1 1/2 c. dark seedless raisins & 2 c. water
1 c. whole bran cereal (All Bran or Bran Buds)
1 3/4 c. regular all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 tbsp. butter, softened
1 egg
1 tsp. vanilla
1 c. chopped nuts (optional)

Use 4 greased and floured 16 ounce cans. Bake at 325 degrees for 50-55 minutes. Yield 4 small loaves. Great for Christmas gifts.

In medium saucepan with lid, boil raisins and water together, covered, for about 3 minutes. Drain raisins and preserve liquid. Set aside to cool. (Con't)

Prepare cans and preheat oven. In small bowl, mix dry ingredients. In large bowl, cream sugar and butter. Stir in egg and vanilla; add dry ingredients and raisin liquid alternately to creamed mixture, stirring well after each addition. Add the boiled raisins and nuts. Pour batter into cans, filling about half full. Bake, uncovered at 325 degrees for 50-55 minutes or until bread tests done with a toothpick. Remove from oven and turn cans upside down on wire rack for 15 minutes. Then lift off cans, shaking a bit if necessary. You may have to remove bottom of can and push bread out. Cool completely and wrap for freezing, if desired. This recipe will also fill two bread pans for large loaves. Bake at same temperature and time but test for doneness.

(Lt. Col. Michael) Assoc. Administrator