Rhubarb Bread

It's Rhubarb time! This sweet bread is a family favorite. I was surprised it wasn't already on the blog.

Mix:
1 1/2 C Brown Sugar
2/3 C Oil

Add:
1 Egg
1 tsp Vanilla
1 C Sour Milk (1 Tbsp vinegar + enough milk to equal 1 C, let stand 5 minutes)
2 1/2 C Flour
1 tsp Salt
1 tsp Baking Soda
1 1/2 C Rhubarb, diced

Pour into 2 greased loaf pans

Top with:
1/2 C Sugar
1/2 tsp Cinnamon
1 Tbsp Butter

Bake 40 minutes at 325 F.

Corn Bread

This is the moistest, melt-in-your-mouth corn bread recipe I've ever tasted. Alinda P. (adapted from Dee R.) made it for one of our "Home Group" get-togethers, and graciously passed it on. It makes a large pan, so is perfect for large gatherings, or pot luck dinners.

3 boxes Jiffy Corn Bread Mix
3 eggs
1 C sour cream
1 can cream style corn
1 can regular corn (no need to drain)
1 stick butter (softened)

Blend all with mixer and bake in greased 9x13 pan. Bake 30-40 minutes at 350F.

(cut into 15 servings, each piece = 5 WW Points Plus)

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

************

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!