1 cup creamy peanut butter
1 cup frozen concentrated apple
1 juice(thawed-but no water
1 added)
1 tsp vanilla extract
1 cup whole wheat flour (sifted)
1/2 tsp salt
1 1/2 tsp baking soda
Directions
Combine peanut butter and apple juice in mixing bowl. Mix well.
Combine dry ingredients. Dough will be sticky. Use a ice cream scoop
to scoop cookie dough onto lightly sprayed cookie sheet. ip fork in
cold water and wipe dry and press into cookies. (cold water helps to
keep the dough from sticking. Bake at 350 degrees for 10-15 minutes
or until lightly browned.
Source: Tim Taylor posted it from the Mike and Matty show
Melissa Mierau's notes: It really foamed when the dry ingredients
were added to the wet, sort of like peanut brittle. Then with further
stirring it thickened up. They baked into a real nice cookie but only
made about 2 dozen (using teaspoon for scoop instead of ice cream
scoop). I will double recipe next time! From: Melissa Mierau Date:
08-30-94
Servings: 1 batch
Low Fat Peanut Butter Cookie Recipe brought to you by Recipe Ideas
Categories: Cookie; Diet; Healthy; Low Fat
The History of Recipes
We are able to follow the history of meal recipes far back into distant history, at least as far back as the Egyptians, and potentially, even further back. However, sadly, these old recipes were just simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into Roman times around 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were split into starters, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the Roman cooks used many different herbs and spices, including some that we all recognise like bay, fennel and dill. Later on, there are a couple of interesting cookery books which were published in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of food served to the nobility of the time. Later on in the 1400s, the Crusaders brought back many new foods and herbs from Arab cuisine, including coriander, parsley, and basil. These new herbs and spices was responsible for a surge in books on cookery, some of which are kept safe in private libraries. For the next few years, the wealthy families of Wesstern Europe tried to serve the most extravagent meals, and because of this the best cooks and their recipes were highly sought after. Nevertheless, it was during the 1800s that fine cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the twentieth century, recipe publications are increasing in popularity mostly as a result of higher levels of literacy, people having more spare time and being a little richer. The introduction of the TV brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Low Fat Peanut Butter Cookie recipe.
