3 c Flour
1/2 c Sugar
4 ts Baking powder
1 ts Salt
8 tb Butter, chilled
2 Eggs
1/2 c Raspberry jam/preserves or
1/2 c Strawberry jam/preserves
3/4 c Milk
2 tb Butter
2 tb Sugar
2 tb Raspberry jam or
2 tb Strawberry jam
Servings: 18 Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Stir with a fork to mix all dry ingredients well. Cut the butter into small pieces and drop into the flour mixture. Using your fingers or a pastry cutter, rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. Beat the eggs well in a small bowl, add the jam or preserves and milk; whisk until the mixture is blended smooth. Stir the egg mixture into the flour mixture and stir only until no flour streaks show–the mixture wil be lumpy. Spoon into the loaf pan and bake for about 1 hour 15 minutes, or until a straw inserted into the center comes out clean. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. Meanwhile, make the glaze by combining the butter, sugar, and jam in a pan. Stir and bring to a simmer; continue stirring until dissolved and blended. Strain and then spoon the glaze over the loaf after it has cooled on the rack. Source: The Breakfast Book, Marion Cunningham