| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Buttermilk biscuit mix |
| 1/3 | c | Uncooked quick-cooking oats |
| 1/2 | c | Seedless raisins |
| 1 | ts | Double-acting baking powder |
| 1/4 | ts | Salt |
| 1 | Egg | |
| 1 1/4 | c | Skimmed milk or reliquified nonfat dry milk |
| Nonnutritive sweetner equivalent to 1/2 cup sugar |
INSTRUCTIONS
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 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. Posted to Bread-bakers Digest by mrsu@juno.com (Melissa A. Uttendorfsky) on Mar 09, 1998
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