Jello Gummies (Easy)

Idea  is based on a video from You Tube on how to make Jello Gummies

Ingredients:

½ cup very cold water (slightly less)

¼ cup corn syrup

2 Packets Unflavored Gelatin

1 (3oz.) package flavored gelatin

¼ teaspoon Citric Acid (to make a sour flavor) - Optional
1 or 2 drops loran flavoring oil (of the same flavor Jello you have chosen)

You will need a measuring cup, silicone ice molds, candy molds, or any heat resistant mold, and a tall glass drinking glass, a silicone or rubber spatula, a small saucepan, a condiment dispenser bottle, a pastry brush and some vegetable oil.

Prepare molds by lightly brushing them with vegetable oil.

Measure cold  water and corn syrup in a measuring cup and mix well, until it is clear.  Add to a small sauce pan.  Open packets of unflavored gelatin and mix until gelatin has completely dissolved.  Add flavored gelatin and mix until Jello is dissolved.  Add citric acid, if desired. Mix until all is dissolved.

Turn on your range to medium low.  Put saucepan on burner and cook for about 10 minutes, stirring every so often.  Your mixture should reach a low boil.

Transfer liquid into a tall cup and let sit for 10 minutes.  After 10 minutes, use a spatula and remove the foam from the top of the mixture.  Pour clean mixture into a condiment tube and carefully pour into your prepared molds.  Let sit for 6 hours.  Remove from molds.  Enjoy.  Store in the refrigerator for up to 1 month.

ALMOND BUTTER & PEANUT BUTTER COOKIES

INGREDIENTS:

1 cup almond butter

1 cup peanut butter                                                                                                                                                                            

2 eggs

1 cup white sugar

1 cup brown sugar

2 tablespoons flour (optional)

2 teaspoons baking soda

1 teaspoon vanilla extract or vanilla paste

1 pinch salt

Chocolate chips (optional)

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.  Grease cookie sheets (or use a baking stone).  In a medium bowl  (using a mixer) mix almond butter, peanut butter and sugars together until smooth.  Beat in the eggs, one at a time, then stir in the flour, baking soda, salt and vanilla.  Roll dough into 1 inch balls and place on your baking sheet (or baking stone).  Gently pat them into a disc shape and add a few chocolate chips on top (optional).

Bake for 8 – 10 minutes.  [In my oven, I baked them for 4 minutes, then turned the baking sheet around and baked them an addition 5 minutes (or for a total of 9 minutes of baking time)].  Let the cookies cool on the baking sheet for about 10 minutes.  Using a thin spatula turner, remove from baking sheet and set on a cooling rack to cool completely.  Store in an air-tight container.  Makes approximately 36 cookies.

LEMON SWEET ROLLS

Ingredients:

2 1/2 Cups Warm Milk (water can be substituted)

2 Tablespoons Yeast

2 Tablespoons Sugar

1 teaspoon Salt

3 Tablespoons Oil

6 drops lemon oil Lorann Oils

1 ¼ cups sugar

5 1/2 -6 Cups Flour (use approximately 5 cups all purpose flour and 1 cup self rising flour)

Zest from 5 lemons

½  cup butter with 6 drops of lemon oil Lorann Oils mixed in

Butter flavored cooking spray

Glaze:

1 cup powdered sugar

¼ cup milk

3 drops lemon oil Lorann Oils

Preheat your warming drawer on your oven to the lowest setting.

First:  Add yeast and then sprinkle the sugar over the 2 1/2 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.

Next:  Stir in the salt, oil, sugar and 4 cups flour.

Then: Stir in the lemon zest and lemon oil (do not add these ingredients before this or they will curdle your milk)

Then: Stir in the remaining flour

Then:  Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from..then transfer to a floured pastry mat and Knead the final strokes until it is smooth.

Then cover your bowl with a warm wet towel and let the dough sit for about 1 hour.
If you have a warming drawer in your oven, turn it on the lowest setting and let rise in the warming drawer.

