1 egg
1/4 cup vegetable oil
1/2 cup low-fat plain yogurt or
1 1/2 tb lemon juice in milk
3/4 cup brown sugar
1 cup applesauce
1 tsp vanilla
1 tsp grated lemon rind (or orange
1/2 cup raisins
1 cup whole-wheat flour
1/2 cup natural bran
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/4 tsp ground nutmeg
1/3 cup sliced almonds, optional
Directions
In large mixing bowl, beat egg; add oil, yogurt, brown sugar,
applesauce, vanilla and lemon/orange rind; mix well.
In another bowl, stir together raisins, flour, bran, baking powder,
cinnamon, ginger and nutmeg; add to wet ingredients and mix only until
combined.
Turn into lightly greased (or wax-paper lined) 8" square cake pan.
Lightly press almonds into top of batter. Bake in 350 F oven for 45
min or until tester inserted in center comes out clean. (Squares will
be moist.) Let cool, then cut into squares. Makes 25 small squares 1
1/2 inch.
Per square: 88 cal, 3 g fat, 11 mg cholesterol, 10 mg sodium, 2 g
protein, 14 g carbohydrate 1 1/2 fruit choice, 1/2 fat
Source: The Lighthearted Cookbook by Anne Lindsay 1988 Heart and
Stroke Foundation of Ontario Shared and tested by Elizabeth Rodier
Aug 93
Servings: 25 servings
Applesauce-Raisin Squares Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Cookie; Fruit; Sauce
The History of Recipes
It is actually possible to track the history of recipes far back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, in the main part, these ancient cook books were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts are a few stone tablets in 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 people feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main course and desserts, a very modern way of dining. He also describes how the chefs of Roman times made use of many different aromatic flavours, including some that we all recognise such as bay, fennel and parsley. Moving on, we find a couple of books published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian curry that we all know today, but instead descriptions of the types of meals prepared by the chefs of the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices such as basil and coriander. These new foods and tastes led to a torrent in recipe books, most of which are kept safe in academic collections. During the following few centuries, the powerful and rich houses strove to serve the most extravagent banquests, and consequentially chefs and their recipe collections became highly prized. However, it was during the nineteenth century that cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, cook books were starting to become popular as a result of better eduction, more spare time and disposable income. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Applesauce Raisin Squares recipe.
