1 egg, separated
1/2 cup skim milk
1 package gelatin (envelope)
1/8 tsp salt
1 tbsp equal (no substitute)
1 1/2 cup cottage cheese
1 tbsp lemon juice
1 tsp vanilla
6 tbsp lite coolwhip
Directions
Take cottage cheese and cream in blender until very SMOOTH
well and add milk. Add gelatin & salt. Cook over boiling water until
gelatin dissolves and mixture thickens. (about 10 minutes) Remove
from heat, add sugar substitute. Cool. Add cottage cheese, lemon
juice and vanilla to cooled mixture. Chill, stirring occasionally,
until mixture mounds when dropped from a spoon. Beat egg white until
stiff. Fold egg white and cool-whip together into mixture. Pour into
graham crust. Or pour into pie plate and top with crumb topping.
Crumb Topping: crush 2 graham crackers fine. Mix with pinch of
cinnamon and nutmeg.
Servings: 8 servings
Arkansas Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Historians have tracked the existance of recipes back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to experts is a collection of 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 making those who drank it feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius created some documents describing recipes cooked by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius also tells us how the ancient chefs made use of many spices, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Later, we find a couple of interesting recipe books which appeared in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that appears on menues today, but rather recipes for the types of meals cooked for the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab countries, including spices such as basil and coriander. The introduction of these new tastes prompted an explