1 baked 9 pie shell
1 package lemon-flavored gelatin
1 1/4 cup hot water
1 pt. strawberry ice cream
1 1/2 cup sliced, washed, hulled strawberries
1/2 cup heavy cream, whipped
Directions
About 1 hr. before serving or early in day: In 2-qt. saucepan,
dissolve gelatin in hot water. Add ice cream by spoonfuls, stirring
until melted. Refrigerate right in pan until thickened but not
set--about 15 min. Fold in berries, reserving a few for garnish. Turn
into baked pie shell. Refrigerate until set--about 25 min. Garnish
with circle of whipped cream. Tuck in reserved strawberry slices.
PINEAPPLE PARFAIT PIE: Omit water; use pineapple juice drained from 1
No. 2 can crushed pineapple, plus enough water to make 1 1/4 cups
liquid. Substitute vanilla ice cream for strawberry. Omit
strawberries. Fold in drained canned crushed pineapple from 1 No. 2
can.
Servings: 6 servings
Berry-Patch Parfait Pie (With Pineapple Varia Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
It is possible to read the history of meal recipes way back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, mostly, these old recipes were just very basic pictorial instructions for food preparation.
In fact, the oldest recipe discovered so far, according to food historians is a series of ancient tablets in the Sumerian language describing the making 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 drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into appetizers, entrees and dessert, something we still use today. Additionally, he recounts how the Roman chefs were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens for example bay, mint and parsley. Later on, there are two recipe books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of the time. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from middle-east cuisine, such as coriander, basil and rosemary. These new spices and herbs created a surge in publications on food, many of which are now in academic collections. For the centuries that followed, the wealthy families of the West competed to serve up the most extravagent banquests, and because of this cooks and their recipes could command a high salary. Even so, it was during the 1800s that formal cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, trying out, and recording the recipes of their peers. By the time we get to the 20th century, cooking books were highly popular as a result of higher levels of literacy, people having more free time and having more money to spend. The introduction of the TV brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Berry Patch Parfait Pie (With Pineapple Varia recipe.
