Ingredients
1/4 cup Margerine softened
2 tsp Evaporated milk(unsweetened)
1 tsp Butter flavoring
1 cup Powder sugar replacement
Directions
Cream together the margerine, milk and butter flavoring until
fluffy.Stir in the sugar replacement. Knead until smooth.Roll out
into marble size balls and either press into mold and unmold onto wax
paper,or place balls on wax paper and flatten slightly.
Recipe makes 45 pieces 3 pieces per serving Exchange for 3 pieces:
1/3 low fat milk calories for 3 pieces: 56 Cal?
source:diabetic dessert cookbook
Reposted 4 you and yours via Nancy O'brion and her Meal-Master
Servings: 15 servings
Butter Mints Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Snacks; Kids
The History of Recipes
It is possible to follow the history of written recipes far back into the far past, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. In practice though, mostly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to academics is a collection of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts describing recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he recounts how the Romans made use of many different aromatic flavors, including some that we all recognise like basil, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, such as coriander, basil and rosemary. These new foods and tastes prompted a surge in recipe manuscripts, most of which still exist in private libraries. For the decades that followed, the wealthy families of Wesstern Europe competed with each other to lay on the best banquets, and consequentially cooks and their recipes were at a premium. However, it wasn`t until the 1800s that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. The arrival of television brought us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Butter Mints recipe.
