Apricot-Walnut Bars and Happy "MasterChef" Christmas

I think that I have been NICE this year... LOL

Or maybe it is Kris Kringle that have been very kind and generous to me this year...

I've received lots of thoughtful gifts this Kris Kringle. Amongst all, I was awarded with a "Masterchef 2011" badge... I felt embarrassed but honoured receiving the badge and wore it for the rest of the day. "See! Mummy is a Masterchef!"... I was showing off my recognition to my husband and son after work with lots of pride and joy.

Now, this is what a "Masterchef mummy" had baked...

These apricot-walnut bars are superb! My son doesn't like to eat plain dried apricot but was chomping up these bars without any second thoughts and not surprisingly, they were gone very quickly. Being enriched with brown sugar, the bars have a great toffee taste with lots of apricot and walnuts embedded inside. For my "cosmetic" purpose, I've given the bars an extra glow by brushing warmed apricot jam onto them...they look very yummy and taste very yummy too!

I'm baking these bars for our bake-along with Lena from Frozen wings and Joyce from Kitchen Flavours. For our next bake-along, we will baking Brownies, which is to be posted on 9 Jan 2012. If you have any favorite brownies recipe to bake and share, please bake-along with us on this date.

This will be my last post for the year 2011. My family and I will be having a small Christmas break and will be back early Jan 2012! Merry Christmas to everyone! Good bye 2011 and see you next year!

Here are the giifts from KK!

I've brushed warmed apricot jam on the top of the bars...I think I've given a very yummy look! LOL

One last close up look of the bars....made by a "Masterchef mummy"! Thanks KK!

Here's the recipe from the book, Bon Appetit by Barbara Fairchild
(with my modification in blue)

Make 1 1/2 dozen

Shortbread Layer:
Non-stick vegetable oil spray
1 cup unbleached all purpose flour
1/4 cup sugar
pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into cubes

Apricot Layer:
2/3 cup (packed) dried apricot halves, coarsely chopped
1/3 cup unbleached all purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup (packed) golden brown sugar
1/2 tsp vanilla extract
1/2 cup toasted walnuts (pre-toasted in 160°C fan forced for 8-10 min)

Powdered sugar

Shortbread Layer:
Preheat oven to 350°F. Spray 8x8x2 inch glass baking dish with non-stick spray. Blend flour, sugar and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of prepared dish. Bake until center is golden, about 25 min. maintain oven temperature.

Apricot Layer:
Meanwhile, place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 min; drain. Set aside and cool.

Sift flour, baking powder and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until blended. stir in flour mixture, then nuts and apricots. Spread over shortbread.

Bake until puffed and dark brown and tester inserted into topping comes with small moist crumbs attached, about 35 min. Cool in dish.

Cut into bars. Transfer to waxed paper. Sift powdered sugar over bars (I didn't do that).

Note:
Using half of the recipe, I've baked these bars in 10cm x 20cm baking pan at 160°C (fan forced) for 35 min. After cooling, I've glazed the bars with warmed apricot jam (low sugar one from Weight watchers).

for 2012 and more...

Here are our baking friends that have joined us for this bake-along. Please visit their blogs for their Apricot-Walnut Bars.

Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 22nd to 27th Dec 2011.

Cranberry Yogurt Muffins

It's 10 more days to Christmas...

I still have lots of shopping and wrapping to do. Plus lots of parties to organize and attend.... I'm totally exhausted!

These super-light-and-easy muffins are great breakfast to serve during this busy plus feasting season. They are low in their fat and sugar contents and yet delicious and great for party hangovers. LOL.

Here's the recipe from Australian Good Food Magazine, Dec 2011 / Jan 2012 issue.

(with my modification in blue)

Preheat oven to 190°C or 170°C fan forced. 

Mix 2 cup self-raising flour, 1 tsp cinnamon, 1/2 cup dried cranberries and 1/2 cup brown sugar in a bowl.

Stir in 1 egg, 1/4 cup olive oil, 2 cup natural yogurt and 200g frozen cranberries.

