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          Prep Time:5minutes                                 minutes

  Cook Time:20minutes minutes

  Total Time:25minutes minutes

             Servings:4 People

Ingredients :-

▢1 pound Yukon gold baby potatoes cut into one inch pieces

▢2 Tablespoons olive oil

▢1/2 Tablespoon Italian Seasoning

▢3 cloves garlic minced

▢salt and pepper

▢1/4 cup shredded parmesan

▢chopped parsley for garnish

Instructions :-

Cut potatoes in quarters using a sharp knife about 1 inch pieces.

In a medium sized bowl combine the potatoes, olive oil, Italian seasoning, garlic, salt, pepper and Parmesan Cheese.

Add to the basket of your air fryer. Cook at 400 degrees for 10 minutes. Toss the potatoes in the basket and continue to cook for 8-10 minutes or until tender and crisp. Garnish with chopped parsley.

Ingredients:-

Yield:4 servings

2tablespoons extra-virgin olive oil, plus more as needed

2(12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi

¼cup unsalted butter

4garlic cloves, thinly sliced

¼teaspoon red-pepper flakes, plus more for serving

Kosher salt and black pepper

2pints small tomatoes, such as cherry, grape or Sungold

¼cup thinly sliced or torn basil leaves (optional), plus more for serving

8ounces fresh mozzarella, cut or torn into ½-inch pieces

Preparation:-

Step 1

Heat the broiler with a rack about 6 inches from the heat source.

Step 2

In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.

Step 3

Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1½ teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.

Step 4

Add the seared gnocchi and ¼ cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

 Creamy Chorizo:- GnocchiCreamy chorizo gnocchi is a quick, easy and super tasty comfort meal. Ready in just 20 minutes, this gnocchi and chorizo recipe is the perfect quick lunch or light weeknight dinner.

                           Prep Time:5 minutes

                          Cook Time:15 minutes

                          Total Time:20 minutes

Ingredients:-

500 g (17.5 oz) gnocchi

1 tablespoon olive oil

100 g (3.5 oz) chorizo, cut into small pieces

1 medium shallot, diced

1 red bell pepper, diced

2 large garlic cloves, finely chopped

¼ teaspoon red chilli flakes

75 ml (⅓ cup) dry white wine

1 tablespoon tomato paste

100 g (3.5 oz) cream cheese

100 g (3.5 oz) baby spinach

30 g (⅓ cup) grated Parmesan

Salt and pepper to taste

Instructions:-

Heat the olive oil in a large pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crunchy.

Add the shallot and red bell pepper and continue to cook for 3 more minutes, stirring occasionally, until the veggies soften.

Meanwhile, bring a large pot of water to a boil, salt it generously and cook the gnocchi according to the instructions on the package.

Back to the pan, stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.

Pour in the wine and cook for a minute until the alcohol evaporates, then stir in the tomato paste.

Take out half a cup of water from the pot the gnocchi are cooking into. Add the cream cheese and the gnocchi water and stir until you get a smooth, creamy sauce. Add some extra water as needed if it looks too thick.

Stir in the baby spinach and allow the sauce to simmer for 1-2 minutes until it wilts. Add the cooked gnocchi and toss to smother them in the sauce.

Stir in the grated Parmesan, season to taste and serve immediately, with some extra grated Parmesan on top if you like. 

Ingredients:-

Ingredients:-

1 16-ounce bag frozen cauliflower florets (about 5 cups fresh works, too)

2/3 cup flour

1 teaspoon salt

Instructions:-

 Bring a pot of water to boil over high heat. Add cauliflower and cook for 5-8 minutes, until tender. Drain.

Lay cauliflower on a clean towel and allow to cool for 5-10 minutes. Squeeze excess water out of cauliflower. (Squeeze more! We want all that water out.)

Place cauliflower in a food processor. Pulse until it makes crumbles. Add flour and salt. Pulse lightly until a soft, sticky dough forms.

Place dough on a floured work surface. Cut into 4 sections. Roll each section into a rope. Cut each rope into little gnocchi pieces.

Heat a large nonstick skillet over medium heat. Add a swizzle of oil and gnocchi and cook until browned. (You may need to do this in batches, depending on the size of your pan.) Add a splash of water at the end to steam – this ensures that the gnocchi will finish cooking through the inside.

Add your sauce to the pan with the gnocchi. Toss to combine. Mwah!

