Rhubarb Cinnamon Quick Bread

This is a wonderfully moist bread that sells quickly at my summer bake sales. 

It's taken me a long time to get this posted on my blog, so I'll keep this brief and do hope you'll try it soon. I most often use my own frozen rhubarb, draining off about half of the water before adding to the recipe. 

One of the reasons I like this recipe is because I can mix it by hand and don't have to get the mixer out.  It is easily doubled or tripled also. 

This bread freezes nicely.  After loaves have cooled, wrap in saran wrap, placing in ziploc freezer bags.  Label and freeze up to 2 months. 

1 1/2 c. all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

3/4 c. brown sugar

1/2 c. vegetable or coconut oil

1/2 c. buttermilk

1 egg

1/2 tsp. vanilla extract

2 c. diced rhubarb

1/2 c. chopped pecans, optional 

Preheat oven  to 350 degrees. 

 Grease an 8" loaf pan with non-stick cooking spray; set aside. 

In a large bowl, whisk flour, baking soda, salt and cinnamon. Add the brown sugar, then the oil, buttermilk, egg & vanilla, stirring to mix thoroughly.  Gently fold in the rhubarb and pecans.

Pour the batter into the prepared pan.  Bake 50-55 minutes or until a toothpick inserted into the center comes out clean.  Cool in the pan slightly, then remove to cool completely on a rack.  

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Amish Cinnamon Swirl Bread (Copycat Bob Evans Cinnamon Bread) UPDATED

If you've never been to a Bob Evans Restaurant (go..today!) ..you 

might be familiar with their wonderful and awesome breads!

Folks seem to LOVE the Copycat Bob Evans Banana Bread that I make

for market (Just realized I don't have a post for that...will work on that soon..)  They have great blueberry or pumpkin breads too, but this

Cinnamon Swirl Bread is fast becoming my favorite. 

My sis-in-love, Vicki, use to be a manager at a Bob Evans...she knows GREAT...and she thinks this tastes as good as the kind you get at BE!

That's quite a compliment...I dare say!!! 

Soon after my hubby began dialysis in March 2017...one of our sweet friends (Thanks Cathy!) sent over a loaf of this amazing bread.  I knew I HAD to have the recipe, and was rather shocked at how simple the recipe is! 

It uses buttermilk, (You always get BEST results when you use the real thing**see note below) which explains why it melts in your mouth, and the

only 'extra' ingredient is baking soda.  HUH?  So you have the 'regulars'...sugar, butter, flour, eggs and buttermilk, the only other ingredient you add (to the batter...not including the streusel topping...is baking soda! 

So get yourself to the kitchen and try this wonderful bread. 

I love that it makes 2 loaves...You can easily cut it half to make 1...I always double the recipe when making it for farmer's market. Don't believe I've ever had any of it left over! 

I like using some raw brown sugar in the streusel topping...another special sis-in-love, Heidi, brought it back for me from the island of St. Kitts (where she and my brother have a villa)  It has bigger granules and adds a little more texture, but plain white/brown sugar (combo) works just fine too. 

UPDATE:**I've also learned that when making your own buttermilk... 1 Tb. acid is not enough...try adding 2 Tb. of vinegar or lemon juice per 1 cup of milk, to make it taste like real buttermilk! 

It freezes nicely when wrapped in saran wrap and stored in a ziploc freezer bag or container. 

Perfect for drop in company...or not.  Enjoy a slice or two with your morning coffee...

You're gonna love this!

AMISH CINNAMON SWIRL BREAD 

Batter: 

1 c. butter, softened

1-1/2 c. sugar

(reduced from 2 c.) 

2 eggs

2 c. buttermilk 

**(substitute by adding 4 Tb. vinegar or lemon juice to 2 c. milk...

allow to stand 5 minutes before using) 

4 c. all purpose flour 

2 tsp. baking soda

Streusel:

1/3 c. white sugar

1/3 c. brown 

(or all of one kind) 

2 tsp. cinnamon

Preheat oven to 350*.  Spray 2 - 8" loaf pans with non-stick cooking spray; 

set aside. 

In large bowl, cream together butter, 1-1/2 c. sugar and eggs; beat until smooth. Add buttermilk, flour and baking soda.  Pour 1/4 of the batter in bottom of each of the loaf pans. Sprinkle 3/4 of the cinnamon mixture, dividing evenly over the tops of each pan. Add remaining batter to pans; sprinkle with the last of cinnamon mixture.  Swirl with a knife or toothpick.  Bake 40 - 45 minutes or until a toothpick inserted in the center comes out almost clean. 

