1 1/3 cup butter, softened
5 eggs
1 3/4 cup juice, apple, concentrated
1 1/2 cup applesauce
5 1/4 cup flour
5 tsp baking powder
5 tsp cinnamon, ground
1 1/2 tsp baking soda
1 tsp salt
3 large apples, peeled/chopped
1 creamy topping
1 1/3 cup cream, heavy
3 tsp extract, vanilla
1 tsp cinnamon, ground
Directions
Preheat oven to 375. Beat butter in large bowl until creamy. Blend in
eggs, juice, and applesauce. Combine dry ingredients. Gradually add
to egg mixture, beating until well blended. Stir in appls. Spread
batter evenly into greased 8" square baking pan. Bake 20-25 minutes,
until wooden pick inserted in center comes out clean.
Cool on wire rack. Cut into squares. Serve warm or at room
temperature, with Creamy Topping if desired.
Creamy Topping: Beat cream in small bowl at high speed of electric
mixer until soft peaks form. Beat in vanilla and cinnamon until
stiff peaks form.
Nutrition information per piece: 229 calories, 4 gm protein, 34 gm
carbohydrate, 8 gm fat, 65 mg cholesterol, 289 mg sodium, 1-1/4
diabetic starch/bread exchange, 1-3/4 diabetic fat exchange, 1
diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
Servings: 24 servings
Applesauce Cake Squares Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Cake; Cookie; Dessert
The History of Recipes
It is actually possible to trace the history of recipes far back into antiquity, in fact as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, these, early records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a series of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As we move into Roman times 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main meal and dessert, something we still use today. Aspicius also tells us how the chefs of Roman times were skilled in the use of many herbs and spices, including a few that are still present in modern kitchens like bay, rue and asafoetida. During the next few centuries, the powerful and rich houses strove to offer the most extravagent meals, and as a result the best chefs and their collection of recipes were much in demand. Even so, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cook books are greatly in demand mostly as a result of increased literacy, people having increased free time and having more money. The revolution that is television gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Applesauce Cake Squares recipe.
