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
It is quite possible to trace the history of transcribed cooking instructions far back into history, in truth as far as the early Egyptians, and possibly even further. However, generally, these ancient cookbooks were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to food historians is a series of tablets in Sumerian which describe 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 and exhilarated. As we move into The time of the romans around 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius tells us how the Roman cooks used many different aromatic flavors, including a few that will be familiar to modern chefs like thyme, mint and dill. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the Middle-East, including spices like rosemary and coriander. These new foods and spices caused an explosion in manuscripts on food, most of which are now in private libraries. During the next few centuries, the wealthy families of the West competed to offer the most exotic banquets, and as a result the best chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. The revolution that is television brought us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Apple Cheddar Crescent recipe.
