Beat egg yolks at high speed with an electric mixer until floamy. Gradually add 1 cup sugar, beating until thick. Gradually stir 3 tablespoons cocoa into yolk mixture. beat egg whites until stiff; fold into chocolate mixture. Spread batter evenly in prepared pan. Bake at 375 degrees F for 12 to 15 minutes.

Sift 1 tablespoon cocoa in a 15 x 10 inch rectangle on a towel. When cake is done, loosen from sides of pan, and turn cake out onto towel. Peel off wax paper. Trim edges of cake; discard. Starting at narrow end, roll up cake and towel. Place seam side down on wire rack; cool completely.

Sprinkle gelatin over cold water in suacepan, let stand 1 minute. Cook over low heat; stir until gelatin dissolves.

Beat whipping cream at low speed with an electric mixer, gradually adding dissolved gelatin. Increase mixer speed to medium; beat until mixture begins to thicken. Add powered sugar, and beat at high speed until soft peaks form.

Unroll cake, and remove towel. Spread whipped cream on cake, leaving a 1 inch margin around edges; reroll cake.

Place on a serving plate, seam side down.

You could garnish with chocolate curls.

June 1995, Lori Varela (wednet.edu)

Nasty Spider Cake

This is disgusting, worse than the litterbox cake. (Although it looked so real even I had a hard time eating it! This is from a file from Lars in Denmark, don't know what wwweb he swept this out of.)

(once made as a tease for a woman who HATED spiders)

Take your average cake mix. Bake it up in 2 metal bowls--1 bigger than the other. One unmolded, cut the bigger one (the "body") in half, horizontally. CAREFULLY scoop out an adequate cavity in each half. FILL with well-whipped set green Jello, and reattach the halves. Frost black, arrange on serving platter. Use licorice stix as legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the cake is cut into, it spurts green goop, just like a real spider when stepped on.

Why not add a red hourglass to the back and make it toxic? ;-)

August 1994, Lars in Denmark

Crown Jewel Dessert

aka Broken Window Glass Cake

A spectacular dessert that fits busy schedules -- the gelatin for cubes may be made one day, remainder of dessert can wait until the next day.

INGREDIENTS:

• 1 small package (3 oz.) each Jell-O Orange, Cherry, and Lime Gelatins
• 3 cups boiling water
• 2 cups cold water
• 1 cup pineapple juice
• 1/4 cup sugar
• 1 package (3 oz.) Jell-O Lemon Gelatin
• 1.5 cups graham cracker crumbs
• 1/3 cup melted butter or margarine
• 2 envelopes Dream Whip Dessert Topping Mix or 2 cups whipping cream

Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8-inch square pan. Chill until firm, or overnight.

Then mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in the hot juice; then add 1/2 cup cold water. Chill until slightly thickened. Meanwhile, mix crumbs and butter; press into bottom of 9-inch spring-form pan. (If desired, press part of crumbs on sides of pan.)

Cut the firm gelatins into 1/2-inch cubes. Then prepare dessert topping mix as directed on package or whip the cream; blend with lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours, or overnight. Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving. If desired, spread additional prepared dessert topping or whipped cream on top and sides.

Makes 16 servings.

NOTE: Other Jell-O Gelatin flavors may be used instead of those suggested in recipe, forming any combination of colors desired. For instance, make all the cubes of Jell-O Black Raspberry or Lime Gelatin and substitute Jell-O Strawberry Gelatin for the lemon gelatin.

They also mention ways this can be made into a cheesecake-like dessert, a pie, and of course a mold. The photos in the book are lovely, perhaps one day I will scan them and send them out to the list. A friend of mine made the Crown Jewel creation for a recent party and is now enjoying enhanced social success! She said it was eaten up in moments...

January 1997, ceg (humboldt1.com)

Broken Glass Cake #2

1. 3 packages of Jell-o (different colours)
   1 package of unflavoured gelatine
   17ozs whipping cream
   1 cup pineapple juice
   2 cups graham crumbs
   1/2 cup butter
   1 cup brown sugar

2. Prepare Jell-o as is specified on box, using only 3/4 of waters instead of the recommended amount. Let each of the Jell-o flavours set in a shallow pan so that it can later be cut into cubes. Make sure you give yourself enough time to let the jell-o set before continuing with the recipe.

