"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Apricot Bread, by Grandma, is from The Clausing Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 c. apricot nectar 2 c. flour 3/4 c. raisins 2 tsp. baking soda 3/4 c. chopped apricots 1/3 c. milk 1 TB. oil 1/2 tsp. salt 1 egg 1/2 c. nuts 1 c. sugar
Cook the nectar, raisins and apricots for 5 minutes. Cool. Beat together the oil, egg and sugar. Add the dry ingredients alternately with milk. Stir in nuts and cooked fruit. Bake in a 9 X 5 inch loaf pan. Bake @ 350º for 1 hour. Cool 10 minutes and remove from the pan to cool completely.
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