Ingredients
BREAD
1 cup sugar
1 cup applesauce
1/3 cup vegetable oil
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
2 tsp eggs
3 tsp milk
2 cup sifted flour
1/4 tsp salt
1/4 tsp ground nutmeg
3/4 cup chopped pecans
TOPPING
1/4 cup brown sugar, packed
1/4 cup chopped pecans
1/4 tsp ground cinnamon
Directions
In a large mixing bowl, thoroughly combine sugar, applesauce, oil,
eggs and milk. Sift together flour, soda, baking powder, cinnamon,
salt and nutmeg. Add to applesauce mixture and beat until well
combined. Stir in pecans. Turn batter into well greased loaf baking
pan. For topping, combine brown sugar, cinnamon and pecans. Sprinkle
evenly over batter. Bake at 350 degrees for 1 hour. Cap loosely with
foil after the first 30 minutes of baking. Remove from pan and cool
on rack. Source: Colorado Cache Cookbook (an oldie but goodie) From:
Dottie Cross TMPJ72B Reformatted by: CLM, HCPM52C
Servings: 1 servings
Applesauce Nut Bread +++tmpj72b Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Fruit
The History of Recipes
Historians have traced the existence of recipes way back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, generally, these old recipes were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in ancient 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 having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius describes how the cooks of his times used many aromatic flavors, including a few that will be familiar to modern chefs for example basil, mint and asafoetida. Over the following few centuries, the rich and powerful families of Wesstern Europe strove to serve up the most extravagent banquests, and because of this the best cooks and their recipe collections were highly sought after. However, it wasn`t until the 1800s that fine cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing the recipes of their peers. By the arrival of the twentieth century, cookery books were greatly in demand as a result of higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Applesauce Nut Bread +++tmpj72b recipe.
