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 quite possible to follow the history of transcribed cooking instructions way back into distant history, in fact as far back as the ancient Egyptians, and potentially, even further back. Having said that, generally, these early recipes were just basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a collection of clay tablets in ancient Sumerian which show 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 anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into starters, main meal and desserts, a very modern way of dining. Additionally, he informs us how the ancient chefs were skilled in the use of many spices, including a few you will know such as bay, mint and dill. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy land, such as basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in recipe books, most of which still exist in private cookery archives. During the following few centuries, the upper classes strove to offer the most exotic meals, and consequentially cooks and their collection of recipes could command a high salary. However, it was during the 19th century that cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. The revolution that is television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Applesauce Bars recipe.
