2 cup flour
2/3 cup sugar
1/2 cup wheat germ
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 cup unsweetened apple sauce
1/2 cup raisins
1 tbsp grated orange rind
1/2 cup unsweetened orange juice
1 egg
1 tbsp vegetable oil
Directions
If wheat germ is not available, use bran or whole wheat flour.
Sift dry ingredients together in a large mixing bowl. Stir in apple
sauce, raisins and orange rind. Combine orange juice, egg and
vegetable oil, add to batter, stirring just until moistened. Spoon
into lightly oiled 8 inch square cake pan.
Bake 50 minutes at 350F or until cake tests done. 16 pieces 2"x2"
1 serving contains 136 Calories 1 starchy foods choice
1 fruits & veg. choice
1 tbsp whipped cream contains 45 cal and is equal to 1 Fats & Oils
choice. Source: Enjoy B.C. Fruit The Diabetic Way (BC is British
Columbia, Canada)
Servings: 16 bars
Apple Sauce Wheat Germ Cake Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Dessert; Diabetic; Fruit
The History of Recipes
Written cooking instructions as an idea can be observed way back into antiquity, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, these, old cookbooks were just simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to historians are some clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and afters, something we still use today. Aspicius also informs us how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as basil, rue and dill. Continuing our culinary historical journey, there were a couple of recipe books which appeared in the fourteenth century ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are not about the curry that is familiar to us all today, but rather descriptions of the types of food eaten by the upper classes of that period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas was responsible for an increase in manuscripts on cooking, many of which are now in academic collections. Over the succeeding few hundred years, the rich and powerful families of Europe competed to serve the most exotic meals, and because of this the best chefs and their recipe collections were greatly in demand. However, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing popular recipes of the day. When we get to the twentieth century, cookery publications are highly popular mostly as a result of higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Apple Sauce Wheat Germ Cake recipe.
