4 oz tofu
1 cup sugar
1/4 cup amaretto
14 fl coconut milk
2 1/2 cup flour
1/2 tsp salt
1 tbsp baking powder
1 cup unsweetened coconut flakes
Directions
Preheat oven to 350 F. Grease a 9" x 5" x 3" loaf pan.
Blend together tofu and sugar thoroughly in an electric mixer or by
mashing them together in a large mixing bowl with the utensil of your
choice. :-)
Mix Amaretto and coconut milk into tofu until well blended.
Meanwhile, sift together flour, salt and baking powder. Toss in
coconut flakes, then add dry ingredients to liquid mixture and blend
thoroughly.
Spoon batter into prepared loaf pan. Bake until done, about 50
minutes. Cool slightly before removing from pan.
Toasted slices of this bread are very nice with tea, coffee, or your
fave hot beverage.
[Note: 1 teaspoon of almond extract and 1/4 cup of water may be
substituted for the 1/4 cup of Amaretto. 1 1/2 cups water plus 1/4
cup oil may be used instead of coconut milk.]
(C) Copyright 1994 Karen Mintzias - May be freely distributed
Servings: 1 loaf
Amaretto Coconut Bread Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Breads; Fruit
The History of Recipes
It is actually possible to trace the history of written recipes way back into ancient history, in truth as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, generally, these old records were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts are a few stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Moving on, we have two interesting cookery books from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of food enjoyed by the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. These new culinary innovations led to an explosion in recipe publications, most of which still exist in private collections. During the following few centuries, the wealthy families of Europe tried to serve the best banquets, and as a result the best chefs and their recipes became highly prized. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe books were increasing in popularity due to increased literacy, people having increased spare time and disposable income. The revolution that is television brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Amaretto Coconut Bread recipe.
