| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried apricots |
| 1 |
|
Orange |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Chopped nuts |
| 2 |
ts |
Butter |
| 1 1/3 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 2 |
c |
Sifted flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Soda |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
From: Arizona Cookbook
ORANGE APRICOT BREAD
Soak apricots in enough cold water to cover for 1/2 hour. Squeeze juice
from orange into a measuring cup and add enough boiling water to make a
cup. Pur ornage skins, drained apricots and raisins through a food chopper.
Cream butter and sugar, add vanilla, egg and fruit mixture and beat smooth.
Add dry ingredients alternately with orange juice and water, blending after
each addition. Bake at 350 F for an hour in a greased and floured pan
(9x5).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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