RHUBARB RAISIN TEA BREADS and the 'marry' month of May!

 

 

You two have always made marrriage -- as challenging as it is -- look worthwhile to everyone else. . . and thanks for making family important.

Really, Kathleen?  What's that you said!

And Nicole!

   Happy 47 years together Mom and Dad!! You guys are Tweedle Dum and Tweedle Dee in the best of ways. Its so amazing and rare to see a couple who are the absolute best of friends and have as much fun together as you two do! Keep bickering and for goodness sake Bryan, DON"T FORGET TO MAKE TEA!!!!!

RHUBARB RAISIN LOAVES

3 cups finely diced rhubarb

1 cup coarsely chopped walnuts

¾ cup raisins

2 ½ cups all-purpose flour

½ cup wholewheat flour

2 cups sugar

2 tsp cinnamon

1 tsp ground cloves

1 tsp salt

1 tsp baking soda

1 tsp baking powder

½ cup milk (I used 2 tbsp powdered milk in ½ cup water)

4 eggs

1 cup canola oil

1 tsp imitation rum extract

3 tsp imitation pineapple extract

·        Chop rhubarb and set aside with the nuts and raisins.

·        Grease two 9x5 inch loaf pans and line the bottoms with waxed paper so the loaves will come out easily.

·        Start oven preheating to 350.

·        Stir together all the dry ingredients in a large bowl including the nuts and raisins.

·        Beat together the milk, eggs, oil, and extract.   

·        Stir liquid ingredients into the dry.

·        Stir in the rhubarb.

·        Turn into the loaf pans and bake for 70 to 75 minutes.  Test with a wooden skewer.

·        Turn out onto wire racks to cool. 

The aroma of these loaves deliciously fills the air.