Recipe: Recipes Using Fruit (30)

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01-04-2000 - Recipes Using Fruit (30)

brandy (10:11:58) : Cranberry-Oat Mini-muffins
Makes 18 mini-muffins

Nonstick Cooking Spray
3/4 cup all-purpose flour
1/4 cup oat bran
1 tsp baking powder
1 slightly beaten egg white
dash salt
1/2 cup milk
3 tbsp sugar
2 tbsp cooking oil
1/3 cup chopped dried cranberries, chopped raisins, or dried currants
1 tbsp sugar
1/8 tsp ground cinnamon

Spray eighteen 1 3/4 muffin cups with nonstick spray coating. Set aside.
In large bowl stir together flour, oat bran, baking powder and salt. Make a wellin the center of the dry ingredients. In another bowl combine the egg white, milk, 3 tbsp sugar and oil. Add egg mixture all at once to dry ingredients.Stir just till moistened, (batter should be lumpy). Fold cranberries, raisins, or currants into batter. Spoon batter into prepared muffins cups filling each about 3/4 full. Sprinkle with sugar and cinnamon
Bake in 400 degree oven for 12-15 minutes, then remove muffins from pans. Serve warm.

lindaky (09:01:43) : Tortilla Cobbler

8 or 10 flour tortillas(5 or 6 inch)
1 can pie filling (cherry,apple, or other)
almond flavor for cherry (1/2 t.)
cinnamon for apple (to taste)
1 1/4 cup sugar
1 1/4 cup water
1 stick margarine or butter

Bring sugar and water to a rolling boil, then add the margarine.

Fill tortillas with pie filling and place in baking dish seam side down.
Pour sugar syrup mixture over the tortillas and let set for 30 minutes before baking.

Bake 30 minutes at 350 degrees. To serve I cut them into 2 or 3 pieces.

shelley.LA (08:01:02) : Apple-Walnut Cake with Lemon Sauce

1 cup flour
1 cup sugar
1 stick butter -- softened
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 egg
1 1/2 pints apple -- grated
3/4 cup walnuts -- chopped
1 cup sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1 egg -- beaten
1/4 cup lemon juice

Preheat oven to 350 degrees. Grease and flour a bundt pan. In a large bowl mix first nine ingredients with mixer at very low speed until just mixed. Add apples adn increase to medium speed. Beat two minutes. Stir in nuts. Pour batter into pan and bake 45 to 50 minutes or until wooden pick comes out clean.

In a two quart saucepan mix all ingredients except lemon juice. Cook over medium heat. Stir constantly with wire whisk until mixture thickens (DO NOT BOIL) Remove froom heat and stir in lemon juice.

Lana.from.Pa. (06:48:47) : FRUIT Bread

1/2 cup butter
1 cup sugar
2 eggs
chocolate bits, nuts, maraschino cherries
3 bananas, mashed
2 cups flour
1 tsp. soda

Cream butter, sugar, eggs, and
bananas. Add ddry ingred., then bits,
nuts, andd cherries. Bake at 375 degrees
for 45 min. good way to use up those
ripe bananas.Dawn,NY (04:51:00) : PANFORTE

1 1/4 cups each hazelnuts and almonds, toasted in a 300F oven for 10 to 15 minutes and the hazelnut skins rubbed off in a clean kitchen towel
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
10 ounces snipped figs
1/3 cups red or green candied cherries
1 cup granulated sugar
1/2 cup honey

Heat oven to 300F. Line two 8-inch cake tins with foil and butter the foil well. Set aside 1/2 cup each of the nuts. Put the rest of the nuts, the flour, cocoa and spices in a large bowl; toss to mix, then stir in the figs and cherries.

Bring the sugar and honey to a boil in a small saucepan over medium heat, stirring occasionally. Boil 2 to 3 minutes until candy thermometer registers 234F to 240F (soft-ball stage). Stir sugar mixture into flour mixture. This will take
some "elbow grease" as the mixture will be very stiff. When well mixed, scrape
into prepared pans and press in with wet hands. Sprinkle the reserved nuts over the batter and press them lightly into it.

Bake 30 to 35 minutes or until bubbly and the tops look less glossy. Cool completely in the pans. Lift out by the foil, then carefully peel off the foil.

On a cutting board, carefully cut each disc into 12 wedges. Be very careful, as this isn't called "strong bread" for nothing. Store in an airtight container at room temperature for at least a month.

