The Food Dish
The old saying that "variety is the spice of life" can be turned around to express the truth that spices give variety to our life by making our cooking more interesting and tasty, thus allowing us to use many of the same basic ingredients to produce totally different dishes
There is a wide selection of spices and seasonings. They are available in small, more expensive containers, or in 1 pound plastic bags for longer-term storage. The bulk product can be distributed in various sizes of bottles to use for easy dispensing. Here are some products that will spice up your home storage and daily cooking.
Ground Allspice. This sweet spice is useful in sweet and savory dishes alike, and very popular in German, Middle-Eastern and Caribbean cuisine. It has a warm, woody flavor that seems to be a blend of cinnamon, cloves and nutmeg. Allspice is the unripened berry of a small evergreen tree, sun-dried and ground. It’s excellent in fish and shellfish dishes, soups, pickles, chutney, roasted meats, jerk chicken, sausages and desserts.
Cinnamon. This time-honored favorite of the sweet spices has been used for centuries to relieve stomach pains and gas. In recent years studies have shown it to be capable of improving blood glucose and cholesterol levels in people with diabetes. Made from the inner bark of several tropical trees of the genus Cinnamomum, this warm and inviting spice literally makes our mouths water as we think of cinnamon buns, cinnamon toast, cinnamon—flavored candies (and candles), baked apples and pies, pumpkin pie, and spice cake. In some cultures, such as Greek, cinnamon is also used in savory dishes. For a warm and comforting Mexican treat, add a dash of cinnamon to a cup of hot chocolate and top with a dollop of whipped cream. Most popular cinnamon products are—Premium Korintji Cinnamon and Cinnamon Sugar.
We at LDS Living asked you for your favorite Jell-O recipes, and you really came through. We were impressed by these deliciously creative concoctions that use one of Mormondom’s favorite ingredients—gelatin. This cheesecake delighted our taste testers and received more votes than any other dish. Get the rest of the Jell-O contest winners here.
Orange Creamsicle CheesecakeLeona S. Patteson; San Diego, California
· ¼ cup butter, melted
· 2 tablespoons granulated sugar
· 2 cups cookie crumbs (I usually use animal crackers)
· ½ cup chopped nuts
· 2 (8-ounce) packages cream cheese, softened
· ½ cup granulated sugar
We at LDS Living asked you for your favorite Jell-O recipes, and you really came through. We were impressed by these deliciously creative concoctions that use one of Mormondom’s favorite ingredients—gelatin. These orange wings delighted our taste testers and got voted into second place.
Sticky Orange Wings
Lisa Reeves; Orem, Utah.
Check out more of her recipes at joyofjello.com.
· 1 (3-ounce) orange Jell-O mix
· 1 tablespoon cornstarch
· ¼ cup rice vinegar
· ¼ cup water
· ½ tablespoon soy sauce
· 1 tablespoon sambal oelek (chili paste similar to chili-garlic paste)
We at LDS Living asked you for your favorite Jell-O recipes, and you really came through. We were impressed by these deliciously creative concoctions that use one of Mormondom’s favorite ingredients—gelatin. These marshmallows delighted our taste testers and got voted into third place.
Jell-O Flavored Marshmallows
Amy Hunter; Bountiful, Utah
Check out her other Jell-O recipes at www.joyofjello.com.
· 1 (3-ounce) Jell-O mix, any flavor (strawberry, mango, and peach work well)
· 2 envelopes unflavored gelatin
We at LDS Living asked you for your favorite Jell-O recipes, and you really came through. We were impressed by these deliciously creative concoctions that use one of Mormondom’s favorite ingredients—gelatin. These jelly lamingtons--like homemade Hostess Sno Balls--didn't place in the top three, but they were so good, we had to give them an honorable mention.
Martine Shelton; Brisbane, Australia
· 1 stick butter, softened
· ½ cup powdered sugar
· 1 egg, lightly beaten
· 1 cup self-rising flour
· 1 cup milk
· 1 (3-ounce) raspberry Jell-O mix
· 1 cup boiling water
· 1 cup cold water
· 3 cups dried coconut
· ½ cup heavy cream, whipped
Grease a cake pop or glass 8"×8" pan. Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined. Gently fold in half the flour and half the milk. Repeat with remaining flour and milk. Spoon mixture into pan. Bake for 15–20 minutes at 350° F. Remove from oven and cool. Dissolve Jell-O into boiling water. Stir in cold water. Refrigerate for 1 hour or until cold and slightly thick. Place coconut in a large bowl. If using 8"×8" pan, cut down cooked cake to desired portion sizes. Cut all cakes in half horizontally, and sandwich together two cake pieces with 1 teaspoon cream. Using a spoon, lower cakes one cake at a time into jelly. Drain excess Jell-O. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.