Ingredients
1/2 cup homemade wonderslim (or
1 prune babyfood)
3 eggs equivalent of egg
1 substitute
1/2 cup orange juice
4 tsp baking powder
3/4 tsp salt
1/4 cup raisins
1/2 cup chopped nuts
1/2 cup sugar
1/2 cup mashed banana
2 1/2 cup unbleached flour
1 1/2 mixed candied fruit
Directions
Mix flour, sugar, baking powder, salt, raisins, nuts, and candied
fruit together. Combine and beat slightly the banana and orange
juice; Set aside. Beat eggs into Wonderslim/prunes one at a time.
Alternately, add prune/egg mixture and banana/orange mixture to dry
ingredients mixed with fruits and nuts. A wooden "fork" works well
for the mixing. Pack into 9X5X3 loaf pan lightly sprayed with Pam and
lined with wax paper. Bake at 350o for 1 hr. or until done. Cool 20
min. before removing wax paper and turning out on a rack. Cool before
icing.
Icing: Mix powdered sugar into an egg white until smooth and easily
spreadable. You want a thin icing. If you get it too thick, add a
little skim milk. Dot icing with cut up candied (glace') cherries as
desired.
After frosting is firm, wrap in aluminum foil and refrigerate.
Improves with freezing.
Notes: I usually double or triple the recipe. Otherwise, you'll have
leftover icing (which is also good on cookies). You can divide the
dough out into smaller pans; makes nice gifts.
I have modified the original posted recipe for Homemade Wonderslim by
decreasing the lecithin:
3 c. water 1 12 oz. pk. prunes (cut-up type) 1 T. unbleached lecithin
1/4 tsp. citric acid
Cover prunes with water and bring to a boil. Cool. Blend prunes,
water, lecithin, and citric acid in blender until smooth. Pour in
clean quart jar and refrigerate. Keeps up to 30 days. I pour mine
into old jelly jars and freeze them. I use 1:1 amounts when
substituting for oleo in recipes.
Posted by BETTE IDE
18] Dec. 18, 1994. FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 1 servings
Christmas Orange Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Christmas; Fruit; Holiday
The History of Recipes
Academics have tracked the existance of recipes way back into the far past, in fact as far into history as early Egypt, and possibly even further than that. Having said that, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to academics is a collection of clay tablets in ancient Sumerian describing 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 anyone who drank it feel blissful. During Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman cooks used a good variety of herbs and spices, including many that are still in use today such as basil, mint and parsley. During the succeeding few hundred years, the upper-class families of Europe strove to offer the most exotic meals, and as a result cooks and their recipes were much in demand. Nevertheless, it was during the 1800s that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Christmas Orange Bread recipe.
