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    Easy Cathedral Window Gelatin Recipe

    Uploaded by

    Maydell Alberto Danac
    This recipe provides instructions for making a colorful layered gelatin dessert called Cathedral Window Gelatin using strawberry, lime, and lemon flavored gelatin cubes layered in a mold and set in a cream gelatin mixture. The cream gelatin is made by combining pineapple juice, condensed milk, heavy cream, sugar, and gelatin in water and mixing it together before pouring over the flavored gelatin cubes in the mold and refrigerating until set.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Easy Cathedral Window Gelatin Recipe

    Uploaded by

    Maydell Alberto Danac
    65 views6 pages
    This recipe provides instructions for making a colorful layered gelatin dessert called Cathedral Window Gelatin using strawberry, lime, and lemon flavored gelatin cubes layered in a mold and set in a cream gelatin mixture. The cream gelatin is made by combining pineapple juice, condensed milk, heavy cream, sugar, and gelatin in water and mixing it together before pouring over the flavored gelatin cubes in the mold and refrigerating until set.

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    © © All Rights Reserved

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    This recipe provides instructions for making a colorful layered gelatin dessert called Cathedral Window Gelatin using strawberry, lime, and lemon flavored gelatin cubes layered in a mold and set in a cream gelatin mixture. The cream gelatin is made by combining pineapple juice, condensed milk, heavy cream, sugar, and gelatin in water and mixing it together before pouring over the flavored gelatin cubes in the mold and refrigerating until set.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    65 views6 pages

    Easy Cathedral Window Gelatin Recipe

    Uploaded by

    Maydell Alberto Danac
    This recipe provides instructions for making a colorful layered gelatin dessert called Cathedral Window Gelatin using strawberry, lime, and lemon flavored gelatin cubes layered in a mold and set in a cream gelatin mixture. The cream gelatin is made by combining pineapple juice, condensed milk, heavy cream, sugar, and gelatin in water and mixing it together before pouring over the flavored gelatin cubes in the mold and refrigerating until set.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Easy Cathedral Window Gelatin Recipe

    INGREDIENTS:
    For the Colored Gelatin:

     1 (3oz/85g) box of strawberry jelly powder


     1 (3oz/85g) box of lime jelly powder
     1 (3oz/85g) box of lemon or mango jelly powder
     1 cup boiling water per 3 oz box
     ⅓ cup cold water per 3 oz box

    For the Cream Jelly:

     ½ cup pineapple juice


     ½ cup condensed milk
     ½ cup heavy cream
     4 tbsp sugar
     ¼ tsp salt
     1 ½ cups water
     3 tbsp unflavoured gelatin
     1 cup boiling water

    HOW TO COOK:

    1.  In three separate mixing bowls, completely dissolve the contents of each
    envelope of flavored jelly powder in 1 cup boiling water. Stir in ⅓ cup cold water
    to each. Transfer each gelatin flavor in square or rectangular containers and
    refrigerate until they set. Cut the flavored gelatin into cubes and arrange in your
    preferred jelly molds (I used a silicone bundt pan).
    2. In a medium bowl, combine pineapple juice, condensed milk, heavy cream,
    sugar and salt. Stir with wire whisk until incorporated. Set aside.
    3. In another mixing bowl, combine 1½ cup water and 3 tbsp unflavored gelatin
    powder. Stir until the powder completely dissolves. Allow the mixture to rest for
    10 minutes.Gently add 1 cup boiling water to the gelatin mixture then continue
    stirring until the mixture is clear.
    4. Pour the gelatin mixture into the milk mixture, whisking until well
    incorporated. Pour this gelatin-milk mixture evenly over the jelly cubes in the
    mold. Allow to set in the fridge for at least 4 hours or overnight.
    5. To serve, turn the jelly dessert out onto a serving plate.
    Brownies Recipe
    By Kusina Master  On July 4, 2016  In Dessert Recipes 

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    INGREDIENTS:

     6 tablespoons dark cocoa powder


     4 tablespoons butter, melted
     4 tablespoons canola oil
     1 cup granulated white sugar, sifted
     ½ cup all-purpose flour, sifted
     2 raw eggs
     1 teaspoon vanilla extract (optional)
     ¼ teaspoon baking powder
     ½ cup chopped cashew
     ¼ teaspoon fine sea salt

    HOW TO COOK:

    1. Preheat oven to 350 Fahrenheit.


    2. Grease a medium baking pan with cooking spray. set aside.
    3. In a mixing bowl, combine butter, oil, and eggs. Beat until well blended.
    4. Stir-in the sugar, flour, cocoa powder, vanilla extract, baking powder, and
    salt. Mix well.
    5. Pour the mixture in the greased pan. Bake for 28 minutes. Note: in about 20
    minutes of baking, sprinkle the chopped cashews evenly on top and continue to
    bake until the brownies are done.
    6. Remove from the oven. Let is cool.
    7. Serve. share and enjoy!
    Malunggay Cupcake Recipe
    By Kusina Master  On May 17, 2016  In Dessert Recipes 

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     TWEET

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    237 SHARES
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    INGREDIENTS:

     3 and 1/2 all-purpose flour


     1/2 tbsp baking powder
     1/2 tbsp salt
     1/2 bar butter
     3 eggs
     250 ml fresh milk
     3 tbsps blended malunggay leaves
     1 tsp vanilla extract
     Grated cheese (Optional)

    HOW TO COOK:

    1. Sift flour and baking powder.


    Add salt and mix together. Then, set aside.
    2. Cream melted butter and sugar.
    After the butter and sugar are mixed together, add the eggs.
    3. Mix condensed milk, vanilla and blended malunggay leaves.
    4. Add the previously sifted flour, baking powder and salt to the
    mixed wet ingredients.
    5. Pour mixture into paper cups until three-fourths full.
    6. Bake for 20-30 minutes at 370 F or until golden brown

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