PATTI VDRJ67A
PASTRY
2 cup flour
3 tbsp sugar
3/4 cup butter or margarine, cut up
1 egg, slightly beaten
1 tbsp fresh lemon juice
4 tbsp water, iced
FILLING
6 egg yolks
3/4 cup sugar
1/8 tsp salt
3/4 cup brazil nuts -or- almonds, pulverized
1/3 cup dark -or- light raisins
3 cup tart appples, shredded about 3 large
1/2 tsp cinnamon
6 tbsp apricot jam
6 tbsp butter or margarine, melted
SERVE WITH
1 slightly sweetened whipped cream
1 toasted slivered almonds
Directions
Mix flour and sugar in bowl. Cut butter into mixture until pieces are
the size of peas. Blend the egg, lemon juice and 3 tbls water.
Sprinkle over the dry ingredients. Toss with fork until four is
moistened. Press into a ball. Add last tbls of water if needed. Roll
pastry into a 9x13" baking pan, building the edge up about 1". In
small bowl, beat egg yolks until fluffy. Add sugar and salt. Beat at
high speed until thick and lemon colored. Blend in the nuts and
raisins. Fold in the appples and cinnamon. Spread apricot jam over
the pastry. Top with apple-nut
mixture. Bake at 350 for 25 minutes. Drizzle with melted butter.
Return to oven. Bake 15-20 minutes longer until top is golden. Cut
into squares. Serve warm with slightly sweetened whipped cream and
garnished with almonds.
Servings: 12 servings
Apple Brazil Nut Squares * Recipe brought to you by Recipe Ideas
Categories: Apple; Cookie; Fruit
The History of Recipes
We are able to trace the history of `recipes` back into distant history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, in the main part, these ancient records were just very basic pictorial instructions for food preparation.
As we move into Roman times 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also recounts how the early Romans made use of a wide range of spices, including a few that are still present in modern kitchens like basil, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the holy land, such as coriander, parsley, basil and rosemary. These new foods and tastes caused an eruption in publications on food, many of which are now in private collections. The revolution that is television brought us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Apple Brazil Nut Squares _ recipe.
