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
It is quite feasible to follow the history of recipes way back into distant history, at least as far back as the early Egyptians, and maybe even further. However, sadly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius assembled a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the ancient cooks were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens for example basil, mint and parsley. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices such as coriander, basil and rosemary. These new herbs and spices caused a torrent in cookery books, some of which are now in private collections. Like it or not, the introduction of TV brings us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Apple Brazil Nut Squares _ recipe.
