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    Source of Recipe


    Recipe Introduction

    (makes 4 to 6 servings)

    List of Ingredients

    3/4 cup dried apricots
    1 cup flour
    2 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    1/2 cup sugar
    3/4 cup milk
    1 egg, slightly beaten
    1 Tbsp grated orange peel
    1 Tbsp vegetable oil
    1/2 cup whole wheat flour
    1 cup coarsely chopped walnuts


    Place the apricots on a chopping block. Sprinkle 1 T flour over them.
    Dip a knife into the flour and chop the apricots finely. Flour the
    knife often to keep the cut up fruit from sticking together. Sift the
    remaining flour, baking powder, baking soda, salt and sugar into a large
    bowl. Combine the milk, egg, orange peel, and oil. Stir the flour
    mixture and the whole wheat flour. Fold in the cut up apricots, any
    flour left on the cutting block and the walnuts. Pour into a well
    greased, floured bakin unit. Cover and place on a rack in the slow
    cooker, but prop the lid open a fraction with a toothpick or a twist of
    foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool
    on a rack for 10 minutes. Serve warm or cold.

    Now before you all ask what a baking unit is (I wondered as I sat and
    typed this in), I looked it up in the front of the bread section.
    She says that some manufacturers are making units for slow cookers,
    but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups
    also work. Also 1, 1 1/2 and 2 quart molds work.

    Do not lift the lid while baking this bread.




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