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Recipe Name: Apricot Nut Bread #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

3/4 Cup(s) Dried apricots
1 Cup(s) Flour
2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1/2 Cup(s) Sugar
3/4 Cup(s) Milk
1 Egg, slightly beaten
1 Tablespoon(s) Grated Orange Peel
1 Tablespoon(s) Vegetable oil
1/2 Cup(s) Whole wheat flour
1 Cup(s) Coarsely chopped walnuts
Date: Sun, 28 Apr 1996 05:25:53 GMT From: Anne Sheresky
<> Place the apricots on a chopping block.
Sprinkle 1 T flour over them. Dip a knife into the flour and chop the
apricots finely. Flour the knife often to keep the cut up fruit from
sticking together. Sift the remaining flour, baking powder, baking
soda, salt and sugar into a large bowl. Combine the milk, egg, orange
peel, and oil. Stir the flour mixture and the whole wheat flour. Fold
in the cut up apricots, any flour left on the cutting block and the
walnuts. Pour into a well greased, floured bakin unit. Cover and place
on a rack in the slow cooker, but prop the lid open a fraction with a
toothpick or a twist of foil to let excess steam escape. Cook on High
for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Now before you all ask what a baking unit is (I wondered as I sat and
typed this in), I looked it up in the front of the bread section. She
says that some manufacturers are making units for slow cookers, but if
you don't have one, a 2 pound coffee can works. Pyrex muffin cups
also work. Also 1, 1 1/2 and 2 quart molds work. 4-6 servings. Do not
lift the lid while baking this bread. MM-RECIPES@IDISCOVER.NET
MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 395
Calories From Fat: 143
Total Fat: 16.8g
Cholesterol: 33.4mg
Sodium: 437.8mg
Potassium: 368.3mg
Carbohydrates: 55.6g
Fiber: 3.3g
Sugar: 27.7g
Protein: 8.8g

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