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Nothing says Summertime like a excellent ancient-fashioned gelatin dessert.

As a child, I can remember my grandmother and fantastic aunt competing with each other, to see who could come up with the best dessert for our annual Summer family tree picnics. I have to admit, my fantastic aunt usually won!

I reflect gelatin desserts are just as standard now, as they were back then. With such a diversity of recipes unfilled today, you could make a gelatin dessert every week for the next 2 years, and never eat the same dessert twice.

To make gelatin desserts, you will need to invest in a gelatin mold. These molds usually have 3 parts: a bottom seal, a top seal and then the ring. A diversity of companies make gelatin molds, and they can be easily found in any kitchen shop or department store.

Gelatin Dessert Making Tips

1. Keep your gelatin desserts refrigerated for best results. Letting them sit out for long periods of time, can cause spoilage or melting.

2. Store your desserts in an airtight container to prevent a thick rubbery gelatin skin.

3. You can lightly spray your gelatin mold with non-stick cooking spray to help prevent sticking.

4. Drain all of the liquid from canned fruits before adding them to your gelatin. If you add too much liquid, you can cause your gelatin to not set up properly. If you do influence to use fruit liquid, you will need to decrease the amount of water in your recipe.

5. You can un-mold most gelatin desserts onto a plate or platter lined with fresh lettuce leaves. This makes a nice presentation.

Here are 4 of my favorite recipes.

Pineapple Cream

1 (20 ounce) can crushed pineapple
1 (3 ounce) pkg. lime gelatin
1/2 pint lite cream
1 (8 ounce) pkg. cream cheese

Bring pineapple to boil. Add lime gelatin and stir until dissolved; let cool in pan. Place cream and block of cream cheese into blender. Mix. Combine blender ingredients with the ingredients in pan. Pour into Jel-Ring mold. Chill overnight. Remove seal to un-mold and serve.

Triple Orange Delight

6 oz. pkg. orange jello
2 c. boiling water
1 pint of orange sherbet
1 can mandarin oranges, drained
fresh orange slices for garnishing

Dissolve orange gelatin in boiling water. Add orange sherbet, stir until melted. Add mandarin orange slices. Pour into the Jel-Ring mold and refrigerate until set. Un-mold onto a serving plate; garnish with orange slices.

Cherry Cola Fantasy

1 c. canned pitted cherries, drained
3/4 c. sugar
1/2 c. water
6 oz. box cherry gelatin mix
1 c. chopped nuts (optional)
1 c. crushed pineapple, drained
1 bottle (12 ounce) Cola Soda

Combine cherries, sugar and water; bring to a boil and boil for one small. Stir in the gelatin mix using a spatula. Add chopped nuts (optional) and crushed pineapples. Mix together, stir in cola. Pour into the Jel-Ring mold and seal. Refrigerate for 6 hours. Un-mold onto a serving plate.

Raspberry Cream

3 oz. pkg. raspberry gelatin
1 c. thumping cream, whipped
10 oz. frozen, thawed, drained raspberries

Dissolve gelatin as directed on package, using 1 cup boiling water and berry juice with cold water to make 1 cup. Chill until nearly firm. Beat gelatin until foamy. Fold together whipped gelatin, whipped cream and drained berries. Pour into Jel-Ring mold and refrigerate until firm.

Shelly Hill has been working from home since 1989 in Direct Sales. You can stay Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com

Article Fund:http://www.articlesbase.com/desserts-articles/summertime-gelatin-dessert-recipes-and-tips-890454.html

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During the hot Summer months, I avoid heating up my kitchen with the oven. I prefer to make no-bake pie crusts, by using alternative ingredients.

You don’t need to use a rolling pin, dough board, pastry blender or any of the traditional pie baking equipment. All you basically need are the ingredients, a large bowl, a measuring cup and of course, your pie pan.

These recipes are simple to make and best suited for refrigerated or frozen dessert-style pies. You will want to chill your pie crust for 1 hour (or until firm), before filling the pie shell with your pie filling.

Here are 5 of my favorite recipes.

Chocolate Cookie Crumb

24 chocolate sandwich cookies, crushed
1/4 c. butter, melted

Combine crushed cookie crumbs with melted butter until well mixed. Press mixture firmly into house into a 9″ around pie pan.

Cornflake Crust

1 c. crushed cornflakes
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed cornflakes with sugar and butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9″ round pie pan.

Vanilla Wafer Crust

1 1/2 c. finely crushed vanilla wafers (in this area 39)
6 tbsp. butter, melted

Combine crushed wafers with butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9″ round pie pan.

Graham Cracker Crumb

1 c. crushed graham crackers
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed graham crackers with sugar and butter. Toss thoroughly to combine. Press mixture firmly into a 9″ round pie pan.

Pretzel Crust

1 1/4 c. crushed pretzels (no salt)
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed pretzels with sugar and melted butter. Toss to thoroughly to combine. Press mixture firmly into a 9″ round pie plate.

Shelly Hill has been working from home since 1989 in Direct Sales. You can stay Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com

Article Fund:http://www.articlesbase.com/desserts-articles/5-simple-nobake-pie-crust-recipes-890442.html

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