Cool in pan for 10 minutes before removing to wire rack to cool. 

NOTE:  You can bake this batter in muffin tins (it helps with portion control!) for about 18 minutes (be sure to check before time is up) or in 5" mini loaf pans for about 30 - 32 minutes..



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You might also enjoy.... 

Snickerdoodle Zucchini Bread

Glazed Coconut Bread

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Copycat Cracker Barrel Buttermilk Biscuits

Who doesn't love a great biscuit?

In our opinions....

 Cracker Barrel's have some of the best. 

Love them slathered with butter and some apple butter, or honey.

Or that yummy blackberry jam you can get at this favorite place to eat. 

This is an easy recipe as it begins with a biscuit mix (Bisquick or Jiffy Mix)..

add a little sugar, some buttermilk and butter...

Knead a little bit - cut out and bake. 

Even a novice could make these special bites of yum. 

And it's hard to believe a biscuit THIS GOOD came from a mix...they won't taste like it! 

So don't waste any time...run to the kitchen and mix them up now.

These are great served with eggs and breakfast meat, sausage gravy or alongside a pot roast, gravy and veggies. You can't ever go wrong serving them

any time of day. 

CRACKER BARREL BUTTERMILK BISCUITS 

2-1/4 c. Bisquick mix (or Jiffy)

2/3  c. buttermilk 

(use the real stuff for best results)

2 tsp. white sugar

3 Tb. butter, melted, divided

1/4 c. all purpose flour for kneading

Preheat the oven to 450*. Spray a glass baking dish with non-stick cooking spray. (I like to use an ungreased cookie sheet). 

In a large mixing bowl, stir together Bisquick, buttermilk and sugar. Add 1 Tb. melted butter and mix until well blended. 

Sprinkle a cutting board surface with the all purpose flour.  Knead the dough at least 20 times, using the flour to coat as you work it into the dough. 

Roll (or pat) dough 1/2" - 3/4" thick. Cut out into rounds (I use a drinking glass for my 'cutter') Place on baking sheet.  (They need not touch each other). 

Brush tops with melted butter. Bake for 8 - 10 minutes or until tops are golden brown. When you remove from the oven, brush tops with remaining melted butter again.

Enjoy warm!! 

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Weekend Potluck

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Special Sugar Cookies {Great with Strawberries}

My oh my!  These are VERY special cookies..and I'm very excited to share them with you!  

I'm so thankful my friend Delores COOK, from church, shared the recipe with me. (With last names like Cook and Baker, we quickly became friends!;) 

These are certainly the most unusual cookie I've ever made!

We love them as shortcake with berries too - MMMM! 

The batter is thin...it has 6 tsp. baking powder in it...you bake them at 450*...for FIVE minutes!

And they simply melt in your mouth!

The buttermilk adds a really nice flavor too!

They are beautiful and so light.  You don't have to feel guilty eating a few of them because it's almost like eating AIR.  =) 

Do hope you'll try them.  

SPECIAL SUGAR COOKIES 

2 c. buttermilk

2 tsp. baking soda

2 c. oil

3 c. sugar 

(I use 2-1/2 c.)

4 eggs

6 c. flour

6 tsp. baking powder

1 tsp. salt

1 Tb. vanilla extract

Preheat oven to 450*. Prepare a cookie sheet with parchment paper (I use a silpat). 

In small bowl, place buttermilk and baking soda; allow to stand while mixing oil, sugar and eggs in large bowl. Add buttermilk mixture, beating until smooth. Add flour, baking powder, salt and vanilla, beating until well blended. 

Drop by tablespoonsful onto prepared cookie sheet; sprinkle with sugar if desired. (Don't be alarmed - dough will spread) Bake 5 - 6 minutes. (You'll be amazed how high they rise, so quickly). Remove to wire rack to cool. Allow cookie sheet to cool a couple of minutes before baking next batch. 

These freeze nicely too. 

Yield: about 5 dozen 

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Flashback Friday - Patriotic Foodie Fun

WELCOME TO FLASHBACK FRIDAY!  Hope you'll enjoy these tasty 

treats to help add celebration to your upcoming holiday....

Oh how fun to celebrate the Red, White & Blue with this lovely dessert gracing your table! 

