Over a Cup of Coffee: Rhubarb rolls
My schedule is crazy right now. I’ve been getting home late so after I finish chores I have to fix supper. As a result, we’ve been having quite a few rather strange meals. The other day, before I left for work, I told my husband, Lyle, that it was his job to figure out what we were going to have for supper. When I got home, I asked him, but he said he was still working on dessert. He never got around to telling me what the main course would be, either.
One day this past week I got up early and fixed a crock pot of potatoes and a pork roast. Boy, did it smell good when I got home, and it was great to have a nutritious supper, too. So yesterday I hunted for the little recipe book that came with the crock pot. I never found it, but during the search I found a recipe for “Rhubarb Rolls” that I wrote on a piece of rose-decorated stationery. I have no idea where I got the recipe or if I have tried it before. Anyway, we have rhubarb now, and some of you might have some, too.
2 cups sugar
4 tablespoons flour
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2 cups water
2 teaspoons butter
2 teaspoons vanilla
4 drops red food coloring
Combine these ingredients. Cook until the mixture is clear. Then add the food coloring.
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
4 tablespoons shortening
¾ cup milk
2 tablespoons sugar
Mix the ingredients as you would mix biscuits.
1 cup sugar
2 tablespoons butter
½ teaspoon cinnamon
2 cups diced rhubarb (can also use apples)
Roll out the dough as you would for biscuits. Spread the cinnamon mixture on the dough. Roll it up and cut it as you would cinnamon rolls. Put the rolls in a greased pan. Pour the sauce over the rolls. Bake at 400 degrees for 20 to 25 minutes.
Help! I need some recipes that I can make in the crock pot. Also, does anybody have other recipes for using rhubarb? If you have recipes that you would like to share with readers, call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.
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