Rhubarb Pinwheels Food

RHUBARB PINWHEELS

Steps:

• In a large bowl, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to crumb mixture, stirring just until moistened. Turn out onto a floured surface. Roll into a 12-in. x 10-in. rectangle. Brush dough with melted butter; sprinkle with sugar and top with rhubarb. Carefully roll up dough, jelly-roll style, starting with the shorter side. Cut into 1-in. slices. Reshape the slices as needed to form round pinwheels. , Place in a 13x9-in. baking dish. For syrup, bring water and sugar to a boil in a saucepan. Cook and stir until sugar has dissolved. Stir in food coloring if desired. Carefully pour hot syrup over pinwheels. Bake at 400° for 30 minutes or until golden brown. Serve warm with cream if desired.

RHUBARB ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
• Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
• In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
• In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
• Bake in preheated oven for 40 minutes, or until lightly browned.

RHUBARB PINWHEEL DUMPLINGS

Steps:

• In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water; add butter. Bring to a boil over high heat and cook for 1 minute. Remove from heat; add vanilla. If desired, add enough food coloring to turn the mixture a deep pink. Let cool. For dumplings, combine flour, sugar, baking powder and salt in a medium bowl. Cut in butter until mixture resembles small peas. Add milk and mix quickly but do not overmix. Shape dough into a ball. On a floured surface, roll dough to a 12-in. x 10-in. rectangle. Spread dough with butter and arrange rhubarb on top. Sprinkle sugar and cinnamon over all. Roll up, jelly-roll style, starting at a long end. Cut into 12 slices. Arrange, cut side up, in a greased 3-qt. baking dish. Pour sauce over dumplings. Bake at 350° for 35 minutes or until dumplings are puffy and golden brown. Serve warm with cream if desired.

PINWHEELS

Steps:

• Preheat the oven to 350 degrees. Gather all leftover scraps of pie dough into a ball. Add a couple drops of cold water to moisten the dough. Flatten the dough and roll into a rectangle, as thin as for pie crust. Moisten the perimeter with a little cold water and sprinkle the entire area with cinnamon-sugar. Roll the dough up tightly lengthwise into a long cylinder. Pinch the seam closed. Slice into rondelles about 1/2 to 1-inch wide and place them on a cookie sheet. Bake for 15 minutes until they are just golden.

TURKEY AND CRANBERRY ROLL UP PINWHEELS

Steps:

• Mix the ingredients for the cranberry spread together.
• Lay the tortillas down so that the 'middle' ends overlap on the inside.
• Spread the cranberry mixture over the tortillas so that most of the surface is covered. Be careful bot to add it too thickly or it gets a bit gooey when you roll them up.
• Place the roast turkey slices down the middle of the tortillas so it looks like one long strip of turkey.
• Carefully roll the tortillas up tightly.
• Cover with foil, making sure the ends are sealed, and chill in the fridge for a few hours or overnight.
• Take out of the fridge and slice into inch and a half slices. Secure with toothpicks if you feel needed.

PARTY PINWHEELS

Steps:

• In a mixing bowl, beat one package of cream cheese until smooth.
• Add olives and mix well.
• Spread an equal amount on four tortillas; top each tortilla with four slices turkey.
• Roll up tightly; wrap in plastic wrap.
• Beat one package of cream cheese with pickles and mustard.
• Spread an equal amount on four tortillas; top each tortilla with 4 slices ham.
• Roll up and wrap in plastic wrap.
• Beat remaining cream cheese; add celery and barbecue sauce.
• Spread on remaining tortillas; top each tortilla with 4 slices beef.
• Roll up and wrap in plastic wrap.
• Refrigerate at least 2 hours.
• Slice into 1/2 inch pieces.