1 cup flour, all-purpose, unbleach
3/4 cup sugar
1/2 cup cocoa, unsweetened
2 tsp baking powder
1/2 cup nonfat milk, originally skim
1/4 cup applesauce, unsweetened
1 tsp vanilla extract
3/4 cup brown sugar, packed
1 3/4 cup hot water
Directions
Recipe by: 500 Fatfree Recipes, Sarah Schlesinger, pg 352 Preheat
oven to 350 deg F. Line an 8" sq baking pan with a baking pan liner
or spray lightly with vegetable cooking spray.
Combine flour, sugar, 1/4 C of the cocoa, and baking powder in a
mixing bowl.
Combine milk, applesauce, and vanilla in a separate bowl.
Stir wet ingredients into dry ingredients.
Spoon batter into pan.
Combine brown sugar, remaining 1/4 C cocoa, and water.
Pour over batter.
Bake for 40 min.
Remove from oven and cool in pan.
Cut into 16 squares.
These are very good!
Typed and tested for you by Reggie Dwork reggie@reggie.com
Servings: 16 servings
Applesauce-Cocoa Squares
Categories: Apple; Applesauce; Beverages; Cookie; Fruit
The History of Recipes
Written recipes as a concept can be found back into antiquity, certainly as far back as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these early cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to food historians are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. During the time of the Romans a man called Apicius compiled a collection of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman cooks used a wide range of aromatic flavours, including a few that will be familiar to modern chefs like thyme, mint and dill. Later on, in the 15th century, the Crusaders brought back many foods and herbs from Arab countries, including spices like coriander, basil and rosemary. These new foods and tastes prompted an increase in books on cookery, the majority of which are kept safe in private libraries. Over the next few hundred years, the wealthy families of the West competed with each other to lay on the most exotic meals, and as a consequence, the best chefs and their recipes were at a premium. However, it wasn`t until the nineteenth century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books were in high demand, mostly as a result of more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Applesauce Cocoa Squares _r T_ recipe.
