Crown Jewel Cake
Yesterday was Oak Apple Day, as I mentioned earlier, and because we wanted an excuse to make and eat the amazingly extravagant Jell-O dessert called "Crown Jewel Cake" we actually commemorated Oak Apple Day, which we usually don't, because though we like its name an awful lot, we don't really care about the Restoration of the English Monarchy as much as, probably, we ought. Though we're in favor of the theatre that followed.
But now we have a lovely tradition. Here's the cake:
Oh, yes. Ours, because we make it with sugar free jell-o and fat free Cool Whip, contains no actual food content that we know of.
Some of you wanted to know how to make it. I could charge Big Money for this, but, nah. You can have it for free.
Here's how: take three different colors of jell-o (but make sure they're deep enough -- don't use lemon for this part), regular-size box, and mix them up with 1 cup boiling water, as usual, but only 1/2 cup cold water, and put them into three separate 8x8 baking pans, and put them in the refrigerator over night.
Next day, cut the jell-o into squares. Mix a package of lemon jell-o with a cup of boiling water, and then a couple of ice cubes. Put it in the refrigerator a bit if you need to; you want it to be slightly thickened. Mix it up (lightly but throughly) with a package of Cool Whip. Mix in most of the cubed jell-o (save some for garnish). Put the whole mess into a 9 inch springform pan, and put it all back in the refrigerator, preferably overnight.
To serve, loosen the "cake" with a spatula, and then undo the spring form sides.
There's no food content in there. It's hilarious.
Now, then, today (besides being Pentecost) is Joan of Arc's feast day, so I have to go make Quiche Lorraine.
A busy, full life. Full of interesting foods.
But sometimes, you know, we just eat grilled cheese sandwiches.
But now we have a lovely tradition. Here's the cake:
Oh, yes. Ours, because we make it with sugar free jell-o and fat free Cool Whip, contains no actual food content that we know of.
Some of you wanted to know how to make it. I could charge Big Money for this, but, nah. You can have it for free.
Here's how: take three different colors of jell-o (but make sure they're deep enough -- don't use lemon for this part), regular-size box, and mix them up with 1 cup boiling water, as usual, but only 1/2 cup cold water, and put them into three separate 8x8 baking pans, and put them in the refrigerator over night.
Next day, cut the jell-o into squares. Mix a package of lemon jell-o with a cup of boiling water, and then a couple of ice cubes. Put it in the refrigerator a bit if you need to; you want it to be slightly thickened. Mix it up (lightly but throughly) with a package of Cool Whip. Mix in most of the cubed jell-o (save some for garnish). Put the whole mess into a 9 inch springform pan, and put it all back in the refrigerator, preferably overnight.
To serve, loosen the "cake" with a spatula, and then undo the spring form sides.
There's no food content in there. It's hilarious.
Now, then, today (besides being Pentecost) is Joan of Arc's feast day, so I have to go make Quiche Lorraine.
A busy, full life. Full of interesting foods.
But sometimes, you know, we just eat grilled cheese sandwiches.
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