Applesauce Fudgies Recipe


Ingredients

2 squares unsweetened chocolate
1/2 cup butter
1/2 cup sweetened applesauce
2 eggs, beaten
1 cup brown sugar, firmly packed
1 tsp vanilla
1 cup sifted flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup choped walnuts


Directions

Melt chcocolate and butter together. Mix applesauce, eggs, sugar and
vanilla. Sift dry ingredients into applesauce mixture. Stir until
blended; add chocolate and stir well. Pour into greased 9 inch square
pan. Sprinkle with walnuts. Bake in 350F. oven for 30 minutes. Cut in
2 inch squares; cool in pan on racks. Makes 16. ** from FARM
JOURNAL'S COUNTRY COOKBOOK

From one of the head kooks at Rhinoceros Kitchen


Servings: 16 servings

 

 

Applesauce Fudgies Recipe brought to you by Recipe Ideas


Categories: Apple; Applesauce; Fruit; Sauce


The History of Recipes

We are able to trace the history of `recipes` back into ancient history, certainly as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, mostly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.

The truth of the matter is, the oldest recipe found, according to experts is a series of 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 tried it feel `exhilarated, wonderful and blissful`.

As we move into The time of the romans around 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. He also describes how the ancient cooks made use of many different spices and herbs, including many that are still in use today like basil, fennel and dill.

As we move on, we have a couple of recipe books which date from the 14th Century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that is familiar to us all today, but instead accounts of the types of food enjoyed by the rich and wealthy people of that period.

Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new foods and tastes led to an increase in manuscripts on food, most of which are now in private cookery archives.

During the next few centuries, the rich families of the West competed to serve up the most exotic banquets, and as a result cooks and their recipes became highly prized. However, it was during the nineteenth century that formal cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording recipes to help cooks of their time.

By the advent of the 20th century, cooking publications were highly popular mostly due to increased literacy, people having more spare time and disposable income.

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We hope you enjoy this Applesauce Fudgies recipe.

 


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