3 cup Apple juice, or
Grape juice, or
Orange juice, or
Orange-pineapple juice
5 Gelatin envelopes
Directions
Soften gelatin in 1 cup fruit juice in medium mixing bowl. Bring one
cup juice to a boil and stir in gelatin/juice mix. Continue stirring
until gelatin is dissolved. Add remaining cup of juice. Pour into 8
inch square pan and refrigerate until firm.
*Kids love these cut with cookie cuuters into their favorite shapes.
*Holiday treats are always welcome - orange-pineapple pumpkins at
Haloween, red fruit-berry bells at Christmas, use your imagination
and enjoy! *A drop of food coloring in white grape juice will
transform it to any "season". *Great in a candy dish for nibblers.
Exchanges = 1/2 fruit Servings are as follows: Orange-pineapple chews
= 5 squares Apple chews = 5 squares grape chews = 4 squares orange
chews = 5 squares 30 cal, 7.5 carbs, no pro or fat.
Servings: 1 servings
Fruity Chews Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Kids; Snacks; Fruits
The History of Recipes
Experts have tracked the existance of recipes way back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these old recipes were just very simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to academics are some ancient 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 anyone who drank it feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. He also recounts how the cooks of his times made use of many spices and herbs, including some familiar names for example bay, fennel and parsley. Closer to modern times, we have some books published in the 14th Century - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of meals on the menus of the rich people of that period. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy land, such as coriander, basil and rosemary. The introduction of these new tastes was responsible for an outbreak in cookery books, most of which are now in academic collections. Over the following few hundred years, the powerful families of Wesstern Europe strove to offer the most exotic meals, and as a consequence, the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down the recipes of their peers. By the arrival of the 20th century, recipe books are greatly in demand mostly as a result of more people being able to read, people having more leisure time and a general increase in wealth. The introduction of television brought us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Fruity Chews recipe.
