Red jello mix Cool whip Karo syrup Dk red wine or grape juice Here is the outline for something I saw this morning on Geraldo (by accident) that was done by Penn & Teller. It's more of a macabre show-off desert, but I laughed my head off when I saw it. Okay, start off by making some Jell-O, preferably strawberry or cherry or some other flavor that's naturally red. But, use two to three times as much Jell-O mix as you normally would, to thicken up the consistency. After this is mixed, stir in some cool whip, and pour it into your favorite standard party mold (the dome kind would be good). Get a CLEAN plastic bag (inside and out) and place in it some Karo syrup. Now add something like a very dark red wine, or grape juice. What you want is a semi-thick VERY dark red (opaque) liquid which looks not unlike blood. Starting to get the picture yet? Okay, now place this bag in the mold, so that the bag is still floating on top. Keep in mind that you want the Jell-O plus the bag to completely fill the mold, but have a level surface, as this thing is going to flip over later on. Put it in the fridge, and allow it to chill and set. When you take it out of the refrigerator, you should decorate it a little. Try drizeling some chocolate glaze on top and poping a couple of strawberries or cherries on top of this. Allow to set if necessary, and then bring it out to your dinner guests. At this point, your dinner guests will probably be oo'ing and ah'ing over this rather nice dessert you've brought out to them. Make sure you've got that big pointy butcher knife in one hand as you set this beauty down on the table. Now you get to play Norman Bates: cut into the side of this, making sure you go deep enough to cut into the bag real wide. As you continue to cut out a piece of the geltin mold, the bag will leak into this, and your bewildered guests will think your dessert is _BLEEDING_. Not to disappoint them, cut out one of these bloody pieces of geletin and plop it down on a plate. If you're lucky, it will look like a recently-extracted body organ. Yes, this is gross. Yes, I wouldn't bring this to the typical dinner party. Yes, I probably have a *very* warped sense of humor. But, I laughed quite loudly when I saw this being done by Penn & Teller. At the very least, it might be fun for a Halloween party... :-) Newsgroups: rec.food.recipes Gregory L. Pratt [email protected] |
12 Eggs, separated 1 lb Confectioner's sugar 2 c Liquor 8 c Whipping cream, heavy 2 t Nutmeg (or less) 1/2 c Sugar Separate the 12 eggs. Set the whites aside in the 'fridge, tightly covered for safety, as they won't be needed until much later. Beat the yolks until they noticeably lighten in color. From here on out, an industrial-strength mixer (Kitchen-Aid K5, for instance) is a big help. Continue beating the yolks while adding the confectioner's sugar. Beat for about 4 minutes or until the mixture turns much lighter yellow and takes on a satin-like texture. While still beating, slowly add about 2 cups liquor. [If you decide you need more, this is NOT where you put it in.] After the liquor is thoroughly beaten in, cover the mixture with plastic wrap or aluminum foil and let it stand for 1 hour at room temperature. This is to cook the eggs and takes much longer if you refrigerate. [I lay plastic wrap right down on top of the mixture to avoid any possible skin that might form.] After standing, add the heavy whipping cream, unwhipped! You could try whipping it first, but again, you are on your own. Add the nutmeg. OPTION: At this point, the original recipe calls for adding an additional 2-4 cups of liquor, but I omitted this as it passed a taste-test as-is. If you want your 'Nog a LOT stronger, have at it, but please taste before you pour. Mix thoroughly, again. Refrigerate the mixture for 3 hours to let it ripen. I use two large juice containers. It splits nicely between them and will fit in our 'fridge. [Overnight is good, if you're making it for, say, Christmas day, but see the safety note below if you intend to let it sit overnight.] At the end of the 3 hours, remember where you put the egg whites. Beat them until stiff but not dry, adding about 1/2 cup sugar to slightly sweeten the whites. N.B.: 12 egg whites whip into quite a mass, so be prepared. [You can also whip them 6 at a time. This is probably a very good idea if you're doing it in a Kitchen Aid, since 12 might overflow the bowl.] Pour the whites into the serving bowl you will be using. Then gently and slowly pour the other mixture into the bowl, mixing with a whisk to fold it all together. The whites should be smoothly and evenly distributed through the 'Nog to make it fluffy. They will lose some of their bulk so don't be afraid to mix thoroughly. Sprinkle the top with some more nutmeg, and serve. A shaker of nutmeg by the bowl is a nice touch for those wanting a shake on their own mugful. [The first time I made this recipe, I had to keep re-stirring the mixture. The only difference I can think of is that the second time I didn't add sugar to the egg whites.] NOTES: * Wonderful Eggnog -- I got this recipe from net.cooks back in 1982. It was posted by Mike O'Dell (known around the network as mo). I have made it for the last two Christmases, and find it quite good. The recipe is basically as he posted it. I have added a few comments in brackets. Apparently he served it at a party at LBL-CSAM that year. This wonderful formula was handed down to me from my grandmother, who got it from her mother and grandmother. I heartily recommend it as a superior lubricant for the festive season. Yield: Makes about 16 cups. * [This makes a large amount of eggnog. Last year