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
Written recipes as a concept can be found far back into history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Continuing our culinary historical journey, there are some books published in the fourteenth century : one book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are not about the curry that we all know today, but rather recipes for the types of food on the menues of the upper classes of the time. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including spices like parsley, basil and rosemary. These new spices and herbs was responsible for an increase in manuscripts on cooking, the majority of which are now in private libraries. Over the succeeding few centuries, the powerful families of Europe strove to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes were highly sought after. Even so, it was during the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes to help cooks of their time. When we get to the twentieth century, cooking books were greatly in demand as a result of higher levels of literacy, people having increased spare time and being a little richer. The TV revolution brought us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Amaretto Coconut Bread recipe.
