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
Date: Sun, 28 Apr 1996 05:25:53 GMT
From: Anne Sheresky sheresky@worldchat.com
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.
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. 4-6 servings.
Do not lift the lid while baking this bread.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #119
From the Meal
Yields
6 Servings