2 cup flour
1/4 tsp cloves
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup nuts, chopped
1/2 cup dates, chopped
1/2 cup shortening
1 cup sugar
1 egg
1 cup applesauce, thick
Directions
Sift together the flour, cloves, cinnamon, nutmeg, baking powder,
baking soda and salt. Mix half a cup of the flour mixture with the
nuts and dates.
Cream the shortening in a mixing bowl. Stir in the sugar and beat
until the mixture is fluffy. Add the egg, and beat again. Add the
sifted dry ingredients alternately with the applesauce, blending well
after each addition. Stir in the floured fruit-nut mixture; drop by
tablespoons two inches apart on a greased baking sheet. Bake at 350
F. for 15 to 20 minutes. Do not overbake.
Servings: 3 dozen
Applesauce-Date Cookies Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Cookie; Fruit; Sauce
The History of Recipes
We are able to track the history of written recipes way back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, mostly, these ancient cook books were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are some tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. He recounts how the meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Additionally, he informs us how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few you will know such as bay, mint and asafoetida. As we move on, there are a couple of interesting cookery books published in the 14th Century - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the spicy food that appears on menues today, but instead recipes for the types of meals cooked for the rich people of the time. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from the East, including coriander, parsley, and basil. The introduction of these new herbs and spices caused an explosion in manuscripts on cookery, some of which are kept safe in private libraries. During the following few hundred years, the powerful families of the West tried to serve the most extravagent banquests, and as a result the best cooks and their recipes increased in prestige. Even so, it wasn`t until the 19th century the formal cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing popular recipes of the day. By the advent of the 20th century, recipe books are increasing in popularity as a result of increased literacy, people having more leisure time and a general increase in wealth. The revolution that is television brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Applesauce Date Cookies recipe.
