Type what you have

Ingredients

• ✓ red food coloring
• yellow cake mix
• vanilla frosting

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
2. 2 Prepare cake as directed on box. Pour batter into prepared bowl.
3. 3 Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
4. 4 Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
5. 5 Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.

By Sherry Johnson

Ingredients

• ✓ red food coloring
• white cake mix
• chocolate pudding mix
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
3. 3 Pour into cake pan(s) and bake according to package directions.

By Andrea

Ingredients

• ✓ red food coloring
• grapefruit
• water
• sugar
• corn syrup

Instructions

1. 1 Remove 3 long strips of grapefruit peel (just the zest, not the pith) with a vegetable peeler or large zester and place strips in a saucepan. Add water, sugar, and corn syrup; bring to a boil. Cook and stir until sugar is dissolved, about 2 minutes. Cool sugar syrup in the refrigerator or place on a bowl of ice for faster chilling. Discard peel.
2. 2 Squeeze out 2 cups grapefruit juice; strain through a sieve or strainer to remove pulp and discard pulp. Stir cooled sugar syrup into grapefruit juice. Mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
3. 3 Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

By Gail A Guild

Ingredients

• ✓ red food coloring
• confectioners sugar
• butter
• vanilla extract
• milk

Instructions

1. 1 Beat sugar, butter, vanilla, and 1 tablespoon milk in a large bowl until creamy. Mix in more milk, 1 to 2 drops at a time, to reach desired spreading consistency. Stir in food coloring.

By Cali

Ingredients

• ✓ red food coloring
• raspberry
• white sugar
• orange liqueur
• heavy cream
• white chocolate

Instructions

1. 1 Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur; stir until sugar dissolves. Makes 1 cup raspberry sauce.
2. 2 Warm 1/4 cup cream and white chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts; let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and food coloring. Transfer to a large bowl.
3. 3 Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into melted chocolate mixture, 1/3 at a time, until no streaks remain.
4. 4 Layer into parfait dishes and serve with remaining raspberry sauce.

By Stacey Walery

Ingredients

• ✓ red food coloring
• white sugar
• water
• corn syrup
• peppermint extract
• confectioners sugar

Instructions

1. 1 Generously grease two 9-inch pans and one baking sheet.
2. 2 Combine sugar, water, and corn syrup in a heavy 2 quart saucepan. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F). If sugar crystals form on sides of pan, wipe them off with a damp brush.
3. 3 Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into greased 9-inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto the buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
4. 4 Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

By Tami L. Smith

Ingredients

• ✓ red food coloring
• confectioners' sugar
• white sugar
• corn syrup
• water
• cinnamon oil

Instructions

1. 1 Roll the edges of two 16-inch squares of heavy-duty aluminum foil to form a rim around the outside. Generously sprinkle confectioners' sugar onto each square.
2. 2 Heat sugar, corn syrup, and water in a large, heavy saucepan over medium-high heat, stirring constantly, until sugar dissolves and mixture is boiling, about 5 minutes. Stop stirring and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C), about 25 minutes.
3. 3 Remove from the heat and stir in cinnamon oil and food coloring. Pour hot mixture onto the prepared foil and allow to cool and harden, about 45 minutes. Crack cooled candy into pieces.

By Pam Lowe

Ingredients

• ✓ red food coloring
• pineapple
• vanilla pudding mix
• orange extract
• whipped topping
• miniature marshmallow
• pecan

Instructions

1. 1 Stir together pineapple, pudding mix, and orange extract in a medium bowl until well combined. Stir in food coloring until well mixed. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons pecans for topping; stir in remaining pecans until incorporated.
2. 2 Top with reserved pecans and chill for at least 1 hour in the refrigerator.

By Michelle Finley Baker

Ingredients

• ✓ red food coloring
• cream cheese
• sweetened condensed milk
• pink lemonade
• whipped topping
• pie crust
• coconut

Instructions

1. 1 Beat cream cheese in a large bowl with an electric mixer until fluffy; gradually beat in sweetened condensed milk, lemonade concentrate, and food color. Fold in whipped topping. Pour filling into prepared crust.
2. 2 Chill pie in the refrigerator until set, about 4 hours. Garnish pie with coconut.

By Eagle brand

Ingredients

• ✓ red food coloring
• white chocolate
• blue food coloring
• marshmallow
• yellow food coloring
• lollipop stick
• candy eyeball
• black decorating gel

Instructions

1. 1 Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
2. 2 Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
3. 3 Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
4. 4 Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
5. 5 Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.

By stella

Ingredients

• ✓ red food coloring
• red velvet cake mix
• cake flour
• butter
• egg
• evaporated milk
• decorator icing

Instructions

1. 1 Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
3. 3 Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
4. 4 Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
5. 5 Decorate fully cooled cookies as desired with icing.

