Jewelspasta Recipes

Steps:

• Separate eggs.
• Beat whites to a soft peak.
• Cream butter with sugar in a large bowl.
• Add egg yolks and beat.
• Stir in the flour until it disappears completely.
• Then fold in beaten egg whites.
• Grease bottom of 13x9x2" pan.
• (Yes, I mean the bottom. It'll be a lot easier than using the pan like normal.) Measure out 2/3 cup of batter.
• Spread on pan, not quite to the edges.
• Bake at 350F oven about 10 minutes until golden brown.
• Slide off carefully and let cool.
• Repeat until you have made five thin layers of cake.
• In a small bowl, grind almonds until fine.
• Mix in sour cream.
• Then take 1 layer and spread 1/4 cup apricot preserves over it.
• Spread 1/3 cup of sour cream mixture on top of preserves.
• Cover with another layer of cake.
• Spread 1/4 cup raspberry preserves over top layer.
• Cover the preserves with more sour cream.
• Alternate layers between raspberry and apricot preserves.
• When all layers are put together, cover with wax paper.
• Lay flat weights on top of it- a few good sized books should do the trick.
• Leave in refridgerator with weight overnight.
• In the morning, trim off rough edges.
• Use Jewel Cake Icing to cover.
• We usually create little flowers on each of the cakes, using a dragee to make the centre.
• Cut into 64 square cakes and enjoy!

Steps:

• Prepare lime, orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor gelatin into separate 8-inch square pan sprayed with cooking spray. Refrigerate 4 hours or until firm.
• Add remaining boiling water to remaining dry strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 45 min. or until slightly thickened.
• Cut gelatin in each square pan into 1/2-inch cubes. Add 1-1/2 cups of each flavor gelatin to thickened strawberry gelatin in bowl along with half the COOL WHIP; stir gently until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Meanwhile, refrigerate remaining gelatin cubes and COOL WHIP until ready to use.
• Unmold dessert onto plate; top with remaining COOL WHIP.