2 cup All-purpose flour
1 cup Sugar
1/2 cup Cocoa
1 tsp Baking soda
Dry substitute equal to 1/3
Cup sugar
1/2 tsp Cinnamon
1/2 tsp Salt
1 cup Margarine (2 Sticks), at
Room temperature
2 large Eggs
2 tsp Vanilla
1/2 cup Semisweet chocolate chips
Directions
Place flour, sugar, cocoa, baking soda, dry sugar substitute,
cinnamon, and salt in a mixer bowl and mix a low speed to blend well.
Add margarine, eggs, vanilla and water, and mix at medium speed to
blend well. Spread batter evenly in an 11" by 15" jelly roll pan that
has been sprayed with pan spray or greased with margarine. Bake at
325 degrees for 20 to 25 minutes, or until bars pull away the sides
of the pan and a cake tester comes out clean from the center. Place
on wire rack and sprinkle chocolate chips evenly over the top of the
hot bars. Mark four by eight and cool until chocolate has hardended.
Cut as marked. (Might be a good idea to cut even more sugar out of
this.)
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123
Low-sodium diets: Omit salt. Use salt-free margarine.
Desserts for Diabetic by Mabel Cavaiani, R.D.
Brought to you and yours by Nancy O'Brion and her Meal-Master
Servings: 32 servings
Chocolate Bars Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Cooky/Bars
The History of Recipes
Historians have proved the existence of recipes way back into ancient history, in fact as far back into history as the early Egyptians, and maybe even further. Interesting though that is, in the main part, these ancient records were just basic pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there were a couple of recipe books published in the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that we all know today, but rather accounts of the types of food prepared for the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including coriander, parsley, and rosemary. These new foods and tastes caused a torrent in manuscripts on cookery, most of which still exist in private cookery archives. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to serve up the most extravagent banquests, and because of this the best cooks and their recipes could command a high salary. However, it wasn`t until the nineteenth century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and recording popular recipes of the day. The TV revolution brings us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Bars recipe.
