SPIRIT OF THE HARVEST
1/4 cup brown sugar
1/4 cup chopped pecans
4 tsp dried currants or raisins
1/8 tsp ground dried spicebush berries, all, spice or cinn
4 baking apples
4 tsp butter
Directions
In a small bowl, combine brown sugar, pecans, currants and spice. Core
apples from the top, making a large enough hole in the center of
apple for filling but not cutting the skin at the bottom. Place 1 t
butter in each apple, followed but a tablespoon of the filling. Wrap
tightly in aluminum foil and place , top down, directly in hot coals.
After 5 minutes, using long tongs, turn apples right side up and
continue to bake for 3-5 min longer.
Posted on GEnie Food & Wine RT Aug 20, 1992 by THE-MCGILLS
[JOHN__CARRIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Servings: 4 servings
Cherokee Campfire-Baked Apples Recipe brought to you by Recipe Ideas
Categories: Camping; Fruit
The History of Recipes
It is possible to read the history of meal recipes way back into distant history, in truth as far into history as pharonic Egypt, and potentially, even further back. However, these, ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe found, according to academics is a series of stone tablets in ancient Sumerian 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 wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also describes how the Roman chefs used a wide range of spices and herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from the East, including spices like basil and rosemary. The introduction of these new foods and spices prompted an outbreak in manuscripts on cooking, some of which still exist in academic collections. By the time we get to the 1900s, cookery publications were increasing in popularity as a result of increased literacy, people having increased leisure time and having more disposable income. The arrival of television brings us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Cherokee Campfire Baked Apples recipe.
