God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We start each day with our personal security resting not on the accepting love of God and the sacrifice of Christ but on our present feelings or recent achievements in the Christian life. Since these arguments will not quiet the human conscience, we are inevitably moved either to discouragement and apathy or to a self-righteousness which falsifies the record to achieve a sense of peace. But the faith that is able to warm itself at the fire of God’s love, instead of having to steal love and self-acceptance from other sources, is actually the root of peace.
Richard Lovelace
Apricot Almond Coffeecake
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Fruits, Dairy, Eggs
Breads, Fruits, Newspaper, Easter
1
Loaf
INGREDIENTS
3 1/2
c
All-purpose flour
1
pk
RapidRise yeast
2
tb
Sugar
2
tb
Instant dry milk
1
ts
Salt
6
oz
Apricot baby food
1/4
c
Water
2
tb
Margarine
1
lg
Egg
1/3
c
Apricot jam or preserves
3/4
c
Dried apricots, golden
Raisins, or currants,
Chopped
1/3
c
Slivered almonds, toasted
1
c
Powdered sugar, sifted
2
tb
Milk
1/2
ts
Vanilla
INSTRUCTIONS
FILLING
ICING
In large bowl combine 1 cup flour, undissolved yeast, sugar, instant milk,
and salt. Heat baby food, water and margarine until very warm (120 to
130°); stir into dry ingredients. Stir in egg and enough remaining flour to
make a soft dough. Knead on lightly floured surface until smooth and
elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10
minutes. On lightly floured surface, roll dough to 20x9-inch rectangle. To
fill, evenly spread jam on dough to within 1/2 inch of edges. Sprinkle
evenly with apricots and almonds. Beginning at long end, roll up tightly.
Pinch seam to seal. Form into ring, pinch ends together to seal. Place,
seam side down, on large greased baking sheet. With sharp knife, cut slits,
starting from outer edge, 3/4 of the way through dough at 1-inch intervals.
Turn each section on its side to show filling. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 45 minutes. Bake at
350° for 30 to 35 minutes or until done, covering with foil after 20
minutes to prevent excess browning. Remove from sheet; let cool on wire
rack. Drizzle with icing. Icing: Combine all ingredients. Stir until
smooth.
From the recipe files of Roberta Thompson Source: The News-Enterprise,
Elizabethtown, KY; Taste of Spring column in the Food section by Mary Alice
Holt, April 13, 1995
Posted to MM-Recipes Digest by "Chat Cat" <[email protected]> on Mar
26, 98
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