2 1/4 cup flour, divided
1 tbsp sugar
2 tsp baking powder
1 tsp salt
1 cup skim milk
1/4 cup reduced-calorie margarine
1 melted.
Directions
Preheat oven to 425 degrees. Into medium mixing bowl sift together 2
c flour, the sugar, baking powder; and salt; add milk and, using a
wooden sppon, mix to form dough. Using 2 T of the reamining flour,
lightly flour work surface; turn dough out onto floured surface and
knead, adding remain9ing 2 T flour as needed, until dough becomes
smooth and elastic, about 5 minutes. Using rolling pin, roll dough
into 12x8"rectangle, about 1/2 " thick. Cut dough in half
lengthwise; cut each half crosswise into 18 equal slices. Dip dough
slices into margarine; being sure to use all of the margarine; place
dough slices on baking sheet, leaving a space of about 1 inch between
each. Bake until golden brown, 10 to 15 minutes. Makes 12 servings of
3 sticks each. One serving=1 bread; 1/2 fat; 15 cal optional
exchange. 114 calories; 3 g protein; 2 g fat; 20 g CHO, 65 mg
calcium; 306 mg sodium; 0.4 mg chol.
Servings: 12 servings
Breadstick Dippers Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads; Dip
The History of Recipes
We can track the history of written recipes way back into the far past, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, in the main part, these ancient records were just very simple hieroglyphic recipes for preparing meals.
Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents detailing recipes prepared by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into appetizers, main course and desserts, a style of dining still practiced today. Aspicius also informs us how the early Romans used a wide range of spices, including some familiar names like bay, fennel and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab countries, including spices like basil and coriander. These new spices and herbs led to a torrent in books on cooking, many of which still exist in private cookery archives. The arrival of television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Breadstick Dippers recipe.
