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Easy, Low-Sugar Pear Butter
Side Dish

Easy, Low-Sugar Pear Butter

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place the pears into a large pot, and fill with enough water to cover. Bring to a boil, then cook over medium heat until fruit is soft, about 30 minutes. Drain and transfer the pears to a blender. Puree the pears and return them to the pot.
  2. 2 Stir the sugar, sweetener, orange zest, nutmeg and orange juice into the pot and bring to a boil. Cook, stirring frequently until slightly thickened, about 15 minutes. Remove from the heat and stir in the gelatin until completely dissolved. Ladle into hot sterile jars and seal with lids and rings, or fill freezer containers and freeze if you prefer.

By UpstateNY Cooker

Coffee Gelatin Dessert
Dessert Japanese

Coffee Gelatin Dessert

4.1

Prep
10 min
Cook
5 min
Total
375 min

Instructions

  1. 1 In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.

By Mardee

Almond Jelly
Dessert Chinese

Almond Jelly

4.5

Prep
5 min
Cook
5 min
Total
190 min

Instructions

  1. 1 Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
  2. 2 Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

By YELLOWMNM81

Halloween Punch with Frozen Hand
Drink

Halloween Punch with Frozen Hand

Prep
30 min
Cook
25 min
Total
1496 min

Instructions

  1. 1 Wash and rinse the outside of a large disposable glove. Turn glove inside out.
  2. 2 Pour 1/4 cup cold water into a large bowl and sprinkle gelatin powder on top; let stand for 1 minute.
  3. 3 Bring remaining 2 1/2 cups water to a boil. Pour over gelatin mixture, stirring constantly until granules are completely dissolved. Allow to cool slightly.
  4. 4 Pour gelatin mixture into the glove using a funnel. Ensure that the liquid has completely filled all of the fingers. Use a rubber band to tie the top closed. Place on a plate or tray lined with parchment paper and freeze until solid, 1 to 2 days.
  5. 5 Combine 1/2 water, sugar, ginger, cinnamon sticks, and cloves in a small saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat. Pass through a sieve to catch ginger pieces and spices. Let cool.
  6. 6 Combine juice, sparkling water, and vodka in a large punch bowl. Stir in 1/2 of the ginger syrup. Add more syrup to reach desired flavor.
  7. 7 Remove frozen hand from the freezer and dip briefly in warm water. Cut off the top of the glove. Peel away the glove carefully. Immerse the frozen hand in the punch before serving.

By Lucy

Stained Glass Gelatin Cake
Dessert American

Stained Glass Gelatin Cake

4.8

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 Pour each gelatin mix into a separate bowl. Pour 1/2 cup boiling water into one bowl and stir until gelatin is completely dissolved, about 2 minutes; stir in 1/2 cup cold water. Repeat to dissolve remaining gelatin colors. Refrigerate all bowls until completely set, 4 hours to overnight.
  2. 2 Spray a 9-inch cake pan with cooking spray.
  3. 3 Remove gelatin from the refrigerator and slice each color into cubes. Transfer cubes to a bowl and gently toss together to mix colors randomly. Transfer into the prepared pan.
  4. 4 Pour remaining 1 cup cold water into a bowl and sprinkle unflavored gelatin over top; let sit until dissolved, 2 to 3 minutes. Add remaining 1 cup boiling water and stir until gelatin is completely dissolved.
  5. 5 Combine condensed milk, cream, gelatin mixture, and vanilla in a blender. Blend until smooth and well mixed, about 30 seconds. Pour evenly over gelatin cubes in the cake pan. Use a spatula to evenly distribute milk mixture.
  6. 6 Refrigerate until set, 4 hours to overnight.
  7. 7 Run a knife along the sides of the cake pan and carefully invert cake onto a plate.

