1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 cup solid shortening
1/3 cup brown sugar
1/2 cup molasses
1 each egg
1 cup shredded carrots
1 tsp vanilla
1 3/4 cup quick cook rolled oats
Directions
Combine the flours, milk powder, baking powder, baking soda, salt,
nutmeg, and cinnamon. Cream together the shortening, sugar, and
molasses; add the egg, then the dry ingredients. Stir until well
blended. Add the carrots, vanilla, and oats, and mix well. Drop by
teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated
375F oven for 10-12 min. or until lightly browned. Cool on wire rack.
Cal: 46, Fat: 1/5.
Servings: 48 servings
Carrot-Oatmeal Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Vegetable
The History of Recipes
Written recipes as a concept can be found back into the far past, certainly as far into history as ancient Egypt, and quite possibly further than that. Having said that, mostly, these old records were just primitive pictorial instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians are a few clay tablets in Sumerian which describe 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 people feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. This early Roman chef describes how the cooks of his times made use of a good variety of spices, including a few you will know such as basil, rue and dill. Closer to modern times, there were a couple of books from the 14th Century : one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the spicy food that we all know today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of the time. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as basil and rosemary. The introduction of these new foods and spices caused an eruption in books on cooking, most of which are kept safe in private cookery archives. During the next few hundred years, the rich and powerful families of Wesstern Europe strove to serve the best banquets, and as a consequence, cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery books were greatly in demand due to more people being able to read, people having more free time and having more money. |
We hope you enjoy this Carrot Oatmeal Cookies recipe.
