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
It is possible to trace the history of written recipes back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these old cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius also describes how the early Romans made use of many different spices, including a few that will be familiar to modern chefs such as bay, fennel and dill. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the East, including spices such as coriander, parsley, and basil. These new spices and herbs prompted an explosion in cookery books, some of which still exist in private cookery archives. The arrival of television brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Applesauce Treasure Loaf recipe.
