1/2 cup shortening
1/2 cup sugar, granulated
2 each eggs, lg
1 1/2 cup unbleached flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup oats, quick cooking
1 cup apples, finely chopped
2/3 cup cheddar, sharp coarse grate
1/2 cup pecans, chopped
3/4 cup milk
1 apple slices, *
1 butter, melted
1 cinnamon-sugar mixture
Directions
* You should have 12 to 15 thin slices of unpeeled red apple for
this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Preheat the oven to 400 degrees F. Cream the
shortening and sugar together and add the eggs, one at a time,
beating well after each addition. Combine the flour, baking powder,
baking soda, and salt in a mixing bowl, mix lightly. Gradually stir
the flour mixture into the shortening mixture. In this order, add
the oats cheddar and pecans, mixing well after each addition.
Gradually add the milk, stirring until all the ingredients are just
moistened. Grease the muffin pans and fill each cup 2/3rds full of
batter. Dip the apple slices in the melted butter and then into the
cinnamon-sugar. Press 1 apple slice into the top of each muffin.
Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the
preheated oven, or until golden brown.
Servings: 4 servings
Apple-Cheddar Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Cheese; Fruit
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into the distant past, in fact as far back into recorded history as early Egypt, and potentially, even further back. Having said that, mostly, these ancient cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history is a collection of clay tablets in Sumerian which show the making 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 `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient Romans used a good variety of herbs and spices, including a few that are still present in modern kitchens such as basil, fennel and dill. Closer to modern times, there are a couple of books which appeared in the fourteenth century - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that is served today, but instead accounts of the types of food cooked for the rich and powerful of the time. Later, in the 15th century, the Crusaders brought back many new foods and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new foods and spices prompted an increase in manuscripts on cooking, the majority of which are now in private libraries. By the time we get to the twentieth century, recipe publications were starting to become popular mostly as a result of increased literacy, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apple Cheddar Muffins recipe.