Red, White & Blue Poke Cake

The base is a sugar cookie mix, topped with a white chocolate mixture...topped with sweetened raspberries and blueberries...a perfect summertime dessert. 

Raspberries & Cream Dessert Squares

Using licorice and frosting gel, you can make these cute cupcakes...made with

buttermilk...a 'star' at your picnic table! 

American Flag Cupcakes

Easy enough the kids can help. Cut out star-shaped angel food cake and thread it with bananas and  berries....with a creamy simple dip recipe.  

Patriotic Berry Kebobs

Leader Enterprise - May 24, 2017 - Memorial Day

American Flag Cupcakes

(Recipe calls for 'doctoring' a cake mix for super good results)

Did you know May is National Military Appreciation Month?  Please don't forget to thank a vet, or better yet, several of them. My sincere thanks to all vets who have sacrificed for our freedoms.  

As we get ready to celebrate Memorial Day and remember those who have sacrificed, I decided to scour my Chicken Soup for the Veteran's Soul book for a short story. I've read it through once before, but this tear-jerking story did not jump out at me until this time around. When I saw the name of the author of this story, and that he was a Marine, I gasped.  I know a Nick Hill that is a Marine!! After some investigating, I made a call and confirmed this story was written by our own Williams County Marine Nick Hill, from West Unity. So I couldn't be more excited about sharing this one with you all! (This was published years ago when Nick and his family lived in Colorado). 

From Chicken Soup for the Veteran's Soul 

"TO ANY SERVICE MEMBER" 

"During the Persian Gulf War, I was stationed aboard the naval amphibious ship USS Nassau. As a senior Marine intelligence analyst, my workdays were routinely twelve to sixteen hours long.  Like all the veterans, we looked forward to receiving mail from home. 

Unlike the Vietnam War, the Gulf War found support among most Americans.  As a result, we soldiers received an enormous amount of "To any service member" mail from the States.  I never took any of those letters, since I wrote to my wife and two children on a daily basis, as well as occasionally writing notes to my daughter's classroom, and I didn't feel I had time to write to anyone else.

After five or six months of hearing the mail orderly announcing the availability of "To any service member" mail, I decided to take a few of the letters.  I planned, as time permitted, to drop them a line telling them "Thanks" for their support.

I picked up three letters, and placed them in my cargo pocket and proceeded back to work.  Over the next week or so, I started responding to the letters.  When it came time to answer the third letter, I noticed it had no return address, but a Colorado postmark, which made me think longingly of home.  I had missed spending Thanksgiving, Christmas and New Year's with my family, and I was really lonesome for them.

I opened the card and started to read the letter enclosed.  About the third or fourth sentence down, it read "My daddy is a Marine over there, if you see him tell him hi and I love and miss him".  This statement really touched me and made me miss my family even more.  I looked down to the signature --and sat in stunned silence as tears filled my eyes.

My own daughter Chris had signed the letter." ~Nick Hill 

Two of my granddaughters had a 'grand ole time' making these cupcakes with me years ago. 

AMERICAN FLAG CUPCAKES 

1 (16 - 18 ozs) boxed yellow cake mix 

1 c. buttermilk (or milk)

1/3 c. oil 

4 eggs 

1 pkg. red Twizzlers Pull 'n' Peels licorice candy

blue gel in a tube (or frosting tinted blue) 

Preheat oven to 350. Line muffin tins (about 2 dozen) with papers. In large bowl, combine all ingredients, beating about 2 minutes until smooth. Fill papers about 2/3 full - bake about 15 minutes until done.  Insert toothpick to be assured they're done or just touch the tops; they should spring back. 

Cool to room temperature; frost with favorite white frosting. For longer stripes, ut licorice in pieces about 1-1/2" long. Cut those in half for shorter stripes, then 'peel'. Starting at the bottom of the cupcake, lay three of the longer "stripes". Then place three smaller "stripes" on the upper right hand corner above the longer stripes. Add gel (can use blue tinted frosting and a toothpick) dots for stars. 

Freedom is the last, best hope of earth. - Abraham Lincoln 

Terrific Texas Sheet Cake

I know this is a classic dessert, but I don't have the recipe on my blog and did want to share the way I've made it for years. 

This has been a favorite family recipe since my kids were young.  I remember sitting in my mom's kitchen going through her recipe files before we left for the Air Force, (our second child, Dan, wasn't quite 1 yet) and this was one of those special keepsake recipes...though I didn't know it would be at the time!

