Apricot Pecan Bread

Years ago, my cousin made a delicious apricot bread at Christmas. We all loved it and I have been searching for the recipe ever since.  I finally found it and it is just as good as I remember.   This moist, flavorful quick bread will become a family favorite.  I ususally omit nuts from my quick bread recipes, but don't do it with this one.  The pecans are the perfect taste and texture compliment to the apricots. 

Apricot Pecan Bread

from Southern Living November 1997

2 1/2 cups dried apricots, chopped

1 c chopped pecans

3 c all-purpose flour, divided

1 c wheat flour

1/2 c butter, softened

2 c sugar

2 large eggs

4 t baking powder

1/2 t baking soda

1/2 t salt

1 1/2 c orange juice (I used Simply Orange - great orange flavor!)

Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes.  Drain apricot. *** Stir in pecans and 1/2 c all-purpose flour.

Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well.  Add eggs, one at a time, beating after each addition. 

Combine remaining 3 1/2 c flour, baking powder, baking soda and salt.  Add to butter mixture alternately with orange juice, beginning and ending with flour mixture.  Stir in apricot mixture. 

Spoon batter into two pgreased and floured 8 x 4 inch loaf pans; let stand at room temperature 20 minutes. 

Bake bread at 350 for 1 hour or until a wooden pick inserted in center comes out clean.  Cool in pans on a wire rack 10 - 15 minutes;  remove from pans, and cool completely on wire rack.   Makes 2 loaves. 

***NOTE - I used Trader Joe's Dried Apricots and they were very plump and moist.  I did NOT soak them and they were delicious. 

Linking up to

Eat At Home Cooks

Life As Mom Ultimate Recipe Swap

Sweet Tooth Friday

Cocoa-Almond Biscotti

I made my very first biscotti over Christmas.  I made a delicious Orange Cranberry Biscotti recipe I found at Allrecipes.  I liked it so much, I made another batch to give as gifts to friends and neighbors.  I had always been intimidated to make biscotti, thinking I could never get it "right".  Boy, was I ever wrong.  While a bit time consuming, it is a very simple process and you can do other things in the kitchen or around the house during the baking and cooling process. 

Since my first biscotti success, I have been looking for another recipe to try.  I turned to my Southern Living Cookbook Collection and found a Cocoa-Almond recipe to try and oh, my is it delicious!  I was out of coffee liqueur, so I subbed homemade chocolate sauce and I believe this made the biscotti exceptionally rich and delicious.  Not sure I will use coffee liqueur even if I have some in the future.  The dough is very sticky, but DON'T be tempted to add extra flour.  When baked these are light and crispy, adding extra flour would change their wonderful texture.  I just floured my hands a bit to make the dough easier to work with. 

Cocoa Almond Biscotti
from Southern Living Annual Recipes 1996

1/2 c butter or margarine, softened
1 c sugar
2 large eggs
1 1/2 T coffee-flavored liquer (I used homemade chocolate sauce)
2 1/4 c all-purpose flour
1 1/2 t baking powder
1/4 t salt
1 1/2 T cocoa
1 (6 oz) can whole almonds (I used 3/4 c sliced almonds)

Combine butter and sugar in a large bowl; beat at medium speed with a electric mixer until light and fluffy.  Add eggs, beating well.  Mix in liquer (chocolate sauce).

Combine flour and next 3 ingredients; add to butter mixture, beating well.  Stir in almonds.

Divide dough in half; shape each portion into a 9 x 2 lob on a lightly greased cookie sheet.

Bake at 350 for 30 minutes or until fir.  Cool on cookie sheet 5 minutes.  Remove to wire racks to cool.  Cut each log diagonally into 1/2 inch thick slices with a serrated knife, using a gentle sawing motion.  Place on ungreased cookie sheet. 

Bake at 350 for 5 - 7 minutes.  Turn cookies over, and bake 5 - 7 additional minutes.  Remove to wire racks to cool. 

Makes 2 1/2 dozen delicious biscotti treats.  

Linked to Made By You Monday at Skip to My Lou
Sundae Scoop at I Love Naptime
Weekend Wrap Up at Tatertots and Jello
Ingredient Spotlight at Eat at Home
Sweet Tooth Friday at Alli'n Son
Sweet Temptations at Talking Dollars and Cents

Peanut Butter Granola

This is my first attempt at making granola at home and it most certainly won't be the last.  This is absolutely delicious!  I can't stop eating it.  My favorite way - over vanilla yogurt for breakfast.  Try it, you won't be sorry.


Peanut Butter Granola
from Southern Living Annual Recipes 2009

3 cups uncooked oats

1/2 c dry-roasted peanuts (I used chopped pecans)

1/2 c sweetened flaked coconut

3 T sesame seeds

Combine above ingredients in a large bowl.

1/2 c creamy peanut butter

1/2 c firmly packed brown sugar

1/4 c butter

1 T light corn syrup

1/4 t salt

Cook above ingredients in a medium saucepan over medium heat 3 minutes or until smooth. 

Stir peanut butter mixture into oat mixture until blended. 

Spread mixture in a single layer on a lightly greased, aluminum foil-lined jelly roll pan with sides.  Bake 10 minutes, stir, bake 10 more minutes and stir again.  (I baked an addition 10 minutes as mine was still a little "wet").  Transfer to wax paper, and cool completely (about 30 minutes). 

Enjoy over vanilla yogurt.  Add sliced bananas for a even yummier breakfast or snack. 

Linked to What's On Your Plate
Ingredient Spotlight
Strut Your Stuff Party
Weekly Bloggy Reading
Feature Yourself Friday
Sister Sister Sunday

January's Southern Living Recipes

I have an extensive Southern Living Cookbook collection.  Most of my very favorite recipes some from these cookbooks and whenever I am looking for a new recipe, this is were I turn.  However, I still feel I underuse this wonderful library most of the time.  One of my 2011 Kitchen Goals is to make 2 new recipes each month from my collection. 

During January, I am participating in the Pantry Challenge hosted by Life as Mom, so this somewhat limits my recipe options as I am trying use what I have and buy very little.  Good ole' Southern Living didn't let me down!  I found the following recipes, all from the January section of the 2009 cookbook, each of which can be make with what I have on hand (with a couple of substitutions). 

Peanut Butter Granola (substituting pecans for peanuts)

Apricot - Pecan Chicken Salad (using turkey from the freezer and dried cranberries)

I will post the recipe, pictures and reviews after I have made each recipe.