Category Archives: Cooking

Cherry Gelatin Dessert Recipe


I’ve been experimenting with some unflavored gelatin as of late.   Danno is allergic to artificial food dyes, so I try to find alternatives to the basic Jell-o brand stuff.  This one (in it’s third incarnation) has been a big hit with him and Sami Rae.

2 envelopes of gelatin (I use Knox brand)
1 1/2 cups apple cherry juice cocktail (I use Old Orchard, but I’m sure there is a more natural version that would work great)
2 cups boiling hot water
1 can pitted dark sweet cherries, drained (usually found in the canned fruit aisle or by the pie fillings)
1 cup heavy cream
2 tablespoons powered sugar
1 tablespoon vanilla extract
Granola for garnish

Empty envelopes into a big bowl.  Pour juice into the bowl and stir until dissolved. Add boiling water and stir.  Add cherries.  Refrigerate until firm (2-3 hours I think, or overnight).  While waiting to set, make some whipped cream.  Pour heavy cream into a cold bowl, and whip until slightly stiff.  Add powered sugar and vanilla and continue to whip until desired consistency.  Once gelatin is set, spread whipped topping on top.  Sprinkle granola on top if desired.

Hope you enjoy my dessert experiment!!


Using scraps to the fullest potiental


If anyone knows me remotely well, they would know two things.  1)I love fresh fruits and veggies and 2)I hate waste even the tiniest scraps.  And in today’s day and age, with the economy is constant flux and you may never know when the zombie apocalypse will happen, one would be wise to save their food scraps.

Lately I’ve been saving scraps in my freezer.  I’ve been gradually adding scrap uses to my repertoire, but here are some of my favorites.

Soup Stock: I tend to throw a chicken, pork roast, or some bone-in steak in the crock-pot once a week or so.  I save the bones, and throw them back in the pot for some delicious soup stock.  Add in some basic vegetable scraps that I stash in the freezer over time (onion skins, potato peels, corn cobs, tops or bottoms of green onions or celery, carrot peels, that sort of thing), and you get a wonderful blend of flavors.  Add in some fresh herbs, and you’re set.  And once a month, when we have our “vegetarian” week, I make straight up vegetable stock.  Regardless of which stock I make, I basically let them simmer in the pot for 48 hours or so on low.  It is great in the winter time, because the kitchen gets nice and toasty, cutting on heating costs, too.  I store the stock in plastic freezer bags (although I think some recycled plastic containers might work fine) in my freezer.  Now I’ll never have to buy a can of soup stock again!

Candied Citrus Peels: My husband started this a couple years ago.  Every time we have lemons, limes, or oranges, we save the peels in the freezer.  Now every year during the holidays, my husband makes these awesome candied peels!  To dress some up a bit, he dips some in chocolate, or stuffs them in a date and dips them in chocolate.

Fruit Scrap Vinegar: This one I just found out about, so I haven’t tried it yet, but I’m saving my scraps for it!  I love making my own salad dressing, and this would make it even better. I’m going to try this recipe and will post the results in a couple months 🙂

Pit Infusions: Another one I’ve saving up for.  Lately I’ve been getting peaches for me, and cherries for my husband.  Those pits have to useful for something, right?  I’m debating if I should soak them in milk for some baking, or vodka for some awesome adult drinks. Maybe half and half?

After all is said and done, the scraps get put into good use in the compost bin (except for the bones).

What do you do with your scraps?