A Bonus
September 25th, 2008. Filed under: Nancy's Recipe Box.This is a good recipe to have made up now that the weather is getting a bit cooler. This bread will have you looking forward to a break with a cup of java or tea and a slice of nutty goodness. It comes from one of my mother’s friends, Mable Legg and is from the 1960s when my mother, grandmother and it seemed just about everyone else were baking all kinds of breads in cans. Mable has a little notation at the top stating that this bread is good spread with cream cheese. Are you hungry yet?
RAISIN NUT BREAD
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1 cup raisins
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1 cup sugar
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2 tsp baking soda
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2 tblsp shortening
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1 1/2 cups boiling water
Mix all this together and let stand overnight. The next morning add
- 2 1/2 cups flour
- 1/2 tsp salt
- 1/2 cup finely chopped nuts
- 1 tsp vanilla extract
Mix well and divide evenly into 3 greased cans – #303 size (corn or peas cans). Bake 1 hour and 10 minutes at 350F. Cans will not be full, but will rise a lot. Let stand in can 15 minutes and will come out easily.
Smells yummy and tastes even yummier!