6 eggs
3 cup fruit spread, apricot
3/4 cup applesauce
3/4 cup butter, softened
2 tbsp extract, vanilla
3 cup flour
2 cup oats
1 tbsp baking powder
3/4 tsp salt
3 3/4 tsp pumpkin pie spice
Directions
Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread,
butter, applesauce, and vanilla. Add flour, oats, baking powder,
salt, and spices; mix well. Pour into lined muffin tins. Bake 18
minutes, until golden brown.
For bars: Spread dough into greased 12"x8" baking dish. Bake 18
minutes, until golden brown and firm to touch. Cool completely on
wire rack. Cut into bars. Store in tightly covered container.
Nutrition information per bar: 217 calories, 3 gm protein, 28 gm
carbohydrate, 10 gm fat, 62 mg cholesterol, 198 mg sodium, 1 diabetic
starch/bread exchange, 1-1/2 diabetic fat exchange, 1 diabetic fruit
exchange.
Sylvia's comments: The kids at Irene's school loved it -- Irene came
home and asked me to make it again! I think it needs less fruit
spread and less pumpkin pie spice, and next time I'll use applesauce
for all the butter.
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: 36 servings
Apricot Cupcakes Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Diabetic; Fruit
The History of Recipes
It is quite possible to track the history of written cooking instructions back into the far past, certainly as far into history as early Egypt, and possibly even further. However, mostly, these old cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius created a few documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main meal and afters, a very modern way of dining. He also tells us how the cooks of his times were skilled in the use of many herbs, including a few that are still present in modern kitchens for example bay, rue and dill. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices such as rosemary and coriander. These new herbs and spices prompted an explosion in manuscripts on cookery, the majority of which still exist in academic collections. By the time we get to the twentieth century, cooking publications are in high demand, mostly as a result of higher levels of literacy, more spare time and having more money to spend. Like it or not, the introduction of TV brings us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Apricot Cupcakes recipe.