3. Mix together the graham crumbs, butter and brown sugar. Press in the pie dish, this will form your base. Remember to set aside some of the crumb mixture, this will later be used as a topping. Place the graham crumb base in the fridge so that it starts to harden.

4. Whip the whipping cream with a little sugar. Make the gelatine with 1/4 cup of cold water, making sure to add the gelatine to the water. In a sauce pan, heat up the pineaple juice and then add the gelatine and then let the entire mixture cool down. Mix the pineapple and gelatine mixture with the whipped cream.

5. Once the Jell-o has set, cut the three different types into cubes. Put the cubes onto the graham crumb base and then pour the whipped cream mixture over top. Top off with the remainder of the graham crumbs. Put the cake in the fridge and let set.

March 1997, Angelo Gennuso (interlog.com)

Broken Glass Torte #3

• 1 pkg. lemon or orange jello
• 1 pkg. lime jello
• 1 pkg. cherry, raspberry, or strawberry jello

• Filling:
  • 1 pkg. unflavored gelatin
  • 1/4 c. cold water
  • 1 c. hot pineapple juice
  • 2 c. whipped cream
  • 1/2 c. sugar
  • 1 tsp. vanilla

• Crust:
  • 2 dozen graham crackers
  • 1/2 c. soft margarine
  • 1/2 c. sugar

For Jello: Make the three kinds of jello, dissolving each in 1 and 1/2 cups hot water. Set in square or cake pans, for thin layer of jello.

For Crust: Crush graham crackers. Mix with butter and sugar. Line a spring-form pan with mixture.

For Filling: Soften unflavored gelatin in cold water; dissolve in hot pineapple juice. Whip cream, adding sugar and vanilla when almost whipped, while pineapple-gelatin mixture is cooling. When cool, fold into whipped cream.

Cut flavored jello into small cubes; fold into filling. Pour into pan over crust. Chill six to eight hours or overnight.

Notes: This is a very old recipe (notice the real whipping cream as opposed to Cool Whip, which could probably be substituted without much trouble, although I've never done it so I don't swear to it), from my grandmother's recipe box, and it was typed onto a regular sheet of paper, so I don't know where it originated. I haven't yet made it myself, but from my memories, it's a beautiful and tasty thing.

April 1997, Bruce Thomas (netwave.net)

Broken Glass #4

• 1 pkg red Jello
• 1 pkg green Jello
• 1 pkg yellow Jello
• 1 env. Gelatin
• 2/3 cup margarine
• 2/3 cup sugar
• 2 1/2 cups graham cracker crumbs
• 1 cup pineapple juice
• 1/2 cup whipping cream
• 1/2 cup sugar
• 1 tsp vanilla

Dissolve each package of Jello in 1 1/3 c. hot water. Set in pie plates until solid. Dissolve 1 envelope gelatin in 1/4 cup cold water. Heat pineapple juice. Add gelatin and cool (not thick), Melt together margarine, brown sugar, graham cracker crumbs. Press into pan.

The last three ingredients may be substituted with Dream Whip.

Make whipping cream or Dream Whip. Add gelatin juice cubes (put hot cloth under pans before cutting Jello). Fold Jello cubes into cream mixture and pour over Graham crust. Chill overnight.

December 1996, Christine "Strawberry Girl" (interlog.com)

Pastel Cookies

• 3-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1-1/2 cups butter or margarine
• 1 cup Sugar
• 1 package (3 oz.) Jell-O Gelatin, any flavor
• 1 egg
• 1 teaspoon vanilla

December 1995, Charletta Thompson

Sugar Cookie Notes

I have never tried coloring confectioners sugar but do color regular sugar by mixing it half and half with flavored gelatin powder (Jello). I use this to sprinkle on the top of sugar cookies. The color seems very pale but intensifies as the cookie bakes. It also adds a different flavor than you would get with sugar alone. Depending on what you plan to do with the confectioners sugar, this might be a way to color it.

