| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Post fabfoo, Post to mc |
2 |
servings |
INGREDIENTS
| 1 |
c |
Boiling water |
| 1 |
c |
Dried apricots |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Brown sugar |
| 2 |
|
Eggs |
| 1 1/4 |
c |
All-purpose flour |
| 3/4 |
c |
Whole wheat flour |
| 3/4 |
c |
Unsweetened cocoa |
| 3 |
ts |
Double-acting baking powder |
| 1 |
c |
Chopped oregon hazelnuts |
INSTRUCTIONS
Pour boiling water over apricots and let stand until just tender; don't
oversoak. Drain off water and reserve. (If you don't have 1 cup, add more
water to it.) Roughly chop the apricots. Pour liquid into a large mixing
bowl, add baking soda, sugars and eggs. Mix well with a wooden spoon. Then
add the apricots, flours, cocoa, baking powder and nuts, and mix again.
Butter and flour two 9x5x3-inch loaf tins. Divide the batter into 2 equal
parts and pour into the tins. Bake in a 350 oven for about 45 minutes, or
until the breads have risen, are dark in color and a toothpick inserted in
center comes out clean. Cool on racks and serve.
Recipes By Oregon Hazlenuts <www.teleport.com/~nuts/index.html>
Recipe by: Lisa-Fabfood
By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.
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