Spoon into a greased 12 hole, 1/3 cup capacity muffin pan. Bake for 20 to 25 min until firm and golden. Serve warm.

Note: 
Using half amount of the recipe, I made 7 standard-size muffins. I realised that the muffins are wet inside when they were baked for 25 min and so I extended my baking time to a total of 30 to 35 min. (25 min at 170°C fan forced and 5 to 10 min extra at 160°C fan forced). When the muffins were cooled completely, I drizzled 1 tsp of my lemon icing on each muffin and decorate each muffin with a small pinch of Christmas sprinkles.


My lemon icing (approximately for 7 muffins):

1 tbsp icing sugar
2 tsp lemon juice

Mix both until they form a smooth paste.

Happy Baking

S'mores Cake

Honestly, I was actually very sad seeing some of this cake going to the waste bin...

I made these for a picnic. They were very delicious when they were freshly baked... Unfortunately, the marshmallows and chocolate toppings melted in the hot sun and lost its appeal to everyone. I had to discard the excess at the end of the picnic as they were too messy to keep.

Apart from the fact that this cake is not very sunny-day-friendly, this cake is actually super easy to make and very delicious to eat. Sad that it wasn't much appreciated for this picnic.

Unfortunately, this cake lost this appeal when it became gooey and messy in the sun...

Here's the recipe from the book, Piece of Cake by Camilla V. Saulsbury
(with my modification in blue)

2 1/2 graham cracker crumbs (about 15 whole crackers)  
(Replaced by McVitie digestive biscuits)
2/3 cup wholewheat flour
1/2 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
2 large eggs, at room temperature
1 cup milk
1/2 cup butter, melted, slightly cooled
1 tsp vanilla extract
2 cup miniature marshmallows
1 cup semisweet chocolate chips

Preheat oven to 180°C
Spray 33cm x 23cm metal baking pan with non-stick baking spray with flour 
(I lined my baking pan with baking paper)

1. In a large bowl, whisk together graham cracker crumbs, whole wheat flour, sugar, baking powder and salt.

2. Add eggs, milk, butter and vanilla to flour mixture and stir with a wooden spoon until blended.

3. Spread batter evenly in prepared pan.

4. Bake in preheat oven for 15 min. Sprinkle evenly with marshmallows.Bake for 8-13 min or until marshmallow puffed and golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Immediately sprinkle with chocolate chips. Let cool in pan on a wire rack for 20 min. and serve warm, or let cool completely, serve at room temperature.

Note: Using half the recipe, I made my cake with 15cm x 26cm loaf pan. I baked it for 20 min at 160°C fan forced st first, then I sprinkled the marshmallows and baked it again with the same temperature for another 15 min. When the cake was removed from the oven, I sprinkled the chocolate chips on top of the warm cake immediately and the chocolate chips melted onto the cake very beautifully. Yummy!

Crepes: Classic or GREEN?

Green Crepes! Are you serious? Yes, I am. I got this idea from the book, Green Eggs and Ham by Dr Seuss which is such a classic children book but in this post, we are not eating GREEN EGGS but only GREEN CREPES!

Fortunately (to my family), I am not as crazy serving green crepes with Nutella and marshmallows! We are actually eating them as two separate crepes dishes...Green Crepes with Spinach and Ricotta and Classic Crepes with Banana and Nutella-mallow sauce.

Being a typical kid, my son loves his crepes with Nutella and marshmallows. I tried to convince him to eat the spinach and ricotta crepes but eventually, he likes to eat the plain green crepes on its own...but he didn't know that each green crepe contains 25g of spinach! I love being a sneaky mum! LOL

For the classic crepes, I've created a reduced fat version of choco-mallow sauce. I've used Nutella with 30% fat to replace milk chocolate which contains an average of 30–45 per cent fat. It seems that both Nutella and milk chocolate are quite similar in their fat content, but Nutella is chosen in this case because it can be easily mixed into warm milk instead of cream for making this sauce. Plus, it is nice to know that the marshmallows being part of the ingredients are fat free. On the other hand, everything in this is still high in sugar! Oh well, nothing is going to be fat free or sugar free in a delicious dessert...nevermind...just enjoy these crepes!