By ahuwyler

Ingredients

• ✓ red food coloring
• cooking spray
• craft stick
• apple
• white sugar
• water
• corn syrup

Instructions

1. 1 Lightly coat baking sheets with nonstick cooking spray. Insert craft sticks into bottom of apples.
2. 2 Combine sugar, water, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil; continue boiling, without stirring, until mixture registers 300 to 310 degrees F (149 to 154 degrees C) on a candy thermometer, or until a small amount dropped into cold water forms hard, brittle threads.
3. 3 Remove from heat; stir in food coloring.
4. 4 Holding each apple by its stick; dip into syrup, turning to coat evenly. Place on the prepared baking sheet to harden, stem-side down.

By JONAR

Ingredients

• ✓ red food coloring
• sweet roll dough
• vanilla frosting
• milk
• green food coloring
• yellow food coloring
• blue food coloring
• sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Unroll dough from each can in a long strand; fold each strand of dough in half, and roll slightly to shape it into a fat log. Shape the logs together on the prepared baking sheet to make a circle, overlapping the ends and pinching them together. Pat dough into shape as necessary to make it even in size all the way around. Cover loosely with foil.
3. 3 Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
4. 4 Place cake ring on a serving plate; cut a slit along the inside and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
5. 5 Divide frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin frosting. Use frosting in one bowl to drizzle over cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir red and blue food colorings together with frosting in a third bowl to make purple frosting. Drizzle cake with yellow, green, and purple frostings in any desired pattern. Dust cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

By BUDDHAFULDREAMER

Ingredients

• ✓ red food coloring
• white sugar
• orange juice
• cornstarch
• vanilla extract
• strawberry
• rhubarb

Instructions

1. 1 Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat.
2. 2 Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork until blended. Stir in food coloring, if using. Serve warm or cold.

By Shalaine_1

Ingredients

• ✓ red food coloring
• white sugar
• corn syrup
• evaporated milk
• butter
• peanut
• vanilla extract

Instructions

1. 1 In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This may take up to 1 hour.
2. 2 Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.

By Alydia Friend

Ingredients

• ✓ red food coloring
• strawberry
• milk
• heavy cream
• sugar
• vanilla extract
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine mashed strawberries, milk, cream, sugar, vanilla, salt, and food coloring in a large bowl.
3. 3 Pour strawberry mixture into the freezer bowl of an ice cream maker; freeze according to the manufacturer's directions.
4. 4 Transfer ice cream to an airtight container and freeze until firm.

By ejw825

Ingredients

• ✓ red food coloring
• strawberry
• white sugar
• heavy cream
• milk
• vanilla extract
• salt

Instructions

1. 1 Place strawberries and sugar in a blender and pulse until pureed; set aside to steep for 10 minutes.
2. 2 Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
3. 3 Pour strawberry mixture into the container of an ice cream maker and process until thick according to the manufacturer's instructions.
4. 4 Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.

By John Mitzewich

Ingredients

• ✓ red food coloring
• vegetable shortening
• vegetable shortening
• sugar
• egg
• almond extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside.
2. 2 With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract.
3. 3 In another bowl, sift together the flour, baking soda, and salt. Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot.
4. 4 Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack.

By WISHME

Ingredients

• ✓ red food coloring
• gelatin
• white sugar
• salt
• egg
• milk
• peppermint extract
• whipping cream

Instructions

1. 1 In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
2. 2 Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
3. 3 Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
4. 4 In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
5. 5 Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.

By Sandra

Ingredients

• ✓ red food coloring
• all-purpose flour
• salt
• shortening
• powdered sugar
• maraschino cherry juice
• almond extract
• cherry flavoring
• maraschino cherry
• milk chocolate kiss

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk flour and salt together in a small bowl.
3. 3 Combine shortening, confectioners' sugar, cherry juice, red food coloring, almond extract, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
4. 4 Shape dough into 1-inch balls. Arrange 2 inches apart on ungreased cookie sheets.
5. 5 Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately press a chocolate kiss into the top of each cookie. Transfer cookies to wire racks to cool completely.

By Kristy

Ingredients

• ✓ red food coloring
• almond paste
• butter
• sugar
• egg
• all-purpose flour
• green food coloring
• red raspberry jam
• apricot jam
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 9x13-inch baking pans with parchment paper.
2. 2 Break almond paste apart with a fork in a large bowl. Add butter, sugar, and egg yolks; beat with an electric mixer until mixture is fluffy and smooth. Stir in flour to form a dough.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into dough until combined. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
4. 4 Bake in the preheated oven until lightly browned, about 8 to 10 minutes. Carefully remove from pan and remove parchment paper; cool completely on wire racks.
5. 5 Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam and top with uncolored layer. Spread with apricot jam and top with pink layer. Transfer layers to a baking sheet and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
6. 6 Remove plastic wrap. Top with melted chocolate; refrigerate for 1 hour or until chocolate is firm. Slice into small 1-inch squares to serve.

