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Recipe Name: Apricot Almond Quickbread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
3/4 Cup(s) Dried apricots
1 Cup(s) Boiling water
2 Cup(s) All-Purpose Flour
1 Tablespoon(s) Baking Powder
3/4 Cup(s) Granulated Sugar
1/2 Cup(s) Toasted almonds, sliced
2 Eggs
1 Cup(s) Milk, 2% lowfat
1/3 Cup(s) Unsalted butter, melted
1/4 Teaspoon(s) Almond extract, pure
1/2 Teaspoon(s) Vanilla extract, pure
Directions:
Preheat oven to 350F/180C. If the almonds are not already toasted,
spread them on a cookie sheet and bake at 350F/180C for 5 to 10
minutes or until light brown. 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. Combine the flour, baking powder, and
sugar. Stir together well. Stir in the almonds. Combine the eggs,
milk, melted butter and extracts. Pour the wet ingredients over the
dry ingredients and stir only until blended. 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 and 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 : Bonnie Stern doesn't specify the fat
content of the milk, but I normally use Lacteeze 2%, so that's what
I've used for nutritional analysis. "This recipe is so easy and fast
that it's hard to believe it can be so delicious." Formatted in
MasterCook 4 by Ellen Pickett <ellen@qnetix.ca> 1997. Bonnie Stern has
published some low-fat recipe books since producing the CKFM cookbook,
but this book does not restrict the fat content. Recipe by: The CKFM
Bonnie Stern Cookbook, p. 115 Posted to EAT-LF Digest by "Ellen
Pickett" <ellen@qnetix.ca> on Jul 7, 1999, converted by MM_Buster
v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 244
Calories From Fat: 81
Total Fat: 9.3g
Cholesterol: 45.4mg
Sodium: 158mg
Potassium: 202.2mg
Carbohydrates: 36.1g
Fiber: 1.8g
Sugar: 18.2g
Protein: 5.4g


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