Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for family meals :

Apricot Date Loaves with Rosemary
 

This recipe comes from Andrea J Sykes.

Ingredients

1 1/2 cups apricot nectar
1 1/2 cups snipped pitted dates (one 8-ounce package)
1/2 cups dried apricots, snipped
1 tablespoon finely shredded orange peel
1 1/4 teaspoons dried rosemary , crushed
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 cup butter or margarine
1/2 cup sugar
1 egg
1/3 cup evaporated milk

Method
  • Lightly grease eight 4 1/2 x 2 1/2 x 1 1/2 inch or four 5 1/2 x 3 x 2 inch or three 7 1/2 x 3 1/2 x 2 inch loaf pans; set aside.
  • In a medium saucepan bring nectar, dates, and apricots to boiling. Reduce heat; simmer, covered, for 5 minutes. Remove from heat.
  • Stir in orange peel and rosemary; cool slightly.
  • Meanwhile, in a small mixing bowl stir together flour and baking soda; set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or till softened.
  • Gradually add sugar, beating till fluffy.
  • Beat in egg and milk.
  • Alternately add flour mixture and date mixture, beating at low speed just till combined after each addition.
  • Spread batter evenly in prepared baking pans.
  • Bake in a 375°F. oven till a toothpick inserted near the center comes out clean, allowing about 25 minutes for the 4 1/2 x 2 1/2 x 1 1/2 inch pans; about 35 minutes for the 5 1/2 x 3 x 2 inch pans; and about 40 minutes for the 7 1/2 x 3 1/2 x 2 inch pans.
  • Cool in pans for 10 minutes. Remove from pans; cool completely on wire racks. Wrap and store overnight before slicing.

Makes 32 servings

 
EMAIL US