1 cup milk
1 1/2 tbsp lemon juice
1 stick butter, room temp
1 1/2 cup dark brown sugar
2 eggs, beaten
1 tsp vanilla
3 1/4 cup all purp flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 cup apples, peeled, chpd
Directions
~Granny Smith
Preheat oven 350. Lightly butter 2 8x4" baking pans. Combine milk and
lemon juice in sm bowl. Let stand 5 mins. Cream butter with sugar in
med bowl. Add eggs and vanilla and beat until smooth. Add milk
mixture. Combine dry ingreds in another med bowl and blend into
butter mixture. Fold in chopped apples. Spoon batter into prepared
pans. Bake until tester comes out clean, about 45 mins. Cool in pans
10 lmins. Transfer to rack.
Posted by: Sherilyn Schamber (JHXX93B) - Prodigy Reposted by: Debbie
Carlson - Cooking Echo
Servings: 6 servings
Apple Spice Bread Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into history, in fact as far back into recorded history as early Egypt, and maybe further still. In practice though, in the main part, these ancient records were just very simple pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are a few tablets in Sumerian describing 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 those who drank it feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius wrote a few documents describing recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were split into starters, main course and afters, a style of dining still practiced today. This early Roman chef describes how the ancient chefs used many different aromatic flavors, including some that we all recognise such as basil, rue and dill. As we move on, we find a couple of interesting recipe books dating from the 1300s : one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that is popular today, but rather descriptions of the types of meals enjoyed by the upper classes of the period. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for a torrent in manuscripts on cooking, many of which still exist in private collections. During the next few centuries, the powerful and wealthy competed with each other to lay on the most exotic banquets, and because of this chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, cook books were in high demand, due to higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Apple Spice Bread recipe.
