Ingredients
2 cup all-purpose flour
1 cup sugar
1/2 cup cocoa
1 tsp baking soda
1 dry substitute equal to 1/3
1 cup sugar
1/2 tsp cinnamon
1/2 tsp salt
1 cup margarine (2 sticks), at
1 room temperature
2 large eggs
2 tsp vanilla
1/2 cup semisweet chocolate chips
Directions
Place flour, sugar, cocoa, baking soda, dry sugar substitute,
cinnamon, and salt in a mixer bowl and mix a low speed to blend well.
Add margarine, eggs, vanilla and water, and mix at medium speed to
blend well. Spread batter evenly in an 11" by 15" jelly roll pan that
has been sprayed with pan spray or greased with margarine. Bake at
325 degrees for 20 to 25 minutes, or until bars pull away the sides
of the pan and a cake tester comes out clean from the center. Place
on wire rack and sprinkle chocolate chips evenly over the top of the
hot bars. Mark four by eight and cool until chocolate has hardended.
Cut as marked. (Might be a good idea to cut even more sugar out of
this.)
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123 Low-sodium diets: Omit salt. Use
salt-free margarine.
Desserts for Diabetic by Mabel Cavaiani, R.D.
Brought to you and yours by Nancy O'Brion and her Meal-Master
Servings: 32 servings
Chocolate Bars Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Diabetic
The History of Recipes
It is possible to trace the history of meal recipes way back into ancient history, in fact as far back into history as early Egypt, and quite possibly further than that. Interesting though that is, generally, these early cookbooks were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few clay tablets in ancient 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 having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into starters, main course and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient chefs were skilled in the use of many different spices, including a few you will know like thyme, fennel and asafoetida. During the following few hundred years, the rich families of Europe strove to serve the most extravagent meals, and as a result the best cooks and their recipe collections increased in prestige. However, it was during the nineteenth century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and publishing recipes to help cooks of their time. By the time we get to the 1900s, recipe books were greatly in demand mostly as a result of increased literacy, people having increased free time and a general increase in wealth. The arrival of television brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Bars recipe.