By Rita

Copycat Moon Pies
Dessert

Copycat Moon Pies

5.0

Prep
50 min
Cook
45 min
Total
310 min

Instructions

  1. 1 Prepare the graham cracker cookies: whisk together whole wheat and all-purpose flours, sugar, baking powder, salt, and cinnamon in a large bowl until well combined. Whisk together honey, oil, eggs, and milk in a medium bowl until well combined. Add egg mixture to flour mixture, and gently stir together until a coarse dough begins to develop.
  2. 2 Pour dough out onto a work surface lightly dusted with all-purpose flour and knead until dough becomes smooth, shiny, and slightly tacky, about 2 minutes. Divide dough into 2 even balls and shape into disks. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days.
  3. 3 Preheat the oven to 300 degrees F (150 degrees C). Position racks in the top and bottom thirds of the oven. Line 2 rimmed sheet pans with parchment paper.
  4. 4 Working with one dough disk at a time on a surface lightly dusted with all-purpose flour, roll each disk into a 16x12-inch rectangle, about 1/8-inch thick. Cut twelve 3 1/2-inch circles out of each dough rectangle. Transfer circles to the prepared sheet pans spaced 1 inch apart from each other.
  5. 5 Bake cookies in the preheated oven until fragrant and slightly firm, 12 to 14 minutes, rotating pans halfway through baking. Let cookies cool on sheet pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes.
  6. 6 Prepare the marshmallow: Combine gelatin and 1/2 cup water in the bowl of a stand mixer fitted with a whisk attachment. Allow gelatin to bloom, undisturbed, until thickened, about 15 minutes.
  7. 7 While the gelatin is blooming, combine remaining 1/2 cup water with sugar, corn syrup, and salt in a medium saucepan. Bring to a boil, without stirring, over medium heat. Boil sugar mixture, without stirring, until a candy thermometer reads 240 degrees F (116 degrees C), about 10 minutes.
  8. 8 Add vanilla to bloomed gelatin; beat on medium speed until completely incorporated, about 1 minute. Leave mixer on medium and carefully add hot sugar mixture until combined, about 2 minutes. Increase speed to high and beat until mixture is thick, sticky, and quadrupled in volume, about 10 minutes. Immediately transfer 1/2 of marshmallow mixture to a piping bag; reserve remaining marshmallow for another use.
  9. 9 Arrange 12 cooled cookies upside down on a clean work surface. Cut a tip off the piping bag, leaving a 1/2-inch hole, and quickly and carefully pipe a 2 tablespoon circular mound of marshmallow in the center of each cookie. Top with remaining cookies and gently press down until marshmallow is spread about 1/4 inch from the edges. Allow cookie sandwiches to sit out at room temperature, uncovered, until marshmallow filling is set and slightly firm, at least 1 hour or up to (but not exceeding) 4 hours.
  10. 10 Prepare the glaze: fill a medium pot with 1 inch water and bring to a boil over high heat. Reduce heat to low. Place 28 ounces chocolate in a large heat-proof bowl and place on top of the pot with steaming water. Stir chocolate slowly until completely melted and smooth, about 5 minutes. Continue stirring until a thermometer registers 115 degrees F (46 degrees C), about 5 minutes. Remove bowl from the pot and set on a lightly damp kitchen towel to prevent the bowl from sliding. Allow chocolate to cool, stirring constantly, until a thermometer registers 90 degrees F (32 degrees C), about 5 minutes.
  11. 11 Add remaining chocolate to the melted chocolate. Stir until completely melted and smooth, placing it back over steaming water briefly, if necessary, about 5 minutes.
  12. 12 Line a sheet pan with parchment paper.
  13. 13 Working quickly, cleanly, and with one at a time, dip each cookie sandwich into the melted chocolate until completely coated, allowing excess chocolate to drain back into the bowl. Scrape the bottom of each along rim of bowl to remove any excess glaze. Place on the prepared sheet pan and smooth the top with a small offset spatula. Repeat to coat remaining cookies. Transfer to the refrigerator to cool until chocolate is set and firm, about 10 minutes. Allow cookies to rest at room temperature, covered with plastic wrap, until completely set, about 30 minutes.

By John Somerall