Holiday Fruit And Nut Mold Recipes

Steps:

• In a medium saucepan, bring the cranberry juice to a boil. Transfer to a medium mixing bowl and pour in the gelatin. Stir until gelatin is completely dissolved. Stir in vodka. Chill 1 1/2 to 2 hours in the refrigerator until it begins to set. Stir in remaining ingredients. Divide into 12 (4-ounce) molds. Refrigerate at least 4 hours to set.
• Remove from molds by first running the tip of a sharp knife around the edge of the mold to loosen side. Then dip the bottom of mold in a bowl of warm water. Invert onto a plate. Serve garnished with fresh cranberries and a sprig of fresh mint

Steps:

• In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries., Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

Steps:

• In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.

Steps:

• In a bowl, beat cream cheese and gelatin. Add water, stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-qt. mold that has been coated with cooking spray. Chill until firm. Unmold onto a serving platter.

Steps:

• Make the shortbread cookies: Preheat the oven to 300 degrees F. Cream the butter with the sugar in a medium bowl using a handheld mixer. In a small bowl, mix the salt and flour, and then mix into the butter, 1/4 cup at a time, just until uniform. Do not overmix. Gather the dough into a ball; chill for 15 minutes if the dough is beginning to soften or feel greasy. Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches. Place on a cold, ungreased baking sheet. Bake until the edges are just beginning to turn golden, 20 minutes.
• Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade.
• After 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread. Return to bake for 7 to 8 more minutes. Allow to cool before serving. Best eaten within a day or two of making.

Steps:

• Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold ginger ale and spices. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
• Stir in fruits and pecans. Spoon into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto serving plate. Garnish as desired. Store leftover gelatin in refrigerator.

Steps:

• 1. NOTE: Please read instructions through before making the recipe. Here is some information about making the perfect Jello: There is a first time for everyone, when it comes to making jello recipes, and the instructions on the side of the pack just say "add hot water, stir, add cold water, stir, chill" which seems to suggest that jello making is foolproof. Unfortunately, that is not the case. For making jello, you need to use a measuring cup to make sure you have exactly the right amount of water. Guesswork is not recommended. Follow the package directions FOR ADDING FRUIT, and mix your jello accordingly. You will use a little LESS WATER if you are adding fruit than if you are making plain jello. MAKE SURE YOUR WATER IS HOT. Get the right amount of hot water and sprinkle the jello powder on top. At this point add sugar if the recipe calls for it. Using a fork or wire whisk, mix together the jello and hot water making sure you mix it completely. Keep going until it is completely combined. When the jello has dissolved, add the cold water and mix well. Mixing well is what gives your jello recipe a good consistency. Chill the jello until it is semi-firm and add the fruits and nuts. You want a big bowl of fruits and nuts bound together with the jello. There will be more fruit than jello, and that is what you want.
• 2. So, let's begin! It is actually very easy! Mix the Jello according to the package directions for adding fruit. ADD 1/2 CUP OF SUGAR to the hot water and mix it in with the jello. Let the jello set until semi-firm. Watch that it does not set before you can add the fruit, and also, do not add the fruit before it is semi-firm.
• 3. While you are waiting for the jello to get semi-firm, prepare the fruits. Cut the grapes in half, peel the orange with a knife (so no white membrane is in the jello) and dice it. Slice your bananas just before you fold it into the jello.
• 4. Add the prepared fruits and nuts and mix thoroughly. You will have more fruit than jello, and that is what you want. I usually make my Holiday Jello in a big bowl instead of a mold or ring. Smooth the top of the jello with the back of a spoon pushing any fruits that pop up down under the jello. Let it set until firm. Serve the jello with a big dollop of whipped cream or cool whip. Enjoy!

Steps:

• Preheat oven to 325°. Cream butter and sugar; add extracts. Gradually add flour and salt. Stir in nuts. Shape into 1-1/4-in. balls; place on ungreased baking sheets. Flatten slightly with fingers. , Bake until the bottoms are lightly browned, about 25 minutes. Cool on a wire rack. When cool, sprinkle with confectioners' sugar.