21 oz pie filling, apple or cherry
1/3 cup sugar, brown, packed
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp lemon juice
1/2 package cake mix, yellow (18.5 oz) approx., 2 cups
1/2 cup butter or margarine, cut in this slices
1 whipped topping or ice cream
Directions
1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch
baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon
juice.
Sprinkle cake mix over pie filling to cover. Dot with butter slices.
2. Preheat grill on medium for 10 minutes, then turn left side of
grill off and invert a baking pan on left cooking grid. Place baking
pan on inverted pan. Close lid and bake 55-65 minutes, or until
browned and bubbly.
3. Let stand until warm. Serve topped with whipped topping or ice
cream.
Pat Empson 05/24 11:32 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 12:03 PM
TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
MM-MORE APPLES This is absolutely the best apple cake that I have
ever had, or made! `
Servings: 8 servings
"Grilled" Apple Crisp Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Grilling
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into the distant past, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, mostly, these old records were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians is a series of tablets in Sumerian describing 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`. As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the early Romans used many different herbs, including a few that will be familiar to modern chefs for example basil, mint and asafoetida. In the 15th century, the Crusaders brought back many new foods and spices from the East, such as parsley and basil. These new foods and tastes was responsible for an increase in manuscripts on cooking, the majority of which still exist in private libraries. Over the following few centuries, the powerful families of Wesstern Europe tried to lay on the most extravagent banquests, and as a result cooks and their recipe collections were at a premium. However, it was during the nineteenth century that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes common in their social group. When we get to the 1900s, recipe publications were increasing in popularity as a result of increased literacy, people having more free time and having more money to spend. |
We hope you enjoy this Grilled_ Apple Crisp recipe.
