Recipe for Blushing Apples
From the Kitchen of Thread Sketches
2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin
1/4 tsp. ground cinnamon
4 cups water 4 medium apples, such as Granny Smith, McIntosh or Golden Delicious
1/2 cup thawed COOL WHIP Whipped Topping
This Jello recipe makes a stunning treat for an afternoon tea or holiday dinner party.
Mix gelatin mixes and water in Dutch oven or small stockpot. Bring to boil on medium-high heat; cook 2 min. until gelatin is completely dissolved, stirring frequently. Add pears; partially cover pan with lid. Reduce heat to medium-low; simmer 20 min. or just until pears are tender, stirring every 10 min. Remove pears from liquid. Garnish with Cool Whip. You can use the leftover liquid as you would normal jello. Let it set up in the fridge.
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2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 qt. (4 cups) water
4 pears (1-1/4 lb.), peeled
1/2 cup thawed Cool Whip
Recipe for Blushing Pears
From the Kitchen of Thread Sketches
2/3 cup fresh mint leaves, packed
2 c sugar
2 c water
Recipe for Alcohol Free Mint Julip
From the Kitchen of Thread Sketches
Brink 2 c of sugar to a boil in 2 c of water. Add tea bags and mint leaves. Cover and steep 30 minutes. Allow to cool. Strain out tea bags and leaves; discard. In the meantime, combine lemon slices, koolaide, and orange juice in large container. Add mint tea syrup. Add gingerale and sparkling water. I like to put my gingerale and sparkling water in the freezer until it gets very cold, but not frozen. Stir it up. Serve over crushed ice, with a lemon wedge and mint leaves as garnish.
1 2-liter gingerale, chilled
1 2-liter lemon sparkling water, chilled
1 sm envelope lemon koolaide, unsweetened
3 tea bags
1 lg orange juice concentrate, unthawed
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2 sticks of butter
1 8oz pkg cream chees, softened
1 c powdered sugar
1 1/2 c Cool Whip
2 c orange juice
1 c granulated sugar
3 Tbs cornstarch
Fruit for toppings 3 Mangos, 4 Kiwi, 3 c Strawberries, 2 pints blueberries (Add more or less to suit.)
Recipe for Fruit Pizza
From the Kitchen of Thread Sketches
Crust: Cut tabs of butter into the flour and continue to work with a pastry cutter or fork until you get uniform crumbs. Press into the bottom of a casserole pan. Bake at 350 degrees for 10 minutes. Crust just be starting to lightly brown. Allow to cool. Crust can be made the night before.
Glaze: In large microwaveable bowl, combine orange juice, granulated sugar and cornstarch. Whisk and microwave a few minutes at a time, whisking in between times until a thick, glaze consistency. Allow to cool completely.
Filling: Cream cream cheese, and powdered sugar. Add Cool Whip an blend until smooth. Chill until ready to use.
Assembly: Smooth cream cheese mixture over crust. Top with desired sliced fruits. Make sure fruit is well drained after washing. Fresh fruit is preferable. Add more or less fruit to your taste. Spoon the glaze over the fruit. If your glaze is a little thick, just smooth it with a spoon. Will keep overnight fine.
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Peel and core apples. Add to gelatin mixture in saucepan; partially cover saucepan with lid. Return to boil. Reduce heat to medium-low; simmer 10 to 15 min. or just until apples are fork tender, gently turning apples every 5 min. Remove apples from liquid.
Serve apples warm. Or, cool and store in tightly covered container in refrigerator at least 1 hour or overnight. Serve each apple topped with 2 Tbsp. of the whipped topping. Garnish with fresh mint to look like apple leaves, if desired. You can use the leftover liquid as you would normal Jello. Let it set up in the fridge.