Saffron Rice

Ingredients

2 cups long-grain converted rice, uncooked
4 1/2 cups water
1/4 cup butter, melted
3/4 teaspoons saffron threads
2 teaspoons salt

Directions

Combine all ingredients in a Crock Pot and stir well. Cover and cook on low for 8 to 9 hours.

Apricot Nut Bread

Ingredients

3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 tbsp grated orange peel
1 tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Directions

Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.