Elegant Jello Recipes - Using Wine and Champagne For Decadent Desserts

Jello is usually made by combining gelatin powder with water, but you can also use other liquids to make these recipes. Fruit juice, soda, and ginger ale are all possibilities but some sophisticated recipes call for wine or champagne. These will give a nice flavor to the dish and alcohol-based gelatin desserts are nice if you are having a dinner party in the spring or summer.

Alcohol is used in a lot of dessert recipes, such as rum babas, sherry trifle and fruit flambees. Many extracts, such as vanilla extract, are alcohol-based and these give lots of flavor to dessert recipes. When using jello to make desserts, you usually have to use a liquid to dissolve the powder, unless you are making something like a gelatin salad recipe and only adding the powder to give color and flavor to the dish.


Which Type of Wine to Use

Elegant Jello Recipes - Using Wine and Champagne For Decadent Desserts

If a recipe calls for champagne, you can use any sparkling white, since the flavor will be very similar and the sweetness of the jello means you do not have to use an expensive champagne unless you happen to have one open and the recipe only calls for a small amount of it.

For recipes with red wine, the recipe should tell you whether to use something dry or something light and fruity. If not, feel free to use any kind, since it is just to give some flavor to the dessert and also add some color.

If you are making a savory dish like beef with red wine, for example, it is a good idea to use a good one, since the flavor will be apparent in the finished dish. For dessert recipes, you have more leeway when it comes to the alcohol.

Recipe for Port Flavored Gelatin

What you will need:

  • 2 cups boiling water
  • 6 oz package raspberry gelatin
  • 1/3 cup port
  • 1/2 cup chopped walnuts
  • 15 oz cranberry sauce (whole berry is best)
  • 20 oz can crushed pineapple, drained

How to make it:

Dissolve the gelatin in the boiling water and let the mixture cool. Pour it into a serving bowl and add all the other ingredients. Chill the mixture until it has set. This recipe makes enough to serve twelve people.

Recipe for Jello with White Wine

What you will need:

  • 1/2 cup sweet white wine
  • 6 oz package cherry gelatin
  • 1 can black cherries, drained
  • 1 package Cool Whip

How to make it:

Soak the cherries in the wine for about an hour. Make the jello as directed on the package, but by substituting wine for some of the cold water. Stir the gelatin. Add the cherries to the jello when it is partially set. Adding them too early will cause them to sink. Keep one cup of jello separately in a bowl, then mix the Cool Whip into it. Whip well, and then use this mixture to top the set jello.

Elegant Jello Recipes - Using Wine and Champagne For Decadent Desserts

You can make all kinds of desserts with jello from mousses to cheesecakes and even pie recipes. What about making an elegant jello dessert with champagne or something fun and patriotic like a jello flag cake for your 4th of July party?

JelloRecipes.net - We Don't Make the Products We Just Make Great Desserts with Them!

Italian Desserts - Italian Cream Cake

Italian Cream Cake is more of a Southern dish than Italian. But that does not stop this cake from being extremely delicious. If you like your cake rich and full of goodies, you should give this one a try. While the true history of this recipe is lost, we can still enjoy this tasty cake.

This cake is also known as Italian Wedding Cake. There are also clues that may link this cake with the Delmonico or Hummingbird cakes. It is perfect for any special occasion. The cake is at its best when it remains moist, so do not over bake. Once you have it mastered, this cake will be both rich and delicate. You do not even have to frost it well. Traditionally, it is supposed to look rustic, so smearing the cake with frosting in all its rough-hewn glory should be more than adequate.


Recipe for Italian Cream Cake

Italian Desserts - Italian Cream Cake

Why save this recipe for a special occasion when you can make it whenever you want?

What You Need

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 Tablespoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup coconut

Pecan Cream Cheese Frosting

  • 1 cup chopped pecans
  • 1 package cream cheese (8 oz), softened
  • 1/2 cup butter, softened
  • 1 Tablespoon pure vanilla extract
  • 16 ounces powdered sugar, sifted

How to Make It

Preheat your oven to 350 degrees Fahrenheit. Oil and flour 3 nine inch cake pans and set aside for later. Mix the butter and shortening in a large bowl. Using a medium speed on your mixer, cream it until it is light and fluffy. Add the sugar in a slow, steady stream to the mixture, beating well. Add the yolks one at a time, blending each one completely before adding the next. Stir in the vanilla.

Mix the flour and baking soda in a bowl. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin with the dry mix and end with the dry mix. Use a low speed to blend together. Stir in the coconut. Wash your beaters until they are clean. In another large clean bowl, beat the egg whites until you form stiff peaks. Fold gently into the batter.

