Apricot Nut Bread Amish Recipes

On floured surface, roll the dough into a large rectangle. With pastry brush, spread the melted butter over dough, covering completely. Sprinkle with cinnamon sugar mixture, apricots, and nuts. Roll jellyroll fashion. Seal edges with butter or water, pinching to seal. Cut to fit the greased pans or forms. Bake in preheated 375° F oven for 35 minutes or until it pulls away from the sides of the pan. Remove from the oven and lay on side to cool--on baking rack--to prevent the bread from getting "heavy". Brush with a bit of butter or glaze while still slightly warm.
Yields: 1 Coffee Cake or 1 Pan of Rolls.

1 recipe of Basic Sweet Dough
1/3 cup melted butter or margarine
1/4 cup cinnamon/sugar (half and half)
1/2 cup dried apricots, chopped
1/2 cup nuts--pecans, walnuts, etc.

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More than a cookbook... a collection of scenic Lancaster County country photographs entwined with Betty's stories and recollections. Written from the heart and soul, this book passes on a traditional way of life as well as some of the best Pennsylvania German country

recipes. With vivid memories of her childhood, Betty Groff recalls the ways of family farm life among the "plain people" of Lancaster County, Pennsylvania. The recipes for the delicious food from her family's kitchen have been passed down and perfected by Betty's decades of experience as a restaurateur. Basics, light fare, and exquisite traditional main and dessert dishes are easily prepared from Betty's easy-to-follow recipes using plenty of garden vegetables and fresh fruits. Beloved for preserving Pennsylvania German culinary arts, this book presents the best of Betty's stories and recipes in her tradition.

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