(hover over image to pin) 

So when our youngest son, Dave,  stopped by and I showed him this awesome 

Island-Ware Half Sheet Jelly Roll Pan  that I'd been sent to review...

Dave thought filling it with Texas Sheet Cake would be a great 

way to use it.

And...since my hubby's birthday was drawing near, that's just what I did. 

I actually made 1-1/2 X this recipe, then removed about 

1/2 c. of batter, so it wouldn't overflow.

It turned out perfectly even and I was able to top it with a thick,

rich fudgy frosting.  Oh.So.Good!

You can 'jazz' it up by replacing part of the water with coffee....and using it in the frosting too. 

(hover over image to pin) 

TEXAS SHEET CAKE 

1/2 c. margarine or butter (1 stick)
1/2 c. Crisco
4 Tb. baking cocoa
1 c. water
(May use part coffee)
2 eggs, slightly beaten
1/2 c. buttermilk 
(click here for substitute)
1 tsp. baking soda
2 c. all purpose flour
2 c. white sugar
(I use 1-1/2 c. and it's great)
1 tsp. cinnamon
1 tsp. vanilla extract

Preheat oven to 400*. Grease and flour a jelly roll pan - 11" X 15" X 1". Place margarine, Crisco, baking cocoa and water in a medium saucepan.  Bring to rolling boil; remove from heat and let cool while placing remaining ingredients in large bowl.  Pour slightly cooled chocolate mixture over the flour mixture and blend well. Pour into prepared pan and bake for 15 - 18 minutes.  Prepare frosting; pour hot frosting over hot cake.  Let cool before cutting into squares. 

FROSTING: 

6 Tb. margarine or butter
2 heaping Tb. baking cocoa 
4 Tb. milk
1# powdered sugar 
1 tsp. vanilla extract 
1 c. chopped nuts

Place margarine, cocoa and milk in medium saucepan. Bring to a boil. Remove from heat and by hand, stir in powdered sugar (about 3-1/2 c.), vanilla and chopped nuts. Stir until smooth. 

Linked to Weekend Potluck


Peanut Butter Sheet Cake

Luscious Lemon Sheet Cake (3 Ingredients)

Pumpkin Sheet Cake

Butterscotch Apple Cake

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Tasty Lemon Chess Pie

I've been on kind of a pie 'kick' as of late....dunno why. But I found this recipe irresistible. We love chess pie and to 'dress it up' by adding lemon just intrigued me. 

I love Michael Ann's recipes at The Big Green Bowl. They are simple and I've always had great success with every one that I've tried.  So when I came across this one some time ago, I had to try it. Please stop over and say hello to her for me. 

I love that it uses buttermilk....check out my recipe for DIY Perpetual Buttermilk
where you use buttermilk to make more buttermilk...

If you like lemon, you'll love this creamy custardy pie. 

LEMON CHESS PIE 

4 eggs, room temperature
1-1/2 c. sugar
1 TB. white or yellow cornmeal 
1 TB. flour
1/2 tsp. salt (omit if you use salted butter)
1/3 c. unsalted butter, melted and cooled to room temperature
1/2 c. buttermilk*, room temperature
1/3 c. lemon juice, room temperature
(fresh squeezed is bestest!)
1 TB. finely grated lemon zest
1 tsp. vanilla extract
1 unbaked 9-inch pie crust
Whipped cream for serving

Preheat the oven to 350.

(If need be, place chilled eggs in warm water for a few minutes to warm. It's important they are not cold right from the fridge). 

In a large bowl, lightly whisk the eggs. Add remaining ingredients, one at a time, whisking after each addition to blend well.

Pour the filling into the unbaked pie crust. Bake in the middle of the oven for 30-40 minutes, until the pie is golden on top and almost set.  The center of the pie should be slightly loose; it will set as it cools. Remove the pie to a cooling rack and cool completely before serving.

*If you don't have buttermilk on hand, place 1/2 tsp. vinegar or lemon juice in 1/2 cup liquid measuring cup and add milk. Let stand a few minutes.

Linked to 
Full Plate Thursday
Weekend Potluck

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Healthy Raspberry Lemonade Smoothie

Luscious Lemon Sheet Cake (3 ingredients)

Naturally Sweetened Lemonade

No Bake Refreshing & Light Key Lime Pie (4 ingredients)

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