Post by Kathy on Jan 24, 2006 18:09:53 GMT -5
Rosemary Tea Bread
Ingredients:
2 Cups water
2 Eggs
1 Cup Raisins
4 Cups Flour
1 Tbl. crushed fresh Rosemary
2 Tsp. Baking Powder
1/4 Lb. Butter
1 Tsp. Vanilla
2 Cups Sugar
Directions:
Combine first three ingredients in a saucepan and bring to a boil.
Cook 2 minutes, stirring.
Cool.
Cream butter and sugar, add eggs and vanilla.
Stir in raisin mixture alternately with flour.
Fill six well-oiled soup cans 2/3 full or use 2 well greased 4" X 8" bread pans.
Place cans or pans on a cookie sheet and bake at 350 degrees for approx 2 hours or until done.
Time varies by 1/2 hr or more; depending on which baking pan you use.
Cool slightly before removing bread from cans/pans.
Ingredients:
2 Cups water
2 Eggs
1 Cup Raisins
4 Cups Flour
1 Tbl. crushed fresh Rosemary
2 Tsp. Baking Powder
1/4 Lb. Butter
1 Tsp. Vanilla
2 Cups Sugar
Directions:
Combine first three ingredients in a saucepan and bring to a boil.
Cook 2 minutes, stirring.
Cool.
Cream butter and sugar, add eggs and vanilla.
Stir in raisin mixture alternately with flour.
Fill six well-oiled soup cans 2/3 full or use 2 well greased 4" X 8" bread pans.
Place cans or pans on a cookie sheet and bake at 350 degrees for approx 2 hours or until done.
Time varies by 1/2 hr or more; depending on which baking pan you use.
Cool slightly before removing bread from cans/pans.