Apricot nut bread #2
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Apricot nut bread #2
  Bread    Apricots    Nuts  
Last updated 6/12/2012 1:04:51 AM. Recipe ID 29551. Report a problem with this recipe.
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      Title: Apricot nut bread #2
 Categories: Bread
      Yield: 4 Servings
    3/4 c  Dried apricots
      1 c  Flour
      2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
    1/2 c  Sugar
    3/4 c  Milk
      1    Egg; slightly beaten
      1 tb Grated orange peel
      1 tb Vegetable oil
    1/2 c  Whole wheat flour
      1 c  Coarsely chopped walnuts
  From: Maggie 
  Date: Thu, 22 Jul 93 14:27:53 EST
  From the Best of Electric Crockery Cooking...
  Place the apricots on a chopping block. Sprinkle 1 T flour over them.
  Dip a knife into the flour and chop the apricots finely. Flour the
  knife often to keep the cut up fruit from sticking together. Sift the
  remaining flour, baking powder, baking soda, salt and sugar into a
  large bowl. Combine the milk, egg, orange peel, and oil. Stir the
  flour mixture and the whole wheat flour. Fold in the cut up apricots,
  any flour left on the cutting block and the walnuts. Pour into a well
  greased, floured bakin unit. Cover and place on a rack in the slow
  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 4 to 6 hours.
  Cool on a rack for 10 minutes. Serve warm or cold.Makes 4 to 6
  Now before you all ask what a baking unit is (I wondered as I sat and
  typed this in), I looked it up in the front of the bread section. She
  says that some manufacturers are making units for slow cookers, but
  if you don't have one, a 2 pound coffee can works. Pyrex muffin cups
  also work. Also 1, 1-1/2 and 2 quart molds work.
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe

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Recipe ID 29551 (Apr 03, 2005)

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