2 cup all-purpose flour
1/3 cup sugar
1 dry sugar sub equal to 3/4 c
1 sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 1/2 cup unsweetened applesaue, hot
2 tsp baking soda
1/2 cup walnuts, chopped
1/4 cup rasins
Directions
Place flour, sugar, dry sugar substitute, cinnamon, nutmeg and cloves
in mixer bowl and mix a low speed to blend well. Combine HOT
applesause and baking soda ( don't try to be modern and use cold
applesause and mix with baking soda with the flour; it doesn't work
as well that way), and add, along with oil, walnuts and raisins, to
flour mixture. Mix at medium speed until flour is moistened and
batter in creamy. Spread batter evenly in a 9" by 13" cake pan that
has been sprayed with pan spray or greased well with margarine. Bake
at 375 degrees for 20 to 25 minutes, or till bars pull away from the
sides of the pan and a cake tester comes out clean from the center.
Cool on a wire rack. Cut three by six.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CHO: 17g; PRO: 2G; FAT: 5g; CAL: 122; Low-sodium diets: Recipe is
suitable written.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. And Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 18 servings
Applesauce Bars Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Cookie; Diabetic; Fruit
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into history, at least as far as ancient Egypt, and potentially, even further back. Having said that, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a series of tablets in the Sumerian language 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 making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius tells us how the cooks of his times made use of a wide range of spices, including a few you will know such as bay, fennel and dill. During the following few centuries, the wealthy families of Wesstern Europe competed with each other to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing popular recipes of the day. By the advent of the 1900s, recipe publications are in high demand, mostly as a result of better eduction, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Applesauce Bars recipe.
