Copyright 2020
Canita Pro (Canita Prough)
It seems that gelatin powder has been flavored and used in cooking since the 1500’s. It was popular for making into molds for quite some time. In 1845 it was boxed and made easier to purchase. Then it was 1897 before the famous form of flavored gelatin powder hit the market.
Flavored Gelatin Toast was a favorite at our house while I was growing up and it is still a favorite “go to” when I ‘m feeling nostalgic or wanting a comfort food. It is easy to make; children love to make it and eat it.
It is 2020 and I’m teaching, I have made this twice for my students. It is still a favorite for children.
Preparation Time:
Preheat the oven to 350 degrees and on bake.
Prep time (10) minutes
Bake time (8) minutes
Makes (8) pieces of toast
Ingredients:
Stick of butter (cold from the refrigerator and definitely not margarine)
Flavored gelatin powder
My favorites are raspberry, cherry, orange and lime depending on my mood. Any flavor can be used.
Optional:
½ teaspoon sugar (mixed sugar and sweetener substitute works great)
Take a baking sheet and lay out slices of white or wheat bread.
Preparation:
You can leave the bread in slices or do it up nice by making the toast round and without crust. Don't give those crust to the birds. Use them to make individual Nutmeg bread pudding cups with a Nutmeg Sauce that follows.
Slice your stick butter into thin slices, put two complete slices and one slice divided in half on each slice of bread.
Tear or cut off the corner of the gelatin packet, this make sprinkling it easier. Sprinkle a thin layer of gelatin over the toast making sure to get it all the way to the edges, because you want to get a taste of the gelatin in every bite. Only use half of the package of gelatin powder; you will want to make syrup for your pancakes tomorrow or another batch of Jell-O Toast.
If the gelatin is not sweet enough for you. You can add ½ teaspoon of sugar per slice. There is a sugar substitute that is part sugar and part sweetener. This product makes this toast about half the sugar intake and it tastes just as awesome.
Then place the toast in the preheated oven, on the top shelf for (8) eight minutes.
Dip it!
Remove carefully and allow to cool about two minutes, then enjoy it with hot cocoa, chocolate milk or your choice of drink. Of course, if you are having hot cocoa or milk dip the bread into the drink. It tastes great that way.
Turn off the oven, put away the butter and bread, place the unused gelatin in the box it came in. Be sure and fold the top and securely seal it with a rubber band or a chip clip to use next time. Clean up your work space, making your Momma happy.
This toast is great for breakfast, as an after-school snack, or even as a desert.
Bunnies with Simple Gelatin Syrup:
Another favorite around our house was bunny pancakes with flavored simple gelatin syrup.
Prep Time: depends on the number of people
Makes (4) 4" pancakes
Ingredients for Bunny, Pancake Batter:
1 egg
2 Tablespoons of oil
1 cup of all-purpose flour
1 Tablespoon of sugar (half sugar, half sweetener mix work well)
1 teaspoon baking powder
½ teaspoon of soda
½ teaspoon of salt
1 cup milk or buttermilk
Cooking oil for skillet about (1) Tablespoon
Ingredients for Simple Gelatin Syrup:
1 cup water
1 cup sugar or ½ cup of the half sugar, half sweetener mix
½ package of flavored gelatin (any flavor)
Time Management Tip for the Kitchen:
Plan ahead, what can cook while you are preparing? Examples; put something in the oven like biscuits first, then fry the eggs. If you are having bacon, fry it first, place it in the microwave, then put the biscuits in the oven and fry the eggs.
Preparation of Bunny, Pancake Batter:
In a medium mixing bowl beat the egg, then add all the remaining ingredients.
Beat the batter a with spoon or mixer on low until the batter is smooth. Pancake batter is usually thin or runny.
My time management at work for this recipe is start the simple gelatin syrup now.
While the syrup is cooking start making your Bunny/pancakes.
Place your skillet or griddle on the burner, turn it to medium high heat, add (1) Tablespoon of oil. Allow the skillet to warm. You can drop a few drops of cold water in the skillet to see if it is hot enough or just hold your hand, NOT TOUCHING THE SKILLET/GRIDDLE, over the skillet and feel the heat, if it warms your hand it is hot enough.
Take a tablespoon and pour ½ of the batter from the Tablespoon into the hot skillet about (1) one inch from the edge. This will become the head of the rabbit. Move the batter so it is round. The taking the edge of the remaining batter in the Tablespoon, add ears to the top of the circle. Refill the Tablespoon (2) twice making a circle that connects to the smaller circle or head, making the body of the rabbit (back view). Refill the tablespoon half full of batter and place a tail on the bigger circle making the rabbits tail (either side, closer to the bottom of the circle).
Watch the batter as it cooks, bubbles will appear, then they will begin to burst, pick up an edge of the cooking bunny and check for coloring (You’re looking for golden brown). If it looks the right color, place your spatula carefully under part of the big circle and neck of the bunny. The neck is your weakest point. Flip that bunny over to cook the other side. Watch the other side carefully, checking by lifting the edges. When it is the right color and cooked through, take your bunny carefully out of the skillet, placing your spatula under his neck, and place him on your plate.
