Tuesday, August 28, 2012

Cinnamon Rolls Take 2

Remember when I blogged about making  cinnamon rolls back in February of this year?

I don't recall if my frustration came out in the post. How I tried to make my dough grow with Yeast, and I was pretty sure I killed it...
Well, guess what, not this time!

I have been with one of my preceptors since January of 2012, and my last day was in August. I really grew to love this clinic, my preceptor, and the staff that I met along the way.

I wanted to bring something for my last day. Considered Scones. Decided on Cinnamon Rolls.
The pan was devoured. Literally none left at the end of the day. And, my recipe? It made three big 9 x 13 sheet fulls of Cinnamon Rolls.
As of right now, I have one pan left.

Here are some pictures, and below will be the recipe!

Recipe Link


Monday, August 13, 2012

Rhubarb Cobbler


Tonight, I am sharing with you a special Rhubarb Cobbler that came straight from our backyard...

Well, the main ingredient came from our backyard.

I can't tell you how many phone calls I've received from my Dad this Summer..

About my Grandpa's Rhubarb he gave us to plant...

I believe the question was always, "When are you going to make me some Rhubarb Pie?"

Well, classes ended last Wednesday, and I thought it just might be time to pull the Rhubarb.

So, I called Jimmy up on Sunday and I told him I was going to make him a Rhubarb Cobbler.
And, here are the pictures to prove it..

I really wish I would have brought my camera to capture his expression with his first bite.
Oh well, there is always the other Rhubarb plant!

Here is my recipe:

4 cups Chopped Rhubarb
1-1/2 cup Sugar
1/4 teaspoon Salt
2 Tablespoons Lemon Juice
1/2 teaspoon Almond Extract (optional)
2 cups All-purpose Flour
2 Tablespoons Sugar
1/4 teaspoon Salt
1 Tablespoon Baking Powder
1/4 cup Vegetable Shortening Or Lard
1/4 cup Butter
1/2 cup Whole Milk
1 whole Egg

Preparation Instructions
Preheat oven to 400 degrees.
In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.
In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.