Mom´s best Milk Jell-O with Prune Sauce

My Mother has been doing this recipe since my grandmother taught it to her long time ago, it's a classic in the family, hope you like it too!

 you can always change the prune sauce for strawberry or any fruity sauce

MILK JELLO

3 cups of milk 

1 cup of sugar

4 eggs

1 Tbsp vanilla 

3 1/2 envelopes of unflavored gelatin

1 extra cup of milk

SAUCE

4 cups orange juice (natural is better)

1 cup of dried prunes

How to make it

FOR THE MILK JELL-O

Put milk in a sauce pan, with half of the sugar, under medium heat.

mix the unflavored gelatin with the extra cup of milk, mix perfectly.

mix the eggs with the other half of the sugar and vanilla.

Just before milk starts to boil turn the heat off and add the gelatin mixture, mix perfectly, turn the heat on again.

Add some of the milk mixture to the egg and sugar mixture,

mix perfectly and then add all the egg and sugar mixture to the milk (this is to temperate the eggs).

Mix in the heat for 3 minutes and turn the heat off, take away the milk jell-o and let cool.

Pour it in the mold of your preference.

PRUNE SAUCE

In a saucepan put the orange juice and the prunes under medium heat, this has to boil till the juice thickens.

Unmold the jell-o and serve with the cooled sauce

Café au Lait Jell-O Recipe

I love this jell-o, the combination between coffee and lait makes it delicious, great for any occasion, you can even add a third layer.

Keeping the jell-o´s inclined while setting is what makes this recipe interesting, you can use this technique with all kinds of flavors, transparent and milk based jell-o´s

CAFE JELL-O

1 can condensed milk 

2 cups milk 1/2 cup of water for the unflavored jello 2 1/2 Tbsp. unflavored jello 2 Tbsp instant coffee 

AU LAIT JELL-O

1 can condensed milk 

2 cups milk 

1/2 cup of water for the unflavored jello 2 1/2 Tbsp. unflavored jello 1 Tbsp. vanilla 

CAFE LAYER

In a heavy sauce pan bring milk to a boil, and add instant coffee and condensed milk, then put the unflavored jello with the water and put it to dissolve in the microwave for 45 sec.

and add as you mix perfectly.

 Then pour into the cups, put something under the cups to make them get set with the inclination.

wait till they set, about 1 or 2 hrs, in the fridge

AU LAIT JELL-0

Exaclty the same, only vanilla instead of coffee.

wait to pour this layer till the jello is almost cool.

refrigerate for 1 or 2 hours.

enjoy!

Transparent Fruit Jello

New year is here, and I don´t know about you, but after baking, eating and seeing lots of delicious treats due to the Christmas Season, I decided to dedicate this month of January to posting lighter desserts, and jello´s, to try to make a fresh start, I hope you like them.

This fruit jello is a crowd pleaser believe me, and you can keep it in the fridge for several days, you can even prepare it in advance like 2 or 3 days and unmold it when needed.

TRANSPARENT JELL-O

4 cups of water (divided in 3)

300 grs. sugar 

40 grs. unflavored jell-0

1 gr. citric acid

2 tsp. food flavoring, like orange, strawberry, pineapple or the one you prefer.

FRUITS

you can use the fruits you prefer, I used:

pineapple(it has to be canned)

pear(canned)

strawberries(natural)

grapes(natural)

walnuts (halved) 

peaches(canned) 

You can put the amount you want

MILK JELL-O

4 cups of milk

300 grs. sugar

30 grs. unflavored gelatin 

2 Tbsp. food flavoring( I used almond) vanilla works too

PREPARARE WATER JELL-O

Put one of the three parts of water to hidratate the unflavored gelatin..

The second part heat it in the stove with the sugar..

When the water begins to boil with the sugar, add the part of water in which you added the unflavored gelatin to hidratate..

Mix till the gelatin disolves..

Add the thirth part of water, then the citric acid and the flavoring..

with a paper napkin add a few drops of oil to the mold of your preference(this is to unmold easier the jell-o).

Pour 1 cup of this transparent jell-o in the mold and let it stand for 30 minutes or until ready in the refrigerator.

PREPARATION OF THE FRUIT

You have to prepare the fruit following the next steps so that it can mantain it's freshness and colors..

Dip the fruit in the rest of the transparent jell-o and put each dipped fruit in a silpat or just put it in a plate..

Arrange the fruit on top of the jell-o you kept in the refrigerator..

After you finish the arrangement with a spoon drop lines of the same transparent jello, this is to mantain the fruits on the same place, acts like a glue..

Wait a few minutes till the jell-o gets a little firm..

Add the rest of the transparent jell-o..

Refrigerate for 3 hours.

MILK JELL-O

Hidratate the unflavored gelatin by mixing it with 1/3 of the milk..

Put the other part of the milk to boil with the sugar, then add the milk with the unflavored gelatin, add the rest of the milk and finaly the almond falvoring..

Wait till this is almost cold and pour over the transparent jello...

 Refrigerate for another 3 hours, and unmold it carefully, now you´re set up! ready to enjoy it!!!

