3 eggs, separated
3/4 cup bailey's irish cream
1 cup walnut meats, chopped
1/8 tsp salt
2 cup kool-whip
2 tbsp shaved chocolate*
Directions
*Semi-sweet. -- Beat egg yolks until lemon-colored. Add salt and
Bailey's. Cook in top of double boiler until yolk mixture thickens.
cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg
whites, and 2/3 of the Kool Whip, using a folding motion. Fold in 3/4
cup of the nut meats. Scrape into a baked pie shell. Cover with
remaining whipped topping. Sprinkle with remaining nut meats and
chocolate shavings. Freeze for 4 hours (no more than 8, though).
Servings: 4 servings
Bailey's Irish Cream Mousse Pie Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Dessert; Irish; Pie
The History of Recipes
Recipes as a concept can be traced far back into distant history, in truth as far into history as early Egypt, and maybe even further. Interesting though that is, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to academics is a series of clay 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 anyone who tried it feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius created a number of documents describing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius informs us how the chefs of Roman times were skilled in the use of a good variety of spices, including some familiar names for example bay, fennel and dill. Later, we have a couple of interesting recipe books which date from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are not about the spicy food that we all know today, but instead accounts of the types of food on the menus of the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including basil and rosemary. The introduction of these new culinary ideas caused an increase in manuscripts on cookery, the majority of which are kept safe in private libraries. For the decades that followed, the rich families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a result the best cooks and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and writing down the recipes of their peers. By the time we get to the 1900s, cooking publications are in high demand, mostly due to increased literacy, more leisure time and disposable income. The arrival of television brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Bailey's Irish Cream Mousse Pie recipe.
