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Christmas Desserts
Plum Pudding
1 pkg cherry or lemon Jello
dash of salt
1 c. boiling water
1/2 tsp. cinnamon
1/4 tsp. cloves
3/4 c. cold water
3/4 c. finely cut raisins
3/4 c. finely cut cooked prunes
1/4 c. finely cut citron
3/4 c. finely chopped nuts
3/4 c. Grape Nuts Cereal
Dissolve Jello and salt in boiling water. Add spices and cold water. Chill until very thick. Fold in fruits, nuts and cereal. Spoon into a 1-quart mold. Chill until firm. Unmold. Serve with a custard or hard sauce, if desired. Makes about 4 cups.
Cranberry Squares
2 c. fresh cranberries
1/2 c. water
3/4 c. sugar
1 pkg lemon Jello
1 c. boiling water
1 envelope Dream Whip Topping Mix
crumb crust
1 tbsp. grated orange rind
Cook cranberries in 1/2 cup water until skins burst. Add sugar and stir until dissolved. Dissolve Jello in 1 cup boiling water; add to cranberry mixture. Chill until slightly thickened. Prepare dessert topping mix as directed on package. Blend into cranberry mixture. Prepare crumb crust mixture, using vanilla wafer crumbs and adding grated orange rind. Spread 2/3 of crumb mixture on bottom of a greased 8-inch square pan. Pour filling over it; top with remaining crumb mixture. Chill until firm. Make 9 servings.
Crumb crust
1 1/3 c. fine crumbs
1/4 c. sugar
1/4 c. softened butter
Combine ingredients and mix well. Press firmly with back of spoon over bottom and sides of a 9-inch pie pan or bottom of 8-inch square pan. Chill at least 1 hour, or bake in 375* oven for 8 minutes and cool before filling.
Christmas Wreath
1 6 oz. pkg. lime Jello
2 c. boiling water
1 1/2 c. cold water
1 pkg each lime and strawberry Jello
2 tbsp. slightly beaten egg white
1/2 c. sweetened whipped cream
Dissolve the large package Jello in boiling water. Add cold water. Chill until very thick.
Then whip until fluffy. Pour into a 1 1/.2-quart ring mold. Chill until firm at least 4
hours. Meanwhile, pour the small packages of Jello into 2 small bowls. Add 1 tablespoon
egg white to each, mixing well. Using a moistened narrow metal spatula, spread each
mixture 1/4 inch thick on wax paper. Place on a cake rack until partially dry. Then using
a small knife, cut green Jello into holly leaves and red Jello into small flowers. Roll
small pieces of red Jello into holly berries. Unmold Jello ring onto a large platter.
Garnish top of mold with the flower cut-outs. Spoon small mounds of whipped cream around
the base of the ring; top with holly leaves and berries. Makes about 8 servings.
Pumpkin Mousse
1 env. unflavored gelatin
1/4 c. rum
4 eggs
2/3 c. sugar
1 can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. mace
1/4 tsp. ground cloves
1 c. heavy cream, whipped
Sprinkle gelatin over rum in small glass bowl, set bowl in hot water, simmer to dissolve gelatin. Be sure gelatin dissolves really well. remove from water to cool a few minutes. In large bowl beat eggs on high speed till thick and light. Gradually beat in sugar and continue to beat 5 minutes, or till very thick and light. In small bowl mix spices, stir into egg mixture, and blend in gelatin. Blend well. With rubber spatula, fold whipped cream in. Refrigerate till firm- 4 hours.
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