MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot Nut Bread
Categories: Breads
Yield: 2 Loaves

2 1/2 c Flour
1 1/4 c Milk
1/2 c Sugar
1 Egg
1/2 c Brown sugar
1 Egg
3 1/2 ts Baking powder
1 tb Grated orange peel
1 ts Salt
1 c Chopped nuts
3 tb Vegetable oil
1 c Dried apricots; chopped

Heat oven to 350 F. Grease bottoms only of 2 loaf pans,
8-1/2 x 4-1/2".

In a large bowl, Mix all ingredients; beat 30 seconds only.

Turn batter into prepared pans. Bake 55 to 60 minutes, or until
wooden pick inserted in center comes out clean. Cool completely
before slicing. To store, wrap and refrigerate no longer than 1 week.

Recipe by Nancy C.

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot Nut Bread
Categories: Breads
Yield: 2 Loaves

I made something very similar but a bit more elabourate to take to my
friend Les' house for Turkey Day dinner last year. I was going to do
just an apricot-nut loaf similar to your recipe. But, hey! It's Turkey
Day - cranberries are traditional .... and the rest, as they say, is
history. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot-Cranberry-Nut Bread
Categories: Breads, Fruits, Citrus, Nuts
Yield: 12 servings

2 c A-P flour
1 c Sugar
2 ts Grated orange zest
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 lg Egg; room temp
3/4 c Water
1/4 c Oil
1 c Halved cranberries
1/2 c Apricot preserves
1/2 c Chopped pecans or walnuts

In a large bowl, combine flour, sugar, orange zest,
baking powder, baking soda and salt. In a small bowl,
beat egg, water and oil; stir into dry ingredients just
until moistened. Fold in the cranberries and nuts.

Pour into a greased and floured 9" X 5" loaf pan. Cut
apricots in the preserves into small pieces; spoon
preserves over batter. Cut through batter with a knife
to swirl. Bake @ 350ºF/175ºC for 65-70 minutes or until a
toothpick inserted in the center comes out clean. Cool
for 10 minutes; remove from pan to a wire rack.

Diane Roth, Milwaukee, Wisconsin

Makes: 1 loaf (12 slices)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

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... "Thanks cows. I appreciate your tastiness." -- Craig Ferguson
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Re: Re: Apricot Nut Bread
By: Dave Drum to Ben Collver on Sat Jun 17 2023 05:28:02

I made something very similar but a bit more elabourate to take to my friend Les' house for Turkey Day dinner last year. I was going to do
just an apricot-nut loaf similar to your recipe. But, hey! It's Turkey
Day - cranberries are traditional .... and the rest, as they say, is history. Bv)=

Thanks for the recipe. I'd eat that.
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Ben Collver wrote to Dave Drum <=-

Re: Re: Apricot Nut Bread
By: Dave Drum to Ben Collver on Sat Jun 17 2023 05:28:02

I made something very similar but a bit more elabourate to take to my friend Les' house for Turkey Day dinner last year. I was going to do
just an apricot-nut loaf similar to your recipe. But, hey! It's Turkey
Day - cranberries are traditional .... and the rest, as they say, is history. Bv)=

Thanks for the recipe. I'd eat that.

I wouldn't make this but I'd darned sure snarf it up if someone else
served it to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Olive Garden Tiramisu
Categories: Cakes, Dessert, Cheese, Booze
Yield: 10 servings

1 Sponge cake; 12" X 3" tall
3 oz Strong black coffee
3 oz Brandy or rum
1 1/2 lb Cream cheese or mascarpone
1 1/2 c Superfine sugar
Cocoa powder to sprinkle
- on top

Cut across middle of sponge cake, forming two layers,
each about 1 1/2" thick.

Blend coffee and brandy. Sprinkle enough mixture over
the bottom half of the cake to flavor it strongly. Don't
moisten the cake too much or it may collapse.

Beat room temperature cheese and 1 cup sugar until sugar
is completely dissolved and cheese is light and
spreadable. Test for sweetness during the beating,
adding more sugar if needed.

On the cut surface of the bottom layer, spread half of
the cheese mixture.

Place the second layer on top.

Spread the remaining cheese mixture on top.

Sprinkle top with sifted cocoa.

Refrigerate the cake for at least two hours before
cutting and serving.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

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... "I cook. My favorite thing to make is love." -- Jarod Kintz
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