August 1994, Clarissa Finco (uga.edu)

Poke Cake

• See also: Stripe-It-Rich cake

I hope this helps.

March 1997, Miss Shanan R Holloway (prodigy.com)

Snowwhite Cake

• 1 [small] packet Lemon Jell-O (for 500 ml, 2 Cups)
• 3 packet Philadelphia Cheese (7 oz, normal or reduced fat)
• 1 brown Vienna sponge-cake (a cake whose dough was flavored with cocoa powder)
• candied cherries

Remarks: I just buy the Vienna cake as I don't want to have the trouble of seperating a cake into 3 layers after baking, but you can use any sponge-cake recipes as long as it yields a fluffy cake about 2 inches high and you added Cocoa Powder for colour (and taste)

This cake was always a hit on birthday-parties as it is not as fatty and stuffing as many others who needs whipping cream in great amounts.

Carmen (who thinks that June nights should be higher than 50 degree F)

June 1994, Carmen Gubanski (uni-hannover.de)

Other desserts using Jell-O or Gelatine

including sorbets, parfaits, and mousses

Creamy Parfaits

• 1 1/2 cups boiling water
• 1 large package (8 serving size) or 2 small packages (4 serving size) JELL-O Gelatin Dessert, any flavor, such as Blackberry
• 1 cup cold water
• (1 1/2 cup of) Ice Cubes
• 1 cup thawed Cool Whip Non-Dairy Whipped Topping

STIR whipped topping into remaining gelatin. Layer clear and creamy mixtures in 8 dessert glasses.

REFRIGERATE 2 hours or until firm. Garnish with fresh fruit, if desired.

Makes 8 servings.

[From large Blackberry Jell-O box. Kraft General Foods, Inc., Box JOGL-B, White Plains NY 10625, USA.]

Let's take a look at this recipe. It uses the 4-cup size of Jell-O, and 4 cups of water (1.5 cup boiling, 1 cup cold, 1.5 cup ice); and an additional cup of cool whip. And we don't play around with the cool whip until the Jell-O is "slightly thickened" (a phrase I've seen in other recipes, haven't you?). Apparently the cool whip isn't diluting the mixture (i.e. the cool whip doesn't get dissolved into the mixture and "set" with the rest); presumably we could substitute something else, such as the vanilla ice cream that last recipe used. (Sounds classier, doesn't it? Thawed cool whip vs. vanilla ice cream, let's see a show of hands...)

I have to admit that "Layer clear and creamy mixtures" is kind of glib. Perhaps I'll have to try it out, and see if when it's "slightly thickened" it's thick enough that when you pour on the second layer, it doesn't appreciably mix in with the first one. A steay hand is called for here; I usually wait until my first layer is completely set (and my second layer is cool, of course) before trying the layer effect.

I mentioned before in the Pink & Purple Jell-O recipe that I do happen to own a set of 8 pretty dessert glasses (and wish I'd layered the Pink and Purple in them); perhaps when I play around with parfaits I'll check that out.

September 1995

Frozen Ice Pops

Frozen ice pops can be made from a variety of ingredients; listed here are directions for two. If you want an exact duplication of ice cream truck "sicles," choose the powdered drink mix. If you like the vitamin C provided by fruit juices, choose the fruit juice variety. Wooden sticks can be bought very cheaply in packages of 100 at craft and hobby shops...

From Pre-Sweeetened Powdered Drink Mixes

• 4 cups cold water
• 1 teaspoon unflavored gelatin
• Enough drink mix powder to make 2 quarts of prepared drink
• 11 waxy paper cups or plastic cups, 3-ounce capacity
• 11 wooden ice cream bar sticks

Some powdered drink mix suggestions: orange-flavored breakfast drink mix, powdered lemonade, diet-lemonade mixes, the various summertime drink mixes that come in envelopes and in larger containers -- their flavor range and can match almost any commercial pop. If you use a drink mix powder that doesn't make exactly 1 or 2 quarts, read the directions to find out how much water should be added to make the drink, and divide that amount in half for making these pops. Adjust the amount of the gelatin accordingly.

