Apricot Nut Bread #1 Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
3/4 cup: dried apricots all-purpose flour, sifted baking powder baki
1: egg, slightly beaten
1 tablespoon: orange rind, grated vegetable oil whol
1 cup: walnut meats, chopped coarse
Directions:
Apricot Nut Bread 2 to 3 hours
To Cook: Place the dried apricots on a chopping block. Measure the
all-purpose flour and sprinkle 1 tablespoon of it over the apricots. Dip
the cutting knife into the flour and chop the apricots finely. Flour the
knife often to keep the cut-up fruits from sticking together. Sift the
remaining all-purpose flour, baking powder, baking soda, salt, and
granulated sugar together into a large bowl. Combine the milk, egg, orange
rind, and vegetable oil. Stir in the flour mixture and the whole wheat
flour. Fold in the cut-up apricots, any flour left on the cutting block,
and the walnut meats. Pour into a well-greased, floured, 1-quart mold.
Cover with a loosely fitting plate and place on a rack or trivet in the
slow cooker. Cover the cooker, but prop the lid open a fraction with a
toothpick or a twist of foil to let excess steam escape. Cook on High for 2
to 3 hours. Cool on a rack for 10 minutes. Serve warm or cold. Makes 4 to 6
servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp
To Cook: Place the dried apricots on a chopping block. Measure the
all-purpose flour and sprinkle 1 tablespoon of it over the apricots. Dip
the cutting knife into the flour and chop the apricots finely. Flour the
knife often to keep the cut-up fruits from sticking together. Sift the
remaining all-purpose flour, baking powder, baking soda, salt, and
granulated sugar together into a large bowl. Combine the milk, egg, orange
rind, and vegetable oil. Stir in the flour mixture and the whole wheat
flour. Fold in the cut-up apricots, any flour left on the cutting block,
and the walnut meats. Pour into a well-greased, floured, 1-quart mold.
Cover with a loosely fitting plate and place on a rack or trivet in the
slow cooker. Cover the cooker, but prop the lid open a fraction with a
toothpick or a twist of foil to let excess steam escape. Cook on High for 2
to 3 hours. Cool on a rack for 10 minutes. Serve warm or cold. Makes 4 to 6
servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp