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
We can read the history of `recipes` way back into the distant past, in fact as far back into recorded history as early Egypt, and possibly even further than that. However, generally, these old cook books were just simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian describing 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 anyone who drank it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. Continuing our culinary historical journey, there were a couple of interesting books dating from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian curry that is served today, but rather recipes for the types of meals prepared for the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, including parsley and basil. The introduction of these new tastes was responsible for an outbreak in recipe books, the majority of which are now in private collections. When we get to the twentieth century, cookery publications were in high demand, due to more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Applesauce Bars recipe.
