1 -
1 1/2 cup flour
1/2 cup shortening
PASTRY
Directions
Blend until mealy. Sprinkle a little ice water over dough, enough to
hold together. Roll out to 1/4" thickness, brush with 1/4 cup melted
butter. Cut pastry in half. Place halves on top of each other. Roll
and cut again. Repeat until you have 16 separate pieces piled up.
then chill for 1 hour. Roll pastry again and cut in half. Line bottom
of baking dish. Save other half for top.
FILLING:1/2 c. sugar 1/2 tsp. cinnamon 1/4 tsp. salt 1/4 tsp. nutmeg
10 lg. apples 1/2 c. molasses 3 tbsp. melted butter 1/4 c. water U
Peel and slice the apples. Mix with sugarand spices and put in
pastry lined dish. Combine molasses with butter and w Cover with top
crust and seal. Bake at 400 degrees for 10 minutes. Then reduce heat
to 325 degrees. "Dowdy" the dish by cutting the crust into apples
with sharp knife. Bake one hour. Serve hot with ice cream or whipped
cream.
Recipe By :
Servings: 4 servings
Abigail Adams Apple Pan Dowdy Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Written recipes as an idea can be traced back into history, certainly as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these early cookbooks were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian 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 having made anyone who drank it feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into appetizers, entrees and desserts, a very modern way of dining. Aspicius tells us how the Roman cooks made use of many aromatic flavors, including a few you will know such as basil, fennel and asafoetida. Continuing our culinary historical journey, there are a couple of interesting recipe books published in the 1300s - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books have no connection with the spicy food that we all know today, but rather accounts of the types of food on the tables of the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas created an outbreak in cookery books, the majority of which are now in private cookery archives. The TV revolution brought us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Abigail Adams Apple Pan Dowdy recipe.