Dawn,NY (04:42:47) : 1 Angel food cake

1 can vanilla pudding
1 can pie cherries
cool whip
bananas - sliced
grapes - seedless
strawberries - halved

In large deep bowl, crumb cake to make 1 layer, then layer:
pudding
cherries
strawberries
grapes
banana's

layer in the order stated above,
crumb the rest of the cake and put on top, then top with a layer of cool whip and garnish with strawberries,
best if let to sit in refrigerator for a few hours.

Susannaho (03:34:22) : SALAMI-TANGERINE CORNUCOPIAS

3 large tangerines, peeled and sectioned
1/2lb thinly slice Genoa salami (or other Italian salami)

Fold salami slice in half and wrap around each segment of tangerine.

KellyWA (01:22:24) : Fruit Pancake Syrup

Any kind of available fruit
Sugar

Boil down whatever fruit you have handy. Place fruit in
pot and fill with water until the fruit is covered. Boil
on a low simmer for about a half-hour to an hour or until
fruit (such as apples, pears, peaches, etc.) is soft and
can be mashed (not necessary to mash if there are no seed
or stock that need to be removed). Strain pulp through
colander (not sieve).

Add 1-1/2 to 2-1/2 cups of sugar per cup of fruit
according to taste (choke cherry syrup sometimes takes
more). It is not necessary to can the syrup; just cool,
put into any size jar and freeze.

Gina,.Fl (01:04:52) : STRAWBERRY SPINACH SALAD TOPPED WITH TERIYAKI CHICKEN

1 lb. fresh spinach leaves
1 pint fresh strawberries, sliced
1/2 c. pecan pieces
1/2 c. crumbled feta cheese
Poppy Seed Dressing
1 pkg. Louis Rich Teriyaki Chicken Breast pieces

Wash and spin dry spinach, remove stems and tear into bite-size pieces. In a salad bowl, combine spinach and strawberries, toss with nuts and cheese. Drizzle dressing over and combine to coat well. Garnish top with pieces of Teriyaki chicken.

Poppy Seed Dressing:
1/2 c. sugar
2 T. sesame seeds
1 T. poppy seeds
1 1/2 T. minced onion
1/4 t. Worcestershire sauce
1/4 t. paprika
1/4 c. cider vinegar
1/2 c. vegetable oil

Mix together all ingredients except oil, in a pint jar and shake well til all sugar is dissolved. Add oil and shake again and refrigerate for 1 hour or more.

Val,.Ca (01:04:09) : Cool Island Caper

16 oz can fruit cocktail
16 oz can Lichee nuts
11oz can Mandarin oranges
1 small jar maraschino cherries
1 small can pineapple chunks
2 bananas
1 small papaya or substitute apple
1 small mango or substitute pear
1 cup sliced almonds
3 pkg plain gelatin
3 1/4 cup water
1 small can evaporated milk
1 cup sugar
3 tsp. almond extract

To extend this recipe I add: 2 cups watermelon, 1/2 cantaloup, 1/2
honeydew, 1 cup seedless green grapes, and 1 cup seedless red grapes.
Make fruit balls and cubes of the fresh fruit.

In a separate bowl, soften gelatin in 1/2 cup of water. Scald the
remaining water, milk and sugar. Add gelatin and stir. Let cool.
Add almond extract and 1/2 of the sliced almonds. Using a 9 x 13 inch
flat pan, pour in mixture and refrigerate. Before serving cube
gelatin and add to fruit. Then sprinkle with remaining almond slices.
If you can't find Lichee nuts at your local grocery store, they can be
bought at an Oriental specialty store, or substitute green grapes.

Gina,.Fl (01:03:26) : Tsimmes My Way

3 large sweet potatoes, peeled and sliced
4 large carrots, thinly sliced
1 small butternut squash, peeled, seeded and sliced
1/4 c. raisins
1/4 c. prunes
1/4 c. golden raisins
1/4 c. chopped dates
grated rind of 1 orange
juice of 1 lemon
2 T. brown sugar
1/4 c. honey

Layer all fruit and veggies in a 9x13 pan. Sprinkle with remaining ingredients. Cover with foil and bake at 350 for 1 1/2-2 hours until veg. are tender.

Val,.Ca (01:02:44) : Fennel, Orange, and Olive Salad

1 large fennel (anise) bulb
2 large navel oranges, peeled and cut into thin rounds
1/4 cup (60 ml) fresh orange juice
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) extra virgin olive oil
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) shredded Gruyere or Swiss cheese
16 oil-cured black olives

Trim the top and the root end of the fennel and cut it into very thin
slices. In a mixing bowl combine with the orange slices, orange
juice, lemon juice, olive oil, salt, and pepper, and toss to mix.
Arrange on a platter or individual salad plated and pour the juices
from the bowl over it. Garnish with the shredded cheese and black
olives. Serves 4 to 6.

