4 tbsp butter
2/3 cup sugar, light brown
2/3 cup applesauce, unsweetened
2 eggs
1 cup flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup raisins
1/2 cup chopped pecans
1 whipped cream or vanilla ice cream, (opt)
Directions
Prep and baking time: 35 minutes
Preheat oven to 350 degrees. Butter 9x9 square baking pan. Melt
butter and brown sugar in medium saucepan. Remove from heat and stir
in applesauce, then whisk in eggs until well-blended.
In mixing bowl, stir or sift together flour, cinnamon, nutmeg, baking
powder, baking soda and salt. Stir in raisins and pecans.
Add dry ingredients to saucepan and stir or whisk just until
well-blended.
Pour batter into pan and bake in center of oven for 25 minutes until
top springs back when lightly touched and a toothpick inserted in
center comes out clean.
Let cool in pan on rack for at least 10 minutes before cutting into
squares. Serve with whipped cream or ice cream if desired.
From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
Servings: 9 squares
Caramel Applesauce Hand Cake Recipe brought to you by Recipe Ideas
Categories: Applesauce; Cake; Candy; Dessert; Fruit
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into ancient history, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these early cookbooks were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, a very modern way of dining. Additionally, he tells us how the Roman cooks made use of a wide range of spices and herbs, including some that we all recognise for example thyme, rue and dill. Moving on, we have a couple of cookery books published in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that we all know today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like basil and coriander. These new foods and spices led to an explosion in recipe publications, most of which are kept safe in private cookery archives. During the following few centuries, the rich families of Europe competed to lay on the most extravagent banquests, and because of this the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 19th century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes common in their social group. By the advent of the 1900s, recipe books were highly popular as a result of higher levels of literacy, people having increased spare time and being a little richer. The revolution that is 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 computers and the internet, permitting everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Caramel Applesauce Hand Cake recipe.
