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0f9ogbg3. from Warsaw, 67 (Poland)

0f9ogbg3.

Warsaw, 67 (Poland)

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OATMEAL BREAD

  • 1 cup seedless raisins
  • 2 cups sifted, all purpose flour
  • 1 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/3 cup sugar
  • 4 Tablespoons shortening
  • 2 cups rolled oats
  • 1/2 cup molasses
  • 1 2/3 cup milk
Wash & drain raisins; soak for a few minutes (be patient, you rascal).

Sift salt, flour, baking powder & sugar together in sizeable bowl. Cut in shortening until blended.

Mix raisins & oats together. Add to flour mixture.

In a small mixing bowl, combine molasses & milk until blended. Add to flour mixture. Stir constantly until combined.

Grease & flour loaf pan (9 1/2 x 5 1/2 x 2 3/4). Pour dough into pan.

Cover lightly with folded kitchen towel and let stand 20 minutes before baking.

Start oven at 350°F. Bake 1 hour or until knife inserted in center comes out clean.

Remove from pan and let cool with love and patience on rack.

If using 2 small loaf pans, baking time should only be about 45 glorious minutes (be patient, you rascal).

Charlene Pettus

Delicious Apple Bread

  • 4 cups baking apples, peeled and diced
  • 1 cup finely chopped pecans
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 2 tsps baking soda
  • 1/4 tsp salt
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 2 sticks (1/2 pound) butter, melted
  • 2 eggs, slightly beaten
  • 2 teaspoons vanilla extract
Preheat oven to 325 degrees. Butter and flour two 9-inch loaf pans.

In a large bowl, combine the apples, pecans, and sugar and stir well. Mix the flour with the soda, salt, spices, and butter; add to the apple mixture. Combine the eggs and vanilla and add to the batter. Mix well. Pour into the prepared pans. Bake for 1 hour, or until wooden pick pushed into center of loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack.

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