6 baking apples
1 tsp lemon juice
1/2 tsp ground ginger
1 tsp cinnamon
2 tbsp apple juice concentrate - thawed
1/2 cup chopped almonds
1/4 cup chopped cashews
1/2 cup chopped pecans
1 cup rolled oats
1/2 tsp baking soda
3 tbsp maple syrup
Directions
Preheat oven to 350 F. Lightly oil and 8" x 8" baking dish.
Peel, core and slice apples. Combine with lemon juice, ginger, half
the cinnamon and apple juice concentrate. Spoon int baking dish.
Mix nuts, oats, remaining cinnamon, baking soda and syrup. Sprinkle
over apple mixture.
Bake until topping is golden brown, about 20 to 25 minutes.
Serve warm.
Per serving: 162 cal. 6 g prot, 106 mg sod, 19 g carb, 8 g fat, 0 mg
chol, 32 mg calcium
* Source: Vegetarian Gourmet, Autumn 1993 * Typos by: Karen Mintzias
Servings: 12 servings
Apple & Oats Betty Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into ancient history, in fact as far back into history as the ancient Egyptians, and maybe further still. However, mostly, these early cook books were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are a few tablets in ancient Sumerian which show the preparation 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. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. This early Roman chef recounts how the Romans used many herbs, including some that we all recognise such as thyme, rue and asafoetida. As our culinary historical trip moves to more modern times we have some books which date from the 14th Century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are not about the curry that appears on menues today, but instead accounts of the types of meals eaten by the rich and powerful of that time. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including parsley, basil and rosemary. These new herbs and spices prompted an increase in manuscripts on cooking, some of which are kept safe in private libraries. Over the following few centuries, the rich families of Europe strove to serve the most exotic banquets, and as a result the best cooks and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookery publications were starting to become popular as a result of higher levels of literacy, increased leisure time and disposable income. The introduction of the TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Apple & Oats Betty recipe.
