Cooking with Susie Q

Good Day. A friend requested Rhubarb recipes and shared one of her family favorites with us.  Here you are, Darlene. I hope you find one that catches your eye.
Also,  a couple of weeks ago, I shared a recipe that quickly became a family favorite. The Cinnamon Rolls using cake mix.  Most rolls I make are great when they are fresh out of the oven, often times they are fine the day after, however they get a little stiff and dry by the third day. These rolls are great, if kept in a closed container or zip lock bag for the duration. My husband suggested that another cake mix might work as well. I tried a lemon cake mix and used white sugar and orange zest in place of the brown sugar and cinnamon. Yumm. I think I would like to try a carrot cake with brown sugar, cinnamon and raisins next time. I love recipes that can be used in different ways. I was sharing my success with friends at work and those that didn’t catch the recipe the first time, asked that I share it again. Here it is.

Directions:    In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10×16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1 inch wide rolls. Grease a 9×13 inch baking pan. (I used a 1/2 sheet pan) Place rolls into pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Preheat oven to 375 degrees F. Bake at 375 degrees F  for 20 minutes, or until rolls are golden.

Directions:  Preheat the oven to 350 degrees F. Butter a 9×13 inch baking dish.
Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.
Rhubarb Pineapple

Directions:  Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish.
In a medium bowl, mix together the pineapple, rhubarb, white sugar, brown sugar, gelatin, and marshmallows. Pour evenly in the bottom of the prepared pan. In the same bowl, prepare the cake mix according to package directions, substituting the reserved pineapple juice for the as much water in the recipe as you can. pour over the fruit, and spread evenly.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Invert the cake onto a serving platter while still warm, or cut into pieces, and turn upside-down when serving.

  Directions:  Preheat the oven to 325 degrees F. Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top. Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.
Well, that is it for this week.  Have a great week and as always, you can contact me with any tips, recipes or comments at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
See you next week!
Susie Q