3/4 cup all purpose flour
1/4 cup granulated sugar
1/2 tsp baking soda
1/8 tsp salt
2/3 cup butter milk
3/4 tsp vanilla extract
1 1/2 cup rasp/blueberries frs or frz
1 tbsp granulated sugar
1 tsp granulated sugar
1 tsp cornstarch
1 tsp grated lemon peel
Directions
Blueberries/raspberries must be fresh or frozen -- not thawed. May
use a mixture of the two.
1. Preheat oven to 350øF. Spray an 8" suare baking pan with nonstick
cooking spray. In a small bowl, whisk flour, sugar, baking soda and
salt. Whisk in buttermilk and vanilla. Spread evenly into prepared
pan.
2. Distribute berries evenly over batter. In a small bowl, combine
sugar, constarch, and lemon peel. Sprinkle evenly over berries and
bake in upper third of oven 35-40 minutes, or until golden brown and
beginning to pull away form the edges of pan. Cool completely before
cutting.
BREAKDOWN For 1 bar: 1/4 B, 25 C. Weight Watchers Magazine -
February, 1994
Servings: 16 servings
Berry Bars Recipe brought to you by Recipe Ideas
Categories: Cookie; Fruit; Weight Watchers
The History of Recipes
Written recipes as a concept can be tracked back into the distant past, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, sadly, these early records were just simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians are some ancient tablets in the Sumerian language describing 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 anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and afters, something we still use today. Aspicius also describes how the ancient Romans made use of many spices, including many that are still in use today for example thyme, fennel and dill. Over the following few centuries, the powerful families of Wesstern Europe competed to lay on the most exotic meals, and because of this the best chefs and their recipe collections could command a high salary. Nevertheless, it was during the 19th century the formal cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes common in their social group. The introduction of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Berry Bars recipe.
