1/2 cup Vegetable oil
1/2 cup Brown sugar
1 Egg
1 1/4 cup Whole wheat flour
1/2 tsp Baking powder
1 tsp Ground cinnamon
1/4 tsp Ground cloves
1/4 tsp Ground allspice
1/4 cup Milk
1/2 cup Chopped walnuts
1/2 cup Raisins
1/2 cup Snipped dried apricots
1/2 cup Chopped dates
Directions
Cream together the oil and sugar. Add the egg. Then blend in the
remaining ingredients. Drop by spoonfuls onto a lightly oiled baking
sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack
and store in a tightly closed container.
1 cookie - 77 calories, 1/2 fruit exchange, 1 fat exchange 9 grams
carbohydrate, 1 gram protein, 4 grams fat 7 mg sodium, 70 mg
potassium, 8 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 36 servings
Christmas Fruitcake Cookies Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Cooky/Bars
The History of Recipes
It is possible to trace the history of written recipes way back into history, at least as far into history as pharonic Egypt, and potentially, even further back. Having said that, mostly, these early cook books were just simple pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in ancient 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 making anyone who tried it feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also recounts how the Romans made use of many aromatic flavours, including a few you will know for example thyme, fennel and parsley. As we move on, there were two recipe books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that we all know today, but rather recipes for the types of meals eaten by the rich people of the period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices like basil and coriander. The introduction of these new foods and spices caused an outbreak in manuscripts on cooking, the majority of which still exist in private libraries. During the following few hundred years, the rich and powerful families of Europe competed to offer the most extravagent meals, and consequentially the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes of the day. By the time we get to the 1900s, cookery publications are in great demand, mostly as a result of better eduction, people having increased leisure time and being a little richer. 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, permitting everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Christmas Fruitcake Cookies recipe.
