First, Rainbow Cherry Jigglers!
Ingredients
- 30 maraschino cherries
- Opaque Layer Ingredients
- 1 cup pineapple or orange juice
- 1 1/4 envelopes Knox gelatin (1/4 envelope equals about 1/2 teaspoon of gelatin powder)
- Clear Layer Ingredients
- 2 cups white cranberry juice cocktail
- 2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 teaspoon of gelatin powder)
- cake sprinkles for garnish, if desired
Directions
- Implements: Two flexible silicone half-sphere molds (Half-Sphere .68 Oz, 1.57" Dia. x .79" Deep, 15 Cavities), a little spray cooking oil or vegetable oil, and paper towels
- Prepare the molds by wiping the mold cavities with a paper towel moistened with a a little vegetable oil (or a quick spray of unflavored cooking oil spray will also work). Then, wipe the mold cavities with a clean paper towel. This will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface.
- Prepare cherries. Cut the very bottom end off each cherry. (This will allow the cherries to stand up straight in the molds.) Place the cut cherries on a paper towel to drain.
- Prepare Opaque Layer. Place juice in a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until dissolved (approximately 5 minutes). Remove from heat. Fill each mold cavity 1/3 full with the gelatin mixture. Refrigerate until fully set, 30 minutes to an hour.
- Meanwhile, prepare the Clear Layer.
- Place juice in a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until dissolved (approximately 5 minutes). Remove from heat and set aside to cool slightly (about 15 minutes).
- When the mixture has cooled, and the Opaque Layer is set, remove the molds from the refrigerator. Place a cherry, cut side down, in each mold cavity. Using a tablespoon, carefully fill each mold cavity to the top with the reserved clear gelatin mixture. Return molds to the refrigerator, and chill for several hours (ideally overnight to allow the layers to fully bond).
- To serve, unmold. Immediately before serving, garnish with the cake sprinkles, if desired.
Double Rainbow Cupcakes!
Ingredients
- 1 box Betty Crocker Super Moist white cake mix
- 1 can Betty Crocker whipped fluffy white icing
- 24 cupcake wrappers
- 1 water, vegetable oil, & eggs called for on box
- 3 drops each red, orange, yellow, green, blue and purple food coloring
- 12 quart size freezer bags
- 1/4 cup each red, orange, yellow, green, blue and purple candy melts
- 1 wax paper
Directions
- Preheat oven to 350 degrees. In a large bowl, combine cake mix, eggs, oil and water. MIx well.
- Divide batter into six quart freezer bags. Add 3 drops of food coloring into each bag so you have a bag of each color. Seal and squeeze bag to combine.
- Cut a corner off each bag and pipe out about 2 tsp. of each color into muffin tins lined with cupcake wrappers.
- Bake at 350 degrees for 18-22 minutes, until done.
- While cupcakes are baking, melt each color of candy melts in the microwave for 30 seconds at a time, stirring after each interval, until smooth.
- Spoon each color candy melt into a quart freezer bag, snip of an end, and use to draw "rainbows" onto wax paper. Let set completely.
- When cupcakes are cooled, frost with Betty Crocker fluffy white icing. Peel rainbows off wax paper and place on top to garnish.
Double Rainbow Jello shots
Ingredients
- 4 3 oz. boxes flavored gelatin (2 blue, 1 yellow, 1 red)
- 3 cups vodka
- 20 ice cubes
- 3 cups boiling water
Directions
- You'll be making five layers: Blue (TOP LAYER, POURED LAST) Yellow (POURED FOURTH) Red (double height) (POURED THIRD) Yellow (POURED SECOND) Blue (BASE LAYER, POURED FIRST)
- Make the first packet of blue gelatin by mixing the powder with 3/4 cup of boiling water in a pitcher. Stir well until the powder is fully dissolved. Stir in 3-4 ice cubes until they've melted and cooled the liquid down to something approaching room temperature; then stir in 3/4 cup of vodka.
