Breakfast & Breads

 

Apricot Banana Tea Bread

 

1 ¾ C sifted flour

2 t baking powder

¼ t baking soda

½ t salt

1/3 C soft shortening

2/3 C granulated sugar

2 eggs, unbeaten

1 C mashed ripe banana (2 or 3)

½ C B&R Farms Dried Apricots

 

Heat oven to 350°. Grease loaf pan. Place ¼ cup of flour and the apricots in food processor and finely chop apricots. Sift remaining 1½ cups of flour with baking powder, soda, & salt. With mixer at medium speed, thoroughly mix shortening with sugar, then with eggs, until very light & fluffy- about 4 minutes. Mix in bananas and apricots. Then, at low speed, beat in flour mixture just until thoroughly mixed; turn into pan. Bake 1 hour or until cake tester comes out clean. Cool in pan 10 minutes; remove. Cool overnight before slicing.

 

Apricot Focaccia

 

 1 1lb Bridgford bread dough, thawed

1/3 C Sugar, divided

 1 1/2 t cinnamon

 1 1/2 t Chai spice blend (McCormick)

 1 1/2 C  B & R Farms Diced Dried Apricots

 1/2 C chopped walnuts

1/3 C B & R Farms Dried Apricot Topping

1/3 C powdered sugar (made into a glaze with a bit of water or milk)

Roll dough out into a 1/2" thick rectangle on floured board; transfer to a parchment lined baking sheet. Stir together sugar & seasonings in a small bowl & sprinkle dough with 1/3 of the sugar mixture. Fold edges of dough in towards the middle. Push apricots under that "lip" and sprinkle with 1/3 sugar mixture. Repeat this step, creating another "lip". Sprinkle top with walnuts, additional sugar and dried apricots. Push the filling down into the dough. Let stand for 60 min. in draft free warm area. Preheat oven to 350F, bake 20-25 min. until golden. Cool & brush with topping and drizzle powder sugar mixture over to decorate. Slice and serve warm.

 

Apricot Nut Bread

 

1 C B&R Farms Diced Dried Apricots
1 C water
2 lg eggs
3/4 C sugar
½ t almond extract
4 T canola oil
2 C flour
1 ½ t baking powder
½ t baking soda
3 T milk
1 T lemon juice
grated lemon rind of 1 lemon
½ C chopped walnuts

Pour water over dried apricots in a saucepan. Cook on medium heat for 5 minutes. Cool. In a large mixing bowl beat eggs with sugar until light.  Add extract & oil (1 T at a time) and beat until well blended.  Mix flour, salt, baking powder and baking soda.  Add 2/3 of flour mixture and milk to the egg mixture, beat until blended.

With a spoon, mix in the dried apricots with liquid. Blend in the remaining flour, lemon rind and chopped walnuts. Pour into well-greased and floured bread pan.  Bake at 350F for one hour.

 

Apricot Pumpkin Bread

 

1 lg egg
1 C sugar
1 C canned pumpkin
1/2 C salad oil
1/2 C orange juice
2 C flour
1 t baking soda
1/2 t each:
   baking powder
   ground cinnamon
   ground cloves
   ground nutmeg
   ground ginger
1/2 C chopped walnuts
1 C chopped B&R Farms Dried Apricots

In large bowl, beat together eggs, sugar, pumpkin, oil and orange juice.
Stir flour with soda, baking powder, cinnamon, cloves, nutmeg and ginger and add to egg mixture. 
Stir in nuts and dried apricots. Pour into a greased loaf pan & bake at 350F  until toothpick comes out clean. About 1 hour. Cool 15 mins. before turning out.