| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Low fat, Sent to eat, Quickbread |
12 |
servings |
INGREDIENTS
| 3/4 |
c |
Dried apricots |
| 1 |
c |
Boiling water |
| 2 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 3/4 |
c |
Granulated sugar |
| 1 |
tb |
Almonds; finely chopped (up to 2 tablespoons) |
| 1 |
|
Egg |
| 2 |
|
Egg whites |
| 1 |
c |
Milk; 2% lowfat |
| 2 |
tb |
Nonfat dry milk powder; up to 4 tablespoons |
| 1/3 |
c |
Unsalted butter; melted |
| 1/4 |
ts |
Almond extract; pure |
| 1/2 |
ts |
Vanilla extract; pure |
INSTRUCTIONS
1. Preheat oven to 350F/180C.
2. Chop dried apricots. The easiest way to do this is to cut them with
scissors. Place apricot pieces in a bowl and cover with the boiling
water. Allow them to rest for 10 minutes while preparing the batter.
3. Combine the flour, baking powder, dry milk powder, and sugar. Stir
together well.
4. Combine the egg, egg whites, milk, melted butter and extracts.
Pour the wet ingredients over the dry ingredients and stir only until
blended.
5. Drain the apricots and pat dry with paper towels. Stir them into
the batter. Spoon the mixture into a buttered 8-inch x 4-inch/1.5-L
loaf pan. Sprinkle chopped almonds on top and press lightly into
batter.
6. Bake for 1 hour. Allow the loaf to rest in the pan for 10 minutes
before inverting onto a wire rack to cool.
Makes one 9-in x 5-in/2 L loaf. (exceeds size of pan?)
NOTES : "This recipe is so easy and fast that it's hard to believe it
can be so delicious" according to Bonnie Stern (her comment about the
original version of the recipe). Formatted by Ellen Pickett
<ellen@qnetix.ca> in MasterCook 4. Revised to follow most suggestions
presented by Sarah Phillips <www.healthyoven.com> through Eat-lf
recipe list.
Recipe by: The CKFM Bonnie Stern Cookbook, p. 115
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jul
16, 1999, converted by MM_Buster v2.0l.
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