When the first bunny is done, your simple gelatin syrup should be done. Continue the process until everyone has a bunny. (Don’t worry if your bunny doesn’t turn out right, if at first you don’t succeed, try, try again.) I promise you will get the hang of it if you practice.
Pour on your syrup and eat away.
Preparation of the Simple Gelatin Syrup:
Put the (1) cup of water, (1) cup of sugar or ½ cup of sugar/sweetener mix, and the (½) package of flavored gelatin in a saucepan and stir to dissolve some of the sugar and gelatin.
Place the saucepan on the burner and turn it to high. It takes this mixture (5) minutes to cook. Set your timer, when it rings, take off the syrup and let it cool.
Used! One Box of Flavored Gelatin
I like to eat the ears and tail first. This recipe is for the older children, mothers, grandmothers, fathers, grandfathers and the children at heart.
This recipe is excellent for breakfast and dinner/supper.
There you have used the full box of flavored gelatin powder, no waste. You have had three great foods, and the children have loved it.
Nutmeg Bread Pudding Cups
Ingredients:
2 eggs beaten
1 1/2 cups milk
1/4 cup sugar or sugar substitute
1 teaspoon ground nutmeg
1/2 t vanilla
1 1/2 cups (remains of 8 slices of Jell-O toast)
Nutmeg Bread Pudding Preparation:
In a mixing bowl beat together the two (2) eggs, milk, sugar, nutmeg and vanilla. Place the dry bread crusts into the mixture, cover and place in the refrigerator overnight. Using a twelve-muffin pan, lightly grease it, fill the cups 2/3 full of the refrigerated bread crusts. Bake in 325-degree oven for 30 to 45 minutes depending on the oven or until a knife inserted near the center comes out clean. Cool slightly. Serve warm with Nutmeg Sauce.
Nutmeg Sauce:
Ingredients:
1/4 cup butter
1/2 cup sugar or sugar substitute
1 beaten egg yoke
4 Tablespoons water
1 Tablespoon ground nutmeg
Nutmeg Sauce Preparation:
In a small saucepan melt butter, Stir in sugar, egg yolk, nutmeg and water. Cook and stir constantly over medium-heat for 5 to 6t minutes or till sugar dissolves and mixture boils. Serve warm. Covers 12 individual Nutmeg Bread Pudding Cups.
Nutmeg:
Nutmeg is the spice you smell and taste if you are drinking that holiday favorite Egg Nog. I love the flavor of nutmeg and leave the vanilla out of the recipe to get the full effect. The bread pudding is a delightful custard with soft and crunchy bites of bread covered with a sweet, buttery nutmeg sauce.
Now! No wasted bread.
Childhood favorites become comfort food later in life by adding a memory to the food.
Flavored Gelatin Toast was a favorite at our house while I was growing up and it is still a favorite “go to” when I ‘m feeling nostalgic or wanting a comfort food. It is easy to make; children love to make it and eat it.
It is 2020 and I’m teaching, I have made this twice for my students. It is still a favorite for children.
Preparation Time:
Preheat the oven to 350 degrees and on bake.
Prep time (10) minutes
Bake time (8) minutes
Makes (8) pieces of toast
Ingredients:
Stick of butter (cold from the refrigerator and definitely not margarine)
Flavored gelatin powder
My favorites are raspberry, cherry, orange and lime depending on my mood. Any flavor can be used.
Optional:
½ teaspoon sugar (mixed sugar and sweetener substitute works great)
Take a baking sheet and lay out slices of white or wheat bread.
Preparation:
You can leave the bread in slices or do it up nice by making the toast round and without crust. Don't give those crust to the birds. Use them to make individual Nutmeg bread pudding cups with a Nutmeg Sauce that follows.
Slice your stick butter into thin slices, put two complete slices and one slice divided in half on each slice of bread.
Tear or cut off the corner of the gelatin packet, this make sprinkling it easier. Sprinkle a thin layer of gelatin over the toast making sure to get it all the way to the edges, because you want to get a taste of the gelatin in every bite. Only use half of the package of gelatin powder; you will want to make syrup for your pancakes tomorrow or another batch of Jell-O Toast.
If the gelatin is not sweet enough for you. You can add ½ teaspoon of sugar per slice. There is a sugar substitute that is part sugar and part sweetener. This product makes this toast about half the sugar intake and it tastes just as awesome.
Then place the toast in the preheated oven, on the top shelf for (8) eight minutes.
Dip it!
Remove carefully and allow to cool about two minutes, then enjoy it with hot cocoa, chocolate milk or your choice of drink. Of course, if you are having hot cocoa or milk dip the bread into the drink. It tastes great that way.
Turn off the oven, put away the butter and bread, place the unused gelatin in the box it came in. Be sure and fold the top and securely seal it with a rubber band or a chip clip to use next time. Clean up your work space, making your Momma happy.
This toast is great for breakfast, as an after-school snack, or even as a desert.
Bunnies with Simple Gelatin Syrup:
Another favorite around our house was bunny pancakes with flavored simple gelatin syrup.
