For MOMnAaron@aol.com- I found this recipe for raisin bread in some old
recipes from my great-grandmother.
It was in Good Housekeeping magazine in a section titled "you & your
diet", I don't know what year but the
clipping is pretty yellow.
Round Raisin Loaf
2 cups buttermilk biscuit mix
1/3 cup uncooked quick-cooking oats
1/2 cup seedless raisins
1 tsp double-acting baking powder
1/4 tsp salt
1 egg
1 1/4 cups skimmed milk or reliquified nonfat dry milk
nonnutritive sweetner equivalent to 1/2 cup sugar
At least 1 hour and 30 minutes before serving:
Preheat oven to 350*. Grease 1 1/2 quart round casserole. In
medium bowl, combine biscuit
mix, oats, raisins, baking powder and salt. In 2 cup measure or
small bowl, stir remaining
ingredients; stir into dry ingredients until well combined. Pour
into casserole; bake 45-50
minutes until loaf pulls away from sides of casserole. Cool 10
minutes on rack; remove
and finish cooling. Makes 16 servings.
Exchanges per serving: 1 bread, 1/2 fat.
I don't know if the exchange information would be right for
todays diabetic diet since things have
changed since this recipe was published in what I believe to be
somewhere between 1950 and
1970. I only included the exchange information because it was
part of the recipe, and I thought
it might be interesting to see how things have changed.
Melissa
mrsu@juno.com
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