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
It is possible to trace the history of meal recipes back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. However, sadly, these early records were just very basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to academics is a collection of ancient tablets in ancient Sumerian which describe the preparation 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 `blissful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also tells us how the ancient chefs made use of many different spices, including a few that are still present in modern kitchens like basil, fennel and dill. Later, we have a couple of books published in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that is familiar to us all today, but instead recipes for the types of food served to the rich people of that time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices such as basil and rosemary. These new herbs and spices caused an outbreak in recipe manuscripts, most of which are now in private collections. During the following few hundred years, the wealthy families of Europe strove to serve the most extravagent banquests, and as a result chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, verifying, and recording popular recipes of the day. By the arrival of the 1900s, recipe publications are in high demand, due to more people being able to read, people having increased leisure time and having more disposable income. Like it or not, the introduction of television brought us cooking programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Apple Cheddar Turnovers recipe.