Prep Time: depends on the number of people
Makes (4) 4" pancakes
Ingredients for Bunny, Pancake Batter:
1 egg
2 Tablespoons of oil
1 cup of all-purpose flour
1 Tablespoon of sugar (half sugar, half sweetener mix work well)
1 teaspoon baking powder
½ teaspoon of soda
½ teaspoon of salt
1 cup milk or buttermilk
Cooking oil for skillet about (1) Tablespoon
Ingredients for Simple Gelatin Syrup:
1 cup water
1 cup sugar or ½ cup of the half sugar, half sweetener mix
½ package of flavored gelatin (any flavor)
Time Management Tip for the Kitchen:
Plan ahead, what can cook while you are preparing? Examples; put something in the oven like biscuits first, then fry the eggs. If you are having bacon, fry it first, place it in the microwave, then put the biscuits in the oven and fry the eggs.
Preparation of Bunny, Pancake Batter:
In a medium mixing bowl beat the egg, then add all the remaining ingredients.
Beat the batter a with spoon or mixer on low until the batter is smooth. Pancake batter is usually thin or runny.
My time management at work for this recipe is start the simple gelatin syrup now.
While the syrup is cooking start making your Bunny/pancakes.
Place your skillet or griddle on the burner, turn it to medium high heat, add (1) Tablespoon of oil. Allow the skillet to warm. You can drop a few drops of cold water in the skillet to see if it is hot enough or just hold your hand, NOT TOUCHING THE SKILLET/GRIDDLE, over the skillet and feel the heat, if it warms your hand it is hot enough.
Take a tablespoon and pour ½ of the batter from the Tablespoon into the hot skillet about (1) one inch from the edge. This will become the head of the rabbit. Move the batter so it is round. The taking the edge of the remaining batter in the Tablespoon, add ears to the top of the circle. Refill the Tablespoon (2) twice making a circle that connects to the smaller circle or head, making the body of the rabbit (back view). Refill the tablespoon half full of batter and place a tail on the bigger circle making the rabbits tail (either side, closer to the bottom of the circle).
Watch the batter as it cooks, bubbles will appear, then they will begin to burst, pick up an edge of the cooking bunny and check for coloring (You’re looking for golden brown). If it looks the right color, place your spatula carefully under part of the big circle and neck of the bunny. The neck is your weakest point. Flip that bunny over to cook the other side. Watch the other side carefully, checking by lifting the edges. When it is the right color and cooked through, take your bunny carefully out of the skillet, placing your spatula under his neck, and place him on your plate.
When the first bunny is done, your simple gelatin syrup should be done. Continue the process until everyone has a bunny. (Don’t worry if your bunny doesn’t turn out right, if at first you don’t succeed, try, try again.) I promise you will get the hang of it if you practice.
Pour on your syrup and eat away.
Preparation of the Simple Gelatin Syrup:
Put the (1) cup of water, (1) cup of sugar or ½ cup of sugar/sweetener mix, and the (½) package of flavored gelatin in a saucepan and stir to dissolve some of the sugar and gelatin.
Place the saucepan on the burner and turn it to high. It takes this mixture (5) minutes to cook. Set your timer, when it rings, take off the syrup and let it cool.
Used! One Box of Flavored Gelatin
I like to eat the ears and tail first. This recipe is for the older children, mothers, grandmothers, fathers, grandfathers and the children at heart.
This recipe is excellent for breakfast and dinner/supper.
There you have used the full box of flavored gelatin powder, no waste. You have had three great foods, and the children have loved it.
Nutmeg Bread Pudding Cups
Ingredients:
2 eggs beaten
1 1/2 cups milk
1/4 cup sugar or sugar substitute
1 teaspoon ground nutmeg
1/2 t vanilla
1 1/2 cups (remains of 8 slices of Jell-O toast)
Nutmeg Bread Pudding Preparation:
In a mixing bowl beat together the two (2) eggs, milk, sugar, nutmeg and vanilla. Place the dry bread crusts into the mixture, cover and place in the refrigerator overnight. Using a twelve-muffin pan, lightly grease it, fill the cups 2/3 full of the refrigerated bread crusts. Bake in 325-degree oven for 30 to 45 minutes depending on the oven or until a knife inserted near the center comes out clean. Cool slightly. Serve warm with Nutmeg Sauce.
Nutmeg Sauce:
Ingredients:
1/4 cup butter
1/2 cup sugar or sugar substitute
1 beaten egg yoke
4 Tablespoons water
1 Tablespoon ground nutmeg
Nutmeg Sauce Preparation:
In a small saucepan melt butter, Stir in sugar, egg yolk, nutmeg and water. Cook and stir constantly over medium-heat for 5 to 6t minutes or till sugar dissolves and mixture boils. Serve warm. Covers 12 individual Nutmeg Bread Pudding Cups.
Nutmeg:
Nutmeg is the spice you smell and taste if you are drinking that holiday favorite Egg Nog. I love the flavor of nutmeg and leave the vanilla out of the recipe to get the full effect. The bread pudding is a delightful custard with soft and crunchy bites of bread covered with a sweet, buttery nutmeg sauce.
Now! No wasted bread.
Childhood favorites become comfort food later in life by adding a memory to the food.
