Rainbow Cake

Rainbow Cake Instructions 

(also fun to do as cupcakes)

By: Desireé Johnson

You will need:

White (or Yellow) cake mix and all ingredients

White frosting

Sprinkles

12 clear cups

6 spoons

7 knifes

primary colored food coloring

spatula 

Mix the cake according to the instructions on the box of the cake mix 
(the instructions for the "white" cake mix it best) the whiter the cake batter 
is the easier it is to get it to the color you want when adding the food coloring.

Pour equal amounts of cake batter into the 6 separate cups.

Add food coloring to the individual cups of cake batter till

they become the desired color.

In case you need to mix colors here is some help:

Small amount of Red = Pink

Red + Yellow = Orange

Blue + Yellow = Green

Blue + Red = Purple

The more drops of each color you add the darker

and brighter the color will become.

If you want pastel colors only add a couple of drops of color.

You can always add more and make it darker.

Grease and flower your cake pan.

Pour colored cake batter into the center of the cake pan
one cup at a time. Scrape all batter out with spatula.

Bake cake according to instructions on you box of cake mix.

Let cake cool. And tap it out of the cake pan.

Frost the cake with white frosting. 
Be sure to leave extra for coloring and decorating the cake.

Separate the remaining frosting into 6 (new and clean) cups.

Add food coloring to the frosting till it becomes they desired color.

Fill your cake decorating tub or bag with the colored frosting. 
Try not to mix them together.

Decorate your cake! Add sprinkles and what ever you want. Have fun!

 

My cake decorating tub isn’t that great. The colors mixed on the way out of
the tube and I didn’t get my desired “rainbow” effect.
(The color changed on the inside but the red stayed on the outside of my
frosting ribbon. The plunger in my tube is too small). I hope you have better luck.

 

This is how the cake looks on the inside when you cut it in half. 

It’s very bright and fun inside. Kids love it!

Cake Mix Cookies

By: Gwen Jackson

1 rainbow cake mix

½ c. shortening

2 eggs

Directions:

Mix all of the ingredients together. Roll the batter into balls and place them on a cookie sheet about 2" apart.

Bake at 350° for 8 - 9 minutes

Note:

"I usually put in a little bit of vegetable oil."

Becky’s BBQ Cups

By: Gwen Jackson

¾ lb. ground beef (browned)

½ c. BBQ sauce (your favorite)

1 T. minced onion

1 T. brown sugar

1 (8 oz.) can biscuit’s

¾ c. shredded cheese

Directions:

Brown the meat. Combine BBQ sauce, onion and sugar in with the browned meat and set aside. Separate biscuits in muffin tin (sprayed with non-stick spray) and press up sides of muffin cups. Fill with meat mixture and sprinkle cheese on top.

Bake at 400° for 10-12 minutes (or for the time that the biscuit package says).

Note:

If you use in the 1 lb. of beef put in just a tiny bit more of all the other ingredients in.

They don't work the best with the "jumbo" biscuits; they have a mind of their own.

Beef Mushroom Buns

By: Gwen Jackson

1 lb. ground beef

1 can condensed cream of mushroom soup

1 can sliced mushrooms drained (optional)

2 T. dried chopped onions

2 T. Worcestershire sauce

1 loaf (pound) frozen bread dough (thawed)

Directions:

Brown meat, then add all the ingredients except the bread and roll your bread dough out flat as if you were making sugar cookies. Put rolled out bread dough onto cookie sheet. Add all the ingredients on top of the rolled out bread dough and roll the bread up so that it covers the meat. Slice 3 slits in the top and cook.

Bake at 375° for about 35 minutes.

Note:

Gravy is good on this dish.

Maren's Orange Julius

By: Gwen Jackson

1 c. water

1 c. milk

6 oz. or half a can of orange juice concentrate

1 t. vanilla

14 ice cubes or 1 tray

Directions:

Mix in blender well and ENJOY!

