Best Brain Gelatin Recipes

BRAIN GELATIN

Brain Gelatin image

For those lucky, lucky people with the brain-shaped molds for gelatin. Available on mcphee.com among other places. Time does not include refrigeration.

Provided by Roosie

Categories Gelatin

Time 10m

Yield 1 brain

Number Of Ingredients 7

Ingredients

2 (6 ounce) boxes gelatin, mix any flavor (peach or watermelon give the best color)
1 3/4 cups boiling water
3/4 cup cold water
9 ounces fat-free evaporated milk (must be fat-free or it will curdle)
15 drops red food coloring
15 drops green food coloring
15 drops blue food coloring

Steps:

Before each use, wash the mold with warm soapy water and a soft cloth or sponge.
Spray or smear the inside of the mold with a small amount of vegetable oil, then wipe out the excess.
Put the gelatin mix in a large bowl and add the boiling water.
Stir about two minutes until the mix is dissolved.
Stir in the cold water.
Stir in the evaporated milk and food coloring.
Adjust coloring until it is the perfect pinkish-gray and stir.
Pour the mixture in the brain mold, stopping about 1/4 inch from the top.
Place the brain mold in a shallow bowl so it will sit level, and refrigerate overnight.
To remove the brain, shake the mold gently until the gelatin loosens.
Place a flat plate upside down over the open side of the mold, then flip the mold and the plate together.
Lift the mold off, leaving the brain on the plate.

Nutrition Facts : Calories 1326.2, Fat 0.8, SaturatedFat 0.6, Cholesterol 10.3, Sodium 972, Carbohydrate 29.2, Sugar 29.2, Protein 307

KENNY'S BRAIN SPREAD

Kenny's Brain Spread image

This is a GREAT appetizer for your next Halloween Party! If you don't have a brain mold, you can substitute by lining a med. size round bowl with saran wrap and making your mold. Once the mold is set, you can take the round end of a knife or a pencil eraser and create your crevices and creases to make your brain, as in the picture I have posted. Takes a little more time, but works well. When done designing your brain, peel off the saran wrap, and plate to serve along with your crackers, chips etc.

Provided by Lindas Busy Kitchen

Categories Spreads

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 3/4 ounce) can cream of mushroom soup
8 ounces cream cheese, softened
1 (1/4 ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onion, finely chopped
1 lb crabmeat (or 3 lbs. cooked shrimp, coarsely chopped) or 1 lb lobster, shredded (or 3 lbs. cooked shrimp, coarsely chopped)
1 cup mayonnaise
1 tablespoon lemon juice
Tabasco sauce or creole seasoning, to taste

Steps:

Heat soup, undiluted, and mix in the cream cheese.
Stir in softened gelatin, and blend well.
Fold in remaining ingredients, and pour into a lightly-oiled brain mold. (I pour some oil in and swirl it around, then pour out excess).
Chill until firm, and serve with your favorite crackers, pita or bagel chips or scoops.

Nutrition Facts : Calories 239.9, Fat 17.7, SaturatedFat 6, Cholesterol 50.1, Sodium 836.2, Carbohydrate 9.6, Fiber 0.3, Sugar 3, Protein 11.2

PINK BRAIN SHOOTER

Pink Brain Shooter image

This spooky Halloween treat is scarily realistic! A non-alcoholic version may also be made for the kiddies by substituting the peach schnapps with water.

