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
It is quite feasible to prove the history of transcribed cooking instructions back into history, at least as far back as the Egyptians, and maybe further still. Interesting though that maybe, mostly, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian 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 making those who drank it feel blissful. Progressing into Roman times around 25BC a man called Apicius compiled a few documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. Aspicius also describes how the early Romans were skilled in the use of many herbs and spices, including some familiar names like bay, rue and dill. For the centuries that followed, the wealthy families of the West competed to offer the best banquets, and as a consequence, the best cooks and their recipes were highly sought after. Even so, it was during the 1800s the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and writing down recipes to help cooks of their time. By the time we get to the 20th century, recipe publications are in great demand, due to more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Christmas Orange Bread recipe.