Gina,.Fl (01:01:54) : Spinach and Pears Salad

serves 3 (can easily be doubled)
5 ozs. spinach, washed and dried
1 med. pear, peeled and cut into wedges
1/3 c. golden raisins
1/3 c. slivered almonds

Dressing:
1/4 c. olive oil
1 T. cider vinegar
1/2 T. grated Parmesan cheese
1/2 t. salt
1/4 t. Worcestershire sauce
1 slice of med. onion
pinch sugar
pinch dry mustard
pinch of basil, oregano, and blk. pepper

In a large salad bowl, gently toss spinach, pears, raisins and almonds.
Mix all dressing ingred. in the blender.
Pour dressing over salad, toss and serve.

Gina,.Fl (01:01:18) : Romaine and Orange Tossed Salad

1 head romaine lettuce, rinsed and spun dry
3 kiwifruit, peeled and sliced
1 (11 oz) can mandarin orange slices, drained
1 large red onion, sliced
1/2c. olive oil
1/4 c. lime juice
3 T. red wine vinegar
3 T. orange marmalade
salt and fresh ground black pepper to taste
croutons
1/3 c. halved pecans
3 oz. blue cheese, crumbled

Tear the lettuce into bite-size pieces and place in a salad bowl with the kiwifruit, range sections and onion. Combine the olive oil, lime juice, vinegar, marmalade, salt and pepper. Mix well in a glass jar. Toss the salad with the dressing just before serving. Top with croutons, nuts and blue cheese.

Val,.Ca (01:00:50) : Pineapple salsa

2 Cups fresh chopped pineapple
3 to 4 fresh jalapenos, seeded and chopped
1 small purple onion, finely chopped
1/4 cup chopped cilantro

Cover and refrigerate for at least 4 hours to allow flavors to blend.

Grill the steaks to your preference and serve with the salsa. The
steak is so tender and flavorful, you will have to cook this again and
again.

Gina,.Fl (01:00:21) : Cranberry Pecan Salad with Fresh Lemon and Oregano Vinaigrette

washed and cut-up greens
1/2 c. dried cranberries
1/4 c. pecans, cut-up
1/2 peeled and sliced cucumber
1/2 tomato, cut-up

Vinaigrette:
In a med. bowl, combine the zest of 1 lemon, the juice of 2 lemons, 1 small shallot, minced, 1 T. parsley, 1 t. Dijon mustard, 1/2 t. dried oregano, and 1/2 t. sugar Slowly pour in 1 c. olive oil, whisking constantly. Season with salt and pepper to taste. Refrigerate until ready to use.

Makes 1 1/2 c. of dressing.

Gina,.Fl (12:59:56) : Floridian Salad
This salad is my creation using Louis Rich's Carving Board Chicken Breast Strips, Teriyaki flavor is the best!

1/2 romaine lettuce head, washed and torn into bite-size pieces
1 tomato, cut into chunks
1/2 cucumber, washed, peeled and cut into chunks
1 whole red or green bell pepper, washed, seeded and cut into chunks
stems from the broccoli, grated
1/2 cup grated carrots
1/2 cup white raisins
1/2 cup cut up pecans
2 pkgs. Louis Rich Carving Board Chicken Breasts Stips, Teriyaki flavor
Creamy Vidalia and Peppercorn Dressing (Brushetta Brand is a killer)

Toss salad together, top with pieces of chicken strips and drizzle dressing over.

Gina,.Fl (12:59:10) : Appletree Salad
This salad is the creation of my dear Aunt Edith in Pennsylvania. She is an avid fan of Adele Davis and all her teachings. While vacationing in Amish land last summer, she served us this wonderful salad and my taste buds exploded!! What an odd but tantalizing combination...
This is stunningly delicious!!

Serves 2

1 Granny Smith Apple, peeled, cored and cubed
1 broccoli stem, grated
2 lettuce leaves
Newman's Own Salad Dressing
1/2 cup golden raisins
Combine the cubed apple, broccoli, and raisins in a bowl. Mix with Newman's Own just until nicely combined (about 1/3 cup) serve in a mound on a lettuce leaf. Yummy!! (Can be easily doubled or tripled for company)

Gina,.Fl (12:58:32) : Roast Pork Tenderloin with Pear-Vanilla Bean Glaze

1 pork tenderloin
1 lemon
salt and pepper
rosemary
1-2 cloves garlic, minced
olive oil

For Glaze:
1/4 c. William-Sonoma Pear-Vanilla Bean Jam
1/2 T. dijon mustard
1/2 t. rosemary
1/4 t. salt

Night before, marinade tenderloin by placing in a glass dish, squeeze lemon juice over, sprinkle with salt and pepper, crush a few rosemary sprigs over and sprinkle with the minced garlic.

