Ingredients
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 cup white sugar
1/2 tsp salt
3/4 cup natural unsweetened
1 applesauce
1 cup rolled oats
1 cup sifted all purpose flour
1/2 cup seedless raisins
Directions
Mix sugars and add applesauce. Sift together dry ingrediants and
stir in. Add oats and raisins. Drop by spoonfuls onto lightly
greased cookie sheet. Bake at 375 degrees about 10 minutes.
Note: I left out the raisins because I don't care for them. Also, I
added 1/2 tsp of cinnamon. The next time I make these I may cut back
on the sugar because they are rather sweet. These cookies were nice
and fluffy (for a fat-less cookie) and remind me of muffins. These
are so quick and easy to make, I just love them! I hope everyone
enjoys them.
Posted by "Ann Lally"
[Volume 16 Issue 10] Mar. 14, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Applesauce Oatmeal Drops Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Fruit; Sauce
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into the far past, in fact as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, old recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian 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 making anyone who tried it feel blissful. As we move into Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, a very modern way of dining. Aspicius also informs us how the ancient Romans made use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example bay, mint and dill. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, such as parsley, basil and rosemary. The introduction of these new herbs and spices caused an eruption in books on cookery, most of which are kept safe in private libraries. During the succeeding few centuries, the rich families of Europe tried to lay on the most exotic banquets, and because of this cooks and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and recording recipes to help cooks of their time. By the arrival of the 1900s, cooking publications are increasing in popularity mostly due to higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Applesauce Oatmeal Drops recipe.
