Waldorf Jello Salad

The next Jello salad on our Salute to Jell-O Salad journey is the Waldorf salad. Generally a salad that can be eaten prior to or in conjunction with a meal, suspending the ingredients in Jello allows this to become an after dinner salad treat as well. According to the Joys of Jell-O cookbook this is a “Two- way Recipe”. If serving as a desert one must consider garnishing with whipped cream, as a salad- serving it on crisp greens and topping it off with mayonnaise is preferred.

For my salad I used Cortland apples, red grapes, celery, chopped walnuts and whipped salad dressing (Miracle Whip) as well as two boxes of lemon Jello.

Technically this is my second attempt at this salad as the first one didn’t set properly and turned into a revolting, oozing blob.
Also, you may remember from my previous Jello post that I found that using only one box of Jello did not give the desired ingredient-mixture to Jello matrix ratio as the picture would suggest, so two boxes is what we will try this time.


1 pkg                         Jell-O Lemon, Mixed Fruit or Orange-Pineapple Gelatin

1/2 tsp                       salt

1 cup                         boiling water

3/4 cup                      cold water

2 tsp                         vinegar

3/4 cup                      finely diced celery*

1 cup                         diced red apples

1/4 cup                      chopped walnuts

1/4 cup                      mayonnaise (optional)

*Or use 3/4 cup halved, seeded red grapes.


Dissolve Jell-O and salt in boiling water. Add cold water and vinegar. Chill until very thick. Fold in celery, apples, walnuts, and mayonnaise. Spoon into individual molds or a 1 quart mold. Chill until firm. Un-mold and serve with cheese balls (cream cheese balls rolled in chopped walnuts) if desired.

Easy Waldorf Mold: Dissolve 1 Jell-O Lemon, Lime or Mixed Fruit package in 1 cup boiling water; then add 3/4 cup cold water. Chill until very thick. Then fold in 1 1/2 cups prepared Waldorf salad (home-made or commercial). Pour into a 1 quart mold. Chill until firm.

My variations other than the double Jello packages ( 2 c. boiling water & 1 1/2 c. cold water) include using both grapes and celery to equal 1 cup.
Also, in my first attempt I did use the long method with the vinegar and salt, but on tasting a sample of the oozing blob, I decided that it had too much bite to it for my taste. I am working on the faith of the “tangy zip” that a “whipped salad dressing” provides instead of mayo to compensate for the absence of the  salt and vinegar.

I found that the the mayo/salad dressing separated off the fruit when mixing, leaving small white specks suspended in the Jello.

Using a Tupperware ring mold circa ~ 1980’s, the full mixture fit perfectly.
While letting the Jello set I prodded it gently to try to  keep the fruit in the centre of the mixture and spread out. Since I started folding in the fruit just a shade too soon of “very thick”, I was concerned that they would all just float to the top and there would just be a base of fruit with lemon Jello on top once it was un-molded. My concerns were not totally unfounded as I discovered that the fruit was not evenly dispersed throughout. Did my prodding help? Maybe. If I waited a smidge more, would that have helped? Maybe. At the end of the day, does it really matter? Nope.


Ta- Da!

Here is the Waldorf Jello Salad in all it’s glory. I chose to garnish it with grapes and lemon, because there would’ve been too many cream cheese balls for only two people to eat. 😀

Sunset Salad

The first Jello salad on the menu is the Sunset Salad, it is made with lemon Jello, grated carrot and pineapple tidbits.
This recipe is adapted slightly from The Joys of Jell-O cookbook circa ~ 1967.
I have not followed the recipe to the letter in that I did not add pecans as optionally suggested because I think that they would be too dissimilar in texture to the Jello and unsettling to the soul. Also I did not investigate as to the volume of my mould, it just looked like it would fit.


1 pkg              Lemon or Orange-Pineapple Jell-O (3 oz. or 85 g)

1/2 tsp           salt

1 1/2 cups      boiling water

1 can               crushed pineapple/ pineapple tidbits (8.75 oz 0r 258.8 ml or 1 cup + 1 1/2 Tbsp)

1 Tbsp             lemon juice

1 cup               coarsely grated carrots


Dissolve gelatin and salt in boiling water. Add undrained pineapple and lemon juice. Chill until very thick. Then add grated carrots. Pour into individual moulds or a 1- quart mould. Chill until firm. Unmould and garnish with additional pineapple if desired. Makes about 3 cups or 6 side salads.

The final mixture of ingredients was poured/scooped into a simple aluminum mould.
After leaving to set overnight, the gelatin was inverted onto a prepared plate and garnished with maraschino cherries and lemon slices.


Voila! A Jello salad fit for any vintage magazine feature.

The picture in the book suggests to me that there is more Jello than pineapple- carrot mix than what I experienced. My salad (pictured) was very full of carrot and pineapple with not a lot of jello matrix to spare. I think that I will experiment with either halving the pineapple-carrot mix or doubling the Jello and using a larger mould, to suite my own tastes.
All in all a tart salad that is refreshing and a nice addition to a hearty plate of food such as a Thanksgiving or Christmas dinner.


Pumpkin Tarts!

