3 large eggs
1 cup sugar, (mmmm)
1/2 cup vegetable oil
1 cup pureed carrots
1 tsp vanilla
2 cup all-purpose flour
1 dry sugar sub. equal to 1/4
1 cup sugar (optional)
2 tsp baking soda
1/2 tsp salt
1/2 cup raisins
1/2 cup walnuts
Directions
Place eggs, sugar, oil, carrots and vanilla in a mixer bowl and mix at
medium speed until creamy. Stir flour, dry sugar substitute, baking
soda, salt, cinnamon, raisins and nuts together to blend well, and
add to creamy mixture. Mix at medium speed until creamy again.
Spread batter evenly in an 11" by 15" jelly roll pan that has been
sprayed with pan spray or greased with margarine. Bake at 350
degrees for 25 to 30 minutes, or until bars are firm in the center.
Remove to a wire rack and cool to room temperature. Cut four by seven.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO:
17g; PRO: 2g; FAT: 5g; CAL: 135 Low-sodium diets: Omit salt. Use
salt-free carrot puree.
Source: Desserts for Diabetic by Mabel Cavaiani,R.D.
Brought to you and yours via Nancy O'Brion and her Meal Master
Servings: 28 servings
Carrot Bars Recipe brought to you by Recipe Ideas
Categories: Cookie; Diabetic; Vegetable
The History of Recipes
Experts have tracked the existence of recipes far back into history, at least as far back as the Egyptians, and possibly even further. In practice though, mostly, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few 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 having made drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and desserts, a style of dining still practiced today. This early Roman chef recounts how the Romans used many aromatic flavors, including some that we all recognise for example bay, mint and parsley. As our culinary historical trip moves to more modern times we find two recipe books from the 1300s ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that is popular today, but instead accounts of the types of meals eaten by the upper classes of the period. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the East, such as parsley and basil. The introduction of these new tastes was responsible for an eruption in recipe books, many of which are now in private cookery archives. By the arrival of the twentieth century, cook books were in great demand, due to increased literacy, more spare time and being a little richer. The introduction of television gave us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Carrot Bars recipe.
