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    Source: cooks online on Compuserve, edited by ShirleyD


    Here are some of my favorite recipes for holiday quick breads. A few years ago, I made a variety of them in mini loaf pans. I wrapped them in either red or green saran wrap and filled 2 huge baskets. They were a departing gift for our annual Christmas open house.


    2 Cups cooked raisins
    1 cup butter or margarine
    1 cup shortening
    2 cups sugar
    3 eggs
    4 cups flour
    4 tsp. cocoa
    4 tsp. baking soda
    2 tsp. cinnamon
    1 tsp. allspice
    1 tsp. nutmeg
    2 1/2 cups Burgundy wine
    2 cups chopped nuts

    Mini Loaf Pan Loaf Pan Bakes a Basket of 8 Mini Breads in all kinds of flavors to please a crowd: blueberry bread, banana, cranberry! Give gifts that are appreciated the most... homemade delectables from your kitchen. Save energy, time and cleanup! Nonstick loaf pan is 14 1/2" x 9 3/4" x 1 1/2". Each individual loaf size is 3 1/2" x 2 1/2" x 1 3/4".

    To prepare raisins, place in pan of cold water and bring to a boil. Then drain in sieve. Measure after draining.
    Be sure to use your largest mixing bowl as this makes a large amount of batter!
    Cream butter and shortening together; then blend in sugar thoroughly. Beat in eggs, one at a time, beating each one thoroughly before adding another.
    Sift together flour, cocoa, soda and spices. Add to beaten mixture alternately with wine. Stir in raisins and nuts. Divide batter into 3 greased and floured regular loaf pans, or 8 small loaf pans.
    Bake at 350 degrees 50 minutes, or until done. (Surface springs back when gently pressed with fingertip). Do not overbake. If using small pans, baking time is approximately 20 minutes. Cool in pans about 10 minutes before turning out to cool on wire racks.
    NOTE: Do not panic when you see the batter has turned a very unappetizing gray color (due to the wine). The finished cakes are a nice reddish brown color.

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