Ingredients
2 cup whole wheat or whole wheat
1 pastry flour
1 tsp cinnamon
1/2 tsp salt
1/4 cup plus 1 tablespoon oil
1 cup apple sauce
Directions
"Their true applesauce taste makes these crackers a welcome
after-school snack. 350~F. 15 to 20 minutes Preheat the oven to 350~F.
Stir together the flour, cinnamon, and salt in a large bowl or in the
food processor. Add the oil and blend until the mixture resembles
coarse meal. Add the apple sauce and mix well. Gather into a ball. If
dough is too wet, knead in a little flour.
Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll thin, 1/16 to 1/8 inch. With a sharp
knife, cut into 2-inch squares. Arrange on a baking sheet. Prick each
square 2 or 3 times with the tines of a fork.
Bake for 10 minutes. Turn and continue baking for another 5 to 10
minutes, or until crisp. Cool on a rack. Yield: 50-55.
VARIATION: If you want a sweeter cracker, sprinkle the tops with
turbinado sugar. Roll the rolling pin lightly over the tops before
cutting to press in the sugar.
Servings: 55 servings
Applesauce-Whole Wheat Squares Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Cookie
The History of Recipes
We are able to follow the history of meal recipes way back into antiquity, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that is, generally, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few scripts which described recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient cooks made use of a good variety of herbs, including a few that are still present in modern kitchens such as thyme, rue and dill. As we move on, there were a couple of interesting cookery books from the fourteenth century ; a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are not about the indian curry that is served today, but rather recipes for the types of meals enjoyed by the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the East, including spices like basil and coriander. The introduction of these new culinary ideas prompted a torrent in recipe books, the majority of which still exist in private collections. By the time we get to the 1900s, cookery publications are increasing in popularity due to increased literacy, people having increased free time and disposable income. The arrival of television brings us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Applesauce Whole Wheat Squares recipe.
