1 1/2 cup all purpose flour
1/2 tsp salt
1 cup sugar, divided
1/2 cup butter
4 cup apples, sliced, peeled
2 tbsp lemon juice
1 tsp ground cinnamon
1 egg, lightly beaten
1/3 cup evaporated milk
1 tsp vanilla extract
3/4 cup chopped nuts
1 1/3 cup flaked coconut
Directions
In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until
the mixture resembles fine crumbs; press into the bottom of a greased
13x9x2-inch baking pan. Arrange the apple slices on top of crumbs;
sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon;
sprinkle over apples. Bake at 375 deg. for 20 min. Meanwhile, in a
small bowl, combine remaining sugar with the rest of the ingredients.
Spoon over baked apples; bake for another 20 minutes or until golden
brown. Cut into squares while still warm,
Servings: 20 servings
Apple Harvest Squares Recipe brought to you by Recipe Ideas
Categories: Apple; Cookie; Fruit
The History of Recipes
It is quite feasible to trace the history of recipes far back into the far past, at least as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, these, old recipes were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius created some documents detailing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius describes how the cooks of his times were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks for example basil, fennel and dill. Moving on, we find two recipe books which date from the fourteenth century : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are not about the indian food that we all know today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from the East, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an increase in recipe manuscripts, the majority of which are now in academic collections. During the following few centuries, the powerful and rich competed to offer the most exotic banquets, and as a result the best cooks and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that fine cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing the recipes of their peers. By the advent of the 1900s, cookbooks are in great demand, mostly due to increased literacy, more leisure time and a general increase in wealth. The revolution that is television gave us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Apple Harvest Squares recipe.