Oven at 400. Place tenderloin on baking dish, throw out marinade. Bake for 30 minutes. The last 15 minutes, combine all ingredients of glaze and brush over.
Turn after 5 minutes and re-glaze.

Gina,.Fl (12:58:00) : Onelia Fredora's Sweet and Sour Pork Roast

1 4-5 lb. pork roast
salt and pepper to taste
1 T. oil
1 12 oz. bottle chili sauce
1 12 oz. jar apricot preserves
1 16 oz. can chunk pineapple
1 green pepper, cubed

Season roast with salt andpepper. Brown in oil in Dutch oven. Cover and bake 1 hour at 250. Add chili sauce and preserves and bake 5 hours. Add pineapple and green pepper and bake 1 more hour. Serves 8-10

Val,.Ca (12:57:13) : Pineapple salsa

2 Cups fresh chopped pineapple
3 to 4 fresh jalapenos, seeded and chopped
1 small purple onion, finely chopped
1/4 cup chopped cilantro

Cover and refrigerate for at least 4 hours to allow flavors to blend.

Grill the steaks to your preference and serve with the salsa. The
steak is so tender and flavorful, you will have to cook this again and
again.

Gina,.Fl (12:56:31) : BANANA LAYER CAKE WITH CREAM CHEESE FROSTING

2 1/4 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon plus pinch of salt
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon plus 1 tablespoon vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs

2 8-ounce packages cream cheese, room temperature
1 1/2 cups powdered sugar

2 large bananas, peeled, sliced

Preheat oven to 350 F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.

Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.

Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.

Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)

Serves 8 to 10.

Bon App tit
October 1997

R.S.V.P.
Gabrielle Restaurant, New Orleans LA

Val,.Ca (12:56:20) : APPLE BERRY SALSA

2 med. Granny Smith apples
1 cup strawberries, sliced
1 kiwi, peeled & chopped
1 small orange
2 Tbsp packed brown sugar
2 Tbsp apple jelly

Chop apples, slice strawberries, chop kiwi. Place in bowl. Zest orange. Juice it and add zest, orange juice, brown sugar and apple jelly to fruit and mix gently. Chill.

Gina,.Fl (12:54:48) : Plum Good Chicken

3 lbs. chicken pieces (I use breasts)
1/2 cup soy sauce
1/2 cup plum jam
1/4 cup honey
1/4 cup Orange juice
1 clove garlic, minced
paprika

Arrange chicken, meaty side down, in a shallow 9x13 inch, foiled-lined baking pan. In a small bowl, combine soy sauce, jam, honey, orange juice and garlic. Brush chicken generously with some of the mixture, then pour remianing sauce over chicken. Cover and bake 350 for 25 mts. Then uncover and turn chicken over. Continue to cook uncovered for 30 mts longer, basting occasionally. After 30 mts., sprinkle with paprika and cook an additional 15 mts. Serves 4-6

Gina,.Fl (12:54:15) : Huron Valley Chicken

This is a winner!

7 tblsp. butter
1 large Granny Smith Apple, peeled, cored and chopped
1 tsp. honey
1 tsp. lemon juice
1/2 cup all-purpose flour
salt and pepper to taste
4 skinned and boned chicken breast halves
1 cup chicken broth
1 cup apple juice
1/2 cup cranberry juice
1/4 cup applejack or brandy
1-inch piece cinnamon stick
snipped fresh chives

Melt 2 tblsp. of the butter in a small skillet over med. heat. Add apple, honey and lemon juice. Saute til' just tender and golden, about 4 mts. Set aside.
Place the flour in bowl. Season with salt and pepper. Dredge the chicken and shake off the excess.
Melt 2 tblsp. of the butyter in a large skillet over med. heat. Add the chicken and cook til' golden on both sides. Transfer to a serving platter and keep warm. Add the broth, apple and cranberry juices, applejack and cinnamon to the skillet and bring to a boil scraping up the browned bits. Bopil until reduced to 2/3 cup., about 15 mts. Stir in the apple mixture and 3 tblsp. of the butter and salt and pepper to taste. Discard cinnamon stick. Serve with sauce ladled over chicken and chives.

Susan,IL (12:16:21) :

Pineapple Stuffed Pork Chops
Recipe By : Russ Wilson
Serving Size : 4

4 pork loin rip chops -- 1 inch thick
1 can pineapple slices -- 8 ounce/ in syrup
1/4 cup catsup
1 tablespoon sliced green onions
1 tablespoon butter or margarine
1/2 teaspoon dry mustard
salt and pepper

Cut pocket in each chop by cutting from fat side almost to bone edge. Season cavity with a little salt and pepper. Drain pineapple, reserving juice. Halve two slices of pineapple; cut up remaining pineapple and set aside. Place a pineapple half-slice in pocket of each chop, round side out. Grill over medium coals on covered grill outdoors, about 20 minutes, turning once, or broil chops indoors.

