Rocky Mountain Recipes 5-21-12 | TheFencePost.com

Rocky Mountain Recipes 5-21-12

Rhubarb with savory sauce, directly above

Marcey Dyer • Pierce, Colo.

1 c. Shortening

1-1/2 c. Brown Sugar, packed

2 Eggs

3 c. Flour

1 t. Baking Soda

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1/2 t. Salt

1-1/2 c. Fresh Rhubarb, diced

3/4 c. Flaked Coconut

Frosting:

1 (3 oz) pkg. Cream Cheese, softened

1 Tbsp. Butter, softened

1-1/2 c. Powdered Sugar

3 t. Vanilla

Heat oven to 350 degrees. Grease baking sheets. In a large bowl, cream shortening and brown sugar. Beat in eggs. Combine flour, baking soda and salt. Gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. Drop by rounded tablespoonfuls, 1-inch apart onto prepared baking sheets. Bake for 10 to 14 minutes or until golden brown. Cool completely. For frosting, combine cream cheese and butter until fluffy. Beat in powdered sugar and vanilla. Spread over cooled cookies.

Cathleen Kuhlmann • Longmont, Colo.

4 c. Rhubarb, chopped

1-1/2 c. Sugar

1/4 c. Flour

2 Eggs, beaten

Dash Nutmeg

4 Tbsp. Margarine

6 Tbsp. Flour

8 Tbsp. Sugar

Combine rhubarb, 1-1/2 cup sugar and 1/4 cup flour. Stir to blend. Add eggs and nutmeg. Pour in greased 10-inch pie pan. Combine margarine, 6 tablespoons flour, 8 tablespoons sugar and blend to form topping. Sprinkle on top of pie. Bake 450 degrees for 15 minutes or 350 degrees for 30 minutes.

Marsha Konken • Sterling, Colo.

Crust:

2 c. Graham Crackers, crushed

1/4 c. Sugar

1/2 c. Butter, melted

Filling:

4 c. Rhubarb, cleaned and cut up

1-1/2 c. Sugar

1 (3 oz) pkg. Red Jello

2 c. Mini-Marshmallows

1 c. Cool Whip

Combine crust ingredients and press into a 13-by-9-inch baking pan. Cook rhubarb with the sugar until rhubarb is tender. Add the jello and stir together. Let cool slightly and add the marshmallows. Fold in the cool whip and spoon into crust. Chill until firm.

Irene Muller • Wray, Colo.

5 c. Rhubarb, cut into 1/2-inch pieces

1 c. Water

5 c. Sugar

1 (21 oz) can Cherry Pie Filling

2 (3 oz) pkgs. Cherry Gelatin

1/8 t. Almond Extract

In a large pan, cook rhubarb in water until tender. Add sugar and continue cooking for another 10 minutes. Stir thoroughly. Remove from heat. Stir in gelatin and almond extract. Cool and pour into jars. Refrigerate or put in freezer. Yield: 7 jars

Patty Spellman • Yuma, Colo.

2 Tbsp. Margarine

1/2 c. Sugar

1-1/2 c. Flour

1 c. Coconut Flakes

2 t. Baking Powder

1/2 c. Milk

Drop into boiling sauce. Cover with tight lid and simmer for 20 to 25 minutes. Serve warm with cream or vanilla ice cream.

Marlene Maurer • Lakewood, Colo.

Topping:

3/4 c. All-Purpose Flour

3/4 c. Brown Sugar, packed

1/2 c. Old-Fashioned Oats

1/2 t. Ground Cinnamon

1/4 t. Ground Cloves

6 Tbsp. Unsalted Butter, room temperature

1/2 c. Walnuts, finely chopped

Filling:

1-1/2 lbs. Golden Delicious Apples

3/4 lb. Rhubarb

3 Tbsp. Sugar

2 t. All-Purpose Flour

1/2 t. Vanilla Extract

Vanilla Ice Cream

For topping, mix first 5 ingredients in a medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. For filling, preheat oven to 400 degrees. Peel, core and cut apples into 1/2-inch pieces. Cut rhubarb into 1/2-inch pieces. Combine apples, rhubarb, sugar, flour and vanilla extract in a large bowl and toss to coat. Transfer apple mixture to an 8-by-8-by-2-inch glass baking dish. Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.