1 main ingredients:
1 cup all-purpose flour
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup sugar
8 tbsp (1 stick) unsalted butter, chilled,, cut into 1/2 piec
4 slices firm-textured bread, crusts removed
1 cup raisins
3 granny smith apples, peeled, cored, and cut in
1 rum whipped cream:
1 cup heavy cream
2 tbsp sugar
2 tbsp dark rum
Directions
To make the apple brown betty: Preheat the oven to 350 degrees.
Butter a 9-inch-square baking dish. Sift the flour, salt, cinnamon,
nutmeg, and sugar into a bowl. Cut the butter into small pieces; cut
it into the flour mixture, using a pastry blender, until the mixture
resembles coarse crumbs. Cut the bread into 1-inch-square pieces.
Soak the raisins in boiling water to cover for about 5 minutes, until
plump, the drain them. Combine the bread, raisins, and sliced apples
in a bowl. Sprinkle the bottom of the prepared baking dish with 3/4
cup of the flour mixture, add the apple mixture, and top with the
remaining flour mixture. Bake, uncovered, in the preheated oven until
the top of the brown betty is crisp and golden and the apples are
tender, 35 to 45 minutes. To make the rum whipped cream: In a chilled
medium bowl, beat the cream and sugar until stiff. Beat in the rum.
Serve the betty warm, with the rum whipped cream. Serves 6. Submitted
By ROBERT.FOSTER@NASHVILLE.COM (ROBERT FOSTER) On 10 NOV 1995 060029
~0700
Servings: 6 servings
Apple Brown Betty With Rum Whipped Cream Recipe brought to you by Recipe Ideas
Categories: Alcohol; Apple; Beverages; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into the distant past, certainly as far back into recorded history as the Egyptians, and maybe even further. Having said that, mostly, these old records were just very basic hieroglyphic or cunieform recipes for preparing meals.
As we move into Roman times 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the cooks of Roman times were skilled in the use of many different spices, including many that are still in use today like bay, rue and parsley. During the next few centuries, the powerful and rich houses tried to serve up the most exotic meals, and as a result the best cooks and their recipes could command a high salary. Nevertheless, it was during the 1800s that fine cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes to help cooks of their time. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Apple Brown Betty With Rum Whipped Cream recipe.
