---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Maple Sugar Bread
  Categories: Breads
       Yield: 1 Servings
  
 --------------------------BEV CHRISTENSEN CPVM71A--------------------------
       6 md Tart cooking apples; peeled
            -core;1/2"lengthhwise slices
     1/2 c  -water
       1 c  Hazelnuts (filberts)
   2 1/2 c  Flour
       1 ts Baking soda
       1 ts Ground cinnamon
     1/2 ts Fresly grated nutmeg
     1/2 ts Salt
       1 c  Seedless raisins;coarse chop
       1 ts Butter; softened
     1/2 c  Butter; softened
     3/4 lb Maple sugar
       3    Eggs
  
   Combine apples & water in a 2 or 3 quart enameled saucepan, bring to a boil
   over high heat.  Reduce heat to low & simmer partially covered for about 20
   minutes, or until the apples are soft & a slice can be mashed easily
   against the side of the pan with the back of a spoon. Puree apples through
   a food mill or rub them through a fine sieve into a bowl. Measure & reserve
   1 1/2 cups of the puree; save any extra puree for another use. Meanwhile,
   preheat the oven to 350. Drop the hazelnuts into enough boiling water to
   immerse them completely & cook briskly, uncovered, for 2 min. Drain nuts in
   a sieve &, with a small, sharp knife, peel them while they are still hot.
   Spread nuts in a baking dish & toast them in the middle of the oven for
   about 10 min. stirring them from time to time so they color delicately on
   all sides. Chop hazelnuts coarsely & set them aside. (do not turn off the
   oven) Combine flour, baking soda, cinnamon, nutmeg, salt & sift them onto a
   plate or a sheet of wax paper.  Place the raisins in a bowl, add about 1/4
   cup of the flour mixture & toss gently but thoroughly togeher. Use teaspoon
   of butter to coat bottom & sides of a 9x5x3 loaf pan. If maple sugar is
   moist, grate it on the finest side of a stand-up hand grater. If it is dry,
   grate it with a nut grinder. (about 1 1/2 cups of grated maple sugar.) In a
   deep bowl, cream  1/2 cup of softened butter & maple sugar together,
   beating & mashing them against the sides of the bowl with a large spoon
   until they are light & fluffy. (or use an electric mixer) Add eggs, one at
   a time, beating well after each addition. Then beat in about 2/3 cup of the
   flour mixture &, when it is completely incorporated, about 1/2 cup of the
   apple puree.  Repeat two more times until all of flour mixture and apple
   puree have been added, then stir in the hazelnuts and raisins. Pour the
   batter into buttered pan, spreading it & smoothing the top with a spatula,
   & bake in the middle of the oven for 1 1/2 hours, or until the top is
   golden brown & a toothpick or cake tester inserted in
  
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