1 no ingredients
Directions
1 1/2 lb. margarine
8 oz bread flour
2 lb. whole wheat flour
1 1/2 oz baking powder
12 oz egg white
1/3 oz baking soda
6 oz honey
10 oz rolled oats
14 oz raisins
1 1/4 lb. yogurt
1 lb. walnuts
Cut margarine into whole wheat flour, baking powder and baking soda.
Add all other ingredients and lightly combine to incorporate on 1st
speed of 3-speed mixer. Put onto a floured surface and roll even
about 2-in. thick. Cut with a biscuit cutter. Place on a paper-lined
or oiled sheet pan. Bake at 350 degrees F 12-15 minutes.
Servings: 24 servings
Low Cholesterol Walnut Scones Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Low Cholesterol; Nut
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that is, in the main part, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some ancient tablets in the Sumerian language describing the baking 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 drank it feel wonderful. As we move into Roman times around 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman cooks made use of a good variety of aromatic flavors, including some familiar names for example basil, mint and parsley. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from middle-east cuisine, including spices such as rosemary and coriander. These new foods and spices caused an eruption in manuscripts on cookery, the majority of which are kept safe in private collections. During the following few centuries, the wealthy families of Wesstern Europe competed to offer the most extravagent banquests, and because of this chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 19th century that cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down the recipes of their peers. By the advent of the 1900s, recipe publications are in great demand, as a result of higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Low Cholesterol Walnut Scones recipe.