I'm making these crepes with my two baking friends, Lena, from Frozen Wings and Joyce from Kitchen Flavours for our pancakes and crepes "cook"-along theme. Please visit their blogs for their pancakes and crepes ideas.

For our next bake-along, we are baking Apricot Walnut Bars recipe from the book, Bon Appetit by Barbara Fairchild which is to be posted on 22nd December 2011. Please join us and link your Apricot Walnut Bars with ours on 22nd December 2011 or within the next 5 days. 

Classic Crepes with Banana and Nutella-mallow sauce

Good to know that these crepes are made with fat-reduced Nutella-mallow sauce.

Spinach and Ricotta Green Crepes

A closer view of the baked green crepes

The sneaky green crepes...

Here are the crepes recipes (with my modification in blue)

Classic Crepes
(from Australian GoodFood magazine Sep 2011 issue)

Make 12
1 cup (150g) plain flour
200ml milk
2 eggs
25g unsalted butter, melted, plus extra to grease

for green crepes: add 250g frozen spinach, thawed excess liquid removed, pureed

Sift flour and a pinch of salt into a bowl.

Make a well in centre. Whisk milk and 100ml water in a jug. Break eggs into well. Gradually add milk mixture, whisking constantly.

Whisk in melted butter until batter is smooth. Cover with plastic wrap and stand for 30 min.

Heat a medium crepe pan on medium. Grease with extra melted butter. Pour 2 tbsp of batter into pan and working quickly, tilt pan so batter completely coats base.

Cook 30-45 sec until golden underneath.

Using a palette knife, turn crepe and cook for another 30 sec, until golden and cooked.
 
Slide crepe onto a plate and cover with a piece of baking paper. Repeat with remaining batter, greasing pan with butter between batches to make the rest of the crepes.

Note:
Using this recipe, I made 6 large (20-22 cm diameter) classic crepes and 10 medium-sized (about 15 cm diameter) spinach crepes.

The spinach crepe batter is thicker than the classic one and is unable to spread as well as the classic batter when coating the pan with crepe batter.

Crepes with choc-mallow sauce
(from Taste.com.au)

Ingredients for choc-mallow sauce (to serve 6 crepes)
1/2 cup thickened cream (replaced with milk) 
125g milk chocolate, chopped (replaced with Nutella)
100g white marshmallows, chopped

Place cream (milk) and chocolate (Nutella) in a saucepan over low heat. Cook, stirring with a metal spoon, for 3 minutes or until chocolate melts. Add marshmallows. Cook, stirring, until smooth. Serve crepes with sauce.

To assembly, spread 2-3 tbsp of choc-mallow sauce on each crepe, place sliced banana on each crepe and fold or roll them as the way you would like to serve.

Top the crepes with extra and generous amount of choc-mallow sauce, sliced banana and marshmallow. Serve.

Note: 2 medium sized banana is sufficient to serve 6 crepes.

Spinach & Ricotta Crepes
(from Taste.com.au)

Ingredients (serves 4) 

Tomato chutney that I've used

400g fresh ricotta (reduced to 200g)
250g pkt frozen spinach, thawed, excess liquid removed
400g pkt frozen crepes, thawed following packet directions (about 8 pieces of crepes)
310ml (1 1/4 cups) passata (tomato pasta sauce)
(replaced with 1/3 cup of tomato chutney for extra sweetness and flavours)

Preheat oven to 190°C (or 170°C fan forced) . Combine the ricotta and spinach in a bowl. Season with salt and pepper.

Divide the spinach mixture among the crepes. Fold in the ends and roll up (or fold into quarters) to enclose the filling.

Place, in a single layer, in a baking dish. Pour over the passata (or tomato chutney).

Bake in oven for 15 minutes or until heated through.
 
Happy "Crep-ing" and Baking

Here are our baking friends that have joined us for this bake-along. Please visit their blogs for their pancakes and crepes.

Please submit your details if you wish to link your pancakes or crepes post with this bake-along. This linking tool is open from 8th to 13th Dec 2011.

