1 cup unbleached white flour
1 cup large old fashioned oat
1 flakes
1/2 cup wheat flakes
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine
3/4 cup brown sugar
2 eggs
1/2 tsp vanilla
1 cup chopped dried apricots
1/2 cup raisins
Directions
Preheat oven to 375 F. Combine white flour, oat flakes, wheat flakes,
baking soda and salt; set aside. Cream butter or margarine and brown
sugar together until light. Add eggs and vanilla. Beat well. Stir in
dry ingredients. Add chopped, dried apricots and raisins and stir
until fruit is well distributed. Drop from a teaspoon onto a greased
baking sheet. Bake for 8 to 10 minutes. Source: Creative Home Cooking
#355
: by Mona Brun
From the collection of K. Deck
Servings: 3 dozen
Apricot Raisin Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Fruit
The History of Recipes
We can trace the history of written recipes back into antiquity, at least as far back as ancient Egypt, and maybe further still. Interesting though that is, sadly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in Roman times around 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, a style of dining still practiced today. Aspicius also informs us how the ancient chefs made use of many herbs and spices, including some that we all recognise for example thyme, fennel and asafoetida. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab cooking, including basil and rosemary. These new foods and tastes led to a torrent in manuscripts on food, many of which still exist in private collections. By the advent of the twentieth century, cooking books were highly popular mostly as a result of more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Apricot Raisin Cookies recipe.
