Some of these are more difficult than others, such as the Donuts one. A shortcut I use in making donuts is the following;
Take refrigerated biscuits (like those 4 packs of Pillsbury) and just use a 2-liter plastic pop lid to make the cut out of the "donut holes". Then fry in a fryer.
Rainbow Cupcakes
Ingredients
White cake mix ( use an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional)
Instructions
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.
Fun Rainbow jello recipe
Here's the recipe from Food and Beverage Recipes
INGREDIENTS
7 sm. pkgs. sugar free Jello*
1 (15 oz.) can evaporated skim milk
*(2 lime, 2 lemon, 1 strawberry, 1 orange, 1 raspberry)
DIRECTIONS
1. Mix lime Jello and 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup cold water. Pour in 9 x 13 inch pan. Set 1 hour.
2. Mix lemon Jello with 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup evaporated milk. Pour over lime layer. Set 1 hour. Continue in the same manner:
Strawberry and water
Orange and milk
Raspberry and water
Lemon and milk
Lime and water
Note: You will need to make this ahead. It will store for up to 1 week.
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
1. 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!
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Remove donuts once they are done on each side and let cool on drying rack.
8. Apply glaze to the donuts!
9. 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.
10. 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.
Prep Time: 45 min
Total Time:4 hrs
Serving Size:12 Donuts + Lotsa Donut Holes
Double Rainbow Pudding
Ingredients
1- 5.1 oz box vanilla instant pudding, prepared per package directions
red, yellow, blue, green and purple liquid food coloring
whipped topping and rainbow sprinkles, for garnish
Directions
1. Separate the prepared pudding into 6 individual bowls.
2. Add 2 drops of food coloring to each bowl to make the rainbow colors. For orange, use one drop yellow and one drop red.
3. Layer the pudding by adding 2 tbsp of the first pudding color into four small, thin parfait glasses (about 8 oz volume works well). Tap the bottom of your parfait glass gently on the counter after each layer to make the layer flatten. Repeat with remaining pudding colors.
4. Refrigerate per the pudding package directions, until fully set.
5. Immediately before serving, top with whipped cream and rainbow sprinkles.
Double Rainbow Blondies
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, softened
1 cup light brown sugar
2 large eggs
1 tsp vanilla extract
1 cup rainbow-colored candy coated chocolate pieces
Directions
1. Preheat the oven to 350 degrees. Grease and flour a 13x9" pan. Set aside.
2. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer, combine the butter and sugar. Mix on medium speed for 2-3 minutes, until well combined. With the mixer running on low speed, add the flour mixture a little at a time, until incorporated. Add the candy coated chocolate pieces, and mix briefly to combine.
4. Spread the batter out in the prepared pan, using a spatula to press it from end to end and into the corners.
5. Bake for 20-25 minutes, until golden brown.
6. Allow the blondies to cool completely, and then cut them into 16 pieces. Transfer the blondies to a wire rack, set on a foil-lined baking sheet, leaving about 1/2 inch between the blondies. Frost with the Powdered Sugar Icing. Use food coloring to tint the icing in desired hues, then drizzle it on.
7. Allow the icing to harden before serving
Rainbow Popsicles
makes twelve 4 oz. popsicles
Made with fresh lemonade, orange and pomegranate juice, these popsicles are juicy and sweet rainbow treats. Rainbow popsicles are pretty easy to make, but they take time since each layer needs to freeze before you add the next one. This basic recipe is also a great jumping off point for your own custom-color and flavor combinations.
1 cup sugar
1 cup water
2 tablespoons light corn syrup
2 cups pomegranate juice
3 cups lemonade
1 cup orange juice
food coloring (natural food coloring is available at some health food stores)
Dixie cups
wooden popsicle sticks
In a medium sauce pan, heat the sugar and water over medium heat. Bring to a boil, and stir until sugar has dissolved. Remove from heat, and stir in the corn syrup. Set aside to cool.
Next, prepare and chill the liquid layers:
Red: combine 1 cup pomegranate juice, 2 tablespoons simple syrup, and 2 drops red food coloring.
Orange: combine 1 cup orange juice, 2 tablespoons simple syrup, and 1 drop red and 1 drop yellow food coloring.
Yellow: combine 1 cup lemonade, 2 tablespoons simple syrup, and 1 – 2 drops yellow food coloring.
Green: combine 1 cup lemonade, 2 tablespoons simple syrup, and 1 – 2 drops green food coloring.
Blue: combine 1 cup lemonade, 2 tablespoons simple syrup, and 1 – 2 drops blue food coloring.
Purple: combine 1 cup pomegranate juice, 2 tablespoons simple syrup, and 2 drops blue and 1 drop red food coloring.
Pour the red layer into your Dixie cups, to about 1/4” thickness, and freeze for 30 minutes. Add the orange layer, in the same way, and freeze for another 30 minutes. Place the sticks in the center (the two layers should hold them pretty well), pour in the yellow layer, and freeze for another 30 minutes. Add the green, blue, and purple layers in the same fashion. The purple will come very close to the top of the cup, so handle carefully. Allow the popsicles to freeze for 3 hours, though for optimal curing, let them freeze overnight.
There will be some simple syrup leftover–keep it in your fridge for future popsicle, lemonade, or cocktail making.
To serve, simply make a small incision in the rim of the Dixie cup and tear the cup off.
Helpful Chart
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