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 recipes as an idea can be tracked back into distant history, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. In practice though, these, ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts are some clay tablets in the Sumerian language which recount the baking 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 drank it feel wonderful. Continuing our culinary historical journey, we have a couple of cookery books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is served today, but rather accounts of the types of meals eaten by the rich people of those days. Over the succeeding few centuries, the wealthy families of Europe competed to lay on the most exotic meals, and as a consequence, the best cooks and their recipes became highly prized. However, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and publishing the recipes of their peers. The TV revolution brought us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Apricot Brandy Bread Pjxg05a recipe.
