It was a stressful week at work, it always is this time of year. But this year is worse since there are such big cuts. I really needed a creative escape and I found it in making papier mache Easter eggs from a tutorial over at the Not Martha blog. Her instructions were great! I was not able to make the polka dots at the tissue paper kept getting stuck in my paper punch. I used tissue paper and party napkins from Target instead. I was also not certain that my liquid starch was going to be strong enough, so I added a bit of Elmer's glue to the mix.
For reasons I cannot explain, I had a strong desire to do a few old, traditional party favorite from the 1950's - 1970's. I started out wanting to make the chocolate covered chow mien noodle nests with candy eggs, but also kept searching for some other interesting dessert.
I spied someone's rainbow gelatin dessert on Foodgawker and was instantly decided. After researching them online I found that there is very little variation on the recipe. I made a trip to the store and gathered what I need. I have included the recipes from the blog postings I liked best. I don't usually take the entire posting, but these were from 2007 and I had to be redirected, so I thought it best to post it here lest those older postings are archived and become unavailable.
It was a bit fiddly, but lots of fun! I love how it came out. So does Ellie.
We had dinner at my mother's house. It was the usual abundant spread.
I filled the papier mache' eggs I made and added them to the bunch for the kids. Since the kids are older I had more freedom in what I could put in them. I put in a package of flavored Starbuck's VIA coffe (vanilla or caramel), 4 pieces of Rolos candy and 4 pieces of egg shaped gum balls. They were a hit.
I love my mom. I am happy that she let Ellie take a photograph of her.
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Rainbow Jello Dessert
via: Tip Junkie via Rachel Perlow on the EGullet forums.
Plan on it taking about 3 hours to make, the day before you need it. It only takes a few minutes every 20 minutes or so, but you can't let a layer set for hours before adding the next one, or you risk the layers sliding apart after unmolding. And, you want the finished mold to set up at least over night.
People ask what it tastes like. It tastes like Jell-O. Since you are eating many flavors at once, it's hard to differentiate, so it doesn't matter which flavor of red you choose, except that Watermelon is too light in color and Black Cherry is too dark.
I suggest you begin layering with the purple (at the top of the unmolded dessert). This way you will be using a double batch of red,* which, according Kraft's customer service, is the most popular color of Jell-O. (You use a double batch of the last color because a bundt pan flares towards the bottom and if you don't use a double batch, the bottom layer will be very thin. Also, it finishes filling the mold.)
However, you don't have to use Jell-O brand gelatin. If you can't find all the colors you need in one brand, it doesn't really matter if you substitute a store brand or Royal or some other brand. If you want to get fancy, you can use unflavored/unsweetened gelatin and make your own flavors with juice, but the colors will be hard to achieve without a lot of food coloring, so I just go with the boxed stuff. Note that Royal brand is 2.75 oz, while Jell-O is 3 oz, it really doesn't make a difference.
The original recipe calls for 3 Tbs yogurt for each layer, I go with 2 Tbs, or really just a big soup spoonful, otherwise the creamy layers are too pale.
8-3/4 c Boiling Water
7 pkg flavored Gelatin, 1 each of the 6 different colors of the rainbow, plus one extra, either red or purple* (I used 5 colors)
1-1/4 c Vanilla Yogurt (smooth and creamy works best), or sour cream, or cool whip (I used Cool Whip)
Whipped Topping or Cream for service (optional)
Line up your boxes of gelatin in rainbow order (remember ROY G BIV?), next to 5 large cups, and one quart sized bowl. Put each flavor of gelatin in its own bowl or cup, use the larger one for the double batch. Stir 1.25 cups boiling water into each flavor at least 2 minutes until completely dissolved (do one at a time, to make sure each is completely dissolved), use 2.5 cups for the double batch.