Mud Buddy

By: Gwen Jackson

9 c. rice cereal

1c. chocolate chips

½ c. peanut butter

¼ c. butter

1 t. vanilla

½ c. powered sugar in baggie

Directions:

Measure cereal into a bowl. Heat the rest of the ingredients on stove until melted and shake ingredients in baggie. ENJOY!

Grandpa's Snickers Salad

By: Gwen Jackson

6 Apples

6 full sized candy bars or 1 dozen small sized snickers (I have also used a mixed variety of candy bars)

1(9 oz.) cool whip

1 bottle Marcino Cherries (optional)

Directions:

Dice apples and snickers into bite size pieces and combine all ingredients.

Marie's Snickers Salad

By: Gwen Jackson

6 apples

6 full snickers bars

1 (8oz.) cool whip

1(4 oz.) package french vanilla instant pudding

Directions:

Dice apples and snickers into bite size pieces and combine in bowl. In separate bowl combine cool whip and dry pudding until smooth. Add mixtures together and stir until all apples and candy bar pieces are coated. Chill 6 - 8 hours before serving.

Pizza Crust

By: Desireé Johnson

2 T. yeast

1½ c. warm water

6 T. Sugar

1¾ t salt

¼ c. shortening

1 beaten egg

5 c. flour

Directions:

Soften yeast in water. Mix together sugar, salt, shortening and egg. Slowly add flour. Mix. Kneed until smooth and elastic. Roll quite thin or to pan size.

Note:

If bake the crust a bit, just till crust isn’t soft, then you add the sauce and toppings then the crust won’t be soggy where the sauce touches.

Bake at 375° for 20 min or until crust is browned. 

Servings:

Makes 3 - 4 "medium" size pizzas (depending on size and thickness)

Vanilla Pudding (or Chocolate Pudding)

By: Desireé Johnson

½ c sugar

2 T cornstarch

¼ t salt

2 c milk

2 beaten egg yolks (or 1 beaten egg)

2 t butter or margarine

1½ t vanilla

Directions:

In heavy medium sized sauce pan combine sugar, cornstarch and salt. Stir in milk. Cook and stir over medium heat till thickened and bubbly; cook and stir 2 min more. Remove from heat. Gradually stir about 1 c of hot mixture into eggs; then add that to the mixture in the sauce pan. Cook and stir 2 more min. Remove from heat. Stir in butter and vanilla till butter melts. Pour into cups. Chill without stirring.

Chocolate pudding: prepare vanilla pudding as instructed except increase sugar to ¾ c. chop 2 squares (2 oz.) unsweetened chocolate. Add with milk. Continue as directed.

Pudding tip:

To keep a “skin” from forming on the top of pudding while it cools, carefully place a piece of clear plastic wrap or wax paper directly on the surface of the hot pudding. When Pudding has cooled remove wrap and eat.

Servings:
4

Creamy White Frosting

By: Desireé Johnson

1 c shortening

1½ t vanilla

½ t lemon extract

4½ to 4¾ c powdered sugar

Directions:

Beat shortening, vanilla and lemon extract on medium speed with electric mixer for 3 seconds. Gradually add about ½ of the the powdered sugar, beating well. Add 2 T. of the milk. Gradually beat in remaining powdered sugar and enough milk to make it spreading consistency (1-2 T.).

Note:

Add additional powdered sugar to make it stiffer consistency for decorative flower or borders.

Apple Crunch Pie

By: George Darrington

           

6 Cooking apples

1 t. cinnamon

¾ c. flour

½ c. granulated sugar

½ c. brown sugar

⅓ c. butter

Directions:

Peel, core and slice apples; arrange in unbaked pie shell. Combine the granulated sugar with the cinnamon and sprinkle it over the apples. Mix the brown sugar and butter with the flour and sprinkle over the top.

Bake at 400° for 40 minutes, or until apples are tender.

