|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Unsifted flour||2 Cup (32 tbs)|
|Fine bread crumbs||2 Tablespoon|
|Whole blanched almonds||14|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
Mix the milk, sugar, salt and margarine in a bowl and cool to lukewarm.
Dissolve the yeast in the water, then stir into the milk mixture.
Add the eggs and flour and beat vigorously for about 5 minutes.
Cover and let rise in a warm place, free from draft, for about 1 hour and 30 minutes or until doubled in bulk.
Sprinkle the bread crumbs over sides and bottom of well-greased 1 1/2-quart casserole and arrange the almonds on bottom.
Stir the dough down and beat well.
Stir in the raisins and grated rind and place in the casserole.
Let rise in a warm place for about 1 hour or until doubled in bulk.
Bake at 350 degrees for about 50 minutes.
Serving size: Complete recipe
Calories 2601 Calories from Fat 874
% Daily Value*
Total Fat 97 g149%
Saturated Fat 16.3 g81.3%
Trans Fat 0 g
Cholesterol 434.3 mg144.8%
Sodium 1401.8 mg58.4%
Total Carbohydrates 397 g132.4%
Dietary Fiber 43.3 g173.1%
Sugars 164.6 g
Protein 73 g146.4%
Vitamin A 51.3% Vitamin C 8.9%
Calcium 54.7% Iron 95.9%
*Based on a 2000 Calorie diet