3/4 cup Butter, softened
3 Eggs
3/4 cup Juice, apple, conc.
1 1/2 tsp Vanilla
1 1/2 cup Flour
1 1/2 cup Oats
1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Cinnamon, ground
1/2 tsp Allspice, ground
6 oz Fruit, dried mixed
1/2 cup Nuts, chopped
Directions
Chop fruit.
Preheat oven to 350. Beat butter in large bowl until creamy. Blend in
eggs, apple juice concentrate, and vanilla. Add flour, oats, baking
soda, salt, cinnamon, and allspice; mix well. Stir in dried fruit
and nuts. Drop scant 1/4 cupfuls of dough, 3" apart, onto lightly
greased cookie sheets; flatten slightly. Bake 12-14 minutes, until
edges are lightly browned.
Cool 1 minute on cookie sheets, then transfer to wire racks to cool
completely. Store in tightly covered container.
Nutrition information per cookie: 209 calories, 4 gm protein, 24 gm
carbohydrate, 11 gm fat, 32% of calories from fat, 56 mg
cholesterol, 239 mg sodium, 1 diabetic starch/bread exchange,
2-1/4 diabetic fat exchange, 1/2 diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Servings: 18 servings
Jumbo Fruited Oatmeal Cookies Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Cooky/Bars
The History of Recipes
We are able to track the history of `recipes` far back into antiquity, at least as far into history as pharonic Egypt, and maybe further still. However, mostly, these early records were just very simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history 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 having made those who drank it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius wrote some documents which described recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into starters, main course and afters, a very modern way of dining. Aspicius tells us how the Roman chefs used many different spices and herbs, including a few that are still present in modern kitchens like basil, fennel and asafoetida. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new spices and herbs led to an increase in manuscripts on cooking, most of which are kept safe in academic collections. During the succeeding few hundred years, the powerful and wealthy houses tried to serve up the most exotic banquets, and consequentially chefs and their recipes increased in prestige. Even so, it was during the nineteenth century that cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and recording recipes to help cooks of their time. By the arrival of the 1900s, cook books are increasing in popularity mostly due to better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Jumbo Fruited Oatmeal Cookies recipe.
