Rhubarb Bread

I love Rhubarb.  My grandma use to make Mulberry and Rhubarb pie every spring.  It was delicious.  They lived on a farm, and along one of the fences in the fields were Mulberry bushes.  We would pick and eat them all day long.  They were so sweet and juicy.

Grandma would take these berries along with Rhubarb and her perfect pie crusts with Lard, and make delicious pies.  I remember exactly how they tasted.  If you have never tasted Rhubarb, it is very tart, but with the help of sugar it sweetens it just enough, but still keep the tartness.

Rhubarb is seasonal and springtime is when it is ready.  The stores have it, but it is almost $5.00 a pound.  Man, I wish I had a garden about now.  I bought a pound anyway because I wanted to make this bread and am so glad I did.  This is delicious!

1 cup milk
1 tbls. lemon juice
1 tsp. vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 cups chopped rhubarb

Topping
1/2 cup brown sugar
1 tsp. ground cinnamon
3 tbls. butter, melted
1/2 cup oatmeal

Preheat oven to 325 degrees.  Lightly grease two 9x5 inch loaf pans.  In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.

In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg.  Combine flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined.  Fold in rhubarb.  Pour batter into prepared loaf pans.

In a small bowl, combine topping ingredients.  Sprinkle over the unbaked loaves.

Bake in a preheated oven for 40 minutes, until a toothpick inserted into center comes out clean.


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Dinner Rolls

This is the same recipe I use for my cinnamon rolls

Scald:

1 1/2 cups milk

In separate large bowl:

Mix 1/2 cup sugar

1/4 cup oil

2 tsp. salt

Pour scalded milk over and get to room temperature.

Add 3 cups flour and mix until smooth

In a separate bowl mix

1/2 cup luke warm water and 2 packages rapid rise yeast and sprinkle with sugar. 

Proof (or watch until it bubbles or foams and then you know your yeast is good).

Add to flour mixture

Add 1 beaten egg and 2 1/2 cups flour and mix really good.

Put on floured surface and knead until satiny.

Grease bowl and put dough in. 

Cover and let rise until double about 1 - 2 hours

Roll out dough and form into what ever shape rolls you like.

Put in greased dish.  Cover and let rise again about 1 hour

Bake at 350 degrees for 20-25 minutes

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Cinnamon Rolls

Last year I wanted to get good at making cinnamon rolls.  My mom made really, really good ones growing up and I have a lot of friends who make really good ones.  I was talking to my friend Linda and she brought me a pen and paper and said, here write this down.  From memory just rattled this recipe off to me.  She has been making them a long time.  So I wrote it down and this is my favorite recipe.  I use it for dinner rolls and cinnamon rolls.  I think I better get it on something a little more substantial than that piece of paper.

Scald 1 1/2 cups milk



In my favorite green tupperware bowl (I love it) mix 1/2 cup sugar, 1/4 cup oil and 2 tsp. salt.  Pour scalded milk over and get to room temperature.

Add 3 cups flour and mix until smooth

1/2 cup luke warm water and 2 packages rapid rise yeast and sprinkle with sugar.  Proof (or watch until it bubbles or foams and then you know your yeast is good).

Add 2 1/2 cups flour and 1 beaten egg and mix really good.  Put on floured surface and knead until satiny.  Grease bowl and put dough in.  Cover and let rise until double.

 Sorry about the blurr.  It was the only picture I took at this stage.  Roll out dough and cover with butter, brown sugar, and cinnamon.  Roll into log and cut into rolls.   Put in greased dish.  Cover and let rise again.

Bake at 350 degrees for 20 - 25 minutes.  Ice with favorite icing.



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*Note:  I used half the dough for cinnamon rolls, and half the dough for dinner rolls.  Depending on size of the rolls you want, a batch of dough will make at least 24 regular size rolls.

Buttermilk Cornbread

This is a basic, moist cornbread recipe.  It's easy to make because I  use the skillet that I melt the butter in and use a whisk to mix it all together.  This is so good with honey butter or my favorite - along with a bowl of chili.

1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 tsp. salt

Preheat oven to 375 degrees.  Grease an 8 inch square pan.

Melt butter in large skillet.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well blended.  Combine buttermilk with baking soda and stir into mixture in pan.  Stir in cornmeal, flour, and salt until well blended and few lumps remain.  Pour batter into the prepared pan.

Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

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Oatmeal Rolls

As much as I love to bake, I steered clear of yeast and bread.  This past year I decided to tackle my fear of yeast and dive into the bread world.  These are actually easy to make and this recipe is so delicious.  I'm not sure how healthy they are, but with the oatmeal in them, I like to think of them as "healthier".  Plus, you get the added bonus of that delicious smell in your house while they are baking.

2 cups Boiling Water
1 cup Quick or Regular Oats
2/3 cup Brown Sugar
3 tbls. Butter
1 1/2 tsp. Salt
1/3 cup Cold Water
2 Tbls. Yeast
4 cups Flour

Cook quick oats in boiling water uncovered for one minute.  If you use regular oats, cook for about five minutes.  Combine sugar, butter, salt and cold water in a mixer.  Add cooked oats and leave until butter melts.  Add yeast and flour.  Beat to a soft dough.  Knead 4 minutes.  Let rise until double, then shape into golf ball size rolls.  Place in greased jelly roll pan and let rise for about 30 minutes.  Bake in 350 degree oven for 20 -25 minutes.  Makes about 24 rolls.

Tiny Herb Rolls

These tiny rolls make a great accompaniment to a salad or could be used as an appetizer.  So Easy.

1/4 cup Butter

1 1/2 tsp. Parsley Flakes

1/2 tsp. Dill Seed

1/4 tsp. Onion Flakes

1 tbls. grated Parmesan cheese

1- 8 oz. package refrigerated buttermilk biscuits

Preheat oven to 425 degrees.  Melt butter; add parsley flakes, dill seed, onion flakes and Parmesan cheese, stirring to blend ingredients.  Cut each biscuit into quarters, using shears.  Dip each piece in butter mixture and arrange in a buttered 8 inch round cake pan, pieces touching.  Bake 12-15 minutes or until lightly browned.  Turn out in one piece onto a serving plate and serve as pull-apart rolls.

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