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
Written cooking instructions as a concept can be found far back into the distant past, certainly as far back as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these old records were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to food historians is a series of stone 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 people feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, entrees and dessert, something we still use today. Aspicius recounts how the Romans used many aromatic flavours, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. Moving our culinary historical trip onwards, we find two interesting books from the 1300s - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of meals cooked for the upper classes. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for a surge in recipe publications, many of which are now in private cookery archives. Over the following few centuries, the families of Europe competed with each other to serve the best banquets, and as a result chefs and their recipes could command a high salary. Even so, it was during the 1800s that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cookbooks were in high demand, due to increased literacy, more spare time and having more money to spend. The arrival of TV gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Apple & Oats Betty recipe.