Mini Gingerbread Houses

Since young, I always want to make my gingerbread house and I know that it is not an easy thing to do...and it is true!

I was thinking of buying a gingerbread house kit initially but decided to embrace myself to do it from scratch when I saw this recipe from the recent Super Food Idea magazine. The concise recipe seems easy at first but my first attempt of assembling the house was extremely stressful....

"Daddy, I think mummy is crying!"... My son knew that I was stressed building my first house. He was very excited initially giving me lots of his decoration ideas until I got frustrated with him and shoo him away. At that moment, I felt really bad doing that.

I was lucky that my initial failure, persistence and adequate "experience" had made my subsequent attempts so much more easier. My son can see that I was feeling better and I'm glad that we did had lots of fun decorating the houses. We are proud of our houses and were going to share them with my son's friends.

Amongst all the gingerbread that I made, my son loves the gingerbread reindeer the most and ate the most of them...chomp chomp chomp!

  

I would also like to submit this post to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie.

Here's the recipe from Super Food Idea magazine, Dec 2011-Jan 2012 issue
(with my modification in blue)

Makes 10 houses

You need 10-15 cm square cake board (I use 15 cm round cake board)

150g butter, chopped

1/2 cup brown sugar
1/2 cup treacle (I use golden syrup)
1 tsp bicarbonate of soda
1 1 /2 tbsp ginger (reduce to 1 tbsp)
1/2 tsp ground mixed spice
1/2 tsp baking powder
3 1/2 plain flour
1 egg, lightly beaten
pure icing sugar for dusting

Royal icing
(Note: I made half the amount to construct 4 houses and had lots of leftover)
4 egg whites
6 cup icing sugar, sifted
2 tsp lemon juice

1. Place butter, sugar and treacle in a saucepan over medium heat. Cook, stirring, until sugar has dissolved. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Transfer to a bowl. Cool for 20 min.

2.Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Sift ginger, spice, baking powder and flour into a bowl. Add half the flour to butter mixture. Stir well. Add half the flour to butter mixture. Stir well. Add egg, stirring to combine. Stir in remaining flour until a sticky dough forms. Divide dough in half and shape into discs. Wrap in plastic wrap. Refrigerate for 1 hr.

3. Roll 1 portion of dough between 2 sheets of baking paper until 4 mm thick. Cut 20, 7.5cm x 8cm rectangles from dough, re-rolling scraps. Place on prepared trays, 2 cm apart. Bake for 8-10 min or until golden and just firm to touch. Stand on trays for 5 min. Cool on a wire rack.

4. Roll remaining dough between 2 sheets baking paper until 4mm thick. Cut 20, 7 cm (sides) x 8 cm (base) triangles from dough, re-rolling scraps. Place on prepared trays 2 cm apart. Using a 1 cm x 2 cm rectangle-shaped cutter, cut a door from half the triangles. Reserve cut-outs and any dough scraps. Bake triangles for 8-10 min or until golden and just firm to touch. Stand on tray for 5 min. Cool on a wire rack.

5. Place cut-out doors on trays. Roll scraps between 2 sheets of baking paper until 4 mm thick. Using assorted Christmas shape cutters, cut 10 shapes such as trees, wreaths and snowmen. Using 1.5 cm star-shaped cutter, cut 10 stars. Place on tray, 2 cm apart. Bake for 4-5 min or until golden and just firm to touch. Stand on trays for 2 min. Cool on wire rack.

6. Make royal icing Lightly whisk egg white in a bowl. Gradually add icing sugar, whisking until smooth and combined. Stir in lemon juice (cover icing with a damp sheet of paper towel to prevent it from drying out)

7. To assemble: Spread about 2 tbsp royal icing onto 1 cake board. Place triangles (1 with cut-out) on board, about 7 cm apart, pushing into icing to secure. Spoon half the remaining royal icing into a large piping bag fitted with 3mm plain nozzle. Pipe icing onto edges of triangles. Attach rectangle to form a roof, Pipe royal icing along edges of house and across top of roof to resemble icicles and snow. Attach doors of house with icing. Repeat with more icing and house pieces.

