1 package (6-serve size) jello vanilla
1 pudding and pie filling
3 cup milk
6 squares baker's white
1 chocolate, coarsely chopped
500 ml cool whip frozen whipped
1 topping, thawed
1/2 frozen pound cake, thawed
1/4 cup orange liqueur or orange
1 juice
2 1/2 cup sliced and sweetened fresh
1 strawberries
5 squares baker's white
1 chocolate, grated
6 whole strawberries for
1 garnish
1 square baker's white
1 chocolate, melted and cooled
Directions
Prepare pudding according to package directions with milk. Remove from
heat; stir in chopped chocolate until melted and smooth. Cover with
plastic wrap. Chill. Fold in 1 cup (250mL) whipped topping. Cut cake
into small cubes and drizzle with liqueur. In the bottom of a deep
glass bowl, layer half the cake cubes, half the berries, half the
pudding and half the grated chocolate. Repeat layers, ending with
chocolate. Top with remaining whipped topping. Garnish with berries.
Drizzle melted chocolate over top.
Prep. Time: 30 minutes plus chilling time
Source: Baker's chocolate ad, Chatelaine magazine, December 1993,
: page 106 Xref: news.demon.co.uk rec.food.recipes:7367
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.uh.edu!uuneo.neosoft.com!bonkers.taronga.com!arielle From:
a4gy@jupiter.sun.csd.unb.ca (N. Webber) Subject: Sweet And Sour
Turkey Bites Approved: zaccari@digex.net Followup-To:
rec.food.cooking Reply-To: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Sender: arielle@bonkers.taronga.com (Stephanie da Silva)
Organization: Taronga Park BBS Message-ID:
<3lk75i$9kv@sol.sun.csd.unb.ca> Date: Sun, 9 Apr 1995 08:14:52 GMT
Lines: 34
Servings: 8 servings
Baker's Holiday Trifle Recipe brought to you by Recipe Ideas
Categories: Holiday
The History of Recipes
We are able to track the history of written recipes way back into ancient history, in truth as far back into history as the early Egyptians, and potentially, even further back. However, these, early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians are a few stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something we still use today. Aspicius also describes how the cooks of his times used a wide range of aromatic flavors, including many that are still in use today like basil, mint and parsley. As we move on, we have a couple of interesting cookery books dating from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the curry that is familiar to us all today, but instead descriptions of the types of meals enjoyed by the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices like basil and coriander. The introduction of these new foods and spices caused an explosion in manuscripts on cooking, most of which are kept safe in academic collections. During the next few centuries, the rich families of Europe tried to serve up the most exotic banquets, and because of this the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking publications are increasing in popularity mostly due to higher levels of literacy, people having increased leisure time and having more money. The revolution that is television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Baker's Holiday Trifle recipe.
