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Red, White, and Blue Finger Gelatin

Red, White, and Blue Finger Gelatin

During my childhood my mom made gelatin a few times, but not anything I would consider regularly. A few times I remember her making finger gelatin, which I always thought was fun. The Hubs, however, loved gelatin as a child and still does. That’s why when he saw a commercial before the Fourth of July that had Red, White, and Blue Finger Gelatin I decided to make it for him.

I was fairly confident in the Red and Blue portion, but the white part of the gelatin eluded me. I’ve made layered gelatins before, but not a layered Red, White, and Blue Finger Gelatin.

I did some research to figure out how to make white finger gelatin. Imagine the surprise and delight when I learned it was sweetened condensed milk. This is a staple ingredient at my house, partly because it’s how I make caramel.

Once the gelatin was done, I revealed it to the family. The Hubs was thrilled. Although he did question what the white layer was made out of before eating it. I think that the opaqueness of the white layer is what seems a bit confusing or even disconcerting.  Gelatin, as a rule, is translucent.

Of course it is necessary to have that layer or it wouldn’t be Red, White, and Blue Finger Gelatin. It tasted wonderful. Everyone agreed that the creamy white layer was a definite plus.

Had my mom made gelatin out of sweetened condensed milk when I was a child I probably would have liked it more. I know that my own children have a much greater appreciation for gelatin now.

I think this Red, White, and Blue Finger Gelatin will become an annual event for the Fourth of July.

What’s your experience with Finger Gelatin? Have you tried the white kind made with sweetened condensed milk? If not, you really should.

Festive Finger Gelatin

Festive Finger Gelatin

Red, White, and Blue Finger Gelatin

  • 1 6 oz box Berry Blue Gelatin (or other blue)
  • 1 6 oz box Strawberry Gelatin (or other red)
  • 1 14 oz can sweetened condensed milk
  • 4 envelopes unflavored gelatin
  • 5 ½ cups boiling water (divided)
  • ½ cup cold water
  1. Spray a 9 X 13 baking dish with nonstick cooking spray.

Blue Layer:

  1. In a medium bowl mix the blue gelatin with 1 envelope of unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Allow to cool completely (to room temperature) and pour into the prepared pan. Refrigerate until firm; about 30 minutes.

White Layer:

  1. In a medium bowl, mix the sweetened condensed milk with 1 cup boiling water. In a small bowl add ½ cup cold water. Sprinkle 2 packages of unflavored gelatin over water and let stand for five minutes. Add ½ cup boiling water to the gelatin mixture and stir to dissolve. Add the gelatin mixture to the milk mixture and stir to combine. Allow to cool completely. Carefully pour the milk mixture over the blue layer in the 9 X 13 pan. If the milk mixture is not completely cool it will not layer correctly. Refrigerate until firm; about 30 minutes.

Red Layer:

  1. In a medium bowl mix the red gelatin with 1 envelope of unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Allow to cool completely (to room temperature) and pour into the prepared pan. Refrigerate until firm; about 30 minutes.
  2. Using a sharp knife cut the firmed gelatin into cubes.
  3. Sprinkle with edible stars, red, white, and blue nonpareils, or colored sugars.

 
 

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Banana Muffins, healthified

Banana Muffins, with pearlized sugar

I love my good old-fashioned banana bread recipe. It’s moist and delicious, full of banana flavor! What it is not is… healthy. It has a lot of sugar and is made with shortening. So, I went on a hunt to find  a healthier banana bread recipe that would be similar to the one I grew up eating. I KNEW I could never find anything that was AS good, but I wanted to find something that was passable.

In the past I have tried a few healthier versions but the texture was always wrong; either too dry or too rubbery.

I found a recipe that looked like it might turn out moist enough, without being too rubbery and I tried it a couple of times making some adaptations as I went. The final result was AMAZING! I made it as a loaf and muffins and it works equally as well for both.

 Banana Bread, healthified

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • 5 over-ripe bananas, mashed
  • ¼ cup non-fat vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped walnuts, if desired 

Preheat oven to 350 degrees.

Prepare loaf pan for bread by spraying the pan with cooking spray. For muffins, spray muffin tins with cooking spray or line with paper liners.

Sift the measured flour, baking soda and salt into a medium mixing bowl.

In a large mixing bowl, cream the sugar and butter until well blended, with an electric mixer. Add the egg and beat until blended. Add mashed bananas, yogurt, and vanilla; beat until just blended. Gently stir in nuts. Pour batter for bread into loaf pan, or spoon batter for muffins into prepared muffin cups. For muffins, fill cups about ¾ full. Do not over fill. On the tops of muffins sprinkle pearlized sugar or finely chopped nuts.

Bake loaf for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. For muffins, bake for 35 minutes, and check center with a wooden toothpick.

Cool on a wire rack for 5-10 minutes. Remove from pans and cool completely.

As muffins, I shared with some family members; one of whom said they were the best she had ever eaten! She liked them with and without nuts! The fact they are “healthier” is just a bonus!

 
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Posted by on October 6, 2012 in Uncategorized

 

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