Pour batter into the cake pans and bake in the oven for 25 minutes or until a knife inserted in the center comes out clean. Let pans cool on wire racks for 10 minutes. Remove cakes from pans and let them finish cooling on wax paper lined racks.


Roast the pecans in a small pan at 350 degrees Fahrenheit for 5 to 10 minutes or until lightly toasted. Let them cool. This adds a lot of flavor. Beat vanilla, butter, and cream cheese together at medium speed until it is creamy. Add 2 cups of sugar a little bit at a time on low until completely blended. Turn up the mixer to high to smooth out the frosting. Stir in the pecans.

Lay the first cake layer on a platter and apply a layer of frosting. Top with the second cake layer and repeat. Top with the third cake layer. Apply the remaining frosting to the top and sides of the cake. Decorate with extra pecans if you wish.

Italian Desserts - Italian Cream Cake

Enjoy many different cuisines like Italian food, Mexican food, and Chinese food. It is a lot of fun to try different recipes. Why not try some Cinco de Mayo recipes this spring? It will be great fun.

MexicanDessertRecipes.net The Sweet Side of Mexican Food

Gluten Free Desserts - Some Ideas

People seem to think that gluten free living means no desserts, or no nice desserts, anyway. But it really doesn't have to be that way...

When it comes to gluten free desserts, you're best to stay away from the "Free From" shelves. Well, to be honest, apart from pasta, I would give those a miss anyway. Most of the products are pretty tasteless at best, and very pricey indeed.


But so far as desserts go, really, there's not much need for flour, anyway. Hopefully, you will have eaten enough bulk in the main course, and the sweet course is just a kind of codicil - more of a taste sensation than anything.

Gluten Free Desserts - Some Ideas

So, what can you eat for afters that isn't full of gluten? Here are a few suggestions.

First off, there's nothing much nicer in the summer time than a fresh fruit salad, and it's very easy to do. You just get a bunch of fruit, cut it up and add some juice or syrup. The trick is to leave fruit that browns in the air until last. So, by all means include banana and apple chunks, but put them in after you've made the liquid which holds it all together. And to be on the safe side, put some lemon or orange juice in as well (the acid stops the reaction from occurring).

Cut the fruit into pieces all about the same size. If you're including grapes or cherries (which you will probably cut in half to take out the stones or pips), then aim for that sort of size. Obviously, raspberries and blackberries are left whole, but strawberries can be cut in half or even into quarters, if they are too big. Chinese gooseberries/kiwi fruit should be skinned before you slice them up. The easiest way to do this is by cutting the stalk end off, then scoring all the way round, and dropping them into a bowl of very hot (even boiling) water for a few seconds, then into another bowl of cold water. After this, the skin should peel off quite easily.

For the liquid, you can either make a sugar syrup (just dissolve some sugar in a little hot water and make up with cold), or better is grape or apple juice. I have a friend who uses fizzy lemonade, but this has never appealed to me. You could also include a tin of mandarin oranges, and add the juice from that. Serve the fruit salad on its own or with a dollop of cream or other topping, or some gluten free ice cream and there's your dessert.

If you've got a bit more time to prepare, you could make a fruit jelly (jello). This may sound like kids' stuff = and it's certainly likely to go down well with children - but it's surprising how nice it is, and of course, there's no gluten in jelly.

You can use fresh or canned fruit. I generally use canned, and use the liquid from the can as part of the liquid when making up the jelly. Just put your jello mix or cubes into a measuring jug, add the least amount of boiling water to dissolve it, mix well, and when all the mixture has dissolved, pour in the juice from the can. You can add water to make it up to just under the right amount if you don't have enough juice. There will be a little bit of juice still clinging to the fruit, so don't overdo the water!

Put the fruit into the jelly mold or bowl and pour over the jelly, then cover and put into the fridge to set. This goes great with cream or evaporated milk, gluten free ice cream or your choice of topping.

For a most exotic dessert, which you will most likely want to keep for special occasions, you can make a pavlova. This is just a huge nest of meringue filled with fruit and cream, and is very yummy. You make the meringue the day before, so it has time to cool, then fill it just before serving. You can also buy frozen pavlovas (remember to check the label). The name pavlova (which is coming up as a spelling mistake, even though it's correct) comes from the name of the ballerina, Anna Pavlova, for whom the dessert was originally created. I don't know how often she ate it though, as ballerinas have to watch their weight, and this dessert definitely ain't for weight watchers!

Another idea, which is a bit old fashioned, but really nice, is a home made rice pudding. You need a big casserole dish, 1½ pints of breakfast milk (or full cream milk), 4 ounces of pudding (round grain) rice, 2-4 tablespoonfuls of sugar (according to your taste), and a pinch of nutmeg or cinnamon. If you're using nutmeg, be careful not to overdo it, or the whole pudding will go bitter, and be completely inedible. Less is more with nutmeg, as they say. If you don't have creamy milk, then you add 2 or 3 little bits of butter.

