3/4 c Dried apricots
1 c Flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/2 c Sugar
3/4 c Milk
1 Egg; slightly beaten
1 tb Orange zest; grated
1 tb Vegetable oil
1/2 c Whole-grain wheat flour
1 c Walnuts; coarsely chopped
Place the apricots on a chopping block. Sprinkle 1 tb flour over
them. Dip a knife into the flour and chop the apricots finely. Flour
the knife often to keep the cut up fruit from sticking together. Sift
the remaining flour, baking powder, baking soda, salt, and sugar into
a large bowl. Combine the milk, egg, orange peel, and oil. Stir the
flour mixture and the whole wheat flour. Fold in the cut up apricots,
any flour left on the cutting block, and the walnuts. Pour into a
well greased, floured bakin unit. Cover and place on a rack in the
slow cooker, but prop the lid open a fraction with a toothpick or a
twist of foil to let excess steam escape. Cook on High for 4 to 6
hours. Cool on a rack for 10 minutes. Serve warm or cold.
Now before you all ask what a baking unit is (I wondered as I sat and
typed this in), I looked it up in the front of the bread section. She
says that some manufacturers are making units for slow cookers, but
if you don't have one, a 2 lb coffee can works. Pyrex muffin cups
also work. Also 1, 1-1/2, and 2 qt molds work.