Tomato Sauce for Pizza

By: George Darrington

                       

3 T. olive or salad oil

1 c. crushed garlic    

1 T. chopped parsley

1½ t. salt                  

1½ t. sugar  

1 c. sliced onions

2 cans Italian plum tomatoes un-drained

1 t. dried oregano leaves

¼ t. dried basil leaves

¼ t. pepper

Directions:

In hot oil sauté onion and garlic until golden brown (about 5 min). Add the rest of the ingredients, bring to boil. Reduce heat and simmer uncovered for 25 min. Stir occasionally.

Servings:

Makes 3 cups or enough for 2 - 14" pizzas.

Butterscotch Icing

By: George Darrington

1 c. brown sugar

5 T. shortening

¼ c. milk

¼ t. salt

Directions:

Boil ingredients for 3 minutes. Allow to cool a little and then beat in sifted powered sugar to desired consistency.

Imitation Whipped Cream

By: George Darrington

1 T. plain gelatin

2 T. cold water

3 T. boiling water

½ c. ice water (with ice crystals)

½ c. instant non-fat dried milk

3 T. sugar (or artificial sweetener)

2 T. vegetable oil

½ t. vanilla                

Directions:

Soften gelatin in cold water. Dissolve in boiling water. Let cool. Meanwhile beat ice water (with ice crystals) and instant non-fat dried milk, until stiff. Add sugar (or artificial sweetener), vegetable oil and vanilla, beating all the while. Beat in cooled gelatin mixture. Place in refrigerator freezing unit 15 minutes, then transfer to fridge until ready to serve.

Servings:

Makes 3 cups

Neiman Marcus Cookies

From: George Darrington

2 c. butter

4 c. flour

2 t. baking powder

2 c. granulated sugar

2 c. brown sugar

5 c. oatmeal

24 oz. chocolate chips

1 t. salt

1 (8 oz.) Hershey bar grated

4 eggs

2 t. baking powder

3 c. chopped nuts (your choice)

2 t. vanilla

Directions:

Measure oatmeal then blend in blender to fine powder. Cream butter and sugars together. Add eggs and vanilla. Mix with dry ingredients, add chocolate chips, Hershey bar and nuts. Roll into balls and place 2” apart on a cookie sheet.

Bake at 375° for 10 minutes.

Servings:
Makes 112 cookies

Chili Rice and Shrimp Burrito

By: Desireé Johnson

1 c. uncooked brown rice

2 c. water

1 medium green pepper, diced

1 medium onion, chopped

½ c. black eyed peas

½ c. frozen corn

1 T. olive oil

1 T. chili powder (or more depending on how spicy you like it)

Shrimp

Whole grain tortillas

Directions:

In a rice cooker add all ingredients but the shrimp and tortillas to the bottom pan and stir. In the additional top steamer part of rice cooker add the shrimp. Put lid on, turn it on and cook till rice cooker turns off.

Put rice mixture in the center of a whole grain tortilla, add pieces of shrimp, add sour cream (optional), roll and enjoy!

Servings: 8

Prep time: 5-10 min.

Cook time: 25 min.

Orange Julius (Wanna-Be)

By: Matt King

1 c. orange juice

1 c. water

2 eggs

¾ t. vanilla extract

¼ c. sugar

1 heaping cup ice

Directions:
Combine all of the ingredients in a blender set on high speed for exactly 1 minute

Makes 2 drinks.

Mrs. Fields Oatmeal Chocolate Chip Cookies

1 lb. butter (softened)

2 c. brown sugar

2 c. sugar

4 eggs

2 t. vanilla

4 c. flour

1 t. salt

2 t. baking soda

5 c. oatmeal (old-fashioned)

2 c. chocolate chips

Directions:

Mix butter, brown sugar, sugar, eggs and vanilla together. In a large bowl mix flour, salt and soda. Add flour mixture to wet mixture and mix it well. Mix in oatmeal. Last, mix in chocolate chips.

Bake at 350° for 10 - 15 min.