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
It is actually possible to trace the history of written cooking instructions back into the distant past, certainly as far as the early Egyptians, and potentially, even further back. Having said that, these, early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians are a few tablets in ancient Sumerian describing 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 anyone who tried it feel `wonderful`. As we move into Roman times around 25BC a man called Apicius assembled a number of documents detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and dessert, something we still use today. He also describes how the ancient cooks used a good variety of herbs, including a few you will know such as bay, mint and parsley. Moving on, there are a couple of cookery books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that is familiar to us all today, but rather descriptions of the types of food on the tables of the rich and wealthy people of that time. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cooking, including spices like basil and coriander. These new culinary innovations caused an increase in publications on food, many of which still exist in private collections. During the following few centuries, the powerful families of Wesstern Europe competed to lay on the most exotic banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, verifying, and publishing popular recipes of the day. By the advent of the 1900s, recipe books are highly popular mostly due to more people being able to read, people having increased spare time and having more money to spend. The revolution that is television brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Jumbo Fruited Oatmeal Cookies recipe.