Meanwhile, in small saucepan, combine catsup, green onion, butter or margarine, mustard and the reserved pineapple and pineapple juice. Heat to boiling; reduce heat and simmer 10 minutes. Grill chops 5 minutes more or until done, brushing with sauce. Spoon remaining sauce on chops before serving.

Susan,IL (12:13:05) :

Upside-down Berry Pie
Recipe By : Susan Wilson

Pastry for single crust pie
2 egg white
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/4 cup sugar
3 cups fresh strawberries
1/2 cup sugar
3 tablespoons corn starch
1 cup whipping cream
4 sliced strawberries

Prepare and roll out pastry. Line a 9-inch pie plate. Trim to 1/2 inch beond edge. Flute edge; prick pastry. Bake in 450 degree oven for 10-12 minutes. Cool.
For meringue, beat whites, vanilla, and cream of tartar till soft peaks form. Gradually add 1/4 cup sugar; beat till stiff peaks form. Spread on bottom and sides of pastry. Bake in 350 degree oven 12 minutes; cool. Mash berries; add water to measure 2 cups. Combine 1/2 cup sugar and cornstarch; add mashed berries. Cook and stir till bubbly. cook and stir 2 minutes more. Cook; spread over meringue. Chill. Whip cream; spread over pie. Top with sliced strawberries. Cover; chill to store.

KellyWA (11:24:41) : (this is a dessert)

APPLE LASAGNA

2 cans apple pie filling (20 oz.)
8 lasagna noodles; cooked
2 cups cheddar cheese; shredded
1 cup ricotta cheese
1 egg
1/3 cup granulated sugar
1/2 teaspoon vanilla or almond extract
1/3 cup flour
1/3 cup brown sugar; packed
1 teaspoon cinnamon
1/3 cup oatmeal
3 tablespoons butter

1. Pour contents of 1 can of apple pie filling into bottom of 9 x 13 cake pan, top with 4 cooked
lasagna noodles.

2. Then mix cheddar cheese, ricotta cheese, egg, granulated sugar, and

extract in bowl till well mixed (looks like a dough at this point). Spread carefully over noodle layer.

3. Place remaining 4 noodles over cheese mixture and then pour contents of 2nd can of apple pie
filling on top of noodles.

4. Mix flour, brown sugar, cinnamon, and oats and then cut in butter until crumbly, and sprinkle over
pie filling. Bake at 350F for 45 min.

5. Let cool at least 15 minutes before serving.

KellyWA (11:22:50) : (this is a wonderful pie!)

Watermelon Pie

1 container (12 ounces) frozen non-dairy
whipped topping, thawed
1 box (3 ounces) watermelon-flavored gelatin
(strawberry works fine)
1/4 cup water
2 cups watermelon balls
9-inch crumb pie shell

In large bowl, fold whipped topping, gelatin and water together. Fold in watermelon balls. Spoon into crumb pie shell. Chill for 2 hours before serving. Makes 8 servings.

susannahoh (09:28:44) : My first interest in Scripture cakes was historical, but it turns out that they are also DELICIOUS.

BIBLE SCRIPTURE LOAF
Gayle Hutchinson

Scripture cakes were especially popular in the nineteenth century. When served at ladies' gatherings such as sewing bees, they could be used to test Bible knowledge, and this guessing game also discouraged idle gossip. Since they were considered to be fruitcake, Scripture cakes were aged before being sliced and eaten.

4 1/2 cups 1 Kings 4:22 (flour)
1 cup Judges 5:25 (butter)
2 cups Jeremiah 6:20-22 (sugar)
Pinch of Leviticus 2:13 (salt)
2 cups 1 Samuel 30:12 (raisins)
2 cups Nahum 3:12 (figs)
6 Jeremiah 17:11 (eggs, separated)
1/2 cup Judges 4:19 (milk)
2 teaspoons Amos 4:5 (baking powder)
3 teaspoons 1 Samuel 14:25 (honey)
1 teaspoons 2 Chronicles 9:9 (nutmeg and cinnamon)

Separate eggs. Beat yolks with sugar and butter until smooth. Add milk and honey. Add flour and baking powder. Add raisins and figs. Fold in well-beaten egg whites.. Bake in two greased loaf pans forty-five minutes at 350 degrees.