Note: Using half amount of the dough, I've cut the dough for 5 sets of gingerbread houses but only constructed 4, the 5th set is my spare and I didn't use it. I used the rest of the dough to make lots of miniature gingerbread man, reindeer and stars. (I lost count of these that I made because my son and I chomped up lots when they were freshly baked and I gave up counting. LOL)

To decorate:

Ingredients to use: 

- Freckles, mini M&Ms, fruit tingles, flake bites, chocolate bullets, white chocolate melts, mushroom lollies and rainbow chocolate chips

- green, yellow, blue and red coloured writing icing tubes (I didn't use this)

- yellow, chocolate and pearlised white and green sprinkles 

Decorate trees and stars with sprinkles. Set for 10 min. Using royal icing to attach the lollies. Attach stars and wreaths to fronts of houses and trees and snowmen to board. Pipe royal icing on doors to resemble snow. Attach flake pieces for chimneys, pressing gently to secure. Decorate tops of houses with white sprinkles, bullets or white chocolate melts. Decorate boards with red and green M&Ms. Dust with icing sugar. Set for 1 hr. Serve.

For my gingerbread houses, I used white chocolate melts for the roof, Cadbury Boost / Time-out as chimneys and logs and decorated the houses lots of sprinkles in different shapes and colours.

For my red-nose reindeer, I piped a tiny amount of royal icing on its nose area and attached a red round sprinkle on the icing.

For my gingerbread men, I piped royal icing on each in the shape of 2 eyes, 1 smile and 3 dots (as button) and placed a star sprinkle on the 1st icing dot.

For my stars, I piped royal icing on each and coated each with the coloured sprinkles.

All my decorated gingerbread were set for 10-15 min before assembly them into the gingerbread houses.

My Miniature Pulla

Originated from Finland, Pulla is a mildly-sweet bread made with cardamom seeds and sometimes with raisins or sliced almonds. It is usually made as braided loaf and in the form of a ring shape during the Christmas season.

With the addition of saffron, the most expensive spice in the world, this luxurious version of Pulla is simply fantastic. I'm happy that the saffron used on my "petite-sized" Pulla had produced fruitful results. These breads are very soft and delicious and I love every single bite of them.

Here's the recipe from the book, The Bread Book by Sara Lewis
(with my modification in blue)

large pinch of saffron threads

275ml hand-hot water

12 cardamom pods (replaced with 1 tsp of ground cardamom)

475g strong white flour
3 tbsp butter
1/4 tsp salt
1 1/2 tsp dried yeast
4 tbsp honey
1 egg, beaten
egg yolk, to glaze
50g piece orange citron peel, cut into thin strips (I didn't add this)

To make this bread with a breadmaker:

Put the saffron into a bowl with the measured water and leave to infuse for 30 min or until cold. 

Peel the green pods off the cardamom and grind the black seeds using a pestle and mortar. (I didn't do this)

Life the tin out of the bread machine, fit the kneader blade then add saffron and the (now tepid) soaking water, ground cardamom, butter cut into pieces, beaten egg and honey. Spoon in the flour then add the salt. Make a dip in the center of the flour and add the yeast.

Insert the tin into the bread machine. Shut the lid and set to dough or enriched dough. Press start.

At the end of the program, life the tin out of the machine, tip the dough out on to a lightly floured surface. Knead well then cut into 3 pieces (see my note for smaller size breads). Shape each piece into a rope about 37 cm long. Plait the ropes together.

Lift the plait on to a large greased baking sheet and shape into a round, tucking the ends of the rope underneath so that the plait looks continuous. Cover loosely with oiled clingfilm and leave in a warm place to rise for 40 min.

Remove the clingfilm. Brush the ring with the egg yolk mixed with 1 tbsp of water, sprinkle with orange strips (I didn't sprinkle the bread of this) and bake in a preheated oven, 200°C for 20 min until the bread is golden and sounds hollow when tapped with the fingertips. Check after 10 min and cover with foil if over-browning. Transfer to a wire rack to cool.

