sugar
4 tablespoons brandy

Spread berries in a single layer in a 13 x 9-inch glass baking dish. Sprinkle evenly with sugar. Cover with heavy foil and crimp the edges to seal the pan. Bake at 350 degrees F for 20 minutes. Very carefully move the casserole back and forth to coat the berries. Return to oven and bake 10 more minutes. Again gently move the casserole back and forth.

Place on cooling rack and COOL COMPLETELY before uncovering. Stir in brandy then spoon into hot sterilized quart jars. Seal and refrigerate. Store up to one month.

Serve in a cut glass bowl.

Stained Glass Holiday Bars

dukat76 — Sat, 05 Jul 2008 05:50:11 +0000

Stained Glass Holiday Bars

1 cup butter or margarine, softened
1 cup brown sugar, packed
2 eggs
2 cups all-purpose flour
2 (4 ounce) bars sweet cooking chocolate
1/2 cup butter or margarine
2 cups confectioners’ sugar
2 eggs, slightly beaten
1 (10 1/2 ounce) package colored miniature marshmallows
1 cup chopped pecans

Heat oven to 350 degrees F.

Mix the 1 cup butter, brown sugar and stir in flour. Press into an ungreased 13 x 9 x 2-inch pan. Bake for 25 minutes and cool.

Melt chocolate and the 1/2 cup butter in a 3-quart saucepan over low heat (or in microwave), stirring constantly until melted. Remove from heat. Stir in confectioners’ sugar and eggs. Beat until smooth. Stir in marshmallows and pecans. Spread over cookie base. Refrigerate for at least 2 hours.

Cut into 2 x 1 1/2-inch bars. Store covered with aluminum foil in refrigerator. Makes 32 bars.

Candied Cherry Holiday Bars
Use white marshmallows instead of colored. Add 1 cup each whole red and green candied cherries.

Peanutty Holiday Bars
Use white marshmallows instead of colored and 2 cups salted peanuts for pecans.

Apple Pie In A Glass

dukat76 — Tue, 17 Jun 2008 12:23:17 +0000

Apple Pie in a Glass

Posted by luvtocook at recipegoldmine.com May 24, 2001

4 cups Granny Smith apples, peeled, sliced
2/3 cup apple juice
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon vanilla extract
1 teaspoon rum
1/4 cup mascarpone cheese
1 cup graham cracker crumbs
2 cups vanilla ice cream

In a large saucepan, combine the apples, apple juice, brown sugar, cinnamon, nutmeg, and allspice. Place over medium heat and cook for 20 minutes until the apples are tender and the mixture is slightly thickened, stirring often.

Remove from heat and stir in the vanilla extract and mascarpone cheese.

To assemble, using 4 parfait glasses, spoon 3 tablespoons of the apple mixture into the bottom of each glass. Place 2 tablespoons of the graham cracker crumbs on top of the apples and top with a scoop of ice cream. Continue to layer as needed. Serve immediately.

Broken Glass Cake

dukat76 — Thu, 22 May 2008 04:07:12 +0000

Broken Glass Cake

3 small boxes gelatin, one each flavor
3 envelopes Knox? plain gelatine
1/2 cup water
1 cup pineapple juice
1/2 cup granulated sugar
2 cups whipping cream
Graham cracker crumbs

Prepare flavored gelatin with 1 1/2 cups water to each package. Chill until firm, then cut into cubes.

Moisten plain gelatine in the 1/2 cup water. Bring juice and sugar to boil, then add plain gelatin mixture. Set to cool.

When gelatin and juice are cool, whip cream and fold in juice mixture. Then add gelatin cubes and fold in. Turn into a tube pan lined with graham cracker crumbs, then top with crumbs. Allow to chill in the refrigerator for 4 to 6 hours.

Broken Glass Cake

dukat76 — Fri, 04 Apr 2008 04:22:17 +0000

Broken Glass Cake

3 small boxes gelatin, one each flavor
3 envelopes Knox? plain gelatine
1/2 cup water
1 cup pineapple juice
1/2 cup granulated sugar
2 cups whipping cream
Graham cracker crumbs

Prepare flavored gelatin with 1 1/2 cups water to each package. Chill until firm, then cut into cubes.

Moisten plain gelatine in the 1/2 cup water. Bring juice and sugar to boil, then add plain gelatin mixture. Set to cool.

Broken Glass Candy

dukat76 — Wed, 19 Mar 2008 12:38:21 +0000

Broken Glass Candy

Confectioners’ sugar
3 3/4 cups granulated sugar
1 1/4 cups light Karo? syrup
1 cup water
Food coloring
1 teaspoon oil flavoring (available at pharmacy
in flavors such as cinnamon, anise,
wintergreen, spearmint, lime)

Sprinkle confectioners’ sugar on 2 (15 x 11-inch) cookie sheets.

Combine sugar, Karo? syrup and water in heavy saucepan and stir over medium heat until sugar dissolves. Continue to cook, without stirring, until syrup reaches 290 degrees F on candy thermometer.

Remove from heat and add food coloring to desired intensity and the desired oil flavoring. Pour onto cookie sheets, cool and break into small pieces.

Makes 2 1/4 pounds.

Stained Glass Gelatin Mold

dukat76 — Thu, 13 Mar 2008 05:06:03 +0000

Stained Glass Gelatin Mold

1 small box orange gelatin
1 small box cherry gelatin
1 small box lime gelatin
1 small box lemon gelatin
2 envelopes Dream Whip?
1 cup pineapple juice
1/4 cup granulated sugar
3 cups boiling water
2 cups cold water

Prepare orange, cherry and lime gelatins separately, using 1 cup boiling water and 1/2 cup cold water for each. Dissolve lemon gelatin in hot pineapple juice along with the sugar. Add 1/2 cup cold water; chill until thick.

Prepare Dream Whip? according to package directions, then blend with thickened lemon gelatin. Put the first 3 flavors of gelatin each into separate 8-inch square pans. Chill until firm.

Cut into 1/2 inch cubes. Fold cubes into lemon mixture. Pour into a large ring mold. Chill at least 5 hours.

This serves 12 to 16 easily.