To make the dough into rolls:

After the dough rises, split the dough into two balls of dough.  One at a time, roll out a ball of dough into a circle with the dough about 1/8 inch thick (I use a silicone pastry mat and a pastry rolling pin, but these are not essential).  Spread ¼ cup * (1/2 cube) of softened lemon butter on the circle (I use a raised spatula to spread the butter) Cut the circle into 8ths (like you are making slices of pizza).   Roll up each slice beginning with the wide end.  Tuck in the pointed end into the roll so that it does not unroll in the oven.  Place each roll on a baking stone or a greased baking sheet (I use a baking stone).  Let rise 20 minutes in a warm room.  Bake for approximately 20 minutes in a preheated oven…but TURN your baking pan at least once during baking to help with even baking.  NOTE YOU WILL USE AN ENTIRE CUBE OF BUTTER FOR THIS RECIPE.

Immediately after the rolls come out of the oven drizzle the lemon glaze over the rolls.

The tools I use to make rolls are:  A silicone pastry mat, a large mixing bowl, a medium mixing bowl and a small mixing bowl.  A 2 cup dry measuring cup, a one cup dry measuring cup, measuring spoons, a hand mixer with bread hooks, a batter spoon, a knife (I use a special pizza cutter), a angled spatula (or a butter knife), a pastry rolling pin (or a regular rolling pin)., 2 baking stones or cookie sheets. Also bring several "tea towels" - kitchen towels.......a basket or paper bag to put your rolls in.

PUMPKIN SPICE & CHOCOLATES FRENCH SILK PIE

Crust:

1 (16 oz.) package gingersnap cookies put through a food processor

½ cup butter, melted

Or

A pillsbury packaged crust baked as directed.

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine)

1 cup baker’s extra fine sugar (if available)

1 teaspoon vanilla

¾ cup refrigerated fat free egg product

White Chocolate Filling:

3 oz. white chocolate cut in pieces

¾ cup baker’s extra fine sugar (if available)

¾ cup butter (do not use margarine)

1/3 cup egg product

Pumpkin Spice Filling:

½ of the white chocolate mixture

1 teaspoon pumpkin pie spice

1/3 cup canned pumpkin

Directions:

Put the gingersnap cookies through a food processor to make crumbles.  Melt butter.  Pour the cookie crumbs into the bottom of a 9 inch spring form pan.  Add the butter and stir well.  Press the moist crumbs into a crust in the pan.  Use your hands if necessary.

Dark Chocolate Filling: Melt chocolate in small saucepan over low heat; COOL TO ROOM TEMPERATURE.  In small bowl, beat ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy..  Add cooled chocolate and vanilla; blend well.  Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into the crust (if using a pastry shell, make sure it has cooled.)

White Chocolate Filling:  Melt  white chocolate in small saucepan over low heat; COOL TO ROOM TEMPERATURE.  In small bowl, beat ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy. Add cooled white chocolate and blend well.  Add egg product to the white chocolate mixture, a little at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Separate into two even parts.

Pumpkin Spice Filling:  Take one part of the white chocolate filling and add the pumpkin and the pumpkin pie spice.  Mix well.

With a teaspoon, drop dollops of white chocolate mixture and the pumpkin spice mixture in a circular pattern on top of the chocolate filling.  Using a knife, spiral the white chocolate and pumpkin mixture through the chocolate filling.  Then, using a flat spatula, smooth the top over.  Then, drop a few more smaller dollops and drizzles of the pumpkin spice and the vanilla mixtures and using the spatula, make shallow swirls with the white chocolate and pumpkin mixtues in the chocolate.

Refrigerate at least 4 hours before serving.  Top with whipped cream and sprinkles.  Store in refrigerator.  Pie may also be frozen for an extra firm filling.  Remove from freezer 15 minutes before serving.

