3/4 cup butter flavor crisco
1 cup firmly packed dark brown sugar
1/4 cup dark molasses
1 egg
2 tbsp milk
1 1/2 tsp vanilla
1 cup all-purpose flour
1 1/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp allspice
1 cup crushed whole-berry cranberry sauce
1/2 cup sliced almonds, broken
3 cup quick oats, uncooked (not instant o, r old fashioned)
Directions
1. Heat oven to 375'F. Grease baking sheet with Butter Flavor Crisco.
2. Combine Butter Flavor Crisco and brown sugar in large bowl. Beat at
medium speed of electric mixer until well blended. Beat in molasses,
egg, milk and vanilla.
3. Combine flour, cinnamon, baking soda, salt and allspice. Mix into
creamed mixture at low speed until just blended. Stir in cranberry
sauce and nuts. Stir in oats with spoon. Drop tablespoonfuls of dough
2" apart onto prepared baking sheet.
4. Bake at 375'F. for 12 minutes or until set. Cool 2 minutes on
baking sheet. Remove to wire rack.
Makes about 4 dozen cookies.
Servings: 48 servings
Oatmeal Cranberry-Nut Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Cranberry; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into history, certainly as far back as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these ancient records were just very simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts are a few ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius compiled some scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. He also tells us how the chefs of Roman times made use of many aromatic flavours, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices created an explosion in publications on food, the majority of which are kept safe in private libraries. Over the succeeding few centuries, the rich families of Europe competed with each other to serve the best banquets, and as a consequence, the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing the recipes of their peers. The TV revolution brought us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Oatmeal Cranberry Nut Cookies recipe.