Provided by Marie Angel Cat

Categories Drinks Recipes Shot Recipes Jell-O® Shots

Time 5h20m

Yield 12

Number Of Ingredients 8

Ingredients

1 brain-shaped gelatin mold
4 (3 ounce) packages peach flavored Jell-O® mix
3 cups boiling water
1 (12 fluid ounce) can evaporated milk
1 ½ cups peach schnapps
4 drops blue food coloring
2 drops red food coloring
2 teaspoons water

Steps:

Lightly oil a brain-shaped gelatin mold.
Stir the peach gelatin mix with boiling water in a bowl to dissolve the gelatin. Allow to cool to room temperature, about 20 minutes. Mix in the evaporated milk and peach schnapps; pour into the prepared mold. Refrigerate until set, 4 to 6 hours.
To decorate, dip the mold in very warm water (don't let the water enter the top of the mold) to loosen; invert the mold on a serving platter and lift to leave the brain in place. Mix blue and red food coloring in a small bowl with 2 teaspoons of water. Use a small clean paintbrush to paint the coloring into the grooves of the brain. Return the brain to the refrigerator until the food coloring sets. Serve cold.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 41.1 g, Cholesterol 9.1 mg, Fat 2.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 141.1 mg, Sugar 40 g

NO-BAKE STRAWBERRY CHEESECAKE BRAIN

No-Bake Strawberry Cheesecake Brain image

Spook your friends and serve a delicious brain on Halloween. This no-bake strawberry cheesecake made in a plastic mold looks hauntingly real. Top it with fruit syrup "blood" and you've got the scariest dessert in town.

Provided by Food Network Kitchen

Categories dessert

Time 5h

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 sleeve graham crackers (9 whole crackers)
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch fine salt
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons plus 1 1/2 teaspoons unflavored powdered gelatin (from two and a half 1/4-ounce packages)
1 pound cream cheese, at room temperature
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Pinch fine salt
Juice of 1/2 lemon
2 cups heavy cream
Bright red gel food coloring, for coloring the cheesecake
1 pound strawberries, hulled and halved lengthwise
3/4 cup granulated sugar
Juice of 1/2 lemon
Nonstick cooking spray, for the mold

Steps:

For the graham cracker crust: Pulse the graham crackers, brown sugar, cinnamon and salt in a food processor until crumbs form. Drizzle in the butter and pulse until the mixture looks like wet sand. Transfer to a bowl and wipe out the food processor.
For the cheesecake: Whisk the gelatin into 1/3 cup warm water and let sit until softened, about 5 minutes.
Pulse the cream cheese in the food processor until completely smooth, scraping down the sides as needed. Then add the granulated sugar, vanilla, salt, lemon juice and softened gelatin. Pulse until completely smooth. With the food processor running, add the heavy cream and enough food coloring to make the batter a light pink. Process until combined.
For the strawberry syrup: Combine the strawberries, granulated sugar, lemon juice and 1/4 cup water in a medium saucepan over medium-high heat, bring to a simmer and simmer until the berries are very soft but still holding their shape. Strain the syrup, transfer the berries to a small bowl and chill. Return the syrup to the saucepan and continue cooking until thickened, about 10 minutes. Chill the syrup until ready to use.
Coat a plastic 9.75-by-8.5-by-4-inch (7-cup) brain-shaped gelatin mold generously with nonstick cooking spray. Pour half of the cheesecake batter into the mold, swirling the batter to cover all sides of the mold. Freeze for 5 minutes to let the batter thicken. Using the back of a spoon, spread the batter up the sides so there is a 1/2-inch-thick coating around the entire mold. Freeze for 10 minutes to set the batter.
Add the strawberries to the center of the mold. Drizzle 1 tablespoon of the strawberry syrup over the strawberries. Evenly spread the remaining batter over the berries, pressing the batter into the mold to fill any gaps. Top with the graham cracker crumbs, pressing to create a firm crust. Place the cheesecake in the freezer until the sides are very firm and almost frozen, about 2 hours. Transfer to the refrigerator and chill for 2 hours before serving.
To unmold the cheesecake: First, carefully place the mold briefly into a bowl of hot water, then run a small offset spatula around the edge of the mold to help release the cheesecake from the sides. Invert onto a plate and poke small holes in the mold with a paring knife to help release the cheesecake from the mold. Carefully pull off the mold. Top the brain with the remaining strawberry syrup.