Rainbow Jell-O... A.K.A. Layered Jell-O A.K.A. 8 Layer Jell-O

I have never been a fan of Jell-O.

In fact when I was a kid I hated it. It was OK if you swished it around in your mouth until it liquified - but other than that it was gross. I should have liked it b/c it's pretty much sugar - but I didn't.

I did like it when my mom added "Dream Whip" to it and whipped it into a frothy, cloudy dessert - delicious.

But now that I have matured...I'm still not a fan of Jell-O. But I like Rainbow Jell-O a.k.a Layered Jell-O.

I was introduced to this delicacy via my mother-in-law. I think part of why I like it is that it is simply BEAUTIFUL!

The other day I made Rainbow Jell-O for the second time in my life and I think it was a success. The kids thought it was great fun to mix up the Jell-O - adding boiling water to the powder creates such a deep, beautiful hue - it makes me WANT to like Jell-O. To make the cloudy layers - evaporated milk is added to the liquid Jello.

The Rainbow Jell-O is actually very easy to make - just a bit time consuming. The recipe below is from my MIL - I didn't use the flavors she mentions just b/c I had already purchased the Jell-O before I got the recipe.

Rainbow Jell-O
(makes a 9 X 13 Tupperware and serves at least 20.)

2 (3 oz) packages each of the following Jell-O flavors: raspberry, apricot, lemon, lime (I buy half of them sugar-free whenever I can find it)
2 cans evaporated milk (won't use all of second can)

Method: Begin with raspberry and layering in the order given.

First layer: Dissolve 1 pkg Jell-O with 3/4 c boiling water. After totally dissolved, stir in 3/4 c cold water. Pour into 9 X 13 container. Cool in refrigerator until firm. (make sure it is level)

Next layer: Dissolve 1 pkg Jell-O (same flavor as the 1st) with 3/4 c boiling water. After totally dissolved, stir in 3/4 c evaporated milk. Pour over firm layer. Return to refrigerator and chill until firm.

Continue until 8 layers are formed. Cover with plastic wrap or lid.

NOTE: It can be made a day ahead. Other flavors can be tried, but these are the original and seem to be the best. The apricot is essential for flavor. I usually use sugar-free in the clear layer. You can mix up the next layer and leave in bowl at room temp while the previous layer is chilling. That seems to speed up the cooling. The more layers that are in the pan, the quicker they set up.

Angel Biscuits

A few weeks ago we tried "Angel Biscuits" (A.B.) for the first time, courtesy of my mother-in-law. We all LOVED them and the kids asked if we could make them sometime.

My ma-in-law sent me the recipe and we made them yesterday, with both children helping.

They were a success. Dd ate at least 3 of them at supper time.

They are not made with whole-wheat and they are not low-fat or low-calorie, they're just good.

When I talked about making the A.B., the kids asked if for the FIRST time, I would make them without using any whole-wheat flour in the recipe. I agreed. I'd like to try the recipe with a mix of whole-wheat flour the next time...but it may just be the kind of thing that is best the way they were originally made.

The recipe includes both yeast and baking powder so they are very light and "fluffy". You can make up the dough (more like a batter) the day before and leave them in the fridge until ready to use...and they only take 10 minutes to bake. A great do-ahead recipe for warm biscuits for breakfast.

Angel Biscuits

Mix together:

5 c flour
1 t. baking soda
1 t. baking powder
1 t. salt
3 T sugar

Cut in 3/4 c shortening (Crisco) until fine.

Dissolve:

1 T yeast
1/2 c warm water
Then add: 2 c buttermilk

Add liquid mixture to the dry mixture. Mix well. Refrigerate until ready to use.
Roll 3/4" thick on heavily floured board (you may need to knead the flour into the dough as it's very sticky). I forgot to count them up - but I'd say it makes at least 20 biscuits.

Bake 400 degrees for 10 to 12 minutes.

French Cran-Apple Pie

I know cranberries are a seasonal item - but in case you do as I do and buy them up around Christmas and Thanksgiving and freeze them so you can enjoy cranberries throughout the year - here is a tasty pie.

I had lost my usual cran-apple recipe so while out searching I came across one with a little alteration...French Cran-Apple Pie. It might replace my old cran-apple recipe because it's just that good!

French CranApple Pie

1 frozen, deep-dish pie crust

Filling:

4 cups sliced peeled apples (4 medium)
2 cups fresh or frozen (thawed) cranberries
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar

Topping:

1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup firm butter or margarine
1/3 cup chopped pecans (optional)

Heat oven to 375 degrees. You may want to place a cookie sheet under the pie as this does tend to bubble over.

In large bowl, stir together apples and cranberries. In small bowl, stir together remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.

In small bowl, stir together all topping ingredients except butter and pecans. Using pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over top of pie. Place pie on cookie sheet in oven.

Bake 45 to 55 minutes or until apples are tender and crust and toppings are golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Serve warm with whipped cream or ice cream, if desired.