6 oz rolled oats
4 oz wholewheat flour
2 oz wheatgerm
2 oz soy flour
4 oz dried apricots
4 oz seedless raisins
2 oz sunflower seeds
3 tbsp oil
2 tbsp liquid sweetener
2 tbsp molasses
4 tbsp orange juice
1 pinch salt
Directions
Preheat oven to 375F. Grease an 8" square baking tin & set aside.
Stir together the oats, flour, wheatgerm & soy flour. Add finely
chopped apricots, raisins & sunflower seeds. Stir together the oil,
sweetener & molasses & add to the dry ingredients. Add as much of the
orange juice as necessary to make a soft but not runny mixture. Add
the salt. Place the apricot mixture into the prepared tin. Bake for
25 minutes. Cool in the tin scronig into fingers while still hot with
a sharp knife. When cold, remove from the tin & in an airtight
container.
Servings: 1 8" square
Apricot Fingers Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the distant past, in fact as far back as early Egypt, and possibly even further. In practice though, mostly, these old recipes were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a series of tablets in Sumerian which recount 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 wonderful. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. He also recounts how the Romans were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens for example thyme, rue and dill. Moving on, there were some interesting books which appeared in the 1300s ; a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian curry that is popular today, but rather accounts of the types of food cooked for the rich and powerful of those days. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, such as basil and coriander. The introduction of these new tastes caused a torrent in recipe books, many of which still exist in private libraries. By the advent of the 1900s, cookery books are greatly in demand mostly as a result of higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Apricot Fingers recipe.
