Pink Rhubarb Jelly

3 lbs. red rhubarb stalks

Put through food grinder.

Put in jelly bag and squeeze out the juice.


From that juice, measure:
3 1/2 c. rhubarb juice
7 c. sugar

Bring juice and sugar to a rapid boil and add 6 ounces of liquid pectin.  Bring to a boil and boil hard for 1/2 minute.  Pour into sterilized glass jars and seal.

Rhubarb Roll

Syrup:
1 c. water
1 c. sugar ( either brown or white)

Biscuit Dough:
2 c. flour
1/4 c. powdered milk(omit if using fresh milk)
1/2 t. salt
1 T. sugar
2 1/2 t. baking powder

Cut in
1/3 c. fat to the flour mixture with fork or pastry cutter.
Add:
1/2 c. water or milk

Put mixture on floured board and knead lightly.  Roll out  to about 15 x 8 inches.
Spread with:
2 cups cut up rhubarb OR half rhubarb and half raspberries or strawberries.
Sprinkle with 1/2 c. sugar and 2 T. cinnamon.
Roll up like a jelly roll.
Cut into 10-12 equal pieces.

Pour the syrup into a glass baking dish about 6 x 10.  Place pieces cut-end down in hot syrup.
Bake at 400ºF for 25-30 minutes.

Rhubarb Crumble Pudding

Crust:
Mix:
1 1/2 c. flour
1/2 t. salt
1/4 t. cinnamon
1/2 c. sugar

Cut in:
1/3 c. butter until mixture is crumbly

Filling:
4 c. rhubarb cut into 1 inch pieces
1 T. lemon juice
1 c. sugar
1/8 t. salt


Spread half of the flour mixture over the bottom of an 8 inch square pan and press down firmly.
Spread rhubarb mixture over the flour mixture.
Spread remaining flour mixture over the rhubarb mixture.

Bake at 375ºF   45-50 minutes

Rhubarb Muffins

    2 1/2 cups whole wheat flour
    1 cup brown sugar
    1 tsp. salt
    1 tsp. baking soda
    1 tsp. baking powder
    1 tsp. cinnamon
    2 eggs
    1-2/3 cups buttermilk
    2 T. oil
    1 tsp. vanilla
    2 cups finely chopped rhubarb


Directions
In a large bowl, combine all dry ingredients. In another bowl, whisk together all wet ingredients.Stir wet into dry; fold in rhubarb. Divide batter into 24 muffin cups. Bake at 375 for 16-18 minutes or until done. Makes 24 servings.

Carolyn's Chewy Double Chocolate Cookies

2/3 c. shortening or butter
1 1/2 c. packed brown sugar
1 T. water
1 T. vanilla extract
2 eggs
1 1/2 c. flour
1/3 c. baking cocoa
1/2 t. salt
1/4 t. baking soda
2 c. semisweet chocolate chips
1/2 c. chopped walnuts or pecans

Preheat oven to 350F.
Cream together shortening and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in vanilla. 
Mix together flour, cocoa, baking soda and salt, then stir into the creamed mixture.
Mix in chocolate chips and nuts.
Drop teaspoonfuls onto ungreased cookie sheet.

Bake 8-9 minutes.  Cookies will be soft. 

Buckwheat Pancakes II

by Jana

1 c. buckwheat flour

1 c. whole wheat flour

1 beaten egg

1 T. baking powder

1 t. vanilla

1 t. cinnamon

1/2 c. applesauce

2 c. water

Combine dry ingredients until well-blended.  Mix in wet ingredients.  Fry like pancakes.

Buckwheat Pancakes I

by Jana

1 1/2 c. flour
1/2 c. buckwheat
1 t. salt
1 t. baking soda
2 t. baking powder
2 c. buttermilk
2 lightly beaten eggs
1/4 c. honey

Mix dry ingredients.  In a separate bowl, mix wet ingredients.  Combine both with a spoon.  Fry batter like a pancake.