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Ingredients:
1 Cup(s) Yellow cornmeal
1/2 Cup(s) Molasses
1 Cup(s) Rye flour
1 Egg
1 Cup(s) Whole wheat flour
2 Teaspoon(s) Baking soda
1 Pint(s) Milk, sour
1 Teaspoon(s) Salt
1 Cup(s) Flour, white
1 Cup(s) Black raisins
1 Quart(s) Graham flour
2 Cup(s) Buttermilk
3/4 Cup(s) Dark unsulfured molasses
1 Cup(s) Raisins
Directions: Measure 1/2 - 3/4 c. molasses, filling remainder of cup with sugar. Roll raisins in flour before adding to batter. Bake in very slow oven 1 1/2 hours. Note: Very slow oven is 240 - 350 F.
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