1 1/2 cup flaked coconut
1/4 cup chopped almonds
2 tbsp butter or marg., melted
24 oz cream cheese, softened
1/2 cup sugar
1/4 cup all-purpose flour
2 tsp grated orange peel
1 tsp vanilla extract
1/2 cup apricot nectar
1/2 cup cream of coconut
4 large eggs
8 oz crushed pineapple, drained
1 sliced assorted fruits*
2 tsp shortening, melted
1/4 cup semisweet-chocolate pieces**
1/4 cup white-chocolate pieces**
Directions
*Note: Suggested fruits: bananas, seedless green and red grapes,
kiwifruit, canned mandarin-orange slices, strawberries, etc.)
**Chocolate pieces should be melted. 1. Day before serving: Preheat
oven to 350 degrees. In medium bowl, combine coconut, almonds and
butter; mix well. Press mixture into bottom of 9-inch springform pan.
Bake until golden, about 15 minutes. Cool. 2. In large bowl of
electric mixer, at high speed, beat cream cheese, sugar, flour,
orange peel and vanilla until fluffy. Beat in apricot nectar and
cream of coconut. Beat in eggs, one at a time, until blended. Stir in
pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or
until set. Cool in pan on wire rack; refrigerate overnight. 3. Just
before serving, arrange fruit over top of cake. Stir one teaspoon
melted shortening into each of melted semisweet and white chocolates
until blended. Place each mixture in a separate small pastry bag
fitted with small plain tip; pipe over fruit.
Servings: 12 servings
Ambrosia Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into distant history, in fact as far back as ancient Egypt, and possibly even further. Interesting though that maybe, generally, these old records were just very simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which describe 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 anyone who drank it feel exhilarated and blissful. Later on, there are some interesting books which appeared in the 1300s - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are unconnected to the indian food that we all know today, but instead descriptions of the types of food on the tables of the rich and powerful of those days. For the centuries that followed, the wealthy families of Wesstern Europe strove to offer the most exotic meals, and as a result chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, verifying, and writing down recipes to allow everyone to enjoy them. By the advent of the twentieth century, recipe publications are greatly in demand mostly as a result of increased literacy, more spare time and being a little richer. The introduction of the TV brought us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Ambrosia Cheesecake recipe.