             Servings: 6 servings

         Prep:-15minutes minutes

        Cook:-35minutes minutes

Ingredients:-

2 Tbsp olive oil, divided

1 lb lean ground beef

1 1/2 cups chopped yellow onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

3 cloves garlic, minced (1 Tbsp)

3 (8 oz) cans tomato sauce

2 14.5 oz cans low-sodium chicken broth

1/2 cup water, then more as desired

1 (15 oz) can diced tomatoes

2 tsp granulated sugar

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and freshly ground black pepper

1 cup dry ditalini pasta

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Finely shredded Romano or Parmesan cheese , for serving

3 Tbsp minced fresh parsley

Instructions:-

Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. 

Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 

Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. 

Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. 

Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 

Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.

Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 

Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Notes

*If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.

         Prep Time: 10 minutes                 Cook Time: 20 minutes  

         Total Time: 30 minutes  

          Yield: 2 to 3 servings

Description:-

This cacio e pepe recipe is easy to make in about 30 minutes with just 4 simple ingredients. Feel free to double the recipe if you would like to use a full package of pasta!

Ingredients:-

8 ounces uncooked pasta (I recommend bucatini)

2 tablespoons butter, diced into 1-tablespoon chunks*

1 teaspoon freshly-ground coarse black pepper*

2 ounces finely-grated Pecorino-Romano cheese

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Instructions:-

Boil the pasta water. Fill a large stockpot about halfway full of water (roughly 3 quarts) and bring it to a rolling boil. Generously season the water with fine sea salt (about 2 tablespoons).

Bloom the pepper. Meanwhile, as the pasta water heats, melt the butter in a large sauté pan (preferably nonstick) over medium heat. Add the pepper and let it cook for 30 seconds, then turn off the heat. If you have an electric stove, you’ll want to remove the pan from the hot burner entirely.

Cook the pasta. Add the pasta to the boiling water and cook, stirring occasionally, until it is just barely al dente.

Toss the pasta. Use tongs* to quickly transfer the pasta directly to the sauté pan with the melted butter and pepper. Add 1/3 cup of the starchy pasta water to the pan and toss the pasta briefly to combine. Add in half of the cheese and toss the pasta briefly to coat. Add in the remaining half of the cheese and continue tossing the pasta, adding in a few extra tablespoons of starchy pasta water if needed to thin out the sauce, until the cheese is melted and forms a smooth and glossy sauce.

Serve. Serve the pasta immediately, garnished with an extra twist of black pepper and/or extra Pecorino if desired. This pasta is definitely best served hot out of the pan, so please enjoy it right away!

Ingredients:-

Lemon-Thyme Oil (makes extra)

½ cup extra-virgin olive oil

1 garlic clove, crushed

Peel from 1 small lemon

4 fresh thyme sprigs

For the burrata platter

4 heirloom tomatoes, sliced into wedges

1 ripe peach, sliced

1 (8-ounce) ball fresh burrata

½ cup fresh basil and/or mint leaves

1 tablespoon toasted pistachios, chopped

Cherries or fresh currants, optional

Flaky sea salt and freshly ground black pepper

Toasted bread, for serving

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Instructions:-

Make the lemon-thyme oil: Combine the olive oil, garlic, lemon peel, and thyme in a small saucepan over low heat. Gently warm the mixture, then turn off the heat. Let steep for 20 minutes, then strain.

Make the burrata platter: Arrange the tomatoes, peach slices, and burrata on a platter. Sprinkle with salt, then drizzle with some of the lemon-thyme oil. Top with the basil and mint and sprinkle with the pistachios. Top with cherries and currants, if desired. Season to taste with salt and pepper and serve with toasted bread.

Equipment:

6-qt Slow Cooker

Ingredients:

3 to 4 boneless skinless chicken breasts

1 (10.5-oz) can Unsalted Cream of Chicken Soup

2 (0.87-oz) envelopes of chicken gravy mix

1/2 cup water or chicken broth, optional

hot steamed rice

Instructions:

Place chicken in the slow cooker and season with salt and pepper, if desired.

Whisk together soup, gravy mix, and water (if using). Pour over chicken.

Cover crock-pot and cook on LOW for 4-6 hours.

Before serving break the chicken breasts into bite-sized pieces. Serve over hot steamed rice.

Notes:

Do NOT make the gravy. You are only using the dry mix.

Can use chicken thighs or tenderloins in place of chicken breasts.

Can use frozen chicken breasts.

You will need to cook on the higher end of the cooking time if using frozen chicken.

Can add frozen vegetables to the mixture.

I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.

