1 cup Whole wheat flour
1 cup Unbleached all-purpose flour
1/4 cup Sugar
1 tbsp Baking powder
2 tsp Orange, rind grated
1 cup Orange juice
2 tbsp Vegetable oil
1 Egg
1 cup Cranberries, frsh/frozen chopped
1/3 cup Raisins
1/3 cup Walnuts, chopped
Directions
Combine the flours, sugar, baking powder, and orange rind in a mixing
bowl. Add the remaining ingredients and stir to blend well.
Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 45 to 50
minutes. Cool for 6 minutes before removing from the pan.
Cool thoroughly on a wire rack. Store in a plastic bag or aluminum
foil for at least one day before slicing.
1/15 recipe - 142 calories, 1 bread, 1/2 fruit, 1 fat exchange 24
grams carbohydrate, 3 grams protein, 4 grams fat 55 mg sodium, 120 mg
potassium, 18 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 15 servings
Cranberry-Nut Bread Recipe brought to you by Recipe Ideas
Categories: Diabetic; Breads/Bm
The History of Recipes
We are able to follow the history of `recipes` back into history, at least as far back as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these early cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics are a few 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 making those who drank it feel `blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks were skilled in the use of many herbs, including some familiar names for example bay, rue and asafoetida. During the following few hundred years, the wealthy families of the West competed to serve up the most extravagent banquests, and as a consequence, chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 1800s that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and writing down recipes of the day. The revolution that is television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cranberry Nut Bread recipe.