CHEESY SAUSAGE CHICKEN ROTINI (SKILLET DINNER)

Ingredients:

1 package sausage links (cut into discs) (about 10 links)

3 thin chicken breasts, cubed

Garlic herb Mrs. Dash, to taste

1 garlic bulb, peeled, chopped

3 tablespoons garlic olive oil, or olive oil

1 (12 oz.) package vegetable rotini pasta (plus 1 teaspoon salt)

3 tablespoons lemon juice

½ cup parmesan cheese

1 cup mozzarella cheese

1 cup Colby jack cheese

Directions:

Add 1 teaspoon salt to 4 cups water and boil for the pasta.  Peel and chop the garlic.  In a small sauté pan, add the garlic olive oil and the garlic.  Cook on High until the garlic is roasted.  Remove from heat.  Set aside.  Begin boiling pasta.   In a large sautteuse pan cook the sausage discs until it is brown and crispy.  Remove from pan and add to the garlic that has been set aside.  Add the cubed chicken to the pan (cook in the sausage grease) and season to taste with the Mrs. Dash.  Cook just until no longer pink in the middle.  (Drain boiled pasta).  Turn heat to low and  Add the garlic, sausage, lemon juice and rotini to the chicken in the large sauttuese pan.  Mix together.  Add the cheeses and mix until melted.  Serve  warm with broccoli or peas.

PITA BREAD

adapted from  (PHOENICIAN BREAD from Story of the World V 1 , by Susan Wise Bauer pgs. 58-59)

Ingredients:

6 cups flour

2 teaspoons salt

1 tablespoon yeast

2 cups warm water

1 - 6 tablespoon honey (depending on how sweet you want your bread)

½ cup sugar

Some butter and extra flour for preparation

¼ cup melted butter

½ cup cornmeal

Directions:

Let the yeast dissolve in the warm water.  Stir the honey in the water and yeast mixture,  then add the salt, sugar and flour, slowly stir until it becomes tough to mix.

Put the dough on a surface lightly covered with flour (a pastry mat).

Knead for about 10 minutes.  Then, place the dough in a buttered bowl (make sure all the sides are buttered).  Spray the dough with cooking spray.  Cover the bowl with plastic wrap or a damp dishtowel.  Let Rise for 1 to 2 hours or until it doubles in size.

After punching down the dough, shape it into 8 – 10 balls and place on a baking sheet or baking stone that has been sprinkled with cornmeal.  Brush tops with melted butter and sprinkle with cornmeal

Set them aside for about 15 minutes  - then put them into the preheated oven.

(To make into pita pockets, shape them into 6” or 7” round shapes (like mini pizza crusts).)

Preheat the oven to 450 degrees F.  Place dough on a cookie sheet (baking stone).  Bake for 10 to 12 minutes on the lowest rack in the oven.  Makes about 8 – 10 pita bread rounds.

Remove from oven (test to see if they are done by tapping them with your knuckle.  If they sound hollow, they are done) . For Pita Pockets, Using a bread knife, make a horizontal cut partway in the bread to make a pocket.  Stuff with butter, cheese, bacon, broccoli, etc.  Enjoy.

CHOCOLATE MOUSSE WITH ULTRA GEL

Ingredients:

14 oz. can of sweetened condensed

8 oz. milk chocolate, premium chocolate, chopped

1 teaspoon vanilla

2 cups heavy whipping cream, whipped

7 tablespoons Ultra Gel (for Cold Recipes)

Link to Amazon listing of Cornaby's Ultra Gel

Cornaby's Ultra Gel

Directions:

In a heavy sauce pan, heat the sweetened condensed milk just until it boils (continually stirring).  Turn it to low and add the chocolate.  Let the chocolate melt, stirring while it melts.  Remove from heat and set aside and let cool to room temperature (approximately 2 hours).  Whip the Heavy Whipping Cream with the Ultra Gel and the vanilla.    Whip it just until it is SUPER THICK.  In a blender, blend the chocolate into the whipping cream.  Pour into serving containers and refrigerate for at least 4 hours.  Serve with sliced strawberries, raspberries or peppermint whipping cream and candy cane chips. Enjoy.