1/2 cup Cranberries, chopped finely
1 Oranges, ground with skins
1/4 cup Raisins
2 tbsp Brown sugar
2 2/3 tbsp Margarine
1 Egg
1/2 tsp Vanilla
1/2 cup Whole wheat flour
1/2 cup All-purpose flour
1 tsp Baking powder
Directions
This is half of the original recipe with pan size adjusted.
Combine the cranberries, oranges, raisins, and brown sugar in a mixing
bowl. Set aside.
Cream the margarine until light and fluffy. Add egg and beat well.
Blend in the vanilla. Gradually add the dry ingredients to the
creamed mixture.
Stir in the cranberry mixture and pour the batter into a greased 8
inch square baking pan. Bake at 350 F for 30 to 40 minutes or until
browned on top. Cool in the pan on a wire rack. Cut into bars.
One bar - 86 calories, 1 fruit exchange, 1/2 fat exchange 14 grams
carbohydrate, 2 grams protein, 3 grams fat 55 mg sodium, 78 mg
potassium, 11 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier Nov 93
Servings: 12 servings
Cranberry-Orange Bars Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Cooky/Bars
The History of Recipes
Historians have tracked the existance of recipes way back into the far past, at least as far back into history as pharonic Egypt, and maybe even further. Having said that, in the main part, these ancient recipes were just primitive hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. During the time of the Roman Empire a roman called Apicius assembled a collection of documents describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. Additionally, he recounts how the ancient cooks made use of many herbs, including a few that are still present in modern kitchens like bay, mint and dill. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new foods and spices created an increase in recipe manuscripts, the majority of which are kept safe in private libraries. Over the following few hundred years, the upper-class families of Europe competed with each other to offer the most extravagent meals, and consequentially chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording recipes to help cooks of their time. By the arrival of the 20th century, cooking books are in great demand, mostly as a result of better eduction, increased leisure time and a general increase in wealth. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cranberry Orange Bars recipe.
