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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Christmas Pickles

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Christmas Pickles were one of the items that my mom would make most every year around Christmas that I never really understood. They were called Christmas Pickles, but I did not see anything particularly “Christmas-y” about them. I assumed for a while the name was a reference to the fact that Mom often gave them to friends and family as presents…until I found the recipe and realized that was their actual name.

Christmas Pickles Recipe

They were also something that my mom and those she gifted them to seem to love, but everyone else in our house did not eat them. Christmas Pickles have a distinct combination of sweet and heat. The heat comes from horseradish. Frankly, it may have had more to do with Mom and Dad processing their own horseradish than with the pickles themselves.

Chistmas Pickles

Today, I kind of like Christmas Pickles, but the real fan in my house is my husband. This year he pulled a two-quart jar of commercially-made dill pickles from the pantry cabinet for me to make him some Christmas Pickles. I made him help…the jar has to be shaken to make the pickles. I suggest using one quart jars of dill pickles to turn into Christmas pickles…they are much easier to shake enough 🙂

 

Recipe: Christmas Pickles

Ingredients:

  • 1 qt. whole dill pickles (spears will work)
  • 1 1/4 c. granulated sugar
  • 1 med. onion
  • 1 tsp. celery seed
  • 2 Tbsp. prepared plain horseradish (NOT sauce)
  • 3 Tbsp. vinegar

Instructions:

  1. Drain liquid from dill pickles.
  2. Slice pickles into 1/4″ to 1/2″ slices or into spears.
  3. Add sugar onion, celery seed, horseradish, and vinegar.
  4. Shake well to dissolve the sugar.
  5. Store in the refrigerator.
  6. Shake jar 1 -2 hours later to further dissolve sugar and/or mix more thoroughly.
  7. Shake jar daily.
  8. They are ready to eat in about 3 days.

Copyright © 2014.
Recipe by Paula, A Simple Home Cook.

Before my husband helped me shake the jar, he re-read the recipe….he thought I had made a mistake because there is very little moisture before you start shaking the jar. Yes, they will turn out fine. There really is not suppose to be much moisture…it will come out as they are refrigerated.

This year I may have discovered the real reason they are called Christmas pickles: the sweet start finished with the horseradish heat marries perfectly with the rich fattiness of a Christmas dinner bone-in standing rib roast (a.k.a. prime rib).