Caoughing to the tune of Jingle Bells...
First things first, be it a little late: Happy Birthday redleatherbound!!!
Nextly, I hope you all had a wonderful Christmas/Weasel Stomping Day. My family and friends gathered chez moi for enough food to gag a Bogie (and as the saying goes, "It takes a heap o' vittles to gag a Bogie). I am posting the recipe for Stained Glass pie below. It's REALLY easy. For low-carb, simply substitute sugar-free Jell-O, and swap Splenda for sugar. I found (and used) some sugar-free ginger-snaps instead of graham crackers in mine...excellent substitute.
STAINED GLASS PIE (makes 2)
Step 1: making the 'glass'
1 small box (3 oz) each orange, red, and green Jell-O
3 cups boiling water
3 separate bowls (or the same bowl, rinsed thouroughly between colors)
3 cheap-ass foil pie plates, or 3 ice cube trays
6 ice cubes
Dissolve each packet of Jell-O in separate bowls with 1 Cup boiling water each. Once fully dissolved, add 2 ice cubes to each color to aid cooling. Pour into pie-lates or ice-cube trays. Allow to set fully in fridge, at least 6 hours.
Once set, remove Jell-O and cut into roughly 1/2" cubes (cut ice-cube Jell-O in halves).
Step 2: making the crust
2 cups graham cracker crumbs (or 2 1/2 cups ginger-snap crumbs)
1/4 cup sugar
1/2 stuck butter, melted
2 8"-9" glass pie plates
Mix crumbs and sugar together, add melted butter, combine. Press 1/2 mixture into each pie plate, bake at 375 for 5-7 minutes (until they look like they've darkened a little). Allow to cool to room temp.
Step 3: assembly
1 pint whipping cream
1 small package lemon Jell-O
1 Cup boiling water
2 ice cubes
All completed Jell-O cubes
2 Cooled crusts
Make up the lemon Jell-O as you did those above, but just cool to room temp. If you put it in the fridge while you whip the cream, it'll be just fine.
Whip the cream to soft peaks, then add the semi-cooled Jell-O. Whip to stiff peaks. Now fold in the Jell-O cubes gently, just to incorporate. Divide between the two shells. Chill in the Fridge for at least 6 hours.
Yuo can also cut corners by using a full tup of Cool-Whip instead of the whipping cream. Technically, if you chill it overnight, you won't even have to add the Jell-O for stabilizing, but I'd do it anyhow. And I would STRONGLY advise against using low-fat or fat-free Cool-Whip...it won't stabilize properly.
Now you can serve pretty pretty dessert! And it's totally NOT filling.
Quotes of the day:
"Could you pass me some of that Chewbacca bread?" -my mom, asking for ciabatta bread
"It sounded like someone tore a chicken in half...inside my HEAD!" -me, in reference to my stuffy ears beginning to clear when I blew my nose
Nextly, I hope you all had a wonderful Christmas/Weasel Stomping Day. My family and friends gathered chez moi for enough food to gag a Bogie (and as the saying goes, "It takes a heap o' vittles to gag a Bogie). I am posting the recipe for Stained Glass pie below. It's REALLY easy. For low-carb, simply substitute sugar-free Jell-O, and swap Splenda for sugar. I found (and used) some sugar-free ginger-snaps instead of graham crackers in mine...excellent substitute.
STAINED GLASS PIE (makes 2)
Step 1: making the 'glass'
1 small box (3 oz) each orange, red, and green Jell-O
3 cups boiling water
3 separate bowls (or the same bowl, rinsed thouroughly between colors)
3 cheap-ass foil pie plates, or 3 ice cube trays
6 ice cubes
Dissolve each packet of Jell-O in separate bowls with 1 Cup boiling water each. Once fully dissolved, add 2 ice cubes to each color to aid cooling. Pour into pie-lates or ice-cube trays. Allow to set fully in fridge, at least 6 hours.
Once set, remove Jell-O and cut into roughly 1/2" cubes (cut ice-cube Jell-O in halves).
Step 2: making the crust
2 cups graham cracker crumbs (or 2 1/2 cups ginger-snap crumbs)
1/4 cup sugar
1/2 stuck butter, melted
2 8"-9" glass pie plates
Mix crumbs and sugar together, add melted butter, combine. Press 1/2 mixture into each pie plate, bake at 375 for 5-7 minutes (until they look like they've darkened a little). Allow to cool to room temp.
Step 3: assembly
1 pint whipping cream
1 small package lemon Jell-O
1 Cup boiling water
2 ice cubes
All completed Jell-O cubes
2 Cooled crusts
Make up the lemon Jell-O as you did those above, but just cool to room temp. If you put it in the fridge while you whip the cream, it'll be just fine.
Whip the cream to soft peaks, then add the semi-cooled Jell-O. Whip to stiff peaks. Now fold in the Jell-O cubes gently, just to incorporate. Divide between the two shells. Chill in the Fridge for at least 6 hours.
Yuo can also cut corners by using a full tup of Cool-Whip instead of the whipping cream. Technically, if you chill it overnight, you won't even have to add the Jell-O for stabilizing, but I'd do it anyhow. And I would STRONGLY advise against using low-fat or fat-free Cool-Whip...it won't stabilize properly.
Now you can serve pretty pretty dessert! And it's totally NOT filling.
Quotes of the day:
"Could you pass me some of that Chewbacca bread?" -my mom, asking for ciabatta bread
"It sounded like someone tore a chicken in half...inside my HEAD!" -me, in reference to my stuffy ears beginning to clear when I blew my nose