1/3 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla extract
1/4 cup chopped nuts
Directions
16 big servings, 24 servings if you follow the 1 tsp. sugar per
serving guideline of ADA, or try using part sugar/part artificial
sweetener to cut down on calories. The original recipe is almost like
cake.
Preheat oven to 375 F.
Combine oil, applesauce and cocoa. Add sugar and stir until
dissolved. Add eggs and vanilla. Mix dry ingredients together and
stir into the mixture.
Pour the batter into a greased and floured (or wax paper lined &
sprayed) 9 inch square pan. Sprinkle on nuts. (Still tastes good if
you forget.)
Bake about 20 to 30 minutes or until top is set but edges are not
dried out. Toothpick will come out clean. Cut into 16 or more
squares.
1/16 recipe = 165 calories, 1 starch + 1 fat + 1 fruit exchange 3
grams protein, 27 grams carbohydrate, 7 grams fat, 84 mg sodium
1/24 recipe = 110 calories (1 tsp sugar per serving) 2 grams protein,
18 grams carbohydrate, 5 grams fat, 56 mg sodium
Adapted from Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared
and tested by Elizabeth Rodier Feb 94.
Servings: 16 servings
Applesauce Brownies Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Cookie; Dessert; Fruit
The History of Recipes
Academics have found proof that recipes existed back into history, in truth as far as ancient Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to experts in ancient history are a few stone tablets in ancient Sumerian which recount 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 those who drank it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius also describes how the Roman chefs used many aromatic flavours, including some that we all recognise like thyme, fennel and dill. Later on, there are a couple of recipe books from the 14th Century : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian curry that is popular today, but instead accounts of the types of food eaten by the nobility of that period. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including basil and rosemary. The introduction of these new herbs and spices led to an outbreak in books on cooking, many of which are now in private libraries. For the centuries that followed, the powerful families of the West competed to serve the best banquets, and as a consequence, the best cooks and their collection of recipes could command a high salary. Even so, it was during the 1800s that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, recipe books are highly popular due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Applesauce Brownies recipe.
