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Recipe Name: Apricot Nut Bread #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

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
From: Maggie <MWORKMAN@VM.CC.PURDUE.EDU> Date: Thu, 22 Jul 93 14:27:53
EST From the Best of Electric Crockery Cooking... 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.Makes 4 to 6 servings. 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. DO NOT LIFT THE LID WHILE BAKING THIS
archives. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 592
Calories From Fat: 214
Total Fat: 25.3g
Cholesterol: 50.2mg
Sodium: 656.6mg
Potassium: 552.5mg
Carbohydrates: 83.4g
Fiber: 5g
Sugar: 41.6g
Protein: 13.2g

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