You can buy it by the case at Amazon: https://amzn.to/49n4uZE

Need Gluten-free Cream of Chicken Soup? You can buy it here: https://amzn.to/3MtqQ1s

Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/

Here is our recipe for Homemade Chicken Broth: https://www.plainchicken.com/slow-cooker-chicken-broth/

                       Course:-Main Course

                  Cuisine:-American

    Prep Time:-5minutes minutes

         Cook Time:-6hours hours

                            Servings:-6

                   Calories:-284kcal

Crock Pot

Ingredients:-

6 frozen, boneless and skinless chicken breasts

1 1/2 tbsp butter thinly sliced

1 1/2 tsp salt

1 tsp poultry seasoning

1/2 tsp black pepper

Instructions:-

Place the frozen chicken breasts with the butter and seasoning in the Crock-Pot insert.

Cover and cook on LOW heat for 6-8 hours, or HIGH heat for 4-6 hours.

Check the temperature of the chicken to make sure, at minimum, it is cooked to 165 degrees F.

Shred the chicken. Use in your favorite recipe.

To freeze: Allow the chicken to cool. Place the chicken into a freezer-safe, zippered bag. Freeze for up to one month.

       Prep: 10minutes mins

             Cook: 6hours hrs

            Total: 6hours hrs                    10minutes mins

          Servings: 4 people

Ingredients :-

▢½ cup low-sodium chicken broth

▢2 tablespoons olive oil

▢1 teaspoon kosher salt

▢½ teaspoon onion powder

▢½ teaspoon dried thyme

▢½ teaspoon ground paprika

▢¼ teaspoon ground black pepper

▢¼ teaspoon garlic powder

▢4 boneless, skinless chicken breasts

Instructions :-

Pour the chicken broth in the slow cooker.

½ cup low-sodium chicken broth

Combine the seasoning in a small dish.

1 teaspoon kosher salt,½ teaspoon onion powder,½ teaspoon dried thyme,½ teaspoon ground paprika,¼ teaspoon ground black pepper,¼ teaspoon garlic powder

Rub the olive oil and seasoning over the chicken breasts.

2 tablespoons olive oil,4 boneless, skinless chicken breasts

Place the chicken breasts in the slow cooker.

Cook on high for 3-4 hours or on low for 4-6 hours.

                Prep:5minutes mins

                   Cook:4hours hrs

                   Total:4hours hrs 

                    30minutes mins

Ingredients:-

  For the Chicken:

1 ½ pounds boneless, skinless chicken thighs or chicken breasts

⅓ cup low-sodium soy sauce

⅓ cup honey

2 tablespoons tomato paste

2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice

4 cloves garlic minced

1 tablespoon rice vinegar

2 tablespoons cornstarch

For Serving:

Prepared brown rice, quinoa, or cauliflower rice

Toasted sesame seeds

Chopped green onion

Instructions:-

 Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)

Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you’d like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.

For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)

With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.

         Prep:5minutes mins

             Cook:4hours hrs

Total:4hours hrs 30minutes                  mins

Ingredients:-

  For the Chicken:

1 ½ pounds boneless, skinless chicken thighs or chicken breasts

⅓ cup low-sodium soy sauce

⅓ cup honey

2 tablespoons tomato paste

2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice

4 cloves garlic minced

1 tablespoon rice vinegar

2 tablespoons cornstarch

For Serving:

Prepared brown rice, quinoa, or cauliflower rice

Toasted sesame seeds

Chopped green onion

Instructions:-

 Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)

Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you’d like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.

For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)

With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.

         Prep Time:10 mins

              Cook Time:1 hr

   Total Time:1 hr 10 mins

             Servings:24

   Yield:3 (6x3-inch) loaves

Ingredients:-

1 cup persimmon pulp

2 teaspoons baking soda

3 cups white sugar

1 cup vegetable oil

4 large eggs

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 ½ teaspoons salt

⅔ cup water

3 cups all-purpose flour

1 cup chopped walnuts

Directions:-

Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3-inch loaf pans.

Combine persimmon pulp and baking soda in a small bowl; let stand for 5 minutes to thicken the pulp.

Combine sugar, oil, eggs, cinnamon, nutmeg, and salt in a medium bowl; blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.

Bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

            ReadyIn:1hr10mins

                  Ingredients:13

                 Yields:5-6dozen

 ingredients:-

1 1⁄2cups sugar

1⁄2cup shortening

1cup persimmon pulp

1egg

2cups flour

1teaspoon baking soda

1⁄2teaspoon salt

1⁄2teaspoon cinnamon

1⁄2teaspoon nutmeg

1⁄4teaspoon clove

1cup raisins

1cup walnuts or 1 cup pecans

powdered sugar

directions:-

In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.

Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.

