1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/3 cup margarine
1 small apple, peeled and cored
1 cup quick-cooking rolled oats
2 egg whites
2 tbsp apple juice or skim milk
2 tbsp honey
1 skim milk
Directions
Combine the flours, baking powder, and cinnamon in a bowl. Cut in the
margarine until the mixture resembles coarse crumbs. Chop the apple.
Stir in the apple and rolled oats. Add the egg whites, apple juice or
milk, and honey; mix well. The dough will be sticky.
Spray a baking sheet with nonstick coating. Pat dough into a 7-inch
circle on the baking sheet with floured hands. Use a long,
thin-bladed spatula to cut into 12 wedges. Separate the wedges,
leaving 1/4 inch between them. Brush with a little skim milk. Bake in
a 400 F oven until golden, 10 to 12 minutes. Serve warm.
Makes 12 scones.
ORANGE-CINNAMON SCONES. Prepare the Apple-Cinnamon Scones as above,
except stir 1 teaspoon finely shredded orange peel into the flour
mixture and substitute 1/2 cup currants for the apple and 3
tablespoons orange juice for the apple juice. Shape and bake as
directed.
NUTRITION INFORMATION PER SCONE: CAlories: 126 Protein: 3 g
Carbohydrates: 16 g Fat: 6 g Cholesterol: 0 Sodium: 107 mg
Potassium: 70 mg Fiber:
1 APPLE WAFFLES
[ BETTER HOMES & GARDENS; June 1988 ]
Posted by Fred Peters.
Servings: 12 servings
Apple-Cinnamon Scones Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
Recipes as an idea can be tracked back into history, in truth as far as the Egyptians, and possibly even further. Interesting though that is, mostly, these old cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to academics is a series of 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 having made people feel `wonderful`. Progressing into Roman times 25BC a man called Apicius compiled a few scripts which described recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and dessert, a style of dining still practiced today. Aspicius describes how the Roman chefs used many different spices and herbs, including some familiar names like basil, rue and parsley. Continuing our culinary historical journey, there are two interesting cookery books from the 1300s ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is popular today, but instead descriptions of the types of food prepared by the chefs of the upper classes of the time. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the East, including spices such as parsley and basil. These new foods and tastes was responsible for a surge in recipe publications, many of which are kept safe in academic collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe tried to lay on the best banquets, and as a result chefs and their recipe collections were at a premium. However, it was during the 1800s that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. When we get to the twentieth century, recipe publications are increasing in popularity due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Apple Cinnamon Scones recipe.