Note: Using half the recipe, I've baked 4 of these miniature-sized Pulla. To shape, I've divided the dough into 12 pieces and shaped them accordingly. My Pulla were lightly sprinkled with demerara sugar after egg wash, just before baking them at 200°C fan forced for 15 min.

Happy Baking

This is the way we eat our jelly

We have been eating so much JELLY lately. And this is why I start singing this song...

(In the tune of a kiddy song, "This the way we wash our hands")

This is the way we eat our jelly
Eat our jelly
Eat our jelly
On a cold and frosty morning

I must admit that it is quite embarrassing that I've gone crazy making too much jelly!!! All because we all have different version of our favourite jelly and I've been making several varieties of jelly to suit our individual taste.

This mango pudding jelly recipe from about.com is my favourite. Instead of cream, I've used evaporated milk to make this low fat and low sugar jelly. I simply love it mainly for the fact that this jelly is made with all natural ingredients...real mangoes with no artificial colouring. Another good thing is that I can adjust the amount of sugar added according to my taste. Good to know that this recipe is versatile that it can be varied by replacing evaporated milk with coconut milk for a dairy-free jelly. 

Despite all the facts that I like about my favourite jelly, my husband doesn't like its soft "custard texture". He likes the firm kind of jelly just like the commercial ones sold in the supermarkets. This mango pudding from Happy Home Baking is exactly what my husband like. This recipe is really easy to make and very delicious to eat.

As for my son, all that he wants is blue jelly made with blueberries in blue cups. Everything has to be BLUE with no exceptions.

Now, who do you think is the real fussy jelly person?

My favourite mango pudding jelly...all made with real mangoes!

It has a soft "custard" creamy texture.

This is my husband's favourite, fast and easy mango pudding jelly.

My son favourite, ALL BLUE JELLY!

"Mummy, I love my BLUE JELLY!"

Here's the recipes of our favourite jelly.
(with my modification and extra details in blue)

My favourite mangoes pudding jelly from About.com

Serve 3-4

2 medium to large ripe mangoes (650 ml of mangoes puree)
3 tsp gelatine (16g)
1/2 cup hot water
1/3 cup white sugar (reduced to 50g)
1 cup good-quality coconut milk* (replaced with low fat evaporated milk)

Make sure your mangoes are ripe - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.
 
In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.

Add the sugar to the hot water/gelatin mixture and stir to dissolve.

Add this mixture to the mango in the food processor/blender. Also add the coconut milk (evaporated milk). Blitz briefly until ingredients are combined.

Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit (or extra evaporated milk) and ENJOY!

*For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk. For a richer pudding, use 1 cup whipping cream, or 1/2 cup whipping cream and 1/2 cup milk.

My husband's favourite mangoes pudding jelly from Happy Home Baking

Serve 4-5

1 packet (90g) of jelly crystals (I used Aeroplane mangoes flavour jelly, 85g per pack)
1 cup (250ml) of boiling water
1 can of Carnation Evaporated Milk (I used 98% fat free one, 185ml per can)
1 mango, cut into small cubes

Pour a cup of hot boiling water into a bowl, stir in the jelly crystals making sure the crystals dissolved completely. (If the crystals doesn't dissolve completely, heat the mixture in a saucepan, stir till the crystals dissolve completely.) Set aside and let it cool off a little.

Add in the can of evaporate milk. Stir in the mango cubes. Mix well. Spoon into jelly cups. Chill in fridge to set.

After filling the jelly cups, use a teaspoon to remove air bubbles which will form on the surface, otherwise there will be unsightly bubbles on the surface of the pudding when set.

My son's blue jelly

Make 8-9 mini serves (500ml of jelly).

1 packet Aeroplane blue jelly, 85g
1 cup (250ml) of boiling water
200ml cold water
1 can blueberries (425g), drained

Empty contents of packets into a bowl and add 1 cup of boiling water. Stir and dissolve well. Add 200ml of cold water and stir. Distribute blueberries into the cups and then spoon the jelly mixture into the cups. Refrigerate until firm and wobbly (minimum 4 hrs). Place in the refrigerator to set until firm, and then serve.

Enjoy these jellies.