Combine dry ingredients with persimmon mixture and blend well.

Add raisins and nuts.

Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.

                Prep Time:15 mins

              Cook Time:15 mins

              Total Time:30 mins

                     Servings:36

                   Yield:3 dozen

Ingredients:-

These are the ingredients you'll need to make this top-rated persimmon cookie recipe:

Persimmons: These cookies start with pureed persimmons (a.k.a. persimmon pulp).

Baking soda: Baking soda acts as a leavener, which means it helps the persimmon cookies rise.

Flour: All-purpose flour creates structure and holds the dough together.

Spices: These persimmon cookies are spiced with cinnamon, cloves, and nutmeg. A pinch of salt enhances the overall flavor.

Sugar: A cup of white sugar creates perfectly sweet persimmon cookies.

Butter: A stick of butter adds moisture and richness to the cookies.

Egg: An egg adds moisture and acts as a binder, which means it helps hold the cookie dough together.

Raisins and walnuts: Raisins and walnuts (or other nuts) are optional mix-ins.

making method:-

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these irresistible persimmon cookies:

Place the persimmon pulp in a small bowl. Stir in the baking soda.

Sift the flour, spices, and salt in a separate bowl.

In another bowl, beat the sugar and butter. Beat in the egg and persimmon mixture.

Stir in flour until just-combined. Fold in the mix-ins.

Drop spoonfuls of dough onto a prepared baking sheet.

Bake until the edges are golden. Cool on a wire rack.

Ingredients:-

4 Fuyu persimmons

1 tablespoon vegetable oil

Sea salt, to taste

Pinch of lemon zest, lime zest, or orange zest, optional

Steps to Make It:-

Gather the ingredients. Preheat the oven to 375 F.

Cut off and discard the tops and bottoms of the persimmons. Peel the persimmons, if you like. Cut the persimmons into 1/4- to 1/2-inch-thick slices.

For easier clean-up, line a baking sheet with parchment paper. Lay the persimmon slices in a single layer on the baking sheet and drizzle with about half the oil. Turn over the slices and drizzle with the remaining oil.

Roast the persimmon slices until soft and starting to brown, about 20 minutes. How long they take to roast depends on how ripe they are; look for tender persimmon slices with browning edges.

Sprinkle the persimmon slices with salt to taste. You can grate a bit (about 1/4 teaspoon total) of lime and/or lemon and/or orange zest over them if you like.

Serve and enjoy.

         Cuisine:-American

        Prep Time:20minutes                        minutes 

        Total Time:20minutes                      minutes

                  Servings:4 

             Calories:219kcal

 INGREDIENTS:

For the Salad:

▢3 fuyu persimmons peeled, sliced

▢2 red onions sliced, pickled

▢4 oz goat cheese

▢1 cup pomegranate seeds

▢4 cups frisée

▢4 cups mixed greens

▢1 cup pecans toasted

▢2 cups red wine vinegar

▢1 tablespoon honey

For the Dressing:

▢1 teaspoon dijon mustard

▢1/4 cup olive oil

▢1 tablespoon lemon juice

▢1 tablespoon honey

▢3 tablespoons white wine vinegar

▢1/.2 teaspoon cumin

▢½ teaspoon salt

▢½ teaspoon pepper

INSTRUCTIONS:

For the Salad:

Preheat oven to 350 degrees.

Chop red onions. 

In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!) 

On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.

Fill a medium sized bowl with water. Open pomegranate seeds under water.

Peel and slice fuyu persimmons.

For the Dressing:

Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.

For the Assembly:

Combine frisée and mixed greens in a salad bowl.

Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.

Drizzle dressing. Toss with salad tongs until combined.

                                ReadyIn:1hr15mins

                                   Ingredients:14

                                    Yields:2 loaves

                                      Serves: 16-20

ingredients:-

2 cups japanese persimmons, pulp (kaki, 6 blended persimmons with a little water)

3 cups flour

1 teaspoon salt

2 1⁄2  teaspoons baking powder

2 teaspoons baking soda

1 1⁄2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1⁄8 teaspoon ground cloves

1 1⁄2 cups sugar

3 large egg whites (or 3 large egg replacer for 2 eggs)

1 1⁄4 cups applesauce

1⁄2 cup raisins

1⁄2 cup slivered almonds

1 teaspoon vanilla (can be omitted)

directions:-

Preheat oven to 350°F.

Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids.

Mix dry ingredients into pulp mixture, add raisins and almond slivers.

Pour batter into two well buttered, powdered loaf pans or one bundt pan.

Bake loaves for about one hour or until done.