6 cup apples, pared, cored, and sliced,
2 tbsp brown or granulated sugar
3 tbsp orange juice
1/3 cup brown sugar, firmly packed
2 tbsp butter or margarine
1/2 cup corn flakes
1/2 cup unbleached flour, sifted
1/2 tsp nutmeg or cinnamon
1 tbsp orange rind, grated
3 tbsp orange juice
1 tbsp butter
Directions
Preheat the oven to 375 Degrees F. Arrange the apples in a greased
10 X 6 X 2-Inch baking dish. Sprinkle with 2 T of sugar then with 3
T of orange juice. Work 1/3 cup Brown Sugar and 2 T butter until
creamy. Add the next 4 ingredients and mix until crumbly. Spread on
the apples. Sprinkle with 3 T of orange juice and dot with 1 T
butter. Bake in a moderately hot oven of
375 degrees F., for 45 minutes.
To Serve;
Serve hot or cold with whipped cream if desired.
From: The Good Housekeeping Cookbook Copyright 1949
Posted by: Rich Harper
Servings: 4 servings
Apple Flake Crunch Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Experts have traced the existance of recipes way back into antiquity, at least as far into history as the ancient Egyptians, and potentially, even further back. However, in the main part, these old recipes were just simple hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to historians are some stone 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 making those who drank it feel `wonderful`. During Roman times 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by the Romans. In his works, he describes how the meals were split into starters, main meal and desserts, something that is very familiar to us today. Aspicius describes how the Roman chefs were skilled in the use of many spices and herbs, including some familiar names such as bay, fennel and dill. Closer to modern times, there were some recipe books which date from the fourteenth century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they have no connection with the indian curry that appears on menues today, but rather accounts of the types of food prepared by the cooks of the nobility of the time. In the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab countries, including spices like parsley and basil. These new herbs and spices was responsible for an explosion in books on cookery, some of which still exist in private libraries. During the succeeding few centuries, the rich and powerful families of Wesstern Europe competed to offer the most exotic banquets, and as a consequence, the best chefs and their recipe collections were much in demand. Nevertheless, it was during the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery books were in great demand, mostly due to more people being able to read, people having increased leisure time and having more money. |
We hope you enjoy this Apple Flake Crunch recipe.
