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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A neat little bread recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 eggs, separated |
1 cup sugar |
1 teaspoon vanilla extract |
1 cup flour |
2 teaspoons baking powder |
1/8 teaspoon salt |
1 cup almonds, blanched and chopped |
1 cup raisins |
confectioners' sugar, for garnish |
Directions:
1. Preheat oven to 350F and grease a 5 x 9 pan.
2. Beat egg whites to stiff peaks; set aside.
3. Beat yolks until light and lemon-colored; add sugar and vanilla and beat well.
4. Sift dry ingredients together and stir into egg mixture.
5. Add nuts and raisins.
6. Fold in egg whites and pour into prepared pan.
7. Bake for 20 minutes.
8. While still hot, sprinkle confectioners' sugar over the top and cut into squares.
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