- Use the pitcher to pour a blue layer into your glasses ... you should get between 4-8 large shots out of this depending upon your glasses. You'll wind up using about half your liquid. The other half will probably set up before you can pour it again for the final layer, so pour it in a bowl or use it as one-flavor shots... whatever you like.
- Put the glasses in the fridge to set. This should take about 30-60 minutes.
- Now make the yellow gelatin just like you made the blue. Pour your layers, careful to use only half the liquid. The other half can be kept at room temperature. You should be able to deploy it a second time before it sets up at room temperature. Cool the glasses again so the first yellow layer sets up.
- Make the red gelatin. Pour a double layer on top of the yellow gelatin, and let it set up.
- Use the other half of your yellow gelatin to create a second yellow layer atop your red layer. Chill it until it sets.
- Make your second box of blue gelatin and pour a blue top layer. Again, you'll have about half leftover for whatever purpose you like.
- Chill your last layer, and you're set!
Rainbow Donuts
Ingredients
- 2 1/2 Teaspoons Active dry yeast (1 Package)
- 2 Tablespoons Warm water (105–115°F)
- 1 Cup Milk, room temperature
- 1/4 Cup Unsalted butter, melted
- 3 Large Egg Yolks
- 2 Tablespoons Sugar
- 1 1/2 Teaspoons salt
- 1/2 Teaspoon cinnamon
- 3 1/4 Cups All-purpose flour plus some for working the dough
- 1 Canola or other neutral oil for frying (1 48 ounce bottle was enough for me)
- 1/4 Cups Cinnamon sugar (4 parts sugar - 1 part cinnamon) This is optional
- 1/2 Cup Unsalted butter (for glaze)
- 1/4 Cup milk (for glaze)
- 1 Tablespoon light corn syrup (for glaze)
- 2 Teaspoons vanilla extract (for glaze)
- 2 Cups powdered sugar (you may need up to 3 cups)
- 1 Package Betty Crocker Gel Food Colors (Red, Blue, Yellow, Green)
Directions
- Add warm milk and water to a mixing bowl with dry yeast. Let sit for 5 minutes. If yeast bubbles, you are ready to go. If it doesn't, you need new yeast!
- In stand mixer, attach dough hook and, on low, add butter, egg yolks, sugar, salt, and cinnamon to liquid. Finally, add flour in 3 batches. Mix on low until dough forms a tight ball. If the dough is sticking to the side of the bowl, add more flour by the Tablespoon NOTE: You don't need a mixer to make these, you can also mix the ingredients in a large bowl with a wooden spoon and then knead lightly on floured surface for a few minutes until dough is soft but not sticky.
- When dough is mixed well, lightly oil a large bowl and add dough. Cover and let rise for 2 hours at room temperature. It should at least double in size.
- When dough has risen, turn out onto lightly floured surface and roll out dough until it's 1/4 inch thick. Use circular cutters to cut out donut shapes. If you have a tiny cutter, you can cut out the holes for the donuts, but you can also just leave them whole.
- Meanwhile, pour neutral oil in a heavy pan (cast iron or dutch oven) until the oil comes about 1.5-2 inches up the pan. That's all you need to fry these since the donuts float. Heat the oil until it reaches 350 degrees. Use a candy/deep-fry thermometer to ensure safe temperatures.
- Once oil is hot, add donuts and cook for 60-90 seconds on each side until lightly browned. You will probably have to work in batches.
- Remove donuts once they are done on each side and let cool on drying rack.
- Apply glaze to the donuts!
- For glaze, melt butter in a bowl and whisk in corn syrup and milk until it's well dissolved. Add vanilla extract. Sift in powdered sugar until glaze is thick but still liquid.
- If you're coloring your glazes, add a few drops of food coloring until you get the desired colors! NOTE: If you let the glaze sit for a few minutes, it will start to harden (that's what glazes do). To bring it back to life, just stir in a few drops of warm water.
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