1 cup dried apricots, chopped
1 tsp baking soda
1/4 cup apricot brandy, plus:
1 tbsp apricot brandy
1/4 tsp salt
1/2 cup shortening
1 tsp cinnamon
1 cup sugar
1/2 tsp nutmeg
1/4 tsp allspice
2 cup flour
1/4 tsp cloves
1 cup pecans, chopped
1 cup applesauce
1 egg
Directions
Combine apricots & brandy; cover and refrigerate overnight. Cream
shortening; gradually add sugar and beating well. Add egg, and mix
well. Combine one cup flour with baking soda, spices, and salt; set
aside. Add pecans to apricot mixture; combine with reserved flour
mixture. Toss well to coat all pieces with flour; set aside. Add
remaining one cup flour to shortening/sugar mixture alternating with
applesauce, (beginning and ending with flour mixture). Stir in
reserved apricot mixture. Pour into a greased 9 x 5 x 3 loafpan; bake
at 350 deg. for 1 hour and 15 min. or until toothpick inserted in
center comes out clean. Cool loaf in pan for 10 minutes, then remove
from pan and cool completely on a wire rack. Yield: 1 loaf. Notes:
May be frozen up to 3 months. This is more of a sweet cake than a
bread. May be wrapped in cheeecake and soaked with additional brandy
and stored in a tin, if desired. Judy Garnett
Servings: 8 servings
Apricot Brandy Bread - Pjxg05a Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Breads; Fruit
The History of Recipes
Written cooking instructions as a concept can be tracked way back into the distant past, in fact as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are a few stone tablets in the Sumerian language 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 drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of Roman times made use of many herbs, including a few that will be familiar to modern chefs like basil, mint and asafoetida. As our culinary historical trip moves to more modern times we find some books published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that is served today, but instead accounts of the types of meals on the tables of the rich and wealthy people of that time. In the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab countries, including coriander, parsley, and basil. The introduction of these new tastes prompted an eruption in recipe books, the majority of which are now in private cookery archives. By the arrival of the twentieth century, cookbooks are greatly in demand as a result of more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Apricot Brandy Bread Pjxg05a recipe.
