| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
New Orleans |
Desserts, Breads |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 1/4 |
c |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Soda |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 2 |
tb |
Cooking oil |
| 3/4 |
c |
Apricot nectar |
| 2 |
c |
Dried apricots, chopped |
| 1/2 |
c |
Pecans, chopped |
INSTRUCTIONS
Apricot-Pecan Loaf
Sift together flour, sugar, baking powder, soda, & salt. Add egg, oil, &
apricot nectar & blend well. Add apricots & pecans. Put into greased loaf
pan & bake at 325 degrees for about 1 hour. Cool & slice.
10 servings.
From the New Orleans Times-Picayune Cooking Contest, 1980.
Gail
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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