Apple-Cheddar Crescent Recipe

Ingredients

1 refrigerated pie dough for 1 crust
1 vegetable oil spray
1 flour
1/4 cup all-fruit apple spread
6 apples (3 granny smith and 3 red de, licious)
1 cup shredded cheddar cheese
2 tbsp melted butter


Directions

Preheat oven to 400 degrees. Lightly coat a baking sheet with
vegetable oil spray. On a lightly floured surface, roll the dough
into a 12-inch circle. Melt the apple spread in the microwave (10 -
15 seconds on high). Brush the melted spread onto the pie crust with
a pastry brush. Peel the apples if desired and chop them coarsely.
Scatter the apple spices over the pie crust and then scatter on the
cheese. Using a pizza cutter, cut the pie crust into 8 wedges.
Starting form the wide end, roll up each wedge of crust. Place the
wedges on the prepared baking sheet and shape into crescents. Brush
with melted butter. Bake for about 15 minutes, until browned and
bubbly.

Nutritional info per serving: 465 cal; 9.3g pro, 60g carb, 22g fat
(10.3%)

Source: Miami Herald, 9/7/95 format: 8/7/96, LIsa Crawford


Servings: 4 servings

 

 

Apple-Cheddar Crescent Recipe brought to you by Recipe Ideas


Categories: Apple; Cheese; Fruit


The History of Recipes

We are able to trace the history of written recipes far back into distant history, in fact as far as the ancient Egyptians, and possibly even further than that. In practice though, these, early records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.

The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated.

As we move into Roman times 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also informs us how the ancient chefs used a wide range of spices, including many that are still in use today like thyme, fennel and parsley.

As we move on, we find a couple of books which date from the 14th Century - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is popular today, but instead descriptions of the types of food served to the upper classes of the period.

Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new tastes prompted an outbreak in recipe publications, many of which are kept safe in academic collections.

During the next few centuries, the powerful and wealthy strove to lay on the most exotic banquets, and because of this cooks and their recipes were highly sought after. However, it wasn`t until the 1800s that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and recording recipes that were common in the better off homes of the day.

By the advent of the 20th century, cookbooks are starting to become popular mostly due to higher levels of literacy, people having more spare time and disposable income.

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We hope you enjoy this Apple Cheddar Crescent recipe.

 


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