A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Hazelnut-Laced Chocolate Apricot Bread
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- #77452
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup boiling water
1 cup dried apricots
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 1/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup unsweetened cocoa powder
3 teaspoons double-acting baking powder
1 cup chopped hazelnuts
directions
Pour boiling water over apricots and let stand until just tender; don't oversoak. Drain off water and reserve.
Roughly chop the apricots. Pour liquid into a large mixing bowl, add baking soda, sugars and eggs. Mix well with a wooden spoon. Then add the apricots, flours, cocoa, baking powder and nuts. Mix again.
Butter and flour two 9- x 5- x 3-inch loaf tins. Divide the batter into 2 equal parts and pour into the tins. Bake in a 350 degrees F oven for about 45 minutes, or until the breads have risen, are dark in color and a toothpick inserted in center comes out clean.
Cool on racks and serve.
added by
junebug58
nutrition data
Nutritional data has not been calculated yet.
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