3 1/2 cup all-purpose flour
1 package rapidrise yeast
2 tbsp sugar
2 tbsp instant dry milk
1 tsp salt
6 oz apricot baby food
1/4 cup water
2 tbsp margarine
1 large egg
FILLING
1/3 cup apricot jam or preserves
3/4 cup dried apricots, golden
1 raisins, or currants,
1 chopped
1/3 cup slivered almonds, toasted
ICING
1 cup powdered sugar, sifted
2 tbsp milk
1/2 tsp vanilla
Directions
In large bowl combine 1 cup flour, undissolved yeast, sugar, instant
milk, and salt. Heat baby food, water and margarine until very warm
(120 to 130ø); stir into dry ingredients. Stir in egg and enough
remaining flour to make a soft dough. Knead on lightly floured
surface until smooth and elastic, about 6 to 8 minutes. Cover; let
rest on floured surface 10 minutes. On lightly floured surface, roll
dough to 20x9-inch rectangle. To fill, evenly spread jam on dough to
within 1/2 inch of edges. Sprinkle evenly with apricots and almonds.
Beginning at long end, roll up tightly. Pinch seam to seal. Form into
ring, pinch ends together to seal. Place, seam side down, on large
greased baking sheet. With sharp knife, cut slits, starting from
outer edge, 3/4 of the way through dough at 1-inch intervals. Turn
each section on its side to show filling. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 45 minutes. Bake
at 350ø for 30 to 35 minutes or until done, covering with foil after
20 minutes to prevent excess browning. Remove from sheet; let cool on
wire rack. Drizzle with icing. Icing: Combine all ingredients. Stir
until smooth.
From the recipe files of Roberta Thompson Source: The News-Enterprise,
Elizabethtown, KY; Taste of Spring column in the Food section by Mary
Alice Holt, April 13, 1995
Servings: 1 loaf
Apricot Almond Coffeecake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert; Fruit; Nut
The History of Recipes
Food historians have proved the existance of recipes far back into the far past, in truth as far into history as ancient Egypt, and maybe even further. Having said that, mostly, these old records were just simple hieroglyphic instructions for meal preparation.
As our culinary historical trip moves on a few more years we find two interesting recipe books which date from the 1300s : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian food that is popular today, but instead descriptions of the types of meals eaten by the rich and wealthy people of that time. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the East, including spices such as basil and rosemary. The introduction of these new foods and spices created a torrent in recipe publications, many of which are kept safe in academic collections. Like it or not, the introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Apricot Almond Coffeecake recipe.
