COOKIE BAR
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cardamom
1 or 1/8 tsp. ground cloves
1/2 cup apricot nectar or orange
1 juice
1/4 cup unsweetened applesauce
2 tbsp cooking oil
1 slightly beaten egg
1/2 cup finely snipped dried apricos
1 recipe apricot icing
APRICOT ICING
1/2 cup powdered sugar
2 to three teaspoons apricot
1 nectar or orange juice
Directions
In a medium mixing bowl stir together flour, brown sugar, baking
powder, baking soda, and cardamom or cloves; set aside. Stir together
apricot nectar or orange juice, applesauce, oil, and egg till
combined. Sit in the snipped apricots.
Spread batter in an ungreased 11x7x1-1/2-inch baking pan. Bake in a
350-degree oven about 25 minutes or till a wooden pick inserted near
the center comes out clean. Cool in pan on a wire rack. Drizzle with
Apricot Icing. Cut into bars. Makes 24 bars.
APRICOT ICING: In a small mixing bowl stir together 1/2 cup powdered
sugar and 2 to 3 teaspoons apricot nectar or orange juice.
NUTRITION FACTS PER SERVING: 67 cal., 1 g total fat (0 g sat. fat), 9
mg chol., 17 mg sodium, 13 g carbo., 0 g fiber, 1 g pro. Daily Value:
3% vit. A, 3% vit. C, 0% calcium, 3% iron.
Servings: 24 servings
Apricot-Cardamon Bars & Apricot Icing Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert; Fruit
The History of Recipes
Historians have tracked the existance of recipes way back into ancient history, in truth as far back as the early Egyptians, and possibly even further. Having said that, sadly, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a series of clay tablets in Sumerian describing 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 people feel `exhilarated, wonderful and blissful`. Moving on, we have a couple of interesting cookery books which date from the 14th Century : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the spicy food that is served today, but rather recipes for the types of meals prepared by the chefs of the upper classes of the time. During the following few centuries, the upper-class families of Europe tried to serve the most exotic banquets, and because of this the best cooks and their collection of recipes were at a premium. Even so, it was during the 19th century the formal cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes to help cooks of their time. Like it or not, the introduction of TV brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Apricot Cardamon Bars & Apricot Icing recipe.
