Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Ceramic pie dish — even browning, beautiful presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Ceramic pie dish — even browning, beautiful presentation
You're reading one of recipes available free. Full library with Gastronome.
When water comes to a boil, use a wire whisk to combine the cornstarch thoroughly with the half cup of cold water. Whisk the cornstarch mixture into the boiling water slowly until it begins to thicken. Cook while stirring for one more minute so it comes to its full 'bloom'. Remove pan from heat. Do not return it to the stove for these next steps. Add a pinch of salt. Whisk in one eight serving package of red Jello for two minutes. Mix cinnamon with sweetener and add mixture to the pot and whisk for another thirty seconds. Pour in the 1/2 cup of wine and whisk until well blended. Dump the fruit cocktail into the pot and mix with a large spoon until well blended. Refrigerate in a covered bowl for six hours or over night. To assemble burritos: Take a large flour tortilla for each serving. Measure about one third to one half cup of the gelatin mixture and place it in the tortilla and roll it up like a regular burrito, with the ends closed well. Toast seam side down on rack in a toaster oven on 'medium toast' (make sure your burrito is well sealed so it does not leak. put foil on rack underneath just in case it does). For extra flavor, you can spray the top of the burrito with spray margarine if you want. Allow burrito to stay in toaster after the signal bell for at least ten minutes. The filling will finish heating and become like-pie filling. If it is not brown enough to suit you, heat it on low one more time and remove when desired color/crispness is reached. You can do this in your regular oven if you want or if you are doing several burritos but you will have to experiment with your oven to find the right temp and timing for them. I suggest 350°-375°. This is so much better than a pop-tart for breakfast and the wine makes the filling taste elegant. Amazing Variations: try using canned pineapple chunks or crushed pineapple or diced pears or peaches with orange, lemon or lime Jello. Substitute White Zin for the red wine in the recipe. You get the idea. Be creative. Ch