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Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
0.5 Cups of Packed Dried Apricot cut into small pieces
0.33 Cups of Orange Juice
1.0 of Cube Melted Butter Cooled
0.75 Cups of Sugar
1.0 of Orange Zest Finely Grated
2.0 of Large Eggs
3.0 of Mashed Very Ripe Bananas
0.5 Cups of Mixed Nuts
1.33 Cups of Flour
2.0 Teaspoons of Baking Powder
0.5 Teaspoons of Baking Soda
0.5 Teaspoons of Salt
Instructions
Combine the apricot pieces and orange juice in a small pan, bring to a boil and let rest for one hour. In a mixing bowl beat together butter, sugar, and orange zest. To the mixture add the eggs one at a time; then add the bananas, apricot mixture, and the nuts. In a separate bowl combine flour, baking powder, baking soda and salt. Slowly combine the butter mixture with the flour mixture making sure to mix well. Bake in a buttered and floured 9 inch by 5 inch loaf pan at 350 degrees for one hour or until a tooth pick inserted comes out clean.