1 cup prepared inst van pudding
1/4 cup applesauce
1/4 cup water
1 egg, beaten
1/2 tsp salt
1 tbsp sugar
4 cup flour
1 tbsp dry yeast
Directions
Process on "dough" cycle. The filling would be 1/2 cup melted
margarine or butter (I use 1/4 cup) topped with 1 cup brown sugar
mixed with 3 TBS cinnamon. (I add raisins and nuts.) The topping is 4
oz. cream cheese, 1/4 cup butter or margarine (I skip this) 1/2 tsp.
vanilla, 1-1/2 cups powdered sugar and a teaspoon or two of milk.
I've done these both "full fat" and "reduced fat." It's hard to tell
the difference, so we go "reduced," including using light
(Neufchatel) cream cheese. I've tried ALL the fat free cream cheeses
and NONE of them work. JUDITH PENZINER (GGMB18A)JUDITH PENZINER
(GGMB18A) Happy baking!
Judy
Servings: 1 servings
Apple Something Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into antiquity, at least as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, these, early recipes were just simple pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are some 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 anyone who drank it feel `blissful`. Moving on, there were two interesting books published in the fourteenth century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that appears on menues today, but rather descriptions of the types of food enjoyed by the upper classes of those days. During the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve the most extravagent banquests, and consequentially the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing the recipes of their peers. By the advent of the 1900s, cookery books were in high demand, as a result of better eduction, people having increased spare time and being a little richer. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Apple Something recipe.
