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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 32 |
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You'll love the herby fragrance that rosemary gives to these deliciously different apricot loaves as they're baking, assures Audrey Thibodeau of Mesa, Arizona. Ingredients:
1-1/2 cups apricot nectar |
1-1/2 cups chopped pitted dates |
1/2 cup chopped dried apricots |
1 tablespoon grated orange peel |
1-1/4 teaspoons dried rosemary, crushed |
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1/3 cup evaporated milk |
2-1/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking soda |
Directions:
1. In a saucepan, combine apricot nectar, dates and apricots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from heat. Stir in orange peel and rosemary; cook for 10-15 minutes. In a bowl, cream butter and sugar. Add egg and milk. Combine flour and baking soda; add to creamed mixture alternately with date mixture, beating just until combined. Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 375° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Yield: 2 loaves.
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