| 1 cup brown sugar 1/2 cup margarine/butter 7 oz. sweetened condensed milk 1 cup light corn syrup 10 cups crisp rice cereal |
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| Combine sugar, butter,
and syrup in sauce pan. Boil for 3 minutes then add condensed
milk. Boil for 3 additional minutes. Pour this over your
cereal. Stir well. Let this stand for a minute as it is
very hot at this point. Spray your mold with vegetable spray
(usually first time only). Pack the mix as firmly as possible,
then knock them out onto wax paper. Decorate with small
candies and writing gels. makes about 14 shapes.
Hints: 1) Make sure you have used sweetened condensed milk and not evaporated milk; 2) If the mix is too sticky, add more cereal; 3) The mix should have boiled for only 6 minutes total. Other Options: 1) Melt in some semi-sweet chocolate after your condensed milk has boiled for three minutes; 2) Add food coloring to your mix for special occasions such as green trees or orange pumpkins; 3) Fold in raisins, nuts, or coconut into the mix before molding; 4) Substitute other cereals such as puffed rice, cocoa crisps, fruity crisps, or even popcorn.
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Strawberry Butter |
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1/2 cup butter 10 oz. frozen strawberries (about 8 or 9) 1 cup powdered sugar |
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Cream butter and sugar thoroughly. Defrost strawberries to room temperature, drain, and discard excess juice. Add to butter and sugar. Blend until smooth. Fill molds. Freeze. Unmold by placing in a bowl of hot water about 15 minutes before serving. |
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Parsley Butter |
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| 1/2 lb. butter 1 tsp. worcestershire sauce 1/2 tsp. barbeque sauce 1 T. parsley 1 tsp. green onions, chopped 1/4 tsp salt dash cayenne pepper |
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Whip all ingredients
together. Fill molds. Freeze. Unmold by placing in
a bowl of hot water. Great on potatoes! BACK |
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| 1 lb. sharp cheddar cheese, grated 8 oz. cream cheese 2 T. onion, grated 1 1/4 cups sour cream & onion potato chips, crushed 1/4 lb. roquefort (or blue cheese) 2 t. cayenne pepper |
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| Let cheese warm to
room temperature. Blend well with mixer. Add remaining
ingredients. Spray molds with vegetable spray, then pack
firmly with cheese mixture. Freeze. Unmold by placing in
a bowl of hot water.BACK |
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| Pizza sauce Frozen white roll dough balls Pizza filling (cheese, pepperoni, ham, olives, mushrooms, etc.) *Works better to cut the pizza filling into small pieces. |
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| Let the frozen dough balls raise according to their instructions, or make your own pizza dough. Using two balls per mold (about 1.5 oz) roll out dough as thin as possible. Spray molds with vegetable spray. Drape dough over mold slightly pushing dough in to cover the inside of the mold leaving enough outside of the mold to cover the pizza mix and make a closed shape. Mix up your pizza filling and scoop into mold over dough. Pack well. Fold over excess dough to cover the back. Knock these out onto a cookie sheet. Poke a couple of times on top with a fork or toothpick. Bake at 350 for about 15 minutes or until brown. When the pizza shapes are baked and cooled, color the shapes with food edible markers. Click here to purchase food safe markers from Mouldings. | ||
| 3 Eggs Dash of Milk Your Favorite Seasonings |
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| Blend ingredients together. Spray mold with vegetable spray. Fill each mold 1/2 to 3/4 full. Microwave for 60 to 90 seconds. Knock out on to a serving plate. | ||
Other Ideas:
1) Use small cakes as decorations on regular full size cakes.
2) Fill mold with cake mix to 1/4 capacity. Microwave, cool, and
fill balance with ice cream. Freeze, then unmold at serving time.
| 3 cups (uncooked) shell macaroni 1 cup celery, chopped 2 cans tuna, drained 1/2 cup cream French dressing 1 cup onion, chopped 6 hard boiled eggs, chopped 1/2 tsp. mustard 1/2 cup catsup mayonnaise to taste |
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| Cook and drain macaroni, rinse with cold water. Add all ingredients, mix well. Add additional mayo or salad dressing to achieve desired taste. Spray molds with vegetable spray. Pack with mix. Freeze at least 10-15 minutes. To unmold, place in a bowl of hot water. Knock out on serving plate and decorate with complimentary vegetables. | ||
1) When molding chocolate in the molds, it is best if you use "molding" chocolate. This is available in candy supply and most craft stores. It is purchased in bags of wafers in a variety of colors and flavors.
2) Do not spray the molds with any release agent. The chocolate will come out easily on its own.
3) Melt wafers in a double boiler or microwave. Be cautious, chocolate melts quickly! Pour the melted chocolate in the molds. Tap mold on counter several times. This releases air bubbles which can cause breakage. Put in freezer about 15 minutes. Remove by tapping lightly on the counter or even the palm of your hand. Do not twist.
4) Try mixing crisp rice cereal in the melted chocolate before putting it in the molds. This spreads out the chocolate and makes a crunch bar effect.
5) If you have several different colored wafers, make a painter's palet by melting just one wafer of each color on a plate. With a paint brush, you can paint different parts of the mold first. When this is dry, then pour your main color of chocolate in the mold. Or, make your main chocolate color first, when this is done paint directly on your finished chocolate with the painter's pallet of melted chocolate colors.
6) Fill 1/4 of mold with chocolate. Let harden. Fill with slight softened ice cream leaving about 1/8" space from the top. Pour chocolate over this to fill the mold. Put in freezer to set. Remove by tapping lightly on the counter or even the palm of your hand. Do not twist.
Other Ideas:
1) Color ice with food coloring or punch.
2) Add colorful candy or fruit.
3) Layer the water.
For easy-to-use but elegant ice sculpture molds that fit in a home freezer and are EASY to use, see our other website at www.sculpturesinice.com
Spray your molds with vegetable spray. Follow the instructions on the gelatin box, but reduce the water by at least 50%. Fill molds with liquid gelatin and place in fridge. When gelatin is firm, simply pull the sides of the gelatin out. This will release the whole shape. Or place in a bowl of warm water for 10 seconds.