Ingredients
MIX WELL
1 cup white wave soy yogurt
1 cup applesauce (unsweetened)
2 to 3 c. turbinado sugar
2 tsp vanilla
1 cup rolled oats (whole)
2 cup rolled oats (process in food
1 processor to coarse flour)
SIFT TOGETHER
1 cup unbleached flour
1 1/2 tbsp baking powder
1 1/2 tbsp baking soda
1 tsp salt
2 tbsp ener-g egg replacer
Directions
Combine mixtures. The baking soda should react somewhat, making the
mass fluffy and easy to stir. Add more flour until a cookie dough
texture is reached (I had to use ~ 2.75 c. total).
Add chips or fruit or whatever. Shape into balls and bake at 375
until browned. They do brown, they don't melt around the edges in
that weird way that bad cookies do, and were considered entirely
successful.
Source: Inspired by the sudden appearance of Obie's cookies in my
HFS, but finding them way too sweet, I made my own reduced-fat
cookies last night.
Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree
Digest [Volume 16 Issue 7] Mar. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Cookie Dough (Lacto) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cookie
The History of Recipes
Historians have found proof that recipes existed way back into history, certainly as far into history as the Egyptians, and maybe further still. In practice though, these, old recipes were just very simple pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in ancient Sumerian 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 making people feel `blissful`. Later on, in Roman times 25BC a roman called Apicius compiled a few documents describing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman chefs used many different herbs, including a few that will be familiar to modern cooks such as thyme, mint and parsley. Closer to modern times, there were a couple of interesting recipe books from the 14th Century - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that is served today, but instead accounts of the types of meals prepared for the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including coriander, basil and rosemary. The introduction of these new culinary ideas created a torrent in manuscripts on food, the majority of which are kept safe in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Europe competed with each other to lay on the best banquets, and because of this the best cooks and their recipes increased in prestige. However, it wasn`t until the nineteenth century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery publications are in high demand, due to higher levels of literacy, people having more leisure time and a general increase in wealth. Like it or not, the introduction of television brings us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Cookie Dough (Lacto) recipe.
