3 cup all-purpose flour
1/2 cup sugar
2 tbsp baking powder
2 tsp cinnamon
1 cup margarine
2 cup oatbran
2 golden delicious apples, grated wit, h skin
2/3 cup currants
3/4 cup 2 % milk
4 egg whites
Directions
In a large mixing bowl, mix together flour, sugar, baking powder and
cinnamon. Use two knives to cut margarine into a dry mixture until
crumbly. Stir in oatbran, grated apple, and currants. In a measuring
cup, whisk together 4 egg whites with milk. Mix egg mixture into
oatbran mixture until moistened. Grease large cookie sheet and
spread dough so that it is approximately 1 inch thick, 9 inches wide
and 15 inches long. Score the dough into at least 18 squares. Bake at
375 deg F for 25-30 minutes. Best served warm with jam. Posted by
Linda Davis
Servings: 6 servings
Apple Oatbran Scones Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
It is possible to trace the history of `recipes` far back into antiquity, in truth as far into history as the early Egyptians, and quite possibly further than that. Having said that, generally, these old cook books were just very basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a series of ancient 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 making anyone who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some scripts which described recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were split into appetizers, main course and afters, a style of dining still practiced today. Aspicius tells us how the ancient chefs were skilled in the use of a good variety of aromatic flavors, including some that we all recognise like bay, rue and parsley. Later, we find two interesting recipe books dating from the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that is popular today, but rather descriptions of the types of meals on the tables of the rich people of the period. In the fifteenth century, people returning from the crusades brought us many spices and herbs from the holy land, such as parsley, basil and rosemary. These new herbs and spices led to an explosion in cookery books, the majority of which are now in private cookery archives. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most exotic banquets, and consequentially cooks and their collection of recipes were at a premium. Nevertheless, it was during the 19th century the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery books were in great demand, mostly due to better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Apple Oatbran Scones recipe.
