"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Dutch Almond Bread, by Grandma, is from The Clausing Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. raisins 2 c. sugar 3 c. water 4 3/4 c. flour 1 lb. almond paste 1 tsp. salt 2 TB. butter 4 tsp. baking soda 2 eggs almond extract, opt.
Boil raisins in water 4 minutes. Cool. Shred almond paste. Add butter, eggs and sugar. Beat till smooth. Sift dry ingredients and gradually add to almond mix alternately with the raisins and water. Bake @ 325º for 1 hour. Makes 3 loaves.
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