Ingredients
3 cup brown sugar
1/3 cup fat free soy moo
1/3 cup oatmeal milk (j. mcdougall
1 recipe)
1 tsp vanilla extract
1 tsp coconut extract
4 tbsp unsweetened cocoa powder
4 cup rolled oats (quick oats
1 acceptable)
Directions
Mix sugar & milks in a pot, and bring to a boil. Remove from heat,
and stir in vanilla & coconut extracts. Stir in cocoa, and mix until
blended. Stir in oats. Mix well, should make a very stiff dough.
Spoon onto a cookie sheet, and refrigerate for 20 minutes.
Nutrition (per serving) 71 calories
Saturated Fat 0 g Total Fat 0 g (5% of cals) Protein 1 g (6% of
cals) Carbohydrates 16 g (89% of cals)
Source Fat-Free List Archive on the Internet
Posted "Rob Ryerson"
Digest [Volume 11 Issue 17], Oct. 17, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Chocolate Macaroons Vlf Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
We can follow the history of written recipes way back into the far past, certainly as far as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to academics is a series of stone tablets in the Sumerian language describing 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 wonderful. Later, we have a couple of cookery books from the fourteenth century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian curry that we all know today, but rather descriptions of the types of food prepared by the cooks of the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices led to an increase in books on cooking, the majority of which still exist in private collections. For the centuries that followed, the upper-class families of Wesstern Europe competed to lay on the best banquets, and consequentially the best chefs and their recipes were much in demand. Even so, it was during the nineteenth century that fine cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cooking books are highly popular due to better eduction, people having increased leisure time and having more disposable income. The arrival of television brings us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Macaroons Vlf recipe.
