The Brain Page
Grey Matter Brain
In a large bowl pour boiling water over gelatin. Stir till dissolved. Mix in the
cold water. Add the milk & stir. Slowly put in a few drops of green, blue &
red food coloring until the desired shade of gray is reached.
Ingredients
4 small boxes (3oz. ea.) of peach or watermelon flavor gelatin mix
1 3/4 cups of boiling water
3/4 cup of cold water
9 oz. fat free evaporated milk 9must be fat free or brain will curdle
food coloring green, blue & red
1 tube of red icing gel
Pour the mixture into a lightly oiled mold (spray w/ Pam
& make sure you get in all of the crevices). Pour mixture
about 1/4 of an inch  below the rim of the mold. Place
mold in a shallow bowl to stabilize it & level the
contents. Allow the bubbles to settle slightly at room
temperature for about a half an hour before covering
with plastic film wrap. Refrigerate overnight.
Invert the gelatin onto a plate, shaking mold gently
to loosen. You may need to dip mold in hot water
for it to loosen completely. Decorate with red gel
icing. Refrigerate until ready to serve. Slice off
with scapular knife for the right affect.
Green Alien Brain
1. Put the gelatin mix in a large bowl & add
the boiling water. Stir about 2 minutes until
mix is dissolved.
2. Stir in the cold water.
3. Beat in the cream cheese. Adjust color to
your liking if necessary with food coloring.
Stir in the nuts & 7-up.
4. Pour mixture in the brain mold stopping
about a 1/4 of an inch below the rim. Set
mold in a shallow bowl so it will sit very
level.  Refrigerate till bouncy.....4-5 hours.
Important Note for all these Recipes:Warn everyone with a hugh sign on the
refrigerator there's a BRAIN developing in the frig.....so be very careful!!!
To remove Brain: Place mold in a bowl of warm water for
a minute or so.  Then tap around the mold & shake it
gently until gelatin loosens. Place a flat plate or serving
tray upside down on the open end of the mold. Flip both
plate & mold over. Lift the mold off the brain.
Bleeding Brain
Ingredients
2 tablespoons unflavored gelatin mix (Knox)
1 can (29oz.) peaches in syrup
1 cup of whole milk
!/2 cup of heavy whipping cream
6 tablespoons peach flavored syrup ( DaVinci)
This is a Peach flavored Panna Cotta Gelatin
Brain which bleeds Raspberry Filling.
1. Prepare mold by spraying with Pam, be sure to egt into the
crevices but don't let oil pool. Wipe out if you need to. Place
mold in bowl for stability.
2. Pour milk & cream into a small saucepan & sprinkle with gelatin
& whisk the mixture well & let the mixture sit for 3 minutes. Place
the pan over medium heat & bring to a boil, whisking frequently to
insure that the gelatin dissolves
3. Immediately remove pan from heat & pour contents into a
bowl and let sit for 20 minutes.
4. In a blender, food processor or with an immersion blender
puree remaining ingredients.
5. Pour puree into cooled cream mixture. Pour about 1/2 of mixture into
the mold. Chill until set but not firm....about 40-50 minutes. To help
speed things up you can alternate your mold back & forth between the
frig & the freezer. Remember you have the other 1/2 of the mixture to
top it off with.
6. Remove mold from the frig. Carefully spoon the pie filling
into the center. If you like you can scoop a small space before
you add the filling but be careful not to take to much or the
filling will bleed through to the outside of the mold.
7. Stir the  remaining mixture & carefully pour on top of the
filling. Chill until firm at least 4 hrs.
8. To Unmold: Dip bottom of mold in a bowl filled with hot water, taking
care not to let any water get into the mold. Dipping the mold for a few
seconds helps to loosen the gelatin from the mold. Remove from water &
dry the bottom of the mold. Place a serving platter over the bottom (open
end) of the mold & flip both over. Carefully remove the mold from the
gelatin
Optional Garnishes: Serve w/ Chocolate Sauce, chopped Nuts  & Sweetened Coconut.
