3/4 cup raisins
1/3 cup water, hot
1 cup sugar
1/4 cup molasses
1 each egg // or 2 egg whites
2 1/4 cup flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt
1/4 cup sugar
Directions
Calories per serving: 45 Fat grams per serving: 0 Approx. Cook
Time: 12 Cholesterol per serving: 4mg In a food processor bowl with
a metal blade, combine raisins and hot water. Cover; process 2 to 3
minutes or until pureed. In a large bowl, combine raisin mixture, 1
cup sugar, molasses and egg; blend well. Lightly spoon flour into
measuring cup; level off. Stir in flour, baking soda, cinnamon,
ginger, cloves and salt; mix well. Cover with plastic wrap;
refrigerate 2 to 3 hours for easier handling.
Heat oven to 350F. Shape dough into 1-inch balls; roll in 1/4 cup
sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350F
for 8 to 12 minutes or until set. Cool 1 minute; remove from cookie
sheets.
HIGH ALTITUDE - Above 3500 feet: Decrease sugar to 3/4 cup. Bake as
directed.
Note: I keep my hands slightly wet when shaping cookies so the dough
doesn't stick to my hands. Source: Pillsbury Classic Cookbook
Servings: 1 servings
Lowfat Molasses Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Diet; Healthy; Low Fat
The History of Recipes
Experts have traced the existance of recipes way back into the distant past, in truth as far back as pharonic Egypt, and maybe even further. Having said that, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts are some clay tablets in the Sumerian language which describe the preparation 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`. During the time of the Romans a man called Apicius assembled some documents describing recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were split into starters, main course and dessert, a style of dining still practiced today. Aspicius informs us how the cooks of his times made use of a wide range of aromatic flavors, including some familiar names like thyme, mint and dill. Moving our culinary historical trip onwards, there are a couple of interesting recipe books which were published in the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that is popular today, but instead accounts of the types of meals served to the rich people of those days. Later on, in the 15th century, the Crusaders brought back many foods and spices from the holy land, including basil and rosemary. The introduction of these new tastes was responsible for an increase in manuscripts on food, many of which are kept safe in private cookery archives. When we get to the 20th century, recipe publications were in high demand, as a result of better eduction, more leisure time and disposable income. |
We hope you enjoy this Lowfat Molasses Cookies recipe.
