Rainbows

RAINBOWS

 

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All recipes listed in the Rainbow newsletter are on this page...

 

Lots of Ideas

Cakes...

Cupcakes...

Cookies...

Olivia
from the Rainbow Bakery

Rainbow Sprinklers Sugar Cookies
Compliments of Gold Medal Flour

Ingredients:
1-1/2 cups sugar
1/2 cup (1 stick) margarine or butter (softened)
1/2 cup shortening
2 eggs

Directions:
2-3/4 cups Gold Medal all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Rainbow Dust (colored sugars) -- see recipe below

 

Petey
from the Rainbow Bakery
Rainbow Dust Colored Sugar
Compliments of Gold Medal Flour

Ingredients:
1/2 cup sugar
Food coloring

Food Color Chart:
http://www.cakeworkscentral.com/tips-hints/foodcolorchart.htm

Directions:
Put sugar in a resealable plastic bag. Pick a color from the chart, and add the food colors to sugar in bag. Seal bag. Squeeze sugar in bag until it becomes colored. Store sugar in sealed bag. Makes 1/2 cup of colored sugar.

Activity Idea:
Layer colored sugars in a jar, like sand art. Seal tightly.

 

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Giant Rainbow Cookies
Compliments of a great
decorated cookie collection
(1-800-683-8115 for more information and directions)

Sugar Cookie Dough (your choice)
Colored Sanding Sugars

Make cookie dough logs and roll each one in Sanding Sugars (colored sugars). Form logs into a rainbow shape as in the above photo.

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Rainbow Sugar Cookies
Compliments of a great
decorated cookie collection
(1-800-683-8115 for more information and directions)

Sugar Cookie Dough (your choice)
Colored Sanding Sugars

Make round cookie dough
and
roll in colored Sanding Sugars
before baking.

Sanding Sugars:
http://thepartyworks.com/shop/index.php?action=getcat&category=%2BCake%2BDecorating%
2BSupplies&subcategory=Edible%2BCandy%2BConfetti%2BSprinkles

 

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Rainbow Pinwheel Cookies
Compliments of a great
decorated cookie collection
(1-800-683-8115 for more information and directions)

Sugar Cookie Dough (your choice)

Color cookie dough with food coloring or gels
and roll into flat sheets.
Place one sheet of cookie dough directly on
top of another, then roll into a log shape.
Cut into 1/2 inch thick slices.

 

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Rainbow Girl

Use a gingerbread boy cookie cutter
and decorate as a girl or boy
dressed in rainbow colors

 

 

Rainbow Simple,
Oooh, So Simple... using cupcakes

Bake and frost 36 mini cupcakes and 10 standard cupcakes. Use white frosting and various colors of sanding sugars or sprinkles -or- use colored frostings. Arrange cupcakes in a rainbow pattern, add decorations of your choice -- even candles.

 

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Rainbow Cake
Thank you, Sandy from Tampa, Florida

Ingredients:
1 pkg. (2-layer size) Yellow Cake Mix
1 pkg. (4-serving size) JELL-O Lime Flavor Gelatin
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
2 tubs (8 oz. each) COOL WHIP Whipped Topping (original variety), thawed
M&M Candies for garnish

Directions:
Heat oven to 350 degrees F. Prepare cake mix as directed on package.
Divide batter between two bowls. Add Lime gelatin to one bowl and
lemon gelatin to the other bowl. Mix well. Pour into separate greased and
floured 9-inch round cake pans. Bake 28 to 30 minutes or until toothpick
inserted in to the center comes out clean. Cool 15 minutes; remove from pans.
Cool on wire racks.
Place lime cake layer on serving plate and spread with 1/2 tub of Cool Whip.
Top with lemon cake layer and frost all of the cake with Cool Whip.
Refrigerate for at least 1 hour...
Remove from refrigerator and gently garnish with M&M candies.
NOTE: If Cool Whip is still too soft, refrigerate longer.
Once decorated, place in refrigerator for at least one hour before serving.

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Pastel Rainbow Edible Hard Sugar Decorations
1-5/8 inch each mini sugars
(8 per pkg.)
8 sugar decorations, Kosher Certified
$1.95
https://thepartyworks.com/shop/index.php?sid=&pwaff=&action=moreinfo&product_id=3898

 

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Jell-O Rainbow Cake
Great moist'n fruity cake especially for those
who like a light, refreshing cake that is not too sweet.

Ingredients
1 pk White cake mix
2 pk Jello (3 oz) any flavor
2 c Boiling water
1 pk Cool whip, thawed (8 oz)

Instructions
Bake cake mix as directed on package. Remove from pans to cool. Rewash pans and put cakes back in them when the cakes are completely cooled. It is best to use 2 8-9" round cake pans but you can use an oblong pan if you want. After cakes have been place back into pans (top side up), prick them with utility fork at 1/2" intervals. Meanwhile, dissolve each flavor separately in 1 cup boiling water. Carefully pour one flavor gelatin over each cake layer (if using oblong pan you must use the same flavors for the 2 pks). Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold second cake layer and carefully place on first layer. Frost with remaining topping. Chill.
Yield: 10 servings

Thanks to our friend Gord
at
www.ichef.com
http://www.ichef.com/recipe.cfm?task=display&recipeid=82176&itemid=82514&CFID=2270778&CFTOKEN=93956559

 

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Rainbow Cole Slaw

Thanks to our friend
Brenda Hyde
(Mom and Editor)
http://www.oldfashionedliving.com/

Ingredients:
1 small clove garlic
1/4 teaspoon salt
1-1/2 teaspoon Dijon-style mustard
1-1/2 teaspoon finely grated orange zest
1 tablespoon cider vinegar
1/2 teaspoon sugar
Salt and pepper to taste
1/2 cup olive oil
4 cups thinly sliced red cabbage
4 cups thinkly sliced green cabbage
1 each: red, green and yellow bell pepper (seeded and julienned)
2 carrots (coarsely grated)
1 teaspoon caraway seed
2 tablespoons fresh snipped chives

Directions:
Finely mince garlic and combine with salt. Place in bowl with
the mustard, zest, juice, vinegar and sugar. Whisk together.
Slowly drizzle in the oil, whisking constantly, until thickened.
Season with dressing, and salt and pepper to taste. Set aside.
Combine vegetables and caraway seeds in a large bowl. Toss
well with dressing. Cover and let rest in the refrigerator for at
least 3 hours. Just before serving, add the fresh chives.
Serves 6

 

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