MR. JELLY by Roger Harfreaves
Kid's Jelly Cooking Book
Contents Story Mr.jelly ............. 4 Jelly Boats .......................... 6 Rainbow jelly................ 8 jelly crystal biscuits......... 10 jelly pools ................... 12 Snake alive jelly cups......... 14 rainbow cherry jigglers ..........16
2
Let’s Cook JELLY !!! a soft somewhat elastic food product made usually with gelatin or pectin; especially : a fruit product made by boiling sugar and the juice of fruit
Kid's Jelly Cooking Class
4
Jelly boats method 1.
Slice the oranges in half and scoop out the flesh.
2.
Make up the jelly as per the packet directions.
3.
Use the 2 quantities of blue jelly to make the sea, pour into a clear rectangular container and refrigerate.
4.
Place the orange halves into a muffin tin and fill half with the green jelly mixture and half with the red jelly mixture. Refrigerate until set.
5.
When the jelly has set, slice oranges in half again to make quarters and place the paper sails into each quarter. Place boats on the blue sea and serve to delighted crowd
ingredients - 4 oranges - 2 packets blue jelly - 1 packet red jelly - 1 packet green jelly
6
6
raInbow Jelly method
ingredients
1.
Pour another 1/7th of the mould over the purple jelly, cover and return to the refrigerator to set.
2.
Repeat this process for each colour, to achieve a ‘true rainbow’ pour the jelly in the colour order listed in the ingredients list.
3.
Invert the mould holding plate or platter in place, so the mould sits on top of the plate.
4.
Remove the centre part of the mould. The jelly will flop onto your plate or platter.
5.
Follow directions to prepare the first jelly colour(purple) in a jug and fill. This doesn’t need to be science, an estimation is fine!
- (Aeroplane brand used for this recipe) - Grape (purple) - Creaming Soda (pink) - Blueberry (blue) - Lime (green) - Lemon (yellow) - Raspberry (red) - You could use other brands
6.
Place a lid on your mould or cover with cling film and place in the refrigerator for 2 hours, or until firmly set.
- add food colouring to other mixes
8
Jelly crystal biscuits method 1.
Preheat oven to 180°C or 160° fan-forced. Line two baking trays with baking paper and set aside. Place jelly crystals into four separate bowls and set aside. Using a mixer, beat butter until creamy.
2.
Gradually add flour until combined and divide into four separate bowls.
3.
Add 2 tablespoons of each colour/flavour to each jelly bowl and and knead together on a floured bench-top.
4.
Place on the baking tray, allowing space between for the biscuits to spread.
5.
Press down to 1cm thick with the base of a glass. 6. Bake for 15 minutes and leave on tray to cool for 5 minutes. Transfer to cooling rack to cool completely. Store in an airtight container for up to 2 weeks.
ingredients 4 pkts jelly crystals 350g butter, softened 1 cup caster sugar 1 egg, lightly beaten 1 tsp vanilla extract 3 1/2 cups self-raising flour
10
Jelly pools
method
ingredients - 1 packet of blue jelly - 1 packet of green jelly - 8 fruit rings - 8 Chicos babies - 8 clear plastic cups
1.
Make jellies according to packet directions.
2.
Pour blue jelly into four cups and green jelly into four cups.
3.
Allow to set overnight.
4.
On the day of the party, push Chicos babies into fruit rings and place ‘swimmers’ on each jelly.
5.
Keep in fridge until just before serving.
12
Snakes Alive jelly cups
method
ingredients - 2 pkts lime flavoured -2 pkts raspberry flavoured -14 Allen Snakes Alive lollies -14 plastic wine goblets
1.
Make up the 2 packets of lime jelly as per packet instructions and fill 7 goblets.
2.
Make up the 2 packets of raspberry jelly as per packet instructions and fill the other 7 goblets.
3.
Refrigerate until set - at least 6 hours.
4.
Leave to cool at room temperature for 15 minutes. Place a lolly snake in each cup with the head hanging over the edge.
14
rainbow cherry jigglers
method 1.
lace juice in a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two.
2.
Heat over very low heat, stirring constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat.
3.
Fill each mold cavity 1/3 full with the gelatin mixture. Place molds in refrigerator until gelatin has set, 30 to 45 minutes.
4.
Prepare clear layer.
ingredients -1 cup juice -1 1/4 envelopes Knox gelatin -2 cups white cranberry juice -2 1/2 envelopes Knox gelatin
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MR. JELLY by Roger Harfreaves
Kid's Jelly Cooking Book