Ingredients
6 tbsp light corn
1 oil spread
1 cup granulated sugar
1/2 cup cocoa
1 1/2 tsp powdered instant
1 espresso or powdered
1 instant coffee
1/2 cup frozen egg substitute,
1 thawed
1/2 cup all-purpose flour
1/4 cup finely chopped walnuts
1 powdered sugar
Directions
Heat oven to 350 degrees. Lightly spray 8-inch square baking pan with
light vegetable cooking spray. In medium saucepan over low heat,
melt corn oil spread. Add sugar; stir until well blended. Remove from
heat; stir in cocoa and espresso powder. Add egg substitute; stir to
blend. Stir in flour and walnuts. Spread batter into prepared pan.
Bake 25 minutes or until edges begin to pull away from sides of pan.
Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into
bars. Makes 16 bars.
Calories: 100 Protein: 2 g Fat: 3 g Sodium: 55 mg Carb: 16 g
Cholesterol: 0 mg Calories from fats: 27%
Servings: 16 servings
Sand Dunes Cocoa Expresso Bars Recipe brought to you by Recipe Ideas
Categories: Beverages; Cookie
The History of Recipes
Historians have traced the existence of recipes back into the far past, certainly as far back as the Egyptians, and possibly even further. Having said that, sadly, these ancient cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are some tablets in the Sumerian language which recount 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 blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of his times made use of many aromatic flavours, including some familiar names like basil, fennel and parsley. Moving our culinary historical trip onwards, we find a couple of books published in the 1300s : a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is served today, but instead accounts of the types of meals prepared by the cooks of the rich. In the 15th century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices such as basil and rosemary. These new foods and tastes prompted a surge in books on cooking, the majority of which are kept safe in private cookery archives. Over the next few hundred years, the powerful and rich houses strove to lay on the most extravagent banquests, and because of this chefs and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cook books were starting to become popular as a result of higher levels of literacy, leisure time and having more money to spend. The arrival of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Sand Dunes Cocoa Expresso Bars recipe.
