CAKE
1/2 cup boiling water
1/4 cup rolled oats
1/2 cup firmly packed brown sugar
1/2 cup sugar
3 tbsp light margarine
1/2 tsp almond or coconut extract
1 cup all purpose flour
1/4 cup egg substitute (or 1 egg)
1 tsp baking powder
1/4 tsp salt
TOPPING
1/4 cup rolled oats
1/4 cup firmly packed brown sugar
1 tbsp flour
2 tbsp light margarine
1/4 cup coconut
2 tbsp chopped nuts (optional)
2 tbsp skimmed milk
1/4 tsp vanilla
Directions
1. Heat oven to 350F. Spray an 8" square pan with nonstick cooking
spray. Set aside.
2. In a small bowl, combine the 1/4 oats and boiling water. Let stand
5 minutes.
3. In a large bowl, combine sugar, 1/2 cup brown sugar, 3 T margarine,
almond or coconut extract, and egg or egg substitute. Beat well. Add
oat mixture; neat 2 minutes at medium speed. Lightly spoon flour into
a measuring cup; level off. Add 1 cup flour, baking powder, and salt.
Beat an additional 2 minutes. Pour into sprayed baking dish.
4. Bake at 350F for 25-30 minutes or until toothpick comes out clean.
5. Meanwhile, in a small bowl, combine 1/4 cup oats, 1/4 cup brown
sugar, and 1 T. flour. Mix well. With pastry blender or fork, cut in
2 T. margarine until crumbly. Stir in coconut and nuts if using them.
Add milk and vanilla, and mix well.
6. Spread topping over hot cake. Broil 5-7 inches from heat for 2-3
minutes, be careful not to burn the cake. Do so until bubbly and
golden. Cool slightly on wire rack, serve warm.
Nutritional information: 1/9 of recipe
Calories 270; Protein, 3 gm; carbohydrate 45 gm; fiber 1 gm; fat 2.3
gm (if using egg substitute and light margarine) or 9 gm; cholesterol
24 mg (if using egg and regular margarine); sodium 210 mg; potassium
125 mg.
Dietary exchanges: 1 starch, 2 fruits, 2 fats (if using regular
margarine and egg).
Source: Pillsbury Fast and Healthy Magazine, Jan./ Feb. 1995 Adapted
for Weight Watchers by Linda Fields Typed in MM format by Linda
Fields, Cyberealm BBS, Watertown NY 315-786-1120
Servings: 9 servings
Lighter Swedish Tosca Recipe brought to you by Recipe Ideas
Categories: Weight Watchers
The History of Recipes
Academics have found proof that recipes existed back into ancient history, at least as far into history as the Egyptians, and maybe even further. In practice though, in the main part, these ancient cook books were just basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to historians is a collection of tablets in ancient Sumerian 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 wonderful. Later on, in Roman times 25BC a man called Apicius created a number of scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into starters, entrees and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs made use of many spices, including some that we all recognise such as basil, rue and asafoetida. During the succeeding few hundred years, the rich families of the West competed to offer the best banquets, and because of this chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s the formal cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking publications were in great demand, due to higher levels of literacy, leisure time and having more money. Like it or not, the introduction of television brings us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Lighter Swedish Tosca recipe.
