So, its hot here in Florida. Hot. No matter how air conditioned the house is, the minute I turn on the oven and start doing anything in the kitchen, I break a pretty serious sweat. This normally doesn't really slow me down much, because really, doing anything this time of year in this part of the country makes you break a sweat. Recently, however, I was in the mood to make something and too damn hot to turn the oven on. I reached into my long list of things to make in the near future and pulled out a recipe for making sherbert from jello. Didn't use the oven, just the stove top. Not too bad for you. Cool, icy result. Perfect! I had the recipe saved on my computer in a neat little program I have that stores recipes with pictures, where I put links to where I found them. Dan, unfortunately, deleted it accidentally when I asked him for a measurement while I was making it. I found it online at its original site here at Neverbashfulwithbutter's old blogspot. I used it that night to get my measurement that Daniel deleted, and then the next day, it seemed it had been pulled off the site. So, unfortunately, I am not able to post the recipe. I know it was from the Joys of Jello 1981 book, and that it involved 4 ounces of cool whip, a 3 oz box of jello, either 1/2 c of sugar or 3/4 c and water, but I don't remember the exact measurements. :( If anyone knows it, I'd appreciate it! Anyway, here are the results:
Sadie really enjoyed it, too.
Really enjoyed it.
It was pretty good, but not as flavorful as it should have been. When I was making room in the freezer for the 8x8 pan, the pot of water/jello/sugar mixture boiled over and I lost a lot of my concoction. If anyone finds the recipe, and wants to make it, I recommend keeping an eye on your pot! It takes a while to boil, but when it does, it boils over quick!
On another note, I wanted to introduce you to my cool new kitchen gadget friend. In the move into our house, we had tons of boxes from new stuff we had bought. In the confusion of all of these boxes, my kitchenaid mixer box was thrown away... with my dough hook and paddle attachment in it!! Dan bought THIS. Its a paddle attachment for kitchenaid mixers with rubber spatulas on the side, so it scrapes the side of the bowl and pushes down the dough as it turns. Its great! I made a familiar recipe with it so I could see how good it really works.
And it really does work. The website says to reduce speed and length of mixing time, so we adjusted accordingly. Worked like a charm. The result? These gorgeous Key Lime Cupcakes with Palm Tree Sprinkles, oh so Florida.
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5 comments:
Those cupcakes look great..and the palm tree deocrations are sooo cute!
I found the original post from Never Bashful With Butter, hope this is it!
Lime Jello sherbet- (from the Joys of Jello 1981 edition)
Recipe makes about ten servings (5.5cups)
1 package (3oz) Jello brand Gelatin (any flavour)
1 cup boiling water
3/4 cup sugar
2 cups milk
1 container (4 oz) Cool whip non dairy whipped topping, thawed
Directions-
Dissolve the gelatin in the boiling water. Stir in the sugar, continuing to stir until the sugar dissolves completely. Stir in the milk (the mixture will appear curdled, but will be smooth once frozen)
Pour into a 13×9inch pan. Freeze for about 1 hour, or until ice crystals form about 1inch into the outer edge. Spoon into a chilled mixing bowl, and beat until smooth. Blend in the container of cool whip. Return the mixture to the 13×9inch pan, and freeze again for about 4 hours or overnight. Spoon into individual dishes and serve!
This reminded me of my grandmother's Orange Jello Sherbet recipe she made when I was 6 or 7. I liked it so much that I wrote "Scott really likes it!" on the recipe card and tried to make it look like my grandmother's handwriting.
I've used different jello and juice flavors, but remember to adjust the sugar to compensate for the sweetness of the juice.
Orange Jello Sherbet
1 small package orange jello
1 cup sugar
1 cup boiling water
10 oz frozen orange juice concentrate
3 cups milk
Directions:
1. Dissolve jello and sugar in boiling water into mixing bowl.
2. Stir in orange juice concentrate and milk.
3. Place the mixing bowl in the freezer until partially frozen.
4. Using a hand mixer beat the mixture well to break up the ice crystals.
5. Pour into freezer-safe containers.
Makes nearly 2 quarts
Thanks Scott! I'll have to try that one out sometime. Sounds delish... me and the BF are currently on a creamsicle kick, so that orange flavor will fit right in! :)
So, you were "lucky" that you lost your kitchen aid old paddle :-D
I think I have to show this to my husband as a hint that I "need" it badly ;-).
The problem is in Ireland not many shops sell Kitchen Aid (being an American stuff), so I believe if I want to get this I have to order it through internet.
Have great baking days....:-).
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