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 transcribed cooking instructions way back into history, certainly as far back into history as early Egypt, and possibly even further than that. However, in the main part, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts is a collection of stone tablets in the Sumerian language 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 those who drank it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by the Romans. In his publication, he tells us how the meals were split into appetizers, entrees and desserts, something we still use today. This early Roman chef describes how the Roman chefs were skilled in the use of many different spices, including some familiar names such as bay, mint and asafoetida. Moving on, there were a couple of recipe books which appeared in the 14th Century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, such as coriander, parsley, and rosemary. These new herbs and spices led to an outbreak in books on cookery, most of which still exist in private libraries. During the following few centuries, the rich and powerful families of Europe competed to serve up the most extravagent meals, and consequentially cooks and their recipes became highly prized. Nevertheless, it was during the 1800s that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery publications are highly popular mostly as a result of better eduction, more free time and disposable income. Like it or not, the introduction of TV brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Apricot Cupcakes recipe.