The Pickled Brain
Ingredients
2 1/2 cups cold whole milk or 1/2 & 1/2, divided
1/2 cup strong brewed coffee or espresso, cold
or at room temperature
2 tablespoons unflavored gelatin (Knox)
1/2 cup vanilla vodka
1/2 cup Kahlua or other coffee liqueur
sugar to taste
1. Prepare mold by spraying with Pam spray. Place mold in
a bowl for stability.
2. Pour 2 cups of milk & coffee into a small saucepan & sprinkle
with gelatin. Whisk the mixture well then let sit for 3 minutes.
3. Place the pan over medium heat & bring to a boil. Whisking
frequently to insure gelatin dissolves.
4. Immediately remove pan from heat & pour contents into
another bowl & let mixture cool for about 20 minutes.
5. Add remaining ingredients. Stir well &pour into mold. Chill
until firm about 4 hours.
To Unmold: Dip bottom of mold in a bowl filled with hot water, taking care
not to let any water get into the mold. Dipping the mold for a few seconds
helps to loosen the gelatin from the mold. Remove from water & dry the
bottom of the mold. Place a serving platter over the bottom (open end) of the
mold & flip both over. Carefully remove the mold from the gelatin
Optional Garnishes: Serve w/ Chocolate Sauce, chopped Nuts  & Sweetened Coconut.
Try Grape Jello & nonfat Evaporated Milk for a lavender brain!
Mushroom Soup & Shrimp Brain
Ingredients
1 can cream of mushroom soup 10oz.
1 package 8oz. Philly cream cheese, softened
1 package unflavored gelatin (Knox)
1/4 cup of water
1 bunch of green onions, chopped
2 cups of shrimp, chopped
1 cup of mayo
dash of hot sauce
1. In a  medium saucepan mix together mushroom soup & cream
cheese over a low heat till smooth. Remove from heat.
2. In a small bowl dissolve gelatin in water. When gel is dissolved, stir
into soup mixture.
3. In large mixing bowl stir together onions, shrimp, mayo & hot
sauce. Stir in soup mixture.
4. Spread evenly into mold that has been sprayed with Pam.
Cover with film wrap. Chill for several hours or better yet
overnight.
Unmold by dipping into warm water and inverting on a serving platter.
Creamy Chicken Brain Dip
Ingredients
1 can cream of chicken
1 envelope unflavored gelatin (Knox)
3 tablespoons water
1 8oz. package of Philly cream cheese, softened
3/4 cup of mayo
1 onion chopped, dice real fine
1/2 celery minced
1 5oz. can of chicken chunks, drained or
can use 2/3 - 3/4 cup of shredded rotisserie chicken
1. In a small saucepan, heat up the chicken soup.
2. In a bowl combine gelatin & water, then stir it into the heated soup.
3. Blend mayo, cream cheese, onion & celery into soup mix.
Add chicken & continue mixing.
4. Pour into mold that has been sprayed with Pam. Set in a bowl to stabilize.
Refrigerate overnight or at least 6 hrs.. May have to dip in hot water to loosen.
Page 7 under construction
need to add photos
Part 7
Gore Goodies
Ingredients
2  6oz. boxes of lime gelatin mix
1 3/4 cups boiling water
3/4 cup of cold water
1 package 8oz. Philly cream cheese
1 regular can of 7-up or any type lemon-lime type pop
a hefty portion of finely chopped walnuts
Note: the cream cheese & walnuts settle on the bottom
giving the brain a gourmet flair!
Wash mold in soapy water & let it drain & dry completely.
Spray the inside of the mold with Pam spray, get into
crevices and if you have a lot of oil wipe some out.
Chocolate Chip Cookie Dough Cheesecake Dip for the Brain Mold
Ingredients
8oz. Philly cream cheese, softened
1/2 cup unsalted butter, softened
3/4 sugar
2 tablespoons brown sugar
1 teaspoon vanilla
1 cup mini chocolate chips
1. Using a mixer beat together cream cheese & unsalted butter till
combined. Add sugars & vanilla.
2. Next stir in chocolate chips. Combine. Spoon mixture into
greased mold & set in the frig at least 1 hour.
