Apricot Nut Bread -- Quad-Cities Online Recipe Book
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Apricot Nut Bread

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Ingredients

1 can (1 pound can) apricot halves, drained; reserve syrup
1-3/4 cups flour
1 teaspoon of baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup oil
1/2 cup sugar
2 eggs
1/2 cup chopped walnuts

Instructions

Sieve apricots; add reserved syrup if necessary to make one cup. Sift dry ingredients together, set aside. Mix sugar and oil together and add eggs one at a time; beat until light and fluffy. Add dry ingredients alternately with apricot mixture. Stir in walnuts. Place in well greased 9x5x3-inch bread loaf pan and bake at 350 degrees for 50 minutes. Test with cake tester to see that center is done.

Gaycha Mayhew
Davenport



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  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.








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