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
Historians have traced the existence of recipes way back into antiquity, certainly as far as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these early recipes were just very basic hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics are some clay tablets in Sumerian 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 making anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius compiled a few scripts detailing recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main meal and afters, a style of dining still practiced today. Aspicius also describes how the ancient Romans used many different spices, including a few you will know such as bay, mint and parsley. As our culinary historical trip moves to more modern times there were a couple of cookery books which were published in the 14th Century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the spicy food that is popular today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new foods and tastes was responsible for an eruption in manuscripts on cookery, many of which still exist in private cookery archives. By the arrival of the twentieth century, cookery books were highly popular mostly as a result of higher levels of literacy, more free time and having more disposable income. The introduction of television brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Apple Cheddar Turnovers recipe.
