1 1/2 cup sifted flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2/3 cup packed brown sugar
1 cup quick oatmeal
1 cup chopped nuts
2 eggs
1/4 cup milk
1/4 cup melted margarine,cooled
2 apples,cored,coasely shred
Directions
Preheat oven to 350 F. Lightly grease and flour loaf pan. Sift flour,
baking powder, baking soda, salt, cinnamon and nutmeg in large bowl.
Stir in brown sugar, oatmeal, and nuts.. Mix eggs, milk and butter in
small bowl, add all at once to oatmeal mixture, add apples, stir
lightly with fork until liquid is absorbed into mix and it is
completely moistened. Spoon into prepared pan. Bake for 1 hour and 5
minutes. Cool in pan on wire rack 10 minutes. Loosen edges with
knife, turn out onto rack. Cool completely. Wrap, store overnight.
Servings: 1 servings
Apple Oatmeal Bread Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
We can follow the history of meal recipes far back into history, certainly as far as the early Egyptians, and maybe further still. In practice though, sadly, these early cook books were just very simple pictorial recipes for preparing food.
In fact, the oldest recipe discovered so far, according to experts is a collection of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by wealthy Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main course and afters, something that is very familiar to us today. Additionally, he tells us how the ancient Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs such as bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. These new culinary innovations led to a torrent in manuscripts on cookery, some of which still exist in private libraries. For the centuries that followed, the powerful and rich houses competed to lay on the most exotic banquets, and because of this the best cooks and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and publishing popular recipes of the day. The arrival of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Apple Oatmeal Bread recipe.
