3 eggs
1/3 cup sugar
2 tbsp vegetable oil
1 tsp vanilla extract
1 1/4 cup flour
1 tsp baking powder
1/3 cup chopped blanched almonds
2 tsp ground cinnamon (less needed
Directions
Beat the eggs and sugar together until thick. Add the oil and
vanilla and mix well. Stir in the flour, baking powder and almonds.
Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch loaf
pan just to cover the bottom of the pan.
Sprinkle on the cinnamon. Add another layer of batter and cinnamon.
Continue until all the batter and cinnamon are used.
Bake in 350 F oven for 20 to 25 minutes or until golden brown. Bread
will be dense. Remove from the pan and cool on a wire rack. Cut into
1/2 inch slices when ready to serve. Place each slice on a lightly
oiled baking sheet and toast in a 400 F oven for 5 to 6 minutes. (My
note - warm briefly in microwave.)
1/2 inch slice - 55 calories, 1/2 fruit exchange + 1/2 fat exchange 6
grams carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg
potassium, 44 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared and tested by Elizabeth Rodier Nov 93
Servings: 18 servings
Mandelbrot (Almond Bread) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Nut
The History of Recipes
It is possible to trace the history of written recipes far back into antiquity, in truth as far into history as the early Egyptians, and maybe even further. In practice though, generally, these ancient cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians are a few clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later, we find two interesting recipe books dating from the 1300s ; a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that is served today, but rather descriptions of the types of food on the menues of the rich and wealthy people of the time. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices such as basil and coriander. These new culinary innovations led to a torrent in manuscripts on cookery, some of which are now in academic collections. During the following few hundred years, the powerful and wealthy houses tried to serve up the most exotic banquets, and as a consequence, chefs and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cook books are starting to become popular due to more people being able to read, increased leisure time and having more money to spend. 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 the internet, permitting everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Mandelbrot (Almond Bread) recipe.
