2 cup unbleached flour
1 cup sugar
1 tbsp corn starch
1 tbsp cocoa
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup nuts
1 cup raisins
1/2 cup oil
1 tsp vanilla
3 cup hot applesauce
Directions
Sift together all the dry ingredients, add nuts and raisins. Stir in
the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan.
Bake at 350 degrees F. for 30 to 40 minutes or until done.
Servings: 6 servings
No Tenemos Rancho Applesauce Cake Recipe brought to you by Recipe Ideas
Categories: Applesauce; Cake; Dessert; Fruit; Sauce
The History of Recipes
It is possible to trace the history of meal recipes far back into history, in truth as far back as the ancient Egyptians, and maybe even further. Interesting though that is, generally, these old recipes were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of stone tablets in ancient Sumerian describing 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 drank it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a few documents which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the ancient chefs used many different aromatic flavors, including a few you will know like basil, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in manuscripts on cooking, some of which are now in academic collections. During the following few hundred years, the powerful and wealthy tried to offer the most exotic banquets, and consequentially chefs and their collection of recipes were at a premium. However, it was during the 1800s that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cook books were starting to become popular mostly due to better eduction, increased leisure time and having more disposable income. The arrival of television gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this No Tenemos Rancho Applesauce Cake recipe.
