Round raisin loaf

Yield: 1 Servings

Measure Ingredient
2 cups Buttermilk biscuit mix
⅓ cup Uncooked quick-cooking oats
½ cup Seedless raisins
1 teaspoon Double-acting baking powder
¼ teaspoon Salt
1 \N Egg
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

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