RAINBOW SQUARES
I like the combination of pineapple and cherries, gives it a tropical flavor. Got the recipe from a friend but don't know where she got it. Cook time is only for the base. The meringue can burn quite easily so keep a close eye on it.
Provided by Rinder
Categories Dessert
Time 30m
Yield 16 squares
Number Of Ingredients 9
Steps:
- Mix base with pastry blender and press into 9x9 pan.
- Bake 15 minutes@ 350.
- Cook topping ingredients on stove until thickened.
- Pour over base mixture.
- Beat 2 egg whites with 4 tbsps.
- sugar until stiff peaks form.
- Pour over top and put in oven to brown.
RAINBOW SQUARES
I got this recipe from my Mother-in-law, and it is a delicious recipe!! We have had it many, many times here, and my family loves it!!
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 36 squares
Number Of Ingredients 14
Steps:
- BASE: Mix well and press firmly in a greased 9-inch square pan. Bake 15 minutes at 350°F.
- FILLING: Cook until thick. Spread over base.
- TOPPING: Beat unitil thick. Spread over filling, Top with a layer of coconut.
- Bake in 350F oven for 15 minutes. Cool in pan. Cut into squares.
- NOTE: Coconut could be added to the filling rather than the topping.
RAINBOW CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 36 treats
Number Of Ingredients 8
Steps:
- Thoroughly grease a straight-sided 9-inch square cake pan with butter.
- Melt the butter in a large, heavy-bottomed pot set over medium heat. Cook, swirling the butter around in the pot, until it foams and turns a medium golden brown, 3 to 4 minutes. Add the regular marshmallows and stir until they're completely melted. Add the salt and give it another stir.
- Remove the pot from the heat and pour in the cereal. Gently fold it into the marshmallow until well combined. Next, add the mini rainbow marshmallows and fold them into the mix. Some will melt, but some will remain whole; that is the way you want it.
- Turn the mixture into the buttered cake pan and press flat using a wooden spoon or spatula. Sprinkle with the rainbow sprinkles over the top while it is still warm. Let cool completely, about 20 minutes.
- When the crispy treats are cool, place the white chocolate in a heatproof bowl set over boiling water. Heat, stirring, until the chocolate is melted and completely smooth. Set aside for a minute to cool.
- Drizzle the white chocolate over the cooled crispy treats and let the chocolate set for 5 minutes. Cut into 1 1/2-inch squares.
ALMOND SQUARES II
A cookie for almond lovers!
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
- Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 34.1 g, Cholesterol 56.2 mg, Fat 21.6 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 10.4 g, Sodium 116.1 mg, Sugar 12.7 g
PEANUT BUTTER MARSHMALLOW SQUARES
I have been making these for years, and they are always a hit!
Provided by Honda
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 18
Number Of Ingredients 6
Steps:
- In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
- Stir in coconut, walnuts, and marshmallows.
- Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 24.6 g, Cholesterol 13.6 mg, Fat 22.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 10.5 g, Sodium 139.8 mg, Sugar 19.5 g
ITALIAN RAINBOW BARS
This layered Italian dessert is stacked with flavor (literally) and topped with chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 32
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving 1 inch of paper overhanging at 2 opposite sides of pan. Spray paper with cooking spray.
- In small bowl, mix flour, baking powder and salt with whisk until blended. In medium bowl, beat butter, sugar, almond paste and almond extract with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time, until blended. On low speed, beat in flour mixture.
- Spread one-third of the batter (1 1/2 cups) evenly in pan (layer will be very thin). Freeze 5 minutes.
- Meanwhile, in small bowl, mix green food color into one-third (1 1/2 cups) of the batter. Gently spread over batter in pan. Freeze 5 minutes. In separate small bowl, mix red food color into remaining batter. Gently spread over green batter.
- Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Spread jam over bars. In microwavable bowl, microwave chocolate and whipping cream on High about 1 minute, stirring once, or until mixture is smooth. Spread chocolate mixture over jam. Refrigerate 30 minutes or until chocolate is set. Use paper to lift out of pan. Trim edges, if desired. Cut into 8 rows by 4 rows. Store loosely covered.
Nutrition Facts : Calories 198, Carbohydrate 21 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 93 mg
RAINBOW GELATIN CUBES
Steps:
- In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes., In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes., Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 13mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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VINTAGE RAINBOW SQUARE RECIPE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
Cuisine CanadianCategory DessertServings 16Estimated Reading Time 7 mins
- Position oven rack in center of oven and preheat oven to 350°F. Grease or spray 8”x8” baking pan with non-stick cooking oil. Alternatively, line pan bottom and sides with parchment paper. Set aside.
- In medium-sized heavy-bottomed saucepan, combine pineapple, cherries, and sugar. Stir well to combine. In small bowl, mix the cornstarch with the cherry juice (or water). Whisk until smooth and stir into pineapple mixture. Heat over medium heat, stirring frequently to prevent scorching. Cook until mixture is thickened. Remove from heat and set aside while making the meringue.
- With whisk attachment fitted on stand mixer, whip the egg whites until glossy. Add the cream of tartar then slowly add the sugar. Whip until firm, but not stiff, peaks form.
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