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
Transcribed cooking instructions as a concept can be tracked back into the distant past, at least as far into history as early Egypt, and potentially, even further back. In practice though, mostly, these ancient cookbooks were just very basic hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts is a series of stone 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 tried it feel wonderful. Later on, in The time of the romans 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by the Romans. He describes how the meals were divided into hors d`oeuvres, main course and desserts, something we still use today. He also informs us how the ancient cooks were skilled in the use of many different herbs, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Continuing our culinary historical journey, there are some recipe books which were published in the fourteenth century : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals eaten by the nobility of that period. Later on, in the 15th century, the Crusaders brought back many foods and herbs from the holy land, including spices like parsley, basil and rosemary. The introduction of these new tastes caused an increase in books on cooking, many of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful families of Wesstern Europe competed to offer the most extravagent meals, and consequentially the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes common in their social group. When we get to the 20th century, recipe publications were in great demand, mostly as a result of better eduction, people having increased spare time and disposable income. The TV revolution brought us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Applesauce Nut Bread +++tmpj72b recipe.
