2 cup Whole wheat flour, self-rising
1/2 cup Margarine
1 tsp Cinnamon
1 cup Walnuts, chopped
2/3 cup Raisins
2 cup Dessert apples, peeled cored grated
1 cup Carrot, grated
Grated peel of 1 orange
2 large Eggs, *
4 tbsp Fresh orange juice
Directions
Line the base and grease of a loaf pan with 4 cup capcity. Preheat
the oven to 350 degrees. Place the flour in a bowl and mix well, then
cut in the margarine and stir in the cinnamon. Stir in the walnuts,
raisins, apples and carrot. Add the orange peel, eggs and juice, then
beat well until thoroughly combined. Spoon the mixture into the
prepared pan, smooth the top and bake for about 1 1/4 hours, or until
the cake is well risen and firm to touch. Turn out on a wire rack.
Food Exchanges are not listed with the recipes in this book.
Source: The Diabetic Cookbook by Brigdet Jones.
Brought to you and yours via Nancy O'brion and her Meal-Master
Servings: 16 slices
Apple And Carrot Cake Recipe brought to you by Recipe Ideas
Categories: Diabetic; Cakes; Snacks; Fruits; Vegetables
The History of Recipes
Recipes as an idea can be traced far back into history, certainly as far into history as the Egyptians, and maybe further still. However, sadly, these ancient cookbooks were just very simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. During the time of the Romans a roman called Apicius wrote a number of documents describing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman chefs were skilled in the use of many different aromatic flavours, including a few you will know such as bay, mint and parsley. Moving our culinary historical trip onwards, we find a couple of interesting recipe books from the 14th Century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are not about the curry that is served today, but rather accounts of the types of food served to the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new foods and spices prompted an increase in manuscripts on cooking, the majority of which still exist in private cookery archives. The arrival of TV gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Apple And Carrot Cake recipe.
