Ingredients
1 zest of 1 navel orange
1 cup firmly packed light brown su
3 1/2 cup sifted all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup low-fat buttermilk
1 cup carrots pureed cooked or canned
1/2 cup molasses
1 tbsp lemon juice, freshly squeeze
3/4 cup egg substitute, frozen, thaw
1/2 cup fresh ginger root, finely ch depending on h
1 1/2 tbsp sugar, mixed with
1/2 tsp ground cinnamon
Directions
Preheat oven to 350 degrees. Spray a 13-by-9-by-2-inch baking pan
with non-stick vegetable spray and set aside. Churn orange zest and
sugar in food processor 30 seconds, scrape bowl sides down, and churn
30 seconds more until zest is finely grated. Add flour, soda, baking
powder, cinnamon and nutmeg and pulse 10 to 12 times to combine.
Transfer to large mixing bowl and make well in center. Buzz
buttermilk, carrots, molasses and lemon juice in processor 5 seconds.
Add egg substitute and ginger and pulse 3 to 4 times. Dump carrot
mixture into well in dry ingredients and with large rubber spatula,
fold in as gently as you would beaten egg whites. Batter should be
lumpy, no matter if a few dry flecks show. They will vanish during
baking. Don't overmix or cake will be tough. Spoon batter into
prepared pan, spreading to corners and smoothing top. Sprinkle evenly
with cinnamon-sugar. Bake 35 to 40 minutes until cake is springy to
touch and a toothpick inserted in center comes out clean. Cool cake
to room temperature in upright pan on wire rack, then cut into 24
bars (two cuts lengthwise the pan and seven crosswise.)
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Servings: 24 servings
Practically Fat-Free York Gingerbread (Ovo La Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cake
The History of Recipes
Transcribed cooking instructions as an idea can be found back into antiquity, in truth as far back into history as the Egyptians, and possibly even further than that. In practice though, mostly, these ancient cook books were just very basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius describes how the chefs of Roman times made use of a wide range of spices and herbs, including some familiar names for example thyme, mint and dill. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the Middle-East, such as coriander, parsley, and basil. The introduction of these new tastes caused an eruption in recipe publications, most of which still exist in private collections. When we get to the twentieth century, cooking books were increasing in popularity due to increased literacy, more free time and disposable income. The TV revolution brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Practically Fat Free York Gingerbread (Ovo La recipe.
