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
We can trace the history of meal recipes back into antiquity, certainly as far as the Egyptians, and possibly even further. In practice though, in the main part, these old cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, a very modern way of dining. Aspicius tells us how the ancient Romans used many spices and herbs, including some that we all recognise for example thyme, fennel and asafoetida. For the next few years, the wealthy families of the West competed to lay on the best banquets, and because of this cooks and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and writing down recipes common in their social group. By the advent of the twentieth century, cooking books were highly popular due to higher levels of literacy, more free time and being a little richer. The introduction of the TV brought us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Apricot Almond Coffeecake recipe.
