Palatable Remembrances- Spiralbound Cookbook #44

I think this cookbook also came from Jumbo Jacks at the Iowa State Fair.  The remainder of the title on the cover states "A Collection of Recipes by Weber-Schielke Relatives in Kansas and Nebraska.  It was edited by Jenny Gaines Margrave, in Falls City, Nebraska in 2004.

Here's the cookbook:

Here's the original Gottlieb Weber clan:

The recipe I've chosen to feature in this post is for APRICOT BRAID, attributed to Susan Rippe Nun:

Apricot Braid

5 1/2 to 6 1/2 c. unsifted flour
1 tsp. salt
1/2 c, softened margarine
3 eggs, room temp.
3/4 c. sugar
3 pkg. active dry yeast
1 c. very warm water (120 degrees)
Apricot Filling
Crumb Topping

In a large bowl, thoroughly mix 1 1/4 c. flour, sugar, salt and undissolved active dry yeast.  Add butter.  Gradually add water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add eggs and 1/4 c. flour.  Beat at high speed 2 minutes, scraping bowl occasionally.  Stir in enough additional flour to make a soft dough.  Turn out onto lightly-floured board; knead until smooth and elastic, about 8 to 10 minutes.  Divide dough into 3 equal pieces.  Roll one piece into a 7 x 12-inch rectangle.  Transfer to greased baking sheet.  Starting at a short side, spread 1/3 prepared Apricot Filling down center third of rectangle.  Cut 1-inch wide strips along both sides of filling, cutting from filling out to edge of dough.  Fold strips at an angle across filling, alternating from side to side.  Sprinkle with 1/3 prepared Crumb Topping.  Cover tightly with plastic wrap; place in freezer.  Repeat with remaining pieces of dough, filling and topping.  When firm, remove from baking sheets and wrap each cake with plastic wrap, then with aluminum foil.  Keep frozen up to 4 weeks.  Remove from freezer; unwrap and place on ungreased baking sheets.  Let stand, covered loosely with plastic wrap, at room temperature until fully thawed, about 2 hours.  Let rise in warm place, free from draft until more than doubled in bulk, about 1 1/2 hours.  Bake at 375 degrees for 20 to 25 minutes, or until done.  Remove from baking sheets and cool on wire racks.

APRICOT FILLING:  Combine 2 1/4 c. (11 oz. package) dried apricots and 1 1/2 c. water in saucepan.  Bring to a boil; cook until liquid is absorbed and apricots are tender, about 20 minutes.  Put in food processor and process until all apricots are ground.  Stir in 3/4 c. firmly-packed brown sugar.  Cool.

CRUMB TOPPING:  Combine 1/2 c. unsifted flour, 3 T. sugar and 3/4 tsp. ground cinnamon.  Mix in 3 T. softened butter until mixture is crumbly.

Enjoy!