Optionally, you can add a handful of raisins, but personally, I like my rice pudding plain.

Just put all the ingredients into the casserole dish and put it into the oven either in the center, or if you're cooking something else at the same time, near the bottom will do. Turn the oven on to about 300°F (150°C, gas mark 2). After half an hour, give it a stir, and again 30 minutes later. Cook for a further hour, and check to see if the rice is nice and soft - carefully lift the beautiful brown skin so as not to spoil it, and spoon out a little bit, let it cool down and taste to see if it's done. If not, give it another 15-30 minutes.

As you can see, it takes a long time to cook a decent rice pudding. But it's well worth the wait even though the fragrance of rice pudding being cooked is almost unbearably tempting. You can make it before you cook the main course and just put it in for 15 minutes to warm up again while you eat, if you like. If you find that there is too little milk in the pudding, pour a bit more in before reheating or add some milk or cream when serving (this also helps to cool it down a bit, which is useful if you're serving it to children). Of course, you can also eat it cold, but if you're going to do that, you may as well buy a can.

You don't get that delectable skin in a can, though (I'm not sure how nice it would be cold, anyway).

Children often like to put a spoonful of jam (jelly) in the middle of their bowl of rice pudding (after they've savored their portion of skin) and stir it in before they eat it. It makes a nice swirly pattern that kids really enjoy.

I hope these ideas have been helpful, and remember - when it comes to gluten free desserts, forget about the "free from" shelf.

Gluten Free Desserts - Some Ideas

If you're recently diagnosed as gluten intolerant you may find Starting Out Gluten Free (containing tips on spotting gluten on ingredients labels, and gluten substitution) helpful. My recipe books Gluten Free-Easy and Gluten Dairy Free-Easy are also available on Kindle as well as in paperback editions. For a full list, visit Frann Leach's US Amazon page.

Choosing the Best Sides, Drinks and Desserts to Go With Pizza

Ah, piping hot pizza! Some folks could live on pizza alone, never eating anything else. The average American devours an amazing 23 pounds of pizza each year, and even more pizza if they live in a college dorm. And while pizza is definitely an American (and global) staple food, there are certain side items, beverages, and desserts that seem to be custom made to go with this favorite culinary treat.



Pizza is a filling meal in itself, but adding side items to your pizza delivery order can make it even more special. The most commonly requested side items to go with pizza include:

Choosing the Best Sides, Drinks and Desserts to Go With Pizza

• Appetizers, like bread sticks, chicken strips, mozzarella cheese sticks, cheese bread, grilled eggplant, Buffalo wings, quesadillas, potato skins, nachos, calamari, coconut shrimp, or steamed clams. The type of appetizer that you choose will likely depend on the type of pizza that you order.

• Salad. A simple green salad is a great accompanying side item to go with your Issaquah pizza, but you can order a more robust salad as well. From chef's salad to a plain garden salad, you can bone up on your veggies while enjoying a perfect side dish to go with your pizza.


Many folks prefer the old stand-by drink for washing down their delicious pizza meal - soda. Soda, whether in cola, citrus, root beer, or other flavors, is an ideal beverage that can also be purchased in diet form for those who are watching their waistlines. Fruit juices are also a good choice that is a bit of a break from the norm for those who are big soda drinkers. The healthiest drink of all to have with your pizza is sparkling mineral water, which has no calories at all. For those who prefer a beverage with a bit more head to it, there's always beer, either in tap or from a bottle. And for the sophisticate on your list who wants to enjoy their pizza in true Italian style, wine in a favorite vintage can really cleanse the palette at the end of the meal. Wine a bit too much? Enjoy a wine cooler instead for fewer calories and less of a punch.


Some say that dessert is the best part of the meal, while others say that desert is entirely overrated and that they can't afford the calories! Dessert adds a pleasant end to any meal, especially when served with a hot cup of coffee or tea. Pastry desserts like baklava are always a popular treat when eating Italian. Baklava is a golden pastry with flaky layers that are separated only by syrup and walnuts. Tiramisu is another Italian favorite. This rich cake is drenched in espresso and layered with a mousse made from mascarpone cheese and then topped off with cocoa sugar. From ice cream to cheesecake to pie, there are many desserts that fit the bill for topping off your pizza meal.

Choosing the Best Sides, Drinks and Desserts to Go With Pizza

When he's not calling out for Issaquah pizza delivery, professional designer Robert Crowley is busy decorating modern kitchens in Italian pizzeria themes while also contributing to the website, WallDecorandHomeAccents.com.