Apricot Nut Bread
Ingredients
3/4 C. dried Apricots
1 C. all-purpose flour, sifted
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 C. granulated sugar
3/4 C. milk
1 egg, slightly beaten
1 Tbsp. orange rind, grated
1 Tbsp. vegetable oil
1/2 C. whole wheat flour, sifted
1 C. walnuts coarsely chopped
Cooking Instructions
Place the dried apricots on a chopping block. Measure the all-purpose flour and sprinkle 1 Tbls. of it over the apricots. Dip the cutting knife into the flour and chop the apricots finely. Flour the knife often to keep the cut-up fruits from sticking together. Sift the remaining all-purpose flour, baking powder, baking soda, salt, and granulated sugar together into a large bowl. Combine the milk, egg, orange rind, and vegetable oil. Stir in the flour mixture and the whole wheat flour. Fold in the cut-up apricots, any flour left on the cutting block, and the walnut meats. Pour into a well-greased, floured, 1 quart mold. Cover with a loosely fitting plate and place on a rack or trivet in the crock pot. Cover the crock pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 to 3 hours. Cool on a rack for 10 minutes. Serve warm or cold.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)