1 tsp baking soda
2 tsp baking powder
2 1/2 cup whole wheat flour
1/4 lb margarine, soft
1/2 cup honey
1 egg, beaten
1/2 cup skim milk
1 cup nonfat yogurth
1/2 tsp lemonjuice
1 tsp vanilla
3 cup peeled,chopped apples
1/4 cup raisins
2 tsp cinnamon
4 tbsp honey
Directions
1. In a medium size bowl, combine the first three ingridients. 2. In a
large bowl, cream margarine and
1/2 cup of honey until
light and fluffy. Add egg and beat well. 3. In a small bowl,
combine milk, yogurt, lemon juice and vanilla.
Alternatly add dry and wet ingridients to creamed ones. 4. Coat an
8 X 10 inch pan with non stick spray. Pour in half the batter. 5. Mix
half the apples with raisins and 1 teaspoon of cinnamon.
Spread over the batter. 6. Drip half the honey over the
cinnamon;add the remainding batter. 7. Combine remaining cinnamon and
apples; cover batter. 8. Drizzle on remaining honey. 9. Bake at 375 F
for about
45 minutes.
Out of "Lose Weight Naturally" cookbook
Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
Servings: 16 servings
Apple Coffee Cake Cyberealm Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Coffee; Dessert; Fruit
The History of Recipes
Recipes as an idea can be traced back into the distant past, in fact as far back into recorded history as the early Egyptians, and possibly even further. Having said that, mostly, these ancient records were just very basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a series of 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. Progressing into Roman times 25BC a roman called Apicius created a collection of documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs made use of many aromatic flavors, including a few that are still present in modern kitchens such as basil, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from middle-east cuisine, such as basil and coriander. These new spices and herbs caused an outbreak in manuscripts on food, the majority of which still exist in private collections. Over the succeeding few centuries, the rich and powerful families of the West competed to offer the most exotic banquets, and because of this cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery books are in great demand, mostly due to higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Apple Coffee Cake Cyberealm recipe.
