Thursday, May 8, 2014

Hippy Apricot Walnut Bread

This is a vintage recipe from the late 50's early 60's in my Aunt Faye's personal collection of recipes.
This is a perfect recipe for The Hippy in the Kitchen Blog.
I used to make this in the early 70's.

Hippy Apricot Walnut Bread:

"One of the best nut breads ever, and very easy to make. The Apricots contribute a bright flavor and interesting texture."

Here's what you'll need:
1 - 9"X 5"X 3" Loaf Pan
Brush well with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with a cup of each and keep it refrigerated for all of my baking needs.

If you don't have access to Bisquick, I've included a recipe for homemade Bisquick.

2 C Bisquick Mix
1 C Quick - Cooking Rolled Oats
3/4 C Sugar
1 tsp Baking Powder
1/4 tsp Salt
1/2 C diced, dried Apricots
1 C coarsely chopped Walnuts
1 Egg, beaten
1 1/4 C Whole Milk

In a mixing bowl:
Baking Powder
Mi well.

In a small bowl:
Whisk well.
Add to dry ingredients and beat well for at least 30 seconds.

Pour into Loaf Pan and let it sit at room temperature for 20 minutes.
Bake at 350 degrees for 1 hour or until a toothpick tested in the center comes out clean.
Remove from oven and cool on a rack for 10 minutes.
Remove cake by inverting it onto a cooling rack until completely cooled.

Homemade Bisquick Mix:

6 C All Purpose Flour
3 TBS Baking Powder
1 TBS Salt
1 C Crisco (Vegetable Shortening)

Sift Flour, Baking Powder and Salt 3 times into a large mixing bowl.

Cut in the Crisco with a pastry blender until it forms fine crumbs.

Store in an air tight container in the refrigerator for up to 4 months.

Peace in the Kitchen!

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