Ingredients
1 1/4 c. Boiling water
1/2 c. Agar-agar, cut in pcs
1 c. Evaporated lowfat milk
1/3 c. Sugar
1 Tbsp. Almond extract
2 c. Warm water
1 c. Mandarin oranges
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Milled whole oats — pancakes, muffins, cookies, porridge bread
Pure almond — frangipane, amaretti, cherry pie enhancement
Roll fresh oat flakes — porridge, granola, muesli from whole grain
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Milled whole oats — pancakes, muffins, cookies, porridge bread
Pure almond — frangipane, amaretti, cherry pie enhancement
Roll fresh oat flakes — porridge, granola, muesli from whole grain
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A light, sweet, gelatinous pudding of very delicate texture, totally unlike a typical gelatin dessert - Jello it is not. Have large cooled bowl or possibly (preferably) 9" x 9" glass dish ready for gelatin mix. Add in agar-agar to boiling water and stir till thoroughly dissolved. (Watch for burning on bottom.) At this stage, agar-agar will impart noticeable odor, but it does not carry through to finished dish. Add in evaporated lowfat milk and sugar; bring back to boil and boil for 1 minute, stirring constantly. Add in almond extract. Slowly add in warm water, continuing to stir till sugar is completely dissolved. As soon as mix returns to boil, turn off heat. Pour mix into bowl for setting. When it has cooled slightly, cover and chill for at least 2 hrs. Turn jellied mix out onto flat plate, then cut it in 1" squares. Place squares in individ- ual serving bowls with Mandarin orange wedges and their juice. Cover and return to refrigerator till ready to serve.