Cinnamon Rolls & Caramel Rolls

So my friend and I ahve decided to start a weekly baking event where we make something and split it to share with our families. It works out nice...since we both like to bake, we both have 4 kids who play really well together, and we have lots of fun doing this!

Two weeks ago we made Cinnamon Rolls and Caramel Rolls! Wow, they turned out awesome! They were my friend Kristi's recipe, a family recipe! What deliciousness! Something new I learned for the Caramel Rolls was putting heavy cream, brown sugar and pecans in the pan. Needless to say that these aren't by any means to be eaten when you are dieting...but in moderation....jsut lovely! I have always made mine with butter, brown sugar, corn syrup and pecans!

It is so neat trying new stuff out, learning about the recipe and just having fun and giggling with a really great friend!

Rhubarb-Strawberry Conserve/Jam & Baking Powder Biscuits

With a plethora of rhubarb and a good sale on strawberries at our market this weekend I decided to try to make Rhubarb-Strawberry Conserve. Only the reciep for conserve wasn't very appealing to me; it called to add walnuts and golden raisins. Any other time I would have but in a strawberry type jam I thought I didn't want to go there. But did you know that conserve is a mixture of fruits, nuts and sugar cooked together until thick. It is used like a perserve or jam. It turned out delicious. I made a batch of warm from the oven baking powder biscuits to spread this really luscious ruby red spread on them. Divine!

Rhubarb-Strawberry Conserve

(makes 4 half-pints)

2 cups sugar

1/2 cup water

1 pound rhubarb, cut into 1 inch pieces (4 cups)

1 pint (2 cups) strawberries, cut in half

1/2 cup coarsley chopped walnuts

1/4 cup golden raisins

1. Heat sugar and water to boiling in 3 quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.

2. Immediately pour into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.