What food is more autumnal than pumpkin pie? Nothing. Nothing is the answer we’re looking for here. Though, sometimes a whole pie seems dauntingly large when all you want is “one piece”. This is where tarts come in.
Tarts are bite sized pieces of heaven that allow moderation if needed. They are also so small and delicious that you realize you’ve actually eaten a whole pie’s worth of tarts and the whole idea of “one piece” has gone out the window.
Surprisingly, pumpkin pie is not my favourite pie. I know, I know “How can this be?”. I don’t know, it’s just not – I find it soft and weird and brown. At least that was my opinion before stumbling onto this recipe. Now, instead of avoiding the pumpkin pie, I embrace it, I make it, I eat it, I love it. I’ve been converted.
Tarts are my favourite form of this recipe but it also works well as a whole pie.
The original recipe is from the Eagle Brand website and to tell the truth I think that’s the secret to this recipe’s deliciousness.


1 Can             sweetened condensed milk
1 1/4 Cups    canned pumpkin
2 Tbsp           brown sugar
1                      egg
1/4 tsp           pumpkin spice
24                   unbaked tart shells


Pre-heat oven to 375ºF. Whisk together condensed milk, pumpkin, brown sugar, egg, and pumpkin spice. Pour evenly into tart shells. Bake for ~ 18 minutes or until centre is just set and tart shells are golden.


Original recipe can be found here: http://www.eaglebrand.ca/print-popup.aspx?rid=1618

Pumpkin Spice


Ready to be sprinkled like fairy dust all over the land!

What is fall baking or fall in general without pumpkin spice?
Apparently, it’s impossible to imagine a world without it. This is the time of Pumpkin Spice: lattes, muffins, tea, cookies, t-shirts, tires, air… It seems like everything must have pumpkin spice in it, on it or under it.
Go Pumpkin Spice or Go Home!

So in the interest of this seemingly world- wide obsession, I am submitting to you, a recipe of how to make your own pumpkin spice.
I find that making your own pumpkin spice is much more economical than buying it at the store. A small tin costs almost $5 and is gone in the blink of an eye if you make any of the pumpkin recipes I’ve posted previously.

So, here we go.
You will need a mason jar or similar container, a permanent marker for labeling and this recipe.

Pumpkin Spice

3 Tbsp          Cinnamon
1.5 Tbsp      Allspice
1.5 Tbsp      Cloves
2 Tbsp         Nutmeg
2 Tbsp         Ginger

Pour into jar, and use again and again for all your pumpkin spice needs!



Note: In above pictures, recipe was multiplied by 3 for my needs at the time and filled 1 avg. sized mason jar and  6 small spice jars with a bit left over.

Pumpkin Chocolate Chip Cookies!


Peter, Peter, pumpkin –  eater
Had a wife and couldn’t keep her;
He put her in a pumpkin shell,
And there he kept her very well

Thanksgiving in Canada has just passed, it’s still a little early to be carving the hauntingly gorgeous (GOURDeous?) pumpkin. So, we still need to eat it. How about in the best form possible – cookies!
Pumpkin, chocolate – what more could anyone want?

These are some of the best chocolate chip cookies, pumpkin or otherwise that I have had the pleasure of consuming. This recipe has been slightly adapted from a recipe found on allrecipes.com.♦
Warning: You can’t eat just one.

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin                                  1/2 tsp salt
1 cup white sugar                                          1 tsp baking soda
1/2 cup vegetable oil                                     1 tsp milk
1 egg                                                              1 Tbsp vanilla extract
2 cups all-purpose flour                        2 cups semisweet chocolate chips
2 tsps baking powder
2 tsps pumpkin spice

Combine pumpkin, sugar, vegetable oil and egg. In a separate bowl, stir together flour, baking powder, pumpkin spice and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla and chocolate chips.
Drop by spoonful on greased cookie sheet and bake at 350 ºF (175 ºC) for approximately 10 – 15 minutes or until lightly brown and firm.

♥ Note: I actually use less (roughly 1 cup) of chocolate chips. I find the whole 2 cups of chips too many for my taste.



♦Original recipe was found at allrecipes.com submitted by Jennifer under the title “Pumpkin Chocolate Chip Cookies III”

Pumpkin Muffins!


Round, orange, versatile and delicious. Usually the pumpkin doesn’t get carved into a Jack-O- Lantern until the end of October, so what are we supposed to do with all that glorious-ness besides gaze at it adoringly?
Well, I suppose we should eat it. Then we can become one with the pumpkin!

Let’s start with pumpkin muffins, these are an easy, delicious muffin that I have slightly adapted from the original recipe.


Pumpkin Muffins
makes 12 ♥

3 cups   all-purpose flour                       2 cups     canned pure pumpkin (not the pie filling)
2 cups   white sugar                                  2/3 cup   vegetable oil
2 tsp      baking soda                                  3               eggs
1/2 tsp   baking powder
6 tsp      pumpkin spice
1/2 tsp   salt

Preheat oven to 350ºF.
In a large bowl, mix together flour, sugar, baking soda, baking powder, pumpkin spice and salt.
In a separate bowl, mix together pumpkin, vegetable oil and eggs.
Add pumpkin mixture to flour mixture and stir until well blended and smooth.
Scoop batter into prepared muffin cups.
Bake for 20-25 minutes, until a toothpick inserted into the centre of muffin comes out clean.


♥ usually comes out closer to 20 muffins using full recipe.





Original recipe from allrecipes.com as Pumpkin Muffins II submitted by Julie