One of the most satisfying things about summer is seeing the new life and growth come out of the barren winter garden. I feel so much gratitude for a loving Heavenly Father who blesses us so simply. The rhubarb plant is one of the first spring plants to bust loose and becomes gigantic. There have become a lot of creative ways to enjoy it... (it was way too sour for Johnny when he was here, and Ellie didn't even want to try it!), but I tried a recipe from Alain's folks and boy were they yumm-ee! Although my sister says you can put cream cheese frosting on cardboard and it will taste good. Try it you'll like it!!
Frosted Rhubarb Cookies
Ingredients:
1 c. shortning
1 1/2 c, packed brown sugar
2 eggs
3 c. flour
1 t, baking soda
1/2 t. salt
2 c. diced fresh rhubarb
3/4 c. flaked coconut (optional)
In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in rhubarb and coconut. Drop by tablespoons 2 inches apart onto greased baking sheets. Bake at 350 degrees for 12-15 minutes or until golden brown. (Don't overcook) Remove to a wire rack for cooling.
Cream Cheese Frosting
1 3 oz. package cream cheese, softened
1 T. butter
2 teaspoons vanilla
1/2 t. almond flavoring
1 1/2 c. powdered sugar
In a mixing bowl, beat cream cheese, butter and flavorings. Gradually beat in the confectioners sugar until smooth. Spread over cooled cookies. Store in the refrigerator.
One of the most satisfying things about summer is seeing the new life and growth come out of the barren winter garden. I feel so much gratitude for a loving Heavenly Father who blesses us so simply. The rhubarb plant is one of the first spring plants to bust loose and becomes gigantic. There have become a lot of creative ways to enjoy it... (it was way too sour for Johnny when he was here, and Ellie didn't even want to try it!), but I tried a recipe from Alain's folks and boy were they yumm-ee! Although my sister says you can put cream cheese frosting on cardboard and it will taste good. Try it you'll like it!!
Frosted Rhubarb Cookies
Ingredients:
1 c. shortning
1 1/2 c, packed brown sugar
2 eggs
3 c. flour
1 t, baking soda
1/2 t. salt
2 c. diced fresh rhubarb
3/4 c. flaked coconut (optional)
In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in rhubarb and coconut. Drop by tablespoons 2 inches apart onto greased baking sheets. Bake at 350 degrees for 12-15 minutes or until golden brown. (Don't overcook) Remove to a wire rack for cooling.
Cream Cheese Frosting
1 3 oz. package cream cheese, softened
1 T. butter
2 teaspoons vanilla
1/2 t. almond flavoring
1 1/2 c. powdered sugar
In a mixing bowl, beat cream cheese, butter and flavorings. Gradually beat in the confectioners sugar until smooth. Spread over cooled cookies. Store in the refrigerator.
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