I made a half recipe, which sufficed for the 10 or so people we had then. This year I made the whole thing, and 16 people left some over (some of them don't drink, though).] Powered sugar will do nicely, and even granulated would probably work if you beat long enough. * For the liquor, use bourbon, rum, vodka, Canadian blended, or whatever you like. Being a bourbon fan, I used that in the batch for the CSAM party. The others should work but I haven't tried them. Depending on taste, you may want more than this. [I used rum the times I made it.] Enjoy!!! Difficulty: moderate; Time: 1/2 hour preparation, 3 hours waiting; Precision: no need to measure. : -Mike O'Dell; Arlington, Virginia : Reposted and annotated by Spencer W. Thomas: : ({ihnp4,decvax}!utah-cs!thomas, [email protected]) : Salt Lake City, : Copyright (C) 1986 USENET Community Trust |
-----PATTI - VDRJ67A----- 12 c Popped popcorn 1/2 c Margarine or butter 3 c Mini marshmallows 1/2 pk Lime flavored jello Green food color Candy pieces to decorate - tree with Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello is dissolved. Add food color and mix well. Pour evenly over popcorn; stir quickly to coat. With dampened hands, shape popcorn into cone shape. Decorate tree with candy pieces. |
2 1/4 c Flour 2/3 c Sugar 1/2 c Butter-flavor shortening 1/4 c Light molasses 1 ts Ground ginger 3/4 ts Baking soda 1/2 ts Ground cinnamon 1/4 ts Salt 1 lg Egg 15 Lollipop sticks*; (8 inches -long) Ornamental frosting: 16 oz Confectioner's sugar 1/3 c Warm water 3 tb Meringue powder* =orange and green food -colorings =and black food colorings Recipe by: Good Housekeeping October 1994 Early in day or day ahead: 1. Into large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. Divide dough in half. Shape each half into a disk; wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or, place dough in freezer 30 minutes.) 2. Preheat oven to 375 degrees. 3. Between 2 sheets of waxed paper, with rolling pin, roll half of dough slightly less than 1/4 inch thick. Remove top sheet of waxed paper. With 3 1/2 inch pumpkin-shape cookie cutter, cut as many pumpkin shapes from dough as possible. Place pumpkin cookies on ungreased large cookie sheet. 4. Place a lollipop stick on each cookie so that 2 inches of stick is in cookie. Place 1 teaspoon of cookie dough from trimmings on top of each stick, pressing gently to seal onto cookie. 5. Bake cookies about 12 minutes until browned around edges. With pancake turner, carefully remove cookies to wire rack to cool. 6. Repeat steps 3, 4, and 5 with remaining dough and trimmings, and lollipop sticks to make about 15 cookies in all. 7. Prepare Ornamental Frosting. Spoon frosting into as many small bowls as needed. Tint frosting with different food colorings as desired, but reserve a portion of the frosting untinted. Keep bowls covered with plastic wrap to prevent frosting from drying out. With small metal spatula and artists' paintbrush, decorate cookies with frosting as desired. (For painting frosting on cookies with a brush, you may need to thin the frosting with a little water to a softer spreading consistency.) Set cookies aside to allow frosting to dry completely, at least 1 hour. If not using right away, store cookies in tightly covered containers. Frosting: In small bowl, with mixer at low speed, beat the sugar, warm water, and meringue powder until mixture is an easy spreading consistency. Keep bowl covered tightly with plastic wrap to prevent frosting from drying out. |
2 sm Cans manderine oranges 1 cn Pineapple chunks 1 sm Pkg. coconut(long) 1 pk Minature marshmallows 1 lg Container sour cream Drain fruit and mix all ingredients to-gether. You may want to use 2 pkg marshmallows, the recipe says one or two pkgs. Chill and before serving add cut up red and green cherries for color.. |
Ingredients | |||
8 | each | eggs, separated, at room temperature | |
6 | tablespoon | butter | |
14 | oz | honey, clover or wild | |
2 | cup | sugar | |
6 | cup | flour | |
2 | teaspoon | baking powder | |
2 | teaspoon | baking soda | |
2 | teaspoon | cinnamon | |
1 | zest and juice of 1 orange | ||
1 | cup | strong coffee | |
1 | cup | sour cream | |
1 | cup | filberts or walnuts, chopped (Optional) | |
Directions: | |||
Heat the honey to boiling and allow to cool. Separate the eggs, reserving the whites. Beat the room temperature yolks with the butter until fluffy. Add the cooled honey and beat until well blended. Add the sugar and blend well. Sift the flour, baking powder, baking soda and cinnamon together, then sift again. Add to the honey mixture. Add the orange zest, juice, coffee and sour cream stirring until no dry flour shows. Whip the egg whites until stiff, then fold in a little of the whites, mixing well, then add the rest of the whites. Stir in the chopped nuts, if using them. Pour into buttered and floured loaf pans, rapping them to even the batter. Bake in a preheated 325 Degree F. oven for about an hour. Do not open the oven door during the first 30 minutes of baking. When done, cool on wire racks for 10 minutes and then turn out to finish cooling. Wrap well in heavy duty aluminum foil and store in the refrigerator. |
1 c Milk 1/2 c Oatmeal (regular) 1 Egg 3 c Bread flour 1 ts Salt 2 tb Butter 1/4 c Orange marmelade 2 ts Yeast 1/2 c Dried cranberries, chopped Put everything except cranberries in bread machine in the order listed. . Set on "light" and "mix bread" (for Hitachi) or equivalent. Add cranberries at sound. Make appropriate adjustments for other machines, or methods of baking. This is an excellent holiday bread: very pretty and festive looking. From the kitchen of: Joan Mershon |