2 cup packed brown sugar
1 cup shortening
1/2 cup cold coffee
16 oz (1cn) unsweetened applesauce
2 large eggs
3 1/2 cup unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 cup raisins
1/2 cup coarsely chopped nuts
Directions
Heat oven to 400 degrees F. Mix brown sugar, shortening, coffee,
applesauce and eggs. Stir in remaining ingredients (dough will be
very soft. Drop by rounded teaspoonfuls about 2 inches apart onto
lightly greased cookie sheet. Bake until almost no indentation
remains when touched, about 7 minutes. Makes about 7 dozen
Servings: 6 servings
Applesauce-Spice Drops Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Fruit; Sauce
The History of Recipes
Written recipes as an idea can be traced way back into ancient history, in fact as far into history as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these old cook books were just basic hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which recount the making 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. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. He also recounts how the Roman cooks were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. Continuing our culinary historical journey, we have some interesting books which were published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that appears on menues today, but rather recipes for the types of meals prepared by the cooks of the rich people of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including rosemary and coriander. The introduction of these new herbs and spices created an explosion in publications on food, some of which still exist in private libraries. The TV revolution brought us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Applesauce Spice Drops recipe.
