Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Almond Jelly




Source of Recipe


recipecircus/buny


Recipe Introduction


Source of Recipe

From Centenary Favorites



List of Ingredients














2 Envelopes unflavored gelatin
1 1/2 Cups water
2 Cups milk
1 1/2 Tablespoons almond extract
3/4 Cup sugar
Chilled canned fruit (see note below)






Recipe



Note: try lychee nuts, mandarin oranges, fruit cocktail, etc. Pour unflavored gelatin slowly over water. Cook for 3 minutes. Add remaining ingredients, except fruit. Cook one minute. Pour into flat pan. Chill for 6 hours or overnight. Cut into 3/4 inch cubes. To serve place cubes in individual dessert cups. Spoon chilled fruit and canned juices over cubes