Christmas Chocolate Coffee Cream filled Cases

Christmas is here, let me share with you this delicious dark chocolate cases filled with a coffee-chocolate cream, and sprinkled with golden sugar crystals

Start by melting the dark chocolate and giving a thin layer to each paper case

Then turn them upside down so that chocolate can spread properly, refrigerate and do this 2 more times

Take off the paper case leaving only the chocolate cases

use a sharp instrument to cut the uneven edges

Fill the chocolate cups with the coffee cream

Add some golden sugar crystals

For the chocolate cases

350 grs. semi-sweet chocolate

30 paper cases

Chocolate Coffee Cream

200 grs. whipping cream

190 grs. cream cheese

100 grs. semisweet chocolate

2 Tbsp. Kalhua (coffee liqueur)

golden sugar crystals for decoration

in a heavy saucepan put the whipping cream and bring it to a boil, turn it off and add the semi-sweet chocolate, take both to the blender and add the cream cheese, and finally the coffee liqueur.

Let the cream cool and fill the cups

add some golden sugar crystals

enjoy!

Lemon Meringue Creation

I created this new dessert  when attending an invitation, A meringue-cream base and a fluffy lemon mousse. I just wanted to offer something new, all of the guests asked me for the recipe, here it is, hope you like it.

CRUNCHY MERINGUE LAYER

4 cups whipping cream

 3/4 cup sugar

50 small plain or vanilla meringues

2 medium meringues for decoration

FLUFFY lemon MOUSSE 

1 can evaporated milk

1 can condensed milk

1/2 cup lemon juice 

3-4 drops green food color

2-3 HOURS BEFORE:

Open the can of evaporated milk pour it in a bowl and put it in the freezer for 2 -3 hours, till it's almost frozen.
 Cover the pan of your preference with foil

FOR THE CRUNCHY MERINGUE LAYER

In a bowl put the whipping cream start beating with electric mixer, add the sugar gradually.

Beat till soft peaks appear.

Cut meringues in pieces (with your hands is ok)

FIRST LAYER

Add the meringues to the whipping cream, mix perfectly and pour half of the mix into pan.Put mold into the freezer.

Save the rest in the refrigerator.

FOR THE FLUFFY LEMON MOUSSE

Take out of the freezer the evaporated milk, with electric mixer beat till it doubles it's volume ( for perfect results the milk has to be almost frozen) It whips as whipping cream, it's incredible.

Add lemon juice, and then the can of condensed milk.

Add 3-4 drops of green food color.

Mix perfectly.

SECOND LAYER

Add mousse to the mold

THIRD LAYER

Add the meringue mix you saved in the refrigerator.

Freeze for 24 hours if possible.

Unmold, and enjoy.

PRESENTATION

You can decorate with meringues or if you like add a chocolate sauce.



 

Snowflake Sables

I love to bake Christmas cookies, so you can bake this ones or in other shapes

Ingredients:

1-1/4 cups all purpose flour

 pinch of salt

1/4 cup of sugar

 1/2finely ground almonds

 1/3cup butter,softened

 2egg yolks

Decoration: 

 powder sugar with a few drops of lemon juice some drops of evaporated milk, food coloring and sugar crystals and colored dragees.

How to:

Grease several baking sheets with butter or lined paper

Stir flour, salt and sugar in medium size bowl

 mix in almonds

Cut in butter until mixture resembles fine bread crumbs.

Add egg yolks and mix to form a soft dough.

Roll out dough on a floured surface, using a snowflake cookie cutter, cut out the figures.

Place slightly apart

Refrigerate unbaked for 30 minutes
Preheat oven to 350F,

Bake snowflake sables for 15 to 20 min or until light brown.

Remove, when cool, decorate with a pipe and the colored sugar icing and sprinkle sugar crystals and dragees.

 Enjoy!

If you don´t have a snowflake mold, you can cut circles and if you have a decoration snowflake just push it in order to get the figure in the circle, that´s what I did.

Cheesecake with Applesauce and Almonds

I developped this recipe in the search for something different the applesauce gives a fruity touch and the crunchy touch of toasted almonds, mix perfectly with the cheesecake. delicious anytime! Hope you like it!

CRUST

2 cups all purpose flour

1/4 cup sugar 

2/3 cup firm butter cut in small pieces

1/2 teaspoon of vanilla extract

FILLING 

1-1/2 lb. cream cheese softened

1 cup sour cream

2/3 cup sugar

2 tablespoons all-purpose flour

5 egg yolks

3 egg whites

1 tablespoon vanilla extract

TOPPING 

3/4 cup applesauce

3/4 cup slivered almonds

CRUST

To prepare crust, sift flour into a large bowl, add sugar and vanilla. add butter cut in squares, add and mix until mixture resembles coarse bread crumbs

Add egg and work to form a smooth dough

Do not overwork

Place dough in a plastic bag and refrigerate 30 min

Preheat oven to 475F. Grease a 8-inch springform pan

On a lightly floured surface roll dough to a 1/4 inch thickness

line greased pan with dough, Set aside

FILLING

Beat cream cheese, sour cream,sugar, flour and egg yolks and whites in a large bowl

Stir in vanilla and beat until smooth

Spoon filling into prepared crust

With a pipe cover cheese filling with the applesauce

Add slivered almonds

Bake for 50 minutes or more if necessary

If you want you can sift some powder sugar when the cheesecake is completely cool

enjoy!