1 eggs
2 medium bananas, mashed ripe
1/3 cup butter, melted
1/4 cup pineapple fruit spread
1 tsp vanilla extract
1 1/4 cup flour
1/3 cup coconut, flaked unsweetened
1/2 tsp baking powder
1/2 tsp salt
3 1/2 oz macadamia nuts, chopped
Directions
Preheat oven to 375. Combine egg, banana, butter, fruit spread, and
vanilla in medium bowl. Add flour, coconut, baking powder, and salt;
mix well. Stir in nuts. Drop tablespoonsful of dough 2" apart onto
lightly greased cookie sheets. Bake 10-12 minutes, until lightly
browned.
Cool on wire racks. Store in tightly covered container.
Nutrition information per cookie: 96 calories, 1 gm protein, 9 gm
carbohydrate, 6 gm fat, 16 mg cholesterol, 83 mg sodium, 1/3
diabetic starch/bread exchange, 1-1/4 diabetic fat exchange, 1/4
diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Servings: 24 servings
Macadamia Nut Crunchies Recipe brought to you by Recipe Ideas
Categories: Diabetic; Nut
The History of Recipes
Written recipes as an idea can be found back into the far past, in fact as far into history as pharonic Egypt, and potentially, even further back. Having said that, sadly, these ancient records were just simple pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in Sumerian 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 those who drank it feel exhilarated. Moving our culinary historical trip onwards, we have some books which were published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these are not about the indian curry that is popular today, but rather descriptions of the types of meals on the tables of the upper classes. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like basil and coriander. These new spices and herbs prompted an increase in books on cookery, many of which still exist in private collections. Over the next few hundred years, the rich families of Wesstern Europe strove to serve up the most extravagent meals, and consequentially the best chefs and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording popular recipes of the day. When we get to the 20th century, cooking publications are greatly in demand mostly as a result of better eduction, people having increased spare time and being a little richer. The arrival of TV brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Macadamia Nut Crunchies recipe.
