Breads:

Raspberry Jam Bread

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This recipe came to me from my cousin in Missouri. She calls it strawberry bread, but I prefer raspberry jam. I'm sure your favorite jam would do just as well.

Ingredients

1 cup margarine
1-1/2 cups sugar
1 teaspoon vanilla
1 teaspoon lemon extract
4 eggs
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cream of tartar
1 cup strawberry preserves
1/2 cup sour cream
1/2 cup chopped pecans

Instructions

Cream margarine, sugar and extracts. Beat in eggs, one at a time. Thoroughly blend dry ingredients in another bowl. Stir into egg mixture, alternately, with the preserves and sour cream. Fold in the pecans. Butter two 9x5-inch loaf pans, line with waxed paper, and butter again. Divide the batter between the two pans and bake in preheated 350 degree oven for 50-60 minutes. Let cool in pan 10 minutes. Turn onto wire rack, remove paper, and cool completely.

Dot Christiansen
Bettendorf