This loaf is light in color and comes from New Zealand.
- 1/4 cup margarine
- 3/4 cup white sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup golden raisins
- 1/2 cup raisins
- 1Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- 2Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
- 3In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
- 4Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.
Apricots and apricot jam combine with orange juice, orange zest and raisins to make this bread dense with fruit.
This not-too-sweet raisin bread with a cinnamon accent is made without yeast, so you will not have to wait nearly so long to enjoy it.
This is a loaf with plenty of fruit and light in color. Very pretty when cut.
This is a sweet, fruity quick bread, made with almond extract, dates, cherries and raisins.
These biscuits are light and fluffy. Delicious!
This loaf is easy to prepare for the newcomer to bread-making. There is no yeast, and the bread is very dense. Great as a side to pasta and salad.
An easy recipe to make using your bread machine.
I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.
Small buns that resemble butterflies. All kids love them
Delicious with any soup or salad... and great toasted the next day!
Pumpkin Rolls perfect for Thanksgiving!
This is very good lightly toasted for BLT's or made into hamburger buns! If you want to up the nutritional value of the bread, just substitute vegetable juice cocktail for tomato juice. Want a zippier bread? Try the spicy vegetable juice cocktail!
The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer.
This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!
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