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Baptism and coming to the front are two essentially different things. One is an act which confirms the promises of salvation to believers, the other is a device intended to help men become believers. One bears witness to salvation, the other is represented as actually accomplishing something towards our salvation. One is an action commanded by Christ, the other is not.
Iain Murray
Apricot Brandy Bread
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs
Quickbreads, Holiday, Favorite
8
Servings
INGREDIENTS
1
c
Dried apricots; chopped
1
ts
Baking soda
1/4
c
Apricot brandy; plus:
1
tb
Apricot brandy
1/4
ts
Salt
1/2
c
Shortening
1
ts
Cinnamon
1
c
Sugar
1/2
ts
Nutmeg
1/4
ts
Allspice
2
c
Flour
1/4
ts
Cloves
1
c
Pecans; chopped
1
c
Applesauce
1
Egg
INSTRUCTIONS
Combine apricots & brandy; cover and refrigerate overnight. Cream
shortening; gradually add sugar and beating well. Add egg, and mix well.
Combine one cup flour with baking soda, spices, and salt; set aside. Add
pecans to apricot mixture; combine with reserved flour mixture. Toss well
to coat all pieces with flour; set aside. Add remaining one cup flour to
shortening/sugar mixture alternating with applesauce, (beginning and ending
with flour mixture). Stir in reserved apricot mixture. Pour into a greased
9 x 5 x 3 loafpan; bake at 350 deg. for 1 hour and 15 min. or until
toothpick inserted in center comes out clean. Cool loaf in pan for 10
minutes, then remove from pan and cool completely on a wire rack. Yield: 1
loaf. Notes: May be frozen up to 3 months. This is more of a sweet cake
than a bread. May be wrapped in cheeecake and soaked with additional brandy
and stored in a tin, if desired. Judy Garnett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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