The Jello Chronicles

Halloween 2010 Jello Shots were a success! I love the fact that these are biodegradable too.. no nasty plastic cups to waste.

1. Half a bunch of oranges from end to end (not through the middle). I split apart 12.
2. Scoop out all the guts. Save for peel-less marmalade or orange juice or both.
3. Place orange halve bowls on muffin tins.
4. Fill with jello mixture.
5. Put in fridge. Cool for about 4 hours.
6. Slice each half into thirds.

Jello mixture for approximately three oranges:

1 8oz packet of jello
3/4 Boiling water
1/2 cup of flavored liquor
1/2 cup of vodka

I made four flavors- Found this guide to be quite helpful in planning:

1. Twizzlers -raspberry jello + peach schnapps (by far most popular)
2. Princess Peach - peach jello + peach schnapps
3. Lemon Drops -lemon jello + citron vodka
4. Fuzzy Navel - orange jello + peach schnapps

I'm working on a vegan recipe. It'd be great to come up with a healthier version that is nearly guilt-free.

My Mom Will Be So Proud

I think I might have inherited my mom's legendary pie gene.

Behold, my very first ever strawberry-rhubarb pie.



We were wandering through the farmer's market when I discovered some beautiful looking rhubarb. I convinced the hubby that I needed it to fatten him up with pie. "Do you know how to make pie..? That sounds like a lot of work.."

"I should learn, don't you think?"

So I spent the afternoon pouring over an old pie cookbook (Farm Journal's Complete Pie Cookbook) my mom gave to me. The book is old and the pages are yellow- they even crack when you turn them.

I modified the recipe (only to substitute flour with cornstarch- I had no flour!), and it still turned out divine.

The pie didn't even last 12 hours. I served it for dinner, and the next morning the husband dished it up for breakfast. I guess it was a hit.

Strawberry Rhubarb Pie

• Pastry for two crust pie
• 3 cups cut rhubarb (1lb)
• 2 cups halved strawberries (8oz)
• 1 cup sugar
• 2 Tbls cornstarch
• 1/8 tsp salt
• 2 Tbls butter

40 minutes @ 400°F

Freezer Jam

For the lovely Misses M, here's my most favorite (and very sweet!) freezer jam recipe (from Certo):



Quick & Easy Raspberry Freezer Jam

2 cups crushed raspberries
2 Tbsp fresh lemon juice
4 cups sugar
1 pouch Certo pectin

1. Wash and rinse plastic containers (1 to 2 cup size)
2. Prepare fruit (sieve 1/2 of the pulp if desired).
3. Stir sugar into prepared fruit. Let stand for 10 minutes, stirring occasionally.
4. Stir pectin into lemon juice.
5. Stir pectin mixture into prepared fruit. Stir constantly until sugar is completely dissolved (about 3 minutes).
6. Pour into containers- leave 1/2 inch at top for expansion.
7. Let stand at room temp. for 24 hours until set. Refrigerate up to 3 weeks. Store in freezer for up to 1 year.

And there you have it, super simple raspberry jam, without all the corn syrup and preservatives.