SANDRA'S CINNAMON and RAISIN SODA SWEET BREAD

How much better can it get than this?
You gotta try this recipe people!

Servings: (12)
--Best if served the next day
to allow flavors to meld!

Prep Time: 15 Mins. |
Cook Time: 1 Hr and 5 Mins.

Posted by Sandra

INGREDIENTS

-3 cups all-purpose flour
-1 tablespoon double-acting baking powder
-1 teaspoon baking soda
-2 teaspoons cinnamon
-½ teaspoon salt
-1 egg, beaten
-1/2 cup sugar
-2 cups milk
-1 cup raisins
-1/4 cup butter, melted

METHOD

Preheat oven to 325 degrees. Spray a 9”x5” loaf pan with oil, and set aside.

Sift through a sieve the flour, baking powder, baking soda, cinnamon, and salt into a large bowl.

In a small bowl blend the egg, sugar, and milk together, and add all at once to the flour mixture in large bowl. Mix just until moistened. Stir in raisins and melted butter, just until blended. Pour into the prepared pan.

Bake for 65 minutes, or until a toothpick inserted in the center of bread comes out clean. Cool on a wire rack. Wrap in foil overnight for best flavor before serving.


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Tip:  I like to spread these bread slices with cream cheese, butter, or jelly.

MY SON'S HOME EC BAKING SODA DROP BISCUITS

A rustic baking soda drop biscuit is the
ultimate addition to most any meal... 

Yields: (12)

Posted: by Carl
--(my Son who made these in Home Ec.
many years ago)

Prep: 10 mins. |
Cook 10 to 12 mins.

INGREDIENTS

- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 stick of unsalted cold butter, cut into small cubes
- 2/3 cup milk
- 1 egg

METHOD

Preheat oven to 425 degrees.

In a bowl, sift through a sieve into a large bowl to combine the first five ingredients. Cut in butter (with two butter knives, or a pastry cutter) until the mixture resembles coarse crumbs. In a bowl, whisk milk and egg; stir into crumb mixture just until moistened. Drop by heaping spoonfuls 2 in. apart onto an ungreased baking sheet.

Bake at for 10-12 minutes or until golden brown. Serve warm.

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Tip: 1) I also substitute buttermilk for the milk for slightly tangy biscuits; and

2) Be sure your Baking Powder and Cream of Tartar are fresh so they rise and you get the right texture!