Cathedral Windows Ii Recipes

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CATHEDRAL WINDOWS II

Easy and colorful cookies that resemble stained glass windows. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Crystal

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 12

Number Of Ingredients 6



Cathedral Windows II image

Steps:

  • Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
  • Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
  • Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.

Nutrition Facts : Calories 333.6 calories, Carbohydrate 42.2 g, Cholesterol 41.2 mg, Fat 19.7 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 61.6 mg, Sugar 33.1 g

¼ cup butter
2 cups semisweet chocolate chips
2 eggs, beaten
1 (10.5 ounce) package rainbow colored miniature marshmallows
1 cup chopped pecans
⅓ cup confectioners' sugar for decoration

CATHEDRAL WINDOWS (US MEASUREMENTS)

Make and share this Cathedral Windows (US Measurements) recipe from Food.com.

Provided by Okitsme

Categories     Gelatin

Time 6h30m

Yield 12 serving(s)

Number Of Ingredients 8



Cathedral Windows (US Measurements) image

Steps:

  • Add half of the boiling apple juice to each of the Black Cherry and Lime gelatin mixes in separate bowls; stir 2 minute until completely dissolved. Pour each mixture into 9-inch square pans sprayed with cooking spray. Refrigerate 40 minute or until firm. Cut gelatin into 1/2-inch cubes. Refrigerate until ready to use.
  • Meanwhile, sprinkle unflavored gelatin over cold water; let stand 5 minute or until softened. While gelatin is softening, bring milk just to simmer in medium saucepan on medium heat. Add sugar and unflavored gelatin; cook and stir 2 minute or until sugar is dissolved. Cool 5 minute Whisk in yogurt until blended. Refrigerate 35 minute or until thickened but not set.
  • Gently fold Jello cubes into yogurt mixture and pour into a Bundt pan, which has been sprayed with cooking spray. Refrigerate 3 hours or until firm. Unmold dessert just before serving.
  • Substitute 1 container (16 oz.) Sour Cream for the yogurt. Prepare using your favorite combination of fruit juice and Jello, such as orange juice and Strawberry Jello.

Nutrition Facts : Calories 160.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 5.7, Sodium 89.8, Carbohydrate 34.3, Fiber 0.1, Sugar 31.3, Protein 3.5

1 1/4 cups apple juice, heated to boiling
1 (3 ounce) package black cherry Jell-O
1 (3 ounce) package lime Jell-O gelatin
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
2 cups milk
1 cup sugar
1 (16 ounce) container Greek yogurt or 1 (16 ounce) container sour cream

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