3. To unmold dip in warm water, this will help loosen the dip
from the mold. Flip it over onto a serving platter, give a few
whacks & it should come out.
Serve with some sliced fruit, animal crackers, teddy bear graham
crackers & cookies. Slice strawberries in 1/2 & place on platter
surrounding brain.
Cranberry Brain Mold
Ingredients
3 (12oz.) cans of evaporated milk, divided
4 (1/4oz.) package unflavored gelatin (Knox)
1 1/2 cup whipping cream
1 cup sugar
2 tablespoons vanilla extract
1/2 teaspoon salt
2 ozs. whiskey


Cranberry Gore Glaze
black food coloring ( needed for cranberry gore glaze)
(make sure you get food coloring paste)
8ozs. cranberry juice
2 tablespoons cornstarch
1. In a medium heat safe bowl stir 4 envelopes of Knox & 1
can of evaporated milk. Set aside.
2. Pour remaining evaporated milk & whipping cream into a
heavy saucepan. Slowly bring to a boil.
3. Add sugar, salt & whiskey to boiling milk mixture. Stir
until dissolved.
4. Remove from the heat & pour boiling water milk
mixture through a strainer into the gelatin evaporated
milk mixture.
5. Stir in vanilla extract. Add touch of black food paste
coloring for realistic "grey matter" color.
6. Following the manufactuers directions for your gelatin
brain mold, pour mixture into brain mold and refrigerate
overnight.
7. Top with cranberry gore glaze just before serving
1. In a small saucepan combine cranberry juice &
cornstarch.
2. Bring gently to a boil. Boil stirring until thickened.
3. Remove from heat & allow to come to room
temperature. Stir with a whisk.
4. Spoon over set unmolded brain.
5. Mixture will get slightly lumpy & strange looking
upon cooling. This is just what you want & makes the
brain look that much more gory.
Cranberry Gore Glaze
Bloody Brain
Ingredients
2 3/4 lbs. large shrimp, peeled, deveined & cooked
1 tablespoon unflavored gelatin (Knox)
1 teaspoon finely grated freh horseradish
1 1/4 teaspoon coarse salt
1/2 cup freshly squeezed lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
Prepared cocktail sauce for serving
1. Arrange shrimp in a 6 1/2-7 cup brain shaped mold with tails
facing upwards in vertical rows. Fill mold.
2. Fill a glass bowl with 1 2/3 cups cold water, sprinkle gelatin
over water & let stand for 5 minutes.
3. In a small saucepan cook gelatin mixture over medium low
heat stirring constantly until gelatin has dissolved. Whisk in
lemon juice, horseradish, salt, Ole Bay & cayenne pepper
until well combined.
4. Pour gelatin mixture over shrimp in mold. Cut out a
cardboard circle to fit into the mold, cover the circle entirely
with film wrap and place into the bottom of the mold pressing
shrimp down gently. Put a bowl on top of cardboard & then set
a can on top of that to weight it down.
5. Refrigerate till set about 5 hours. Invert mold leave
cardboard circle in place and place it on the top of the  
styrofoam head. Then carefully remove mold. Might have to
use a spatula to open an air pocket so it releases gelatin.
Carefully run your spatula between the mold & the gelatin in
one spot and work out the gelatin.
Note: Have head done ahead of time tea
staining and all. Cut the top of your styrofoam
head off so it is very level and straight as your
shrimp will be sitting on top of the head. Cut
off starting at the upper part of the forehead.
6. Now with your shrimp sitting on top of the head on their
cardboard circle take surgical and wrap it around the
forehead  a couple or three times, make sure the tape is snug
around the shrimp so they don't fall off.
Place mold in a bowl & surround the mold with ice cubes.
Serve with sword cocktail toothpicks & cocktail sauce.
Martha Stewart has a video over at her place in the making of this
Bloody Brain. Take a look! Couldn't find a link but the video is on
the Bloody Brain page where the recipe is found. Type Martha
Stewart Bloody Brain in the search engine & it should come up.
Halloween Food
Here is where you can find some different recipes for the Brain Presentation
Enjoy!!