1 tbsp cornstarch
1 tbsp sugar
1/8 tsp ground cinnamon
3/4 cup water
2 medium apples, tart, pared, sliced
3/4 cup biscuit mix (see recipe)
2 tbsp process american cheese shredded
3 tbsp water
Directions
4 servings of about 1/2 cup each 166 calories per serving
1. Pre-heat oven TO 400øF. (hot)
2. Mix cornstarch, sugar, and cinnamon in saucepan. Add 3/4 cup water
and mix well. Add apples.
3. Cook over low heat, stirring occasionally, until liquid thickens
and apples just begin to soften--about
6 minutes.
4. Pour into 1-quart casserole.
5. Stir biscuit mix and cheese together. Add 3 tablespoons water and
mix well. Spread on top of apple mixture.
6. Bake until top is lightly browned--about 30 minutes.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias
Servings: 4 servings
Apple Cobbler (Using Biscuit Mix) Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Dessert; Fruit
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into antiquity, in fact as far back into history as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history is a series of ancient 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 anyone who drank it feel blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, entrees and afters, something we still use today. Additionally, he describes how the Roman chefs made use of many herbs, including a few that are still present in modern kitchens such as bay, rue and dill. Later on, there were a couple of books which appeared in the 14th Century ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books have no connection with the curry that is familiar to us all today, but instead recipes for the types of meals on the menues of the upper classes of that time. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from the East, including basil and coriander. These new spices and herbs created an outbreak in manuscripts on cooking, most of which are kept safe in private collections. For the centuries that followed, the rich and powerful families of Wesstern Europe strove to serve the most exotic meals, and as a result the best cooks and their recipe collections increased in prestige. Even so, it was during the 1800s that formal cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery books were greatly in demand mostly as a result of increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Apple Cobbler (Using Biscuit Mix) recipe.
