Layered Rainbow Jello (Vintage Recipe)

• Prep time:  1 hr 
• Total Set Time: 8 hr
• Total time:  9 hr

Equipment:

• 9 x 13 clear Pyrex dish
• 2 heat-safe 2-cup measuring cups
• whisk

Ingredients:

• 6 boxes Jello (small boxes) Assorted flavors:  cherry, lemon, raspberry, lime, orange, strawberry, berry blue)
• 2 cups regular vanilla yogurt (or sour cream)
• water

INSTRUCTIONS

Before You Start

1. You will be making two layers from each box of jello.  Once you do the first one, you'll have the technique down.
2. Use a clear Pyrex dish.  The 9 x 14 size works great for six colors.  If you dish is a little smaller, use 5 colors.
3. I use a 2-cup Pyrex measuring cup to boil my water and a second one for pouring off part of the jello.

Making the Layers

• Pour one cup of boiling water over one package of gelatin.  Stir until it is completely dissolved.
• Measure out 3/4cup of the Jello into a second container.  
• To this container, add 1/3 cup of yogurt or sour cream and whisk until it is smooth.
• Pour this into a 9 x 13 clear baking dish and refrigerate until set.
• After 30 minutes, add 2 TBS of cold water to the remaining Jello and pour over the first layer.
• Place dish back into the refrigerator for another 30 minutes to set.
• Repeat the above process for each of the remaining flavors of Jello until all the layers are done.
• Cover with foil and refrigerate.

Sugared Doughnuts

 2 packages yeast (proof with small amount of sugar)

1 cup milk

3 1/2 cups flour

1/4 cup shortening

1/4 cup sugar

1 teaspoon salt

1 egg

Dissolve yeast in lukewarm milk.  (Heat milk to 110-120 degrees, about 1 1/2 minutes in microwave -- test with thermometer).

Add 1 1/2 cups flour and beat until smooth.  Cover and let rise until double in bulk.  Combine shortening, sugar, salt, and egg and then stir into the above "sponge".  Add remaining flour.  Let rise until double in bulk.  Roll 1/2" thick and cut with donut cutter.  Allow to rise 45 minutes and fry until brown.  Glaze with powdered sugar glaze.

(I double the recipe when making these -- makes about 2 1/2-3 dozen doughnuts.

Shared by Karren Mitchell (from Grandma Crosbie's recipes).

Ebleskivers (Recipe #2)

10 eggs (separate yolks from whites and beat each separately in two bowls)

Add dry ingredients to the beaten egg yolks:

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

Add 3 cups buttermilk.

Fold in egg whites.

Shared by Karren Mitchell (from Grandma Crosbie's recipes -- this was Marianne Ballam's grandmother's recipe)

Ebleskivers (Recipe 1)

3 eggs

2 Tablespoons sugar

    Beat eggs and sugar together.

Add:

3 cups buttermilk

1 teaspoon vanilla

3 cups flour

1 1/2 teaspoon soda

1/2 teaspoon baking powder

1/2 teaspoon salt

6 Tablespoons melted shortening

Shared by Karren Mitchell (from Grandma Crosbie's recipes -- given to her by John Stewart).

Grandma Crosbie's Sugar Cookies

 3/4 cup shortening

4 cups flour

1 cup cream

3 eggs

4 teaspoons baking powder

1 1/3 cup white sugar

3 Tablespoons honey

1 Tablespoon vanilla

1 teaspoon salt

Cream shortening, sugar, and honey.  Beat in eggs.  Mix flour, salt, and baking powder together.  Alternate mixing in flour mixture with cream.  Chill until firm.  Roll dough for cutting out with cookie cutters.  Bake at 375 degrees for 6 minutes.

Submitted by Karren Mitchell