1/2 cup butter
1 cup sugar
3 eggs
2 cup flour, all-purpose
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon, ground
1/4 tsp nutmeg, ground
1 cup applesauce
1/4 cup dark molasses (treacle)
1 cup raisins
1/2 cup nuts, chopped
Directions
Preheat oven to 350 degrees F. In a large bowl, cream butter and
sugar until light and fluffy. Add eggs, one at a time, beating well
after each addition.
Combine flour, baking powder, salt, cinnamon and nutmeg; set aside.
Combine applesauce and molasses.
Add dry ingredients alternately with applesauce mixture to egg
mixture. Fold in raisins and nuts. Pour into a greased 9 1/4 x 5 1/4
x 2 3/4 inch loaf pan. Bake at 350 degrees F. for 1 hour, or until a
toothpick inserted into the center comes out clean. Cool 10 minutes,
remove from pan and continue cooling on a wire rack.
NOTES:
* A simple, fragrant, apple-nut raisin bread -- I found this recipe
on the back of a label for a baking loaf pan. It is easy to make and
because of the molasses it is very fragrant while baking. Yield: 1
large loaf.
: Difficulty: easy.
: Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling.
: Precision: measure the ingredients.
: Lou Ann Puetz
: Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA
: {hplabs,amdcad,decwrl}!cae780!louann
: Copyright (C) 1986 USENET Community Trust
Servings: 1 loaf
Apple-Molasses Bread Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
Written cooking instructions as an idea can be found way back into distant history, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, early records were just primitive hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to historians is a collection of clay tablets in Sumerian 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 having made anyone who tried it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius informs us how the Roman cooks used many different aromatic flavours, including some familiar names like basil, mint and parsley. Over the next few hundred years, the upper-class families of the West competed to serve the most exotic banquets, and because of this the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes to help cooks of their time. When we get to the 1900s, cookery publications were highly popular mostly due to higher levels of literacy, people having increased leisure time and having more money. The arrival of TV brings us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Apple Molasses Bread recipe.