From "Make Your Own Groceries" by Daphne Metaxas Hartwig

August 1994

From Fruit Juices

• 3-1/2 cups unsweetened, regular-strength fruit juice, from frozen concentrate, canned, bottled, or fresh
• 3/4 cup light corn syrup
• 11 waxy paper cups or plastic cups, 3-ounce capacity
• 11 wooden ice cream bar sticks

Some fruit juice suggestions include: orange, grape, apple, pineapple, tangerine, grapefruit, or pineapple-orange.

From "Make Your Own Groceries" by Daphne Metaxas Hartwig

For my own from fruit juice -- I omit the corn syrup. I haven't tried the one from powdered juice mix. Hope this helps. If you try any of these, let me know how they turn out.

August 1994

Fruity Cream Strawberry Dessert

• 1 large package (or 2 small packages) Gelatin, Strawberry flavored
• 2 cups boiling water
• 3/4 cup cold water
• 1 large banana, sliced
• 1 cup strawberries, sliced
• 1.5 cups vanilla ice cream

[Well, there you have it. A mostly-wholesome recipe - no Kool Whip here, this uses ice cream and fresh fruit. In fact I think I'm going to keep this recipe on file [who am I kidding, of course it'll be on file] for future reference, and adapt the basic technique to some other recipe. Ice cream and gelatin is a nice combination, and vanilla ice cream goes with just about anything.]

September 1995, Smith's Food & Drug Centers Inc., Salt Lake City UT 84104.

Margarita Sorbet/Mockarita Sorbet

                    *  Exported from  MasterCook II  *

                             Margarita Sorbet

Recipe By     : Goodfood Magazine - July, 1988
Serving Size  : 8    Preparation Time :0:00
Categories    : Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Envelope      Gelatin
     2/3  Cup           Sugar
   2      Cups          Cold Water
     3/4  Cup           Fresh Lime Juice
     1/3  Cup           Tequila
   3      Tablespoons   
Triple Sec -- (or 
orange liqueur)

   In saucepan mix gelatin with sugar; blend in 1 cup of the water.  Let
stand 1 minute.  Stir over low heat till gelatin completely dissolves.*
Stir in remaining water, other ingredients.  Freeze in 9" pan till firm,
about 5 hours.  In food processor, in 2 batches, process mixture until
smooth.  Freeze in pan till firm, about 2 hours.  Rim glasses with sugar.
YIELD:  8 servings.

August 1994, Reid J. Furniss (usu.edu)


                             MOCKARITA SORBET

   1      Envelope      Gelatin
     2/3  Cup           Sugar
   2      Cups          Cold Water
     1/2  Cup           Fresh Lime Juice
     1/4  Cup           Fresh Lemon Juice
     1/2  tsp.          Grated lime peel (optional)

   In saucepan mix gelatin with sugar; blend in 1 cup of the water.  Let
stand 1 minute.  Stir over low heat till gelatin completely dissolves. Add
1/2 cup lime juice, 1/4 cup lemon juice, 1/2 tsp. grated lime peel
(optional).  1 cup water.  Freeze in 9" pan 1 1/2 hours till crystals form
1/2" around sides.  Stir to center; repeat freezing and stirring.  Freeze
until firm. 

August 1994, Reid J. Furniss (usu.edu)
                   - - - - - - - - - - - - - - - - - -

90-Calorie Banana Split

• 1/2 cup prepared Jell-O brand Sugar Free Low Calorie Gelatin Dessert, any flavor
• 1/2 medium banana, split lengthwise
• 2 tablespoons COOL WHIP LITE Whipped Topping
• 1/2 teaspoon chopped walnuts

Tanner's Parfait

• Small box of Jell-O, strongly flavored, such as lime, blackberry, or raspberry.
• 1 cup boiling water
• 1 cup cold water
• Half pint of vanilla ice cream

Here's one that my step mother has made for years. I think she got the recipe off a box of jello, but nobody has to know that. It's incredibly simple and great to have all year long, but it's especially good in the summer. Though you can of course use any flavor jello, the more subtle flavors would tend to get covered over by the ice cream. My favorites are lime, blackberry and raspberry.

