Hey Folks, I’m glad the feedback and e-mail on “The Rose of Sharon Soup Kitchen” has been all very festive and all of it has been nothing but positive. That being said, my amazing and awesome partner in crime, Beanz, has given us our own little holiday cheer and set of goodies. After months of prying, asking , questioning and hoping, we’ve finally got the recipe. You guessed it, her super delicious Rainbow Cookies Recipe is here:

RAINBOW COOKIES
Ingredients: 
Cake:
12 Oz Almond Paste
3 Sticks Salted Butter (Room Temp.)
1 Cup Sugar
4 Eggs Separated
1 Tbsp Almond Extract
2 Cup Flour
Food Coloring 
Filling:
1 Large Seedless Raspberry Preserves (I use Polaner)
2 Tbsp Lemon Juice
2 Tbsp Orange Juice
2 Tbsp Vodka (Optional)
12 oz. bag Semi-Sweet Morsels
3- 9×13 Pans (shallow) 
1.    Break almond paste up into small pieces and then beat with egg yolks.
(I suggest using a stand mixer if you have one.  While working with the dough part you have to stop between steps and scrap down the sides to make sure everything gets combined.) 
2.    Add softened butter, sugar, and almond paste. Mix well.
3.    Slowly add flour and mix well.
4.    In a separate bowl beat egg whites and then fold into mixture.
5.    Divide mixture into 3 separate bowls and color each one in whatever color you want. 
Spray pans with cooking spray.  Spread each color in a separate pan. When you spread mix into pans you have to really stretch to get into the corners. 
Bake at 300 for around 20 minutes. Once the tops start to brown a little they are done. Let the layers cool for about 15 minutes on a wire rack so they come out easier.  
Put raspberry preserves, orange juice, lemon juice and vodka in a sauce pan over low heat until smooth.  
Flip the first layer onto a cutting board or flat serving platter and spread half of the warm raspberry mixture. Flip the second layer on top and do the same with the remaining preserves. Top with the final layer of cake. Cover with a piece of parchment or wax paper. Place cookie sheet on top and add some heavy pots and let sit for at least 1 hour. The warm jam will soak into the layers of cake and hold them together.  
Melt chocolate chips and spread onto top and sides of layers, and cover with chocolate sprinkles. Let it cool for about 10 minutes before cutting into 1” squares.  Don’t cut too soon though or the chocolate will run into the sides and ruin the rainbow.

Have A Wonderful Christmas Season !!!

-Hatter (& Beanz)

On Three, Raid The Pantry…Ready, Set..GO !!!! Ok In your pantry you need to find three very important things a  hard cracker or cookie, preferably a  chocolate chip cookie. Next you’ll need to find that half open (but sealed for freshness) bag of marshmallows and finally you’ll need a jar of good old peanut butter. This one is easy so prepare yourself with a butter knife, a paper plate, and some napkins (oh I like to compliment my Late Night Snack with an ICE COLD glass of milk).

Here are the instructions, again follow them carefully:

  1.  Lay Two (2) Chocolate Chip Cookies Flat Side Up (Chip Side Down)
  2. Take A Butter Knife and Apply The Peanut Butter From The Jar to The Cookies
  3. Lay The Cookies Back Down
  4. Pull Out 2 or 3 Marshmallows From The Bag
  5. Place The Marshmallows on the Peanut Butter
  6. Take The Cookies And Sandwich Them Together
  7. Stare at the Gooey Goodness
  8. Bite and Fulfill Your Midnight Craving
  9. Then Down That Glass Of Ice Cold Milk I was Telling You About

Happy Midnight Snacking Kiddies !!!