Tasty Turn/Reader’s Recipe Page
Edible Jello Worms
Create tasty, edible worms. This recipe is simple and great for anytime you feel like snacking on wormy goodness! If you can make jello, then you can make these cool looking worms. Special thanks to the reader who sent this recipe to us!
2 packs (3 oz) Raspberry jello
1 pkg unflavored gelatin (for extra firmness)
3/4 cup whipping cream
3 cups boiling water
15 drops green food coloring
100 flexible straws (or enough to fill your container)
Tall container (1 quart or 1 liter carton of milk)
1) Combine gelatin in bowl and add boiling water.
2) Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.
3) Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4) Add the gelatin mixture to the straw-filled container and let it set until firm.
5) There are multiple ways you can remove the worms from the straws. You can roll a rolling-pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.
And voila! Jello worms are served.
Pineapple Upside-Down Cupcakes
This recipe goes well with our ‘Book Look’ Page. Hope you enjoy!
This recipe will make 18 cupcakes
12-cup & 6-cup cupcake tin
nonstick cooking spray
small icing spatula/ thin-bladed knife
6 tablespoons(¾ stick)of unsalted butter at room Temperature
1 cup of firmly packed light brown sugar
2 cups of canned pineapple chunks packed in juice, drained
9 maraschino cherries, halved
1 batch of yellow Cupcakes
1) Preheat oven to 350 degrees Fahrenheit. Heavily coat the insides of your cupcake tins with the cooking spray.
2) To make the pineapple topping, melt butter in a saucepan over medium heat. Add brown sugar, stirring occasionally, until sugar bubbles. Divide butter-sugar mixture among cupcake wells.
3) Slice each fan-shaped chunk of pineapple in half so you end up with thinner fan-shaped chunks. Place 4 of these pieces evenly over the butter-sugar mixture with the rounded part of the pineapple along the rounded edge of the well. Press half a cherry, round side up, into the center.
4) Divide cupcake batter evenly over pineapple topping. Bake for about 17 minutes, or until toothpick inserted in cake part shows a few moist crumbs. Cool pans on racks for about 5 minutes.
5) Run a small icing spatula or thin-bladed knife around cupcakes and insert over a jelly roll pan. If any of the topping sticks to the tins, simply remove with a spoon and place on top of cupcakes. Cupcakes are now ready to serve.