Prepare a small box of jello (3 oz) as directed with hot and cold water. Place in the refigerator until well chilled but NOT set. Then stir in a half pint carton of vanilla ice cream. The ice cream will melt as you stir. Return to the refrigerator for several hours, until the dessert is served.

Here's a possibility: Instead of just vanilla ice cream, other flavors might work. I've never tried it (yet), but chocolate ice cream and wild cherry jello might be outstanding.

July 1995, Mike Tanner (aol.com)

Pink Froth

• 1 large package or 2 small packages red Jello (cherry, strawberry, or how about that new cranberry flavor??)
• 1 cup of boiling water, 1 cup of cold water
• 1 pint vanilla ice cream

Yummy ;-)

November 1995, Vicky Shultz (aol.com)

Strawberry Mousse

• 3/4 cup boiling water
• 1 (small) package (4 serv.) Jell-O Brand Wild Strawberry Flavor Gelatin or any red flavor
• 1 cup ice cubes
• 1 cup halved hulled strawberries, or use 1 cup diced fresh or drained canned peaches
• 1/2 cup thawed Cool Whip Whipped Topping

"Any questions or comments, call toll-free, 1-800-431-1001 (9-4 EST), weekdays. (Continental US only)"

May 1995, "Jell-O Recipe #7"

Strawberry Pops

• 1 envelope Knox Unflavored Gelatine
• 3/4 cup cold skim milk
• 1 cup boiling water
• 2 cups frozen strawberries
• 1/2 cup sugar

May 1995, Knox Unflavored Gelatine packet

"Watermelon" Slices

Use Jello for the rind and flesh and chocolate chips for seeds.

• 1 small (3 oz.) package lime Jello
• 1 cup boiling water, 1 cup cold water
• 1 large (6 oz.) or 2 small packages cherry Jello
• 2 cups boiling water
• 1 pint vanilla ice cream, softened
• 1/4 cup miniature chocolate chips

November 1995, Vicky Shultz (aol.com)

Blox of Fudge

• 4 envelopes KNOX Unflavored Gelatine
• 1/2 cup sugar
• 1 1/2 cups boiling water
• 1 package (12 ounces) semisweet chocolate bits

[From the 1977 Knox Gelatine Cookbook]

November 1996, Marilyn J. ("Jell-O Lady") Felling (aol.com)

Applesauce Yogurt Delight

• 2 cups boiling water
• 1 large box (or 2 small boxes) JELL-O, any red flavor such as raspberry
• 1 1/2 cups chilled unsweetened applesauce
• 1/2 tsp. ground cinnamon
• 1 cup vanilla yogurt
• Apple slices (optional)
• Mint leaves (optional)

REFRIGERATE remaining gelatin until slightly thickened. Mix in yogurt; spoon over gelatin in bowl.

REFRIGERATE 2 hours or until set. Garnish with additional yogurt, apple slices and mint leaves, if desired.

ENJOY!

March 1997, Marilyn J. ("Jell-O Lady") Felling (aol.com)

Candied Popcorn #1: Popcorn Balls

"I have heard that you can use jell-o to flavor candied popcorn (like popcorn balls.) Does anyone know how to do this?" (Margaret Counts, mpcs.com) Five recipes were submitted...

• 1/2 lb. popcorn, popped
• 1 c. sugar
• 1 c. white corn syrup
• 1 3-oz. package gelatin...any flavor

Prepare popcorn according to package directions. Place in large pan. Bring sugar, syrup, and gelatin to boil in saucepan, stirring until sugar and gelatin are dissolved. Pour over popcorn, mix until popcorn is completely coated. Form balls quickly with buttered hands; place in waxed paper. Cool. Yield: 18 balls

March 1997, Pat Sebring (murlin.com)

Candied Popcorn #2: Glazed Popcorn

• 8 cups popped popcorn
• 1/4 cup butter or margarine
• 3 tbsp. light corn syrup
• 1/2 cup packed light brown sugar or granulated sugar
• 1 pkg. gelatin, any flavor

Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in brown sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 min. Pour syrup immediately over popcorn, tossing to coat well. Spread evenly. Bake in preheated 300 F oven for 10 min. Cool. Remove from pan and break into small pieces. April 1997, Sue (aol.com)

Candied Popcorn #3: Rainbow Popcorn

I got this from AOL COOKBOOK. It's good and colorful for a festive munch.

