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Cape Central High Photos

Ken Steinhoff, Cape Girardeau Central High School Class of 1965, was a photographer for The Tiger and The Girardot, and was on the staff of The Capaha Arrow and The Sagamore at Southeast Missouri State University. He worked as a photographer / reporter (among other things) at The Jackson Pioneer and The Southeast Missourian.

Come here to see photos and read stories (mostly true) about coming of age in Southeast Missouri in the 1960s.

Please comment on the articles when you see I have left out a bit of history, forgotten a name or when your memory of a circumstance conflicts with mine. (My mother says her stories have improved now that more and more of the folks who could contradict her have died off.) Your information helps to make this a wonderful archive and may end up in book form.

Raised on Raisin Bread

We Steinhoff boys were raised on cinnamon sugar peanut butter toast made with raisin bread bought at the “used bread store.” Mother would go to the Bunny Bread outlet and buy loaves of the stuff, and turn out a dozen or so slices every morning.

Sounds as much as taste

What I remember more than the taste of the gooey stick-to-the-roof-of-your-mouth concoction was the sounds of its making.

It would start out with the squeak of the springs in the oven door being pulled down. Then there was a clatter and crashing when Mother removed all the heavy pots and pans stored in the oven. That would be followed by a tinny sliding sound when she took out the warped and bent cookie sheet.

She’d butter up as many slices of bread as the sheet would hold, then sprinkle sugar and cinnamon on them, and stick them in the oven. Just as the sugar was beginning to bubble and, hopefully, before the toast would start to burn, she’d snatch it out of the stove and put a dollop of Peter Pan crunchy peanut butter on it. (I always liked a thin coating of the butter on mine. I didn’t like big globs of the stuff.)

Peach milk shakes

When peaches were in season, she throw some fresh peaches in the blender, along with ice cream and a little milk. Because I was scrawny in grade and high school, she might pitch a couple raw eggs in my shake. Little did we know the delayed effect of that. It took about 35 years for them to add more than the desired bulk.

I don’t do peach milk shakes in the morning, but I DO like a smoothie in the evening. Since I had some fresh strawberries and blueberries for my smoothie, I thought I’d try them on my morning toast. They added an interesting taste change, and looked pretty darned colorful. (The picture was taken with my Samsung Galaxy 7 Edge smart phone. I’m always amazed at the quality it produces. Click on the photo to make it larger.)

For what it’s worth, I’ve found the raisin bread sold at Sam’s Clubs is some of the best around: it’s very dense and has a gazillion raisins. Wife Lila said she likes it with some cream cheese spread on top.

(That’s Son Matt and Grandson Malcolm. Malcolm is sneaking up on his teen years now, but he’s still not crazy about being stuffed into funny shirts.)


4 comments to Raised on Raisin Bread

  • Phyllis Crites Hansen

    Bunny Bread brings a smile to my face! My kids dekighted in getting to have Bunny Bread when we were in Cape to visit! Yes, raisin bread is still a favorite of mine too. The photo is very artful and nutritious looking. You even starred an excellent breakfast with 3 of the 5 food groups included! Sorry, the home economics just popped right onto the page. 🙂

  • Dan Phelps - Cape

    We were raised having cereal for breakfast. In my teen years I took to having a couple of slices of toasted Bunny Bread with peanut butter and sprinkled with sugar. A glass of milk helped wash it down. It seemed to “stick to my ribs” better than other stuff. At 72 it hasn’t lost its appeal!

  • Mark Steinhoff

    5 pound glass jars of Peter Pan crunchy peanut butter were always in the pantry due to the regular morning ritual of making PB toast. It was always a test of skills knowing exactly when to pull the toast at the right moment when the sugar turned into sweet lava and before the smoke from over toasted edges began. The oven door was always cracked open during the process so you could quickly get into the oven and pull the toast before swirls of smoke could form. Cold mornings were great because the sweet toast aroma filled the kitchen and the heat from the oven was a bonus as well. You only had seconds before the perfect toast turned into ruined toast so it had to be watched to avoid said disaster. YOU must have had your head buried in your iPad this particular morning and missed the “golden moment” as I see the edges are beyond the toasted color and into the carbon range…

    As I remember, 12 pieces of PB toast was the norm every morning. And for the record, brother David once ate and entire loaf in one sitting. Yes, it was that good.

  • Terry Hopkins

    Cinnamon toast what’s the stock breakfast at our house. Didn’t really care much for raisin bread. Now that I’m much older I kind of like raisin bread every once in awhile. In fact Liza bought a loaf of not too long ago and I still haven’t finished it. But I will I will.

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