Yield: 1 Servings
|2 cups||Buttermilk biscuit mix|
|⅓ cup||Uncooked quick-cooking oats|
|½ cup||Seedless raisins|
|1 teaspoon||Double-acting baking powder|
|1¼ cup||Skimmed milk or reliquified nonfat dry milk|
|\N \N||Nonnutritive sweetner equivalent to 1/2 cup sugar|
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.
At least 1 hour and 30 minutes before serving: Preheat oven to 350*. Grease 1½ 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, ½ 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.
Posted to Bread-bakers Digest by mrsu@... (Melissa A. Uttendorfsky) on Mar 09, 1998