1 1/2 cup carrots, peeled and sliced about 5
1 orange, remove seeds and cut in s
1/4 cup buttermilk
3 cup flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
2 large eggs
1 1/4 cup sugar
3/4 cup vegetable oil
1 cup pitted dates, slivered
1 cup walnuts, coarsely chopped
Directions
Put carrots in heavy saucepan with 1 cup water and 1/2 teaspoon each
salt and sugar. Cover and simmer until tender, 25 to 30 minutes.
Drain, if all moisture has not evaporated. Put orange, buttermilk,
and carrots in blender. Whirl until pureed. You should have about 2
cups of puree. Sift flour with dry ingredients except sugar. In
mixing bowl, beat eggs and beat in sugar, oil and carrot puree. Stir
in dry mixture and mix until well blended but do not beat. Stir in
dates and nuts. Spread in 2 greased and floured small loaf pans
(about 8-1/2 x 4-1/2 x 2-1/2 inches).
Bake at 350 degrees F. 45 minutes to 1 hour, or until pick inserted
near center comes out clean. Remove from pans to wire racks. Cool
overnight before cutting. Makes 2 loaves. Source: The Zucchini and
Carrot Book by Ruth Conrad Bateman.
Judi's Notes: One cup of sugar is sufficient for this bread and I
like to add 2 T of Orange Marmalade to the batter.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Servings: 2 loaves
Carrot Date Nut Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Vegetable
The History of Recipes
It is possible to track the history of `recipes` way back into history, certainly as far into history as ancient Egypt, and possibly even further. However, generally, these old records were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to academics is a collection of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents describing recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius tells us how the Romans used many aromatic flavours, including some that we all recognise such as basil, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from the Middle-East, including spices such as parsley and basil. These new foods and spices caused a surge in recipe manuscripts, many of which still exist in private cookery archives. For the decades that followed, the rich and powerful families of Europe competed with each other to lay on the most exotic meals, and as a result chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery publications are in high demand, mostly as a result of increased literacy, more spare time and having more disposable income. The arrival of television brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Carrot Date Nut Bread recipe.