By Penney

Ingredients

• ✓ red food coloring
• butter
• butter
• sugar
• lemon zest
• egg
• all-purpose flour
• egg white
• confectioners sugar
• lemon juice

Instructions

1. 1 Cream 1 cup plus 2 tablespoons butter in a large bowl with an electric mixer. Add white sugar and lemon zest and mix well. Mix in eggs one at a time and beat well after each addition. Mix in 1/2 of the flour until combined. Mix in remaining flour until dough comes together.
2. 2 Shape dough with your hands into a thick rectangle. Press flat and wrap in plastic wrap. Refrigerate for 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Dust a work surface with flour and roll out dough into a thin circle. Cut out heart shapes and arrange cut-out cookies on the prepared baking sheets.
5. 5 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove hearts from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
6. 6 Beat egg whites in a bowl until frothy. Beat in confectioners' sugar, 1 tablespoon at a time, until stiff peaks form. Add lemon juice to thin out the mixture. Add more lemon juice for runnier icing. Divide icing into small bowls and color with red food coloring in different shades of red or pink, keeping a portion of the icing white. Cover with a damp kitchen towel at all times so it won't dry out.
7. 7 Decorate as you like using different techniques. For the flood technique, use runny royal icing in a piping bag with a small round #2 tip and pipe a line around the edge of the cookies. Fill in the center, evenly distributing the icing with a scriber tool.
8. 8 For hearts, add dots of a different color onto the wet icing and drag the scriber tool downwards through the dots. For lips, add an oval shape onto the wet icing and shape the oval into lips with the scriber tool.
9. 9 For feathers or patterns, pipe a line around the edge, then add stripes in different colors. Drag the scriber tool down through the stripes. For a marbled effect, pipe lines of different colors across a base layer, then drag the scriber tool up and down through the lines. Allow the icing to set completely.

By Magda

Ingredients

• ✓ red food coloring
• yellow cake mix
• water
• vegetable oil
• egg
• coconut
• green food coloring
• marshmallow
• pink frosting
• white frosting
• fruit roll
• bunny ear

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 muffin cups. Grease and flour an oven-proof glass or ceramic bowl.
2. 2 Beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. Increase mixer speed to medium and beat until batter is smooth, about 2 minutes. Fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
3. 3 Bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. Let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
4. 4 Bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. Let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. Transfer cooled cake to a serving platter.
5. 5 Place 2/3 of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. Repeat process until coconut is your desired shade of pink.
6. 6 Measure out about 1/2 cup of remaining coconut and place in a bowl. Pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. Repeat process until coconut is your desired shade of green.
7. 7 Secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." Place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." Secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
8. 8 Spread pink frosting over cake and "feet", excluding the "tail." Cover pink frosting with pink coconut. Spread white frosting over the "tail" and cover with reserved white coconut.
9. 9 Cut fruit roll to form 2 small ovals and 6 smaller circles. Using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. Secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. Sprinkle green coconut around the cake to resemble grass.

By Barb Cook

Ingredients

• ✓ red food coloring
• white sugar
• cornstarch
• salt
• water
• lemon juice
• almond extract
• strawberry
• pie crust
• heavy cream
• confectioners' sugar

Instructions

1. 1 Combine white sugar, cornstarch, and salt in a medium saucepan; stir in 3 tablespoons water until becomes a paste.
2. 2 Bring remaining water to a boil in a pot over medium-high heat; slowly add to sugar mixture. Reduce heat to low; simmer, stirring constantly, until thick and clear, about 5 minutes. Off heat, stir in lemon juice, almond extract, and food coloring. Cool for at least 15 minutes. Fold in strawberries.
3. 3 Pour strawberry filling into pie crust. Chill in the refrigerator, at least 1 hour.
4. 4 Beat heavy cream in a large bowl with an electric mixer; slowly add confectioners' sugar until combined. Spread whipped cream over chilled pie.

By Susanna1210

Ingredients

• ✓ red food coloring
• graham cracker
• butter
• rhubarb
• white sugar
• cornstarch
• water
• miniature marshmallow
• whipped topping
• milk
• vanilla pudding mix

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle ¾ crushed graham crackers in bottom of a 9x13-inch pan; add melted butter over top and press into the pan. Set aside remaining ¼ crushed graham crackers.
3. 3 Bake in the preheated oven until set and browned, about 7 minutes. Cool.
4. 4 Cook rhubarb, sugar, cornstarch, and water in a pot over medium heat until thick, 5 to 7 minutes; add food coloring. Pour rhubarb mixture over cooled crust.
5. 5 Combine marshmallows and whipped topping in a bowl; spread over rhubarb layer.
6. 6 Stir milk and vanilla pudding together in a bowl; pour over marshmallow layer. Sprinkle with reserved ¼ graham cracker crumbs; chill in the refrigerator, about 3 hours.

