1 vegetable cooking spray
3 cup vanilla wafers
1/2 cup raisins
1 cup butterscotch morsels
1/4 cup wheat germ
2 cup applesauce
1/2 cup chopped nuts or sunflower seeds
Directions
From the International Apple Institute
1. Spray the bottom of an 8x8" glass pan or a 9" glass pie pan with
cooking spray. Crush the wafers into large chunks. Put half the
wafers in the pan. 2. In a bowl, mix the raisins, butterscotch
morsels, wheat germ and applesauce. Add the nuts or sunflower seeds
if desired. Spread over the wafers in the pan. Press the remainder of
the wafers evenly over the applesauce mixture. 3. Microwave for 8
minutes. Let cool for at least 15 minutes before cutting into bars.
Store any leftovers in the refrigerator.
Servings: 12 servings
Microwave Butterscotch Applesauce Bars Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Cookie; Fruit; Microwave
The History of Recipes
Recipes as a concept can be traced way back into ancient history, certainly as far back into recorded history as early Egypt, and possibly even further. However, sadly, these ancient cookbooks were just primitive pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a series of ancient tablets in ancient Sumerian which describe the preparation 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 and blissful. Continuing our culinary historical journey, we have a couple of recipe books which were published in the 1300s - one book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that we all know today, but rather descriptions of the types of food prepared by the cooks of the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices such as coriander, basil and rosemary. These new foods and spices caused an explosion in recipe books, most of which still exist in academic collections. Over the succeeding few hundred years, the rich families of Europe competed to serve the most extravagent meals, and consequentially chefs and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. The TV revolution brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Microwave Butterscotch Applesauce Bars recipe.
