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
We can follow the history of meal recipes far back into distant history, in fact as far back into history as the Egyptians, and maybe even further. However, sadly, these old records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are some tablets in ancient Sumerian which describe 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 and blissful. Moving on, there are some recipe books which appeared in the fourteenth century ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that appears on menues today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of those days. During the next few hundred years, the powerful families of the West competed with each other to offer the most exotic meals, and because of this the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down the recipes of their peers. By the time we get to the twentieth century, recipe books are in great demand, mostly as a result of higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Applesauce Raisin Squares recipe.
