Thursday, December 31, 2009

jell- o cookies

3-1/2 cups flour
1 tsp. CALUMET Baking Powder
1-1/2 cups (3 sticks) butter or margarine, softened
1 cup sugar
2 pkg. (4-serving size each) JELL-O Gelatin, any flavor, divided
1 egg
1 tsp. vanilla

PREHEAT oven to 400°F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 pkg. of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
SHAPE dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle with remaining dry gelatin.
BAKE 8 to 10 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature

Incredible fruit crumble

For the topping:

  • 1/4 cup flour
  • 1/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. kosher salt
  • 5 tbsp. unsalted butter, cut into small bits and chilled
  • 1/2 cup pecans

For the fruit filling:

  • 4 cups fresh fruit (peaches, berries, etc.)
  • 1/4 cup granulated sugar
  • 1 1/2 tbsp corn starch
  • Pinch of salt
  1. Preheat oven to 375°F. Place first 6 ingredients in food processor and pulse to combine.
  2. Add butter and pulse 6 to 8 times until mixture has pea-size pieces of butter mixed in. Toss in pecans and pulse a few times to chop. Refrigerate in a bowl for 15 minutes.
  3. In a large bowl, combine fruit, sugar, corn starch and salt, folding them together. Place in 8" x 8" baking dish.
  4. Sprinkle chilled topping over fruit. Bake until fruit is bubbly and top is golden, 35 to 45 minutes. Cool for 15 minutes before serving (with vanilla ice cream!). Makes 6 to 8 servings