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
It is quite possible to trace the history of recipes back into the distant past, certainly as far back as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these ancient recipes were just primitive hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to experts is a collection of ancient tablets in the Sumerian language which recount the making 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`. During Roman times 25BC a man called Apicius assembled a number of scripts describing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks used many herbs and spices, including a few that will be familiar to modern cooks for example basil, fennel and dill. During the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and as a consequence, chefs and their recipe collections became highly prized. However, it wasn`t until the nineteenth century the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes of the day. By the arrival of the 1900s, recipe publications were in high demand, mostly due to more people being able to read, leisure time and disposable income. |
We hope you enjoy this Apricot Raisin Cookies recipe.
