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
Transcribed cooking instructions as an idea can be tracked far back into ancient history, at least as far back into recorded history as the Egyptians, and possibly even further. However, mostly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Continuing our culinary historical journey, we have a couple of books which appeared in the 1300s ; a book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are not about the curry that is popular today, but rather descriptions of the types of meals eaten by the nobility of those days. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, such as basil and coriander. The introduction of these new culinary ideas created an increase in publications on food, many of which are now in academic collections. Over the succeeding few centuries, the wealthy families of Europe strove to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections could command a high salary. However, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down popular recipes of the day. When we get to the 20th century, recipe books were starting to become popular mostly as a result of more people being able to read, more free time and having more money to spend. The TV revolution brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Applesauce Brownies recipe.