Lightly spray a 10 cup Bundt pan with cooking spray, wipe out excess with a paper towel. Beginning with your first color, either red or purple, whichever you DID NOT buy two packages of (I start with purple), pour 3/4 cup of the dissolved gelatin into the bundt pan. Refrigerate about 15-20 minutes or until set but not firm (gelatin should feel tacky and stick to finger when touched).
Meanwhile, stir 2 Tbsp. of the yogurt into the 1/2 cup of dissolved gelatin remaining in the cup, use a small whisk or fork to get out all the lumps. Refrigerate this remaining gelatin about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Leave the rest of the flavors at room temperature, lightly covered with plastic wrap.
Spoon the creamy gelatin over the set, but still tacky gelatin in pan. Refrigerate about 10-15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
Repeat this with each remaining gelatin flavor. If the gelatin waiting to be used sets at room temperature, fill a bowl the cup will fit into with hot water and stir to loosen it up again. Refrigerate gelatin as directed to create a total of 12 alternating clear and creamy gelatin layers. See tips below.
Refrigerate overnight until firm. Unmold. Garnish servings with whipped cream (optional).
TIPS FOR SUCCESS:
When making all the gelatin at once, instead of using bowls, the gelatin can be made in large, individual, plastic cups (facilitates cleanup). Mark each cup with its flavor and line the cups up in the order they are going into the mold. Put each color of gelatin in its own cup. This saves having to reboil water every 1/2 hour. Leave the gelatin waiting to be layered on the counter, at room temperature, lightly covered with plastic wrap.
Mold type and size: This is a versatile recipe, and special molds aren’t needed, but a bundt cake pan makes a beautiful mold. To calculate the mold's volume, fill it with water to measure it. Plan on 1-2/3 cup of gelatin per box. For a 10-cup mold, seven boxes of gelatin work well. If you are using a smaller mold, use less of each flavor, fewer colors, or make a second "sampler" serving. Even for a large mold, making a small sampler in a clear glass will hit the spot after taking 3 hours to make this and not being able to have any until the next day.
Order: For a nice look the colors of the rainbow (red, orange, yellow, green, blue, violet) are most commonly used, but variations can be beautiful. For example, school colors for a school banquet or bake sale, or colors appropriate to a holiday, i.e. red and green at Christmas.
Setting: To set properly, the gelatin must be cold and not warm when it is put in the mold. It is also important that the layers are tacky to the touch and not solidly firm, as each successive layer is added. Otherwise the layers may not stick to each other. To prevent the layers from cracking as each layer is added, pour the gelatin over a spoon to break the fall, close down to the set gelatin. Each time the mold is put into the refrigerator to set, give it a quarter turn. This will keep the layers even. It takes less time for each progressive layer to set.
Unmolding: For best results, unmold just before serving. Fill a larger container or clean sink with warm water, not too hot (otherwise it will melt). Rub a few drops of water onto the serving plate, this will facilitate adjusting the mold after unmolding, if necessary. Either use a plate with a large lip and just a little bit bigger than the diameter of the mold, or use a larger platter, at least 2-3 inches larger than the mold, because it will spread when unmolded and cut. Dip the mold almost to the edge into the warm water for just a few seconds. Wipe off with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert serving plate on top and flip quickly. Having a spotter brings peace of mind!
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Chocolate Bird's Nest with Chocolate Eggs
via: Meals from the Nestle Kitchen website
Wax paper
1 2/3 to 2 cups (11- to 12-ounce package) NESTLÉ TOLL HOUSE Butterscotch or Semi-Sweet Chocolate Morsels
1/4 cup creamy peanut butter
2 cans (5 ounces each) chow mien noodles
30 to 60 NESTLÉ NestEggs, any flavor
Directions
LINE trays with wax paper.
MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended.
ADD chow mien noodles to morsel mixture; toss until coated. Using ice cream scoop that measures about 2 rounded tablespoons, scoop and drop onto prepared trays then immediately shape into nests. Refrigerate until ready to serve. Before serving, place one or two NestEggs in each nest. Store prepared nests in covered container for up to 1 day.
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