2 package dry yeast
1/4 cup warm water -- 110 to 115
1 deg
1/3 cup butter
1/3 cup sugar
1/2 cup shredded sharp cheddar
1 cheese -- ( 2 oz)
8 oz sour cream
1 egg -- beaten 4 c flour
1 1/4 cup apple pie filling
1 cup powdered sugar
1/2 tsp vanilla
1 tsp milk -- 1 - 2 tsp
Directions
Soften yeast in warm water. Heat butter, sugar, and 1 tsp salt just
till warm (115 - 120 deg), strirring constantly. Add cheese, stirring
until melted. Pour into a large mixingbowl; stir in sour cream and
egg. Stir in 1 1/2 c flour; beat well. Stir in yeast. Add remaining
flour. On a lightly floured surface, knead 2 minutes. Cover; let
rest 10 minutes. Roll half of the dough into a 12 inch square. Cut
into nine 4-inch squares. Place about 1 tablespoon filling atop each
square. Fold dough over to form triangle; seal edges. Place on
greased baking sheets. Repeat with remaining dough. Cover; let rise
in a warm place till double (20 minutes). Bake in 350 deg oven for 10
to 12 minutes. Remove to wirerack. Combine powdered sugar and
vanilla. Stir in milk to make of spreading consistency. Spread atop
warm pastries. Makes 18
Submitted to the WMMB by Shirley Nagel - Deerbrook, Wisconsin
Recipe By : Wisconsin Milk Marketing Board
Servings: 18 servings
Apple-Cheddar Turnovers Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Cheese; Dessert
The History of Recipes
Academics have tracked the existence of recipes far back into history, in truth as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, these, early cook books were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics is a series of clay tablets in ancient Sumerian which show 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 tried it feel exhilarated. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books which were published in the 14th Century ; a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that appears on menues today, but rather accounts of the types of meals served to the rich and powerful of the time. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including rosemary and coriander. These new culinary innovations created a torrent in manuscripts on cooking, some of which still exist in private cookery archives. Over the next few centuries, the powerful and rich houses tried to serve the most extravagent meals, and as a consequence, the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cook books were increasing in popularity mostly as a result of more people being able to read, people having more leisure time and having more disposable income. The TV revolution gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Apple Cheddar Turnovers recipe.