April 1997, Sue (aol.com)

Candied Popcorn #4: Jell-O Popcorn Balls

• 1 cup sugar
• 1 cup water
• 1 pkg. Jell-o, any flavor
• 1 cup unpopped popcorn

Pop popcorn, bring the rest of the ingredients to a boil. Then pour over popped corn, stir and form into balls when temperature allows.

This is a great popcorn ball recipe. I use it all the time.

April 1997, Penny Knutson (ndak.net)

Candied Popcorn #5: Jello Popcorn

On low heat, heat till clear

• 1. small pkg any Jello (except sugar-free)
• 1 c. sugar
• 1 c. corn syrup (Karo)

When it is clear pour over largest bowl of popcorn you have. Shape into balls. It's easy and flavorful and kids go crazy over it. Lime and strawberry are my favs.

March 1994, slpse
May 1997, found by Teddy Davenport (hotmail.com), in rec.food.recipes archive under Snacks.

Dips, dressings, other recipes using Jell-O or Gelatine

Country Herb Dip

• 1 teaspoon Knox Unflavored Gelatine
• 1/4 cup cold Skim Milk
• 3/4 cup Skim Milk, heated to boiling
• 8 oz. (1 container) 1% milkfat Cottage Cheese
• 1 Tablespoon Dijon-style Mustard or horseradish
• 1 teaspoon fresh Dill, or 1 Tablespoons dried
• 1/4 teaspoon Salt

May 1995, from Knox Unflavored Gelatine packet

Lite 'n Creamy Garlic Dressing

• 1 teaspoon Knox Unflavored Gelatine
• 1/4 cup cold skim milk
• 3/4 cup skim milk, heated to boiling
• 1 cup lowfat sour cream
• 2 Tablespoons sugar
• 1/2 teaspoon Lawry's Garlic Powder with Parsley
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

May 1995, from Knox Unflavored Gelatine packet

Oil-Free Classic Vinaigrette Dressing

• 1 teaspoon Knox Unflavored Gelatine
• 1/2 cup cold water
• 1 cup boiling water
• 1/4 cup red wine vinegar
• 1 Tablespoon Dijon-style mustard
• 1 teaspoon fresh dill, or 1 Tablespoon dried dill weed
• 1/2 teaspoon Lawry's Garlic powder with Parsley
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

May 1995, from Knox Unflavored Gelatine packet

Old-Fashioned Cole Slaw

• 1 package (3 oz.) Jell-O Orange-Pineapple, Lemon, or Lemon-Lime Gelatin
• 1/2 tsp. salt
• 1 cup boiling water
• 1/2 cup cold water
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tsp. grated onion
• 1 tbs. prepared mustard
• 2 tbs. vinegar
• 1 tsp. sugar
• 3 cups shredded cabbage
• 1 tbs parsley
• 2 tbs. pimiento

[from the Joys of Jell-O (1963), page 58.]

January 1997, ceg (humboldt1.com)

Zucchini and Onion Dip

• 2 tablespoons margarine
• 2 medium zucchini, sliced
• 1 medium onion, sliced
• 1 envelope Knox Gelatine
• 1/4 cup cold water
• 1 cup skim milk, heated to boiling
• 3/4 cup lite Sour Cream
• 1/3 cup grated Parmesan cheese
• 1 tablespoon snipped fresh dill, or substitute 1 teaspoon dried dill weed.
• 1 teaspoon salt
• Dash red pepper
• Dippers, such as:
  toasted pita triangles
  • breadsticks
  • assorted vegetables

May 1995, from Knox Unflavored Gelatine packet

Recipe booklets using Jell-O or Knox Unflavored Gelatine

• This has been Jellophile Volume 4-A - Jell-O Salads, Cakes, recipes; Recipe booklets
• NEXT STOP: Jellophile Volume 4-B - Recipes with Jell-O Pudding
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• Jellophile Index by Ingredients

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Chaz ("Hazel") Boston Baden