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
Written cooking instructions as an idea can be observed way back into history, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. However, these, early cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to historians 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 making people feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius also describes how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs such as basil, mint and parsley. For the centuries that followed, the upper-class families of Europe competed with each other to serve up the best banquets, and consequentially chefs and their recipe collections were greatly in demand. However, it wasn`t until the 19th century the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking books are in great demand, due to better eduction, leisure time and having more money. |
We hope you enjoy this Chocolate Bars recipe.
