September 22, 2014 / jonesd / 0 Comments
SPICE ISLAND APRICOT STRUDEL
500g canned apricots, drained
1 Tab cinnamon
2 tsp vanilla
125g caster sugar
125g breadcrumbs
100g sultanas
200g filo pastry
25g melted butter
Process or blend the apricots, cinnamon, vanilla & sugar together.
Prepare filo (about 5 layers) and add filling, then breadcrumbs & raisins.
Fold over ends then top, brush with melted butter and cook at 170 degrees for 20-25 minutes.
September 22, 2014 / jonesd / 0 Comments
Makes 2 loaves.
4 cups flour
2 teaspoons BP
1 tsp salt
4 eggs, beaten
2 cups sugar
½ cup applesauce
½ cup oil
4 Tab sour cream
2 tsp vanilla
2 cups chopped fresh rhubarb
1 cup freshly chopped nuts
TOPPING:
4 Tab butter
½ cup sugar
1 Tab cinnamon
1. Sift together flour, BP & salt.
2. Add sugar, eggs, oil, applesauce & sour cream. Fold in nuts and rhubarb.
3. Pour into 2 greased bread pans. Sprinkle with topping.
4. Bake at 160°C for 60 minutes.