1/3 cup crisco shortening
1/2 cup sugar
1 egg
1 cup canned applesause
1 3/4 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup finely chopped nuts
Directions
1. Heat oven to 350øF. Grease 9x5x3-inch loaf pan.
2. Cream Crisco and sugar in large bowl at medium to high speed of
electric mixer. Beat in egg. Stir in appleasuce with spoon.
3. Combine flour, baking powder, baking soda, salt, cinnamon and
nutmeg. Stir into creamed mixture with spoon. Fold in nuts. Spoon
into pan.
4. Bake at 350øF for 45 to 50 minutes or until golden brown. Cool 10
minutes in pan on rack. Loosen from sides and remove from pan. Cool
completely on rack.
One Loaf
Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120
Source: Crisco
Servings: 1 servings
Nutty Applesauce Bread (Yields 1 Loaf) Recipe brought to you by Recipe Ideas
Categories: Applesauce; Bread; Breads; Fruit; Sauce
The History of Recipes
Historians have found proof that recipes existed back into antiquity, in fact as far back into history as early Egypt, and maybe further still. Having said that, in the main part, these early recipes were just very basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to experts is a series of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in Roman times 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius recounts how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like basil, fennel and dill. During the succeeding few hundred years, the powerful families of Europe strove to serve up the most extravagent meals, and consequentially the best cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe publications were greatly in demand mostly as a result of better eduction, people having more leisure time and disposable income. Like it or not, the introduction of television brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Nutty Applesauce Bread (Yields 1 Loaf) recipe.
