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 MWORKMAN@VM.CC.PURDUE.EDU
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
servings.
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.
DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings