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

Croissant Breakfast Casserole

Prep Time: 30 minutes

Cook Time:  45 minutes

Total Time:  12 hours

Servings:  12 servings

INGREDIENTS

Casserole:

• 8 large croissants (from the bakery) sliced into 1-inch cubes (10 packed cups)
• 4 cups mixed berries (raspberries, blackberries, blueberries)

Custard:

• 14 ounces cream cheese, softened
• 1 1/4 cup granulated sugar
• 6 eggs at room temperature
• 2 cups half and half at room temperature
• 1 Tablespoon vanilla extract
• 1 Tablespoon lemon juice
• 2 teaspoons lemon zest
• 1/4 teaspoon salt

Cream Cheese Lemon Glaze

• 2 ounces cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoons vanilla extract

INSTRUCTIONS

    1.  Toast croissants:  Preheat oven to 350 degrees F.  Add the cubed croissants in a single layer to a             large baking sheet ( 15x21-inches).  Bake 350 degrees F for 7-10 minutes until golden and very             toasted (keep an eye on them so they don't burn).  Set aside to cool.

    2.  Custard:  Add cream cheese and sugar to a large mixing bowl and beat with a hand mixer until             smooth.  Beat in the eggs until smooth, followed by the half and half, and finally the lemon juice,          lemon zest, vanilla extract and salt.

    3.  Assemble:  Transfer half of the croissants to a lightly greased 9x13 baking dish, then evenly layer         with half of the berries.  Pour half of the custard over the dish.  Add remaining croissants in a                single layer followed by remaining custard.  Press down with your hands so most of the croissants         are submerged in the custard (it's okay if the tops aren't).  Scatter remaining berries over the dish.          Cover with foil and refrigerate overnight.

    4.  Bake:  When ready to bake, remove the casserole from the refrigerator and let it sit on the counter          while you preheat the oven to 350 F degrees.  Bake covered with foil, for 30 minutes.  Remove             the foil and bake, uncovered, for an additional 15 minutes, or until a knife inserted in the center             comes out clean.

    5.  Lemon Glaze:  While the casserole is baking, make the Lemon Glaze.  Add all of the glaze                     ingredients to a medium mixing bowl and beat with a hand mixer until smooth.  Taste and add                 additional sugar for sweeter or lemon juice for tangier.  Drizzle the glaze all over the casserole.

    6.  Serve:  Serve the breakfast casserole warm.  Let individuals dust their servings with powdered             sugar if they would like it sweeter.



COOKING TIPS FOR THIS BREAKFAST CASSEROLE

• Use quality croissants:  This isn't the time for pop and bake croissants.  You want medium to large croissants from the bakery section of the grocery store because they have more fabulous flaky layers for the custard to hide in.
• Cool the croissants:  Give the croissants some time to cool before drenching in the custard so they can firm up a bit -- otherwise this defeats the purpose of toasting them!
• Use room temperature ingredients:  You'll want to use room temperature cream cheese, eggs, and half and half, otherwise the cream cheese with seize and not mix well.  If you do end up with some white flecks of cream cheese, it's not the end of the world, they will melt when the breakfast casserole bakes.
• Room temperature eggs hack:  Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.  You can microwave your half and half until room temperature (NOT hot).
• Use soft cream cheese:  Make sure your cream cheese is very soft.  This is one time it's okay to gently microwave your cream cheese, just make sure not to scorch it!
• Use fresh or frozen berries:  Fresh is best but frozen mixed berries will also work -- no need to thaw first.
• Add powdered sugar to taste:  The powdered sugar dusting is honestly more for aesthetic reasons:  I recommend serving the sweet breakfast casserole without the powdered sugar and then letting individuals decide if they would like their serving sweeter.

How to make without SITTING OVERNIGHT

You can still make this recipe without letting it rest overnight, but adjust your expectations as the casserole won't be as fluffy an may be runnier as the custard won't have as much time to soak in.  To make and bake this breakfast casserole immediately, skip toasting the croissants and instead let the casserole sit on the counter 30-60 minutes so the croissants can soak up the liquid then bake per recipe instructions, being prepared to add an additional 5-10 minutes.

HOW TO store and REHEAT

• Storage:  This breakfast bake should be tightly covered or stored in an airtight container in the refrigerator for up to 4 days.
• Microwave:  Add individual slices to a microwave safe plate and microwave for one minute.  Continue to microwave at 30 second intervals if needed to heat through.
• Oven:  Reheating leftover breakfast croissant casserole in the oven will yield the best results.  Cover casserole with foil and bake at 325 degrees F for 20 minutes or until warmed through.

 

Shared by Stefani Hooper from carlsbadcravings.com

Creamy Garlic Mashed Potatoes

Ingredients:

3 1/2 lbs russet potatoes

2 Tablespoons kosher salt

16 fluid ounces (2 cups) half-and-half

6 cloves garlic, crushed

6 ounces grated Parmesan

Directions:

1. Peel and dice potatoes, making sure all are relatively the same size.  Place in a large saucepan, add the slat, and cover with water.  Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.  Cook until potatoes fall apart when poked with a fork.
2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.  Remove from heat an set aside.
3. Remove the potatoes from the heat and drain off the water.  Mash and add the garlic-cream mixture and Parmesan; stir to combine.  Let stand 5 minutes so that mixture thickens and then serve.

(Recipe courtesy of Alton Brown)