1 cup shortening, soft
1 1/2 cup brown sugar, firmly packed
4 eggs
2 1/2 cup sifted all-purpose flour
1 tsp baking powder
1/2 tsp soda
1 1/2 tsp salt
2 tsp cinnamon
3/4 tsp cloves
3/4 tsp nutmeg
2 cup sweetened canned applesauce
1 1/2 cup quaker oats, uncooked - (quick or o, ld-fashioned)
1 cup raisins
1 cup pitted dates - cut in small pieces
1 cup candied red cherries - cut in small, pieces
1 cup chopped nutmeats
Directions
Beat shortening and sugar together until creamy. Add eggs, one at a
time, beating well after each addition. Sift together 2 cups of the
flour, baking powder, soda, salt and spices. Add alternately with
applesauce to creamed mixture; blend well. Stir in oats.
Combine remaining 1/2 cup flour with raisins, dates, cherries and
nutmeats; stir to coat fruits and nutmeats evenly with flour. Stir
into batter. Pour into 2 greased and waxed paper-lined 8-1/2" x
4-1/2" x 2-1/2" loaf pans.
Bake in preheated very slow oven (275 F.) about 2 hours. Set pan of
hot water in bottom of oven while loaves are baking. Loosen edges;
cool on wire rack about 10 minutes. Remove from pans; cool
thoroughly. Wrap cooled bread and store one day before slicing.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias
Servings: 2 loaves
Applesauce Treasure Loaf Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Fruit
The History of Recipes
Food historians have proved the existance of recipes far back into ancient history, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, generally, these old cook books were just primitive hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to academics are some stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As our culinary historical trip moves on a few more years there were a couple of books which appeared in the fourteenth century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian curry that is served today, but rather descriptions of the types of food on the menus of the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the East, including spices like basil and coriander. The introduction of these new culinary ideas led to an explosion in recipe books, the majority of which still exist in academic collections. Over the following few hundred years, the upper classes strove to serve the most exotic meals, and as a result the best chefs and their recipe collections were much in demand. However, it was during the 19th century that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery books are greatly in demand mostly as a result of increased literacy, people having increased free time and having more disposable income. The TV revolution brings us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Applesauce Treasure Loaf recipe.
