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Sour Cream Raisin Bread

Ingredients: 1 Cup(s) Sour cream or yogurt,regular or low-fat 1 Tablespoon(s) Canola oil 1 Cup(s) Raisins 2 Cup(s) Unbleached all-purpose flour 1 Tablespoon(s) Dark brown sugar 1 Teaspoon(s) Unsweetened apple sauce 1/2 Teaspoon(s) Toasted & finely chopped 1/2 Teaspoon(s) To 1 1/2 ts. salt to taste 1 1/2 Teaspoon(s) & 2 tb bread flour 1 Teaspoon(s) To 2 ts. salt to taste Directions: SOURCE: More Recipes For Your Bread Machien Bakery by Richard W. Langer, copyright 1992, ISBN #O-316-51390-3. MM format by Ursula R. Taylor. Put sour cream or yogurt, canola oil, and raisins in the baking pan of your bread machine (see note at end) and add flour, brown sugar, cinnamon, cloves and salt. If your machine has a separate dispenser for leavening, spoon the yeast in there. Otherwise, scatter it over the other dry ingredients. If the instructions that came with your machine call for placing yeast in the bottom of the pan first thing, you need to remember to reverse the order in which you add the liquid and dry ingredients. Bake the loaf on your machine's quick cycle. NOTE: Or load machine according to your machines directions. If you don't want smashed raisins - then add them at the right moment for your machine - about 5 minutes before end of second kneading...
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Success Hints Old fashioned coconut cream pie In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or unti