1 1/4 cup chocolate wafer crumbs
1/3 cup butter, melted
1/2 cup butter, softened
3/4 cup sugar, brown
3 egg
12 oz semisweet chocolate morsels, melted
2 tsp coffee, instant
1 tsp vanilla extract
1/2 cup flour
1 cup pecans, coarsely chopped
1 whipped cream, sweetened
1 chocolate syrup
1 maraschino cherries with stems
1 mint sprigs
Directions
Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly
press on bottom and sides of a 9-inch tart pan or pieplate. Bake at
350F for 6 to 8 minutes.
Cream 1/2 cup softened butter; gradually add brown sugar with
the electric mixer at medium speed until blended. Add the eggs, one
at a time, beating after each addition. Stir in the melted chocolate,
instant coffee granules, vanilla extract, flour and chopped pecans.
Pour into the prepared crust. Bake at 375F for 25 minutes. Remove
from oven and cool completely on a rack.
Before serving, pipe sweetened whipped cream on each piece and
drizzle with chocolate syrup. Garnish with cherries and/or mint if
desired.
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Servings: 8 servings
Alabama Chocolate-Pecan Jumbo Christmas Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Christmas; Dessert; Fudge
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into the far past, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, old records were just very basic pictorial instructions for preparing food.
Interestingly, the oldest recipe found, according to historians is a collection of ancient tablets in Sumerian 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 having made those who drank it feel blissful. As we move into Roman times 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Additionally, he informs us how the ancient cooks were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example bay, rue and parsley. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from the holy land, such as coriander, parsley, and basil. The introduction of these new herbs and spices caused an eruption in manuscripts on cookery, many of which are now in academic collections. During the next few centuries, the powerful families of Wesstern Europe strove to offer the most exotic banquets, and consequentially cooks and their recipes were much in demand. Even so, it wasn`t until the 19th century that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and publishing the recipes of their peers. By the advent of the 20th century, recipe publications were greatly in demand mostly due to better eduction, more free time and having more money. |
We hope you enjoy this Alabama Chocolate Pecan Jumbo Christmas Fudge recipe.
