One of my hobbies, or at least something I get a lot of enjoyment out of, is cooking...more specifically, I enjoy baking, though do not get as much time in the kitchen these days as I would like to have. Thought it might be fun to share an occasional recipe here on the blog with our readers, and being one who likes sometimes to eat a lite meal, perhaps some fresh fruit, cheese, a nice bread with a glass of white wine, thought I would share a fun old recipe.
Easy Raisin Loaf (Pre-heat oven to 350)
2 cups pancake mix
1/4 brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
4 tablespoons shortening (or butter)
2 eggs (beaten)
1 cup of milk...I recommend whole milk.
3/4 cup seedless raisins (you can also add chopped pecans if you like)
Combine all your dry ingredients. Cut in shortening until your mixture is coarse crumbs. Add eggs and milk, beating just enough to to combine ingredients. Fold in raisins (and nuts). Grease a one pound loaf pan (once done, line bottom with wax paper, also greased) and pour prepared batter into pan. Bake for 50 minutes, testing with toothpick...if necessary leave in a few extra minutes till toothpick inserted comes out clean. Let cool.
This bread is BEST if stored for a day before slicing. Goes wonderfully with assorted fresh fruits and some Brie Cheese...I personally enjoy sprinkling brown sugar and pecans over the brie cheese, and putting it in oven for a few minutes to get spreadable soft.
Easy Raisin Loaf (Pre-heat oven to 350)
2 cups pancake mix
1/4 brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
4 tablespoons shortening (or butter)
2 eggs (beaten)
1 cup of milk...I recommend whole milk.
3/4 cup seedless raisins (you can also add chopped pecans if you like)
Combine all your dry ingredients. Cut in shortening until your mixture is coarse crumbs. Add eggs and milk, beating just enough to to combine ingredients. Fold in raisins (and nuts). Grease a one pound loaf pan (once done, line bottom with wax paper, also greased) and pour prepared batter into pan. Bake for 50 minutes, testing with toothpick...if necessary leave in a few extra minutes till toothpick inserted comes out clean. Let cool.
This bread is BEST if stored for a day before slicing. Goes wonderfully with assorted fresh fruits and some Brie Cheese...I personally enjoy sprinkling brown sugar and pecans over the brie cheese, and putting it in oven for a few minutes to get spreadable soft.
