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Recipes from the Rainbow Brite Treasury
compiled by Hilda Young

Cooking with care

Rainbow Brite is always very careful when she is cooking, and she enjoys cooking the recipes in this book.  Follow all her instructions carefully to prevent any accidents in the kitchen and you will enjoy cooking too.

1.  Wash your hands before you begin, and wear an apron to protect your clothes.
2.  Always collect all the utensils and ingredients you need for the recipe before you start and follow the recipe exactly.
3.  Measure the ingredients with the help of a grown-up and prepare any tins or dishes.
4.  Always ask a grown-up to turn the oven on and off, put dishes in the oven and help you use the cooker.
5.  Always allow anything heated to cool down before you touch it.
6.  Never use a knife or scissors without help of a grown-up.
* This sign means you should ask a grown-up to help you.

A rainbow salad

This is Rainbow Brite's favorite salad.  Try making it for your family. Rainbow salad for 4

Ingredients you will need:
Half a lettuce (use Cos or London lettuce because of the long leaves)
1 large carrot
1 medium-sized beetroot
4 radishes
2 medium-sized tomatoes
A few green grapes
Small piece of cucumber
50 g (20 oz) yellow cheese (eg Lancashier, Cheshire, Cheddar)
50 g (20 oz) orange cheese (eg Red Leicester, Double Gloucester)
1 small orange

Utensils you will need:
Colander
Potato peeler
Cheese grater
2 kitchen plates
Small knife
4 pretty serving plates

Method:

1.  Wash and dry the vegetables and grapes.
2.*  Peel the carrot and grate it onto one side of a kitchen plate.
3.*  Carefully grate the cheese onto the other side of the plate, keeping the colors separate.
4.*  Peel the beetroot and cut it into cubes.  Put them on the other plate.
5.*  Cut the grapes in half and take out the seeds.
6.  Peel the orange and break it into segments.
7.*  Cut the tomatoes in half and slice the radishes and cucumber.
8.  Arrange the lettuce leaves on four plates in the shape of a fan.  On each separate leaf place the same order, either fruit, vegetables or cheese, to form a rainbow round the plate.  The colors of a real rainbow are red, orange, yellow, green, blue, indigo, violet.

Lala's chocolate crispies

Lala loves 'easy to make' cakes which don't need any cooking, but which taste delicious.  Here's her recipe for her chocolate crispies which have only three ingredients! Makes approximately 6 large crispies

You will need:
100 g (4 oz) cooking chocolate
50 g (2 oz) Rice Crispies
Small slices of crystallized oranges

Utensils you will need:
Heatproof basin
Saucepan of hot water
Wooden spoon
At least 6 paper cup-cases
Patty-tin(s) with at least 6 individual molds

Method:
1.*  Ask a grown-up to melt the chocolate in a basin over a saucepan of hot water on a low heat.
2.  When the chocolate has melted and the basin has cooled, add the Rice Crispies. Mix the Rice Crispies into the chocolate with a wooden spoon until they are well coated with chocolate.
3.  Put paper cup-cases in the patty-tin and spoon the mixture in, dividing it equally between each case.
4.  Press a small piece of crystallized orange on to the top of each crispie and leave the crispies to harden thoroughly (at least 1 1/2 hours).

Red Butler's coconut ice

The Color Kids often make special sweets.  You can make some to offer to your friends and family.  Here is Red Butler's recipe. Makes approximately 30 sweets.

Ingredients you will need:
175 g (6 oz) condensed milk
275 g (10 oz) sieved icing sugar
175 g (6 oz) desiccated coconut
Red cochineal

Utensils you will need:
Shallow, square dish
Butter paper
Sieve
Wooden spoon
Large mixing bowl
Knife

Method:
1.  Lightly grease the dish all round with the paper from a pat of butter or margarine. (Ask a grown-up to save the paper for you.)
2.  Mix the condensed milk and sieved sugar together in a large bowl.
3.  Stir in the coconut making a very stiff mixture.
4.  Put half this mixture into the greased dish and press down firmly.
5.  Add a few drops of red cochineal to the remainder of the mixture in the bowl and mix together thoroughly making a pink mixture.  (You should need about 3 drops.)
6.  Put the red mixture on top of the other mixture in the tin and press down until both halves are firmly pressed together.
7.  Leave the coconut ice to set until it is firm.  Then cut it into small squares and offer them to your friends and family as a delicious treat.

Patty's peppermint creams

Here is another Color Kid's special recipe. Makes approximately 30 creams.

Ingredients you will need:
450 g (1 lb.) sieved icing sugar
2 tablespoons tinned evaporated milk
Half a teaspoon peppermint essence
Half an egg white (ask a grown-up to help you separate the egg)
Green food coloring

Utensils you will need:
Large mixing bowl
Wooden spoon
Rolling pin
2.5 cm (1 inch) diameter pastry cutter
Waxed paper
Plate

Method
1.  Put the icing sugar in a large bowl.  Add the evaporated milk, the peppermint essence and the egg white.  Mix together well, making a paste.
2.  Add the green coloring drop by drop.  Mix the color in by kneading the paste. Continue adding drops of food coloring and mixing until the paste is pale green.  (You should need about 5 drops.)
3.  Roll out the paste carefully with a rolling pin until it is about 5 mm (1/4 inch) thick.
4.  Cut the paste into circles with the pastry cutter.
5.  Place the sweets on to waxed paper on a plate and allow to harden for about 24 hours.



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1997-2021 Katy Cartee Haile
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