4 cups bread dough that has risen twice
1/2 cup melted butter or margarine
1/2 cup brown sugar
1/2 teaspoon soda
1/2 teaspoon cinnamon
1 egg (may be omitted)
1/4 teaspoon nutmeg
1 cup chopped raisins

Cream sugar and shortening, beat with egg and work into dough. Add spice and fruit, and last stir in well the soda dissolved in a little warm milk.

Knead for 2 minutes, form into two small round loaves, let rise for 30 minutes. Then with a sharp knife, make two cross cuts on top of each loaf, brush with milk and bake in medium hot oven (375 – 400 degrees) for 40 to 45 minutes.

1/4 cup shortening

1 cup boiling water

1 1/3 cups molasses

3/4 cup brown sugar

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

Place the shortening in a mixing bowl.    Pour the boiling water over it to melt it, and add the molasses and sugar.  Sift, and add the flour, salt, soda, and ginger.  Beat thoroughly.  Turn into a greased baking pan.  Bake at 350 degrees for 30 to 40 minutes.

Caution:  A cake containing both molasses and sugar burns quite readily.

1 cup white flour
1 scant teaspoon salt
1 1/2 cups sour cream
1 level teaspoon soda
1/2 cup peanut butter
2 cups bran
3 tablespoons molasses
1 cup seedless raisins
1 level teaspoon baking powder

Sift together in a mixing bowl the flour, salt, baking powder, and soda.  Add the bran.  Rub in the peanut butter; add sour cream mixed with molasses.  Mix well.  Stir in the raisins; turn into a well-greased pan.  Bake at 350 degrees for one hour.

Buttermilk may be substituted for sour cream if 1/4 cup butter is added.

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3 tbsp granulated sugar
1 cup all purpose flour
1 cup whole wheat flour
1tbsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup butter or margarine
2 eggs, lightly beaten
1/3 cup milk
1/2 cup raisins

Preheat the oven to 425°Fahrenheit.

Combine the sugar (keep 1 tsp of sugar aside), flours, cinnamon, nutmeg, salt and baking powder in a bowl and cut in butter with a pastry blender or two knives. The mixture should resemble coarse crumbs.

Keep 1 tbsp of the beaten egg aside. Add remaining egg, raisins and milk to the flour mixture and combine gently. Sprinkle flour on your kitchen counter, turn out the flour/egg mixture and kneed about 5 times. After kneading, pat the dough into a 3/4inch thick circle and divide into 8 wedges.

Put the wedges on a greased baking sheet, brush with the reserved egg and sprinkle with remaining sugar.

Bake in the oven for about 18 to 20 minutes or until nicely browned. Serve warm with a soup or salad. Delicious!

1 cup milk
3 tablespoons shortening
2 tablespoons sugar
2 1/2 teaspoons salt
1 yeast cake
6 1/2 cups flour

1.  Add 1 cup water to the milk and heat.
2.  Add shortening, sugar, and salt.
3.  Dissolve yeast cake in 1/4 cup lukewarm water and add this to the mixture.
4.  Stir in 3 or 4 cups flour and beat well.
5.  Cover.  Set in a warm place to rise overnight.

In the morning:
1.  Add enough flour to make a firm dough.
2.  Knead on a floured board until smooth and elastic to the touch.
3.  Cover and set in a warm place to rise until treble (triple) in bulk.
4.  Knead again.  Shape into loaves.  Put in greased pans.
5.  Cover and let rise again until double in bulk.
6.  Bake at 350 degrees for 50-60 minutes.