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
We can follow the history of written recipes way back into the far past, at least as far back into history as early Egypt, and maybe even further. However, these, old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to historians are some stone tablets in Sumerian which describe the baking 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 blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into starters, main meal and desserts, something that is very familiar to us today. Aspicius also recounts how the cooks of his times made use of many different spices and herbs, including some familiar names for example bay, mint and parsley. Later, we have a couple of interesting books which were published in the 1300s ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that appears on menues today, but instead accounts of the types of meals prepared by the chefs of the nobility of that time. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from Arab countries, including spices such as rosemary and coriander. The introduction of these new foods and spices was responsible for an explosion in recipe books, some of which are kept safe in private cookery archives. By the time we get to the 20th century, cooking books are in great demand, mostly as a result of more people being able to read, leisure time and having more money. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Berry Bars recipe.
