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HALLOWEEN “WORMS”
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MAKES ABOUT 100 “WORMS”
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Needed supplies:
100 flexible plastic straws
One tall container, such as a 1-quart milk or juice carton, to hold the straws
1, 6-0unce package, raspberry- or grape-flavored Jell-O
3 envelopes, unflavored gelatin
3 cups, boiling water
3/4 cup, heavy (or whipping) cream
12 to 15 drops, green food coloring
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In a mixing bowl, combine the flavored Jell-O with the unflavored gelatin. Pour in the boiling water, and stir to dissolve. Refrigerate this mixture until it has cooled to lukewarm (about 20 minutes).
Meanwhile, gently pull on the flexible straws to extend them to their full length. Stand the straws up in the tall container, with their flexible ends down (so the flexible area will be sure to make “rings” or ridges on the finished worms.
When the gelatin mixture has cooled, stir in the heavy cream and the food coloring. Pour this mixture into the straw-filled container (mixture will fill the straws). Chill until the gelatin has become firm – at least 8 hours, or overnight. [Cook’s Note: the gelatin can be left in the refrigerator for up to 2 days before unmolding.]
Carefully pull the straws from the container. (If using a cardboard carton, simply strip away the sides of the carton.) Gently pull apart the straws, and rinse them – three or four at a time – under hot running tap water, for about 2 seconds (be sure not to over-melt the gelatin inside the straws).
Lay the straws on a work surface, and, starting at the top end, push the “worms” out of the straws – using either your fingertip, or a rolling pin – pressing from one end to the other of each stra to force out the tubular “worm.”
Place the worms on a wax-paper, parchment or Silpat-covered baking sheet, and refrigerate them for at least an hour, or until ready to use.
Worms may be held, lightly covered, in the refrigerator for up to 2 days. They will last up to 2 hours (without melting) at room temperature.
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