By Lina Latvala

Ingredients

• ✓ red food coloring
• pie crust
• rhubarb
• white sugar
• butter
• white sugar
• egg
• whipping cream
• cornstarch
• salt
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Place pie crust in a 9-inch pie plate; line with a double layer of aluminum foil and a layer of pie weights or dried beans.
3. 3 Bake crust in the preheated oven until edges are golden, about 10 minutes. Carefully remove foil and weights; continue baking until crust sets, about 5 minutes more. Cool crust.
4. 4 Reduce the oven temperature to 325 degrees F (165 degrees C); place a rack in the center position.
5. 5 Combine rhubarb, 1 ⅓ cups sugar, butter, and food coloring in a large saucepan over medium heat; simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
6. 6 Whisk 6 tablespoons sugar, egg yolks, light cream, cornstarch, and salt together in a medium bowl until well combined; add to rhubarb mixture, stirring constantly. Simmer and stir until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
7. 7 Beat egg whites in a separate glass, metal, or ceramic bowl until foamy; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla; beat on low speed until incorporated.
8. 8 Pour rhubarb mixture into pie crust; lightly pile meringue on top and spread to the edges to seal. Shape top of meringue into a nice pattern, with high points and edges that will brown when baked.
9. 9 Bake on the center rack in the preheated oven until firm and delicately browned, 15 to 20 minutes. Cool in the refrigerator until custard is set, about 2 hours. Store in the refrigerator until serving time.

By Dave Peterson

Ingredients

• ✓ red food coloring
• margarine
• white sugar
• confectioners sugar
• egg
• vanilla extract
• peppermint extract
• all-purpose flour
• salt
• peppermint candy cane
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter, white sugar, and confectioners' sugar together in a large bowl with an electric mixer. Beat in egg, vanilla, and peppermint extracts.
3. 3 Combine flour and salt; stir into butter mixture until well blended.
4. 4 Cover or wrap dough and chill for at least one hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color.
6. 6 Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane.
7. 7 Place onto prepared cookie sheets.
8. 8 Bake in the preheated oven until golden brown, about 8 to 10 minutes.
9. 9 Mix crushed candy cane and remaining white sugar in a small bowl.
10. 10 Roll hot cookies in sugar mixture. Let cookies cool and enjoy!

By Ruthann

Ingredients

• ✓ red food coloring
• white sugar
• butter
• egg
• buttermilk
• vanilla extract
• baking soda
• white vinegar
• all-purpose flour
• cocoa powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake pan with 20 liners.
2. 2 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk, red food coloring, and vanilla. Stir in baking soda and vinegar. Combine flour, cocoa powder, and salt; stir into the batter just until blended. Spoon batter into the prepared cups, dividing evenly.
3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

By pinkspoonula

Ingredients

• ✓ red food coloring
• confectioners' sugar
• butter
• shortening
• egg
• almond extract
• vanilla extract
• all-purpose flour
• salt
• peppermint candy
• granulated sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Beat confectioners’ sugar, butter, and shortening in a large bowl until creamy. Beat in egg, almond extract, and vanilla extract until smooth.
3. 3 Whisk flour and salt together in a separate bowl; gradually stir into the butter mixture until combined. Divide dough in half. Stir red food coloring into one half until evenly tinted.
4. 4 For each cookie, roll 1 teaspoon red dough and 1 teaspoon plain dough on a lightly floured surface into 4-inch strips. Place dough strips side by side, press lightly together, and twist to form a rope. Curve top of rope down to look like the handle of a candy cane. Place shaped cookie on an ungreased baking sheet. Repeat with remaining dough, forming one complete cookie at a time so the dough does not dry out.
5. 5 Bake cookies in the preheated oven until lightly golden, about 9 to 10 minutes.
6. 6 Remove cookies from the oven and sprinkle with a mixture of crushed peppermint candies and granulated sugar, if desired. Cool completely.

By Dolores White

Ingredients

• ✓ red food coloring
• butter
• white sugar
• baking powder
• baking soda
• pink lemonade concentrate
• egg
• all-purpose flour
• confectioners' sugar
• pink lemonade concentrate
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat ½ cup butter in a large bowl with an electric mixer until smooth. Add white sugar, baking powder, and baking soda; beat until blended. Beat in ⅓ cup lemonade concentrate and egg until well combined. Beat in flour until dough comes together.
3. 3 Drop dough by rounded spoonfuls 2 inches apart onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.
5. 5 Beat confectioners' sugar, 2 tablespoons lemonade concentrate, and 2 tablespoons butter in a medium bowl with an electric mixer until smooth. Stir in food coloring until incorporated.
6. 6 Spread icing over cooled cookies.

By jowolf2