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

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 Tablespoon(s) Almonds, finely chopped up
to 2 tablespoons
1 Egg
2 Egg whites
1 Cup(s) Milk, 2% lowfat
2 Tablespoon(s) Nonfat dry milk powder, up
to 4 tablespoons
1/3 Cup(s) Unsalted butter, melted
1/4 Teaspoon(s) Almond extract, pure
1/2 Teaspoon(s) Vanilla extract, pure
Preheat oven to 350F/180C. 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, dry milk
powder, and sugar. Stir together well. Combine the egg, egg whites,
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. Sprinkle
chopped almonds on top and press lightly into batter. 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
<> in MasterCook 4. Revised to follow most suggestions
presented by Sarah Phillips <> through Eat-lf
recipe list. Recipe by: The CKFM Bonnie Stern Cookbook, p. 115 Posted
to EAT-LF Digest by "Ellen Pickett" <> on Jul 16, 1999,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 211
Calories From Fat: 55
Total Fat: 6.3g
Cholesterol: 29.9mg
Sodium: 161.2mg
Potassium: 169.7mg
Carbohydrates: 35g
Fiber: 1.2g
Sugar: 17.9g
Protein: 4.4g

Scale this recipe to Servings [?]