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
Academics have proved the existence of recipes way back into the distant past, in fact as far as pharonic Egypt, and maybe further still. In practice though, these, early records were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As our culinary historical trip moves to more modern times there are two books which were published in the 14th Century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are nothing to do with the indian curry that is served today, but rather accounts of the types of food served to the rich and wealthy people of that period. Over the next few centuries, the powerful families of the West strove to lay on the most extravagent meals, and because of this the best cooks and their collection of recipes increased in prestige. However, it was during the 1800s that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes common in their social group. The introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Apricot Almond Coffeecake recipe.
