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Gelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas
Fresh pineapple contains an enzyme that prevents gelatin from setting. Be sure to use canned…
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Here's a fun twist on layered gelatin served in parfait glasses: Pour the first layer into the…
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