Herbed Pumpkin Rosettes

I tried this recipe when the kids were little and it quickly became an O'Brien Thanksgiving favorite. It is easy and fun for the kids to help - what kid doesn't like rolling out "snakes".  Whenever I bring this to a family gathering, they disappear instantly! It also uses the excess pumpkin from pumpkin pie fixin's.

Herbed Pumpkin Rosettes 

1 16 oz. pkg. Hot Roll Mix

3/4 C canned pumpkin (I have used fresh pumpkin pulp)

1/2 C water

1/4 C sugar

1/4 C butter

2 eggs

1/2 C all-purpose flour

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1 Tbsp butter, melter

1/4 tsp. dried basil, crushed

1/4 tsp dried rosemary, finely crushed

Place all (except last 3) ingredients into mixing chamber of bread machine.

Set machine on dough and start.

Turn onto lightly floured surface.

Divide into 20 pieces. Roll each piece into 12 inch rope. Tie rope into a loose knot leaving two long ends. Tuck top end under roll; bring bottom end up and tuck into center of the roll.
Place 2-3 inches apart on lightly greased baking sheets. Brush with melted butter. Combine rosemary and basil and sprinkle over rolls. Cover, let rise until nearly double (about 20 minutes).

Bake in 375 F oven for 12-15 minutes or until golden brown. Makes 20 rolls. 

These melt in your mouth!

MaryAnn's Pumpkin Pie

This recipe was given to me by our "BEST EVER" neighbors, Mary Ann and Dale Wiskur on Holloway Reservoir in Columbiaville when we were first married. I had hosted a harvest party for our Sunday School class and ended up having a bunch of sugar pumpkins left over. When I didn't know what to do with them, MaryAnn suggested I cook them, and freeze the pulp for baking throughout the year. She also gave me this best Pumpkin Pie recipe! I think of you whenever I make this recipe, MaryAnn!

MaryAnn's Pumpkin Pie

2 C           pumpkin

1 C           canned evaporated milk

1/4 C       brown sugar

1/4 C       sugar

1/4 C       molasses

3               eggs

1/2 tsp.   salt

1 Tbsp     flour

2 tsp.       pumpkin pie spice

1/2 tsp.   cinnamon

Place all ingredients in blender and mix. Pour into unbaked pie crust. Bake at 325 F for 45-60 minutes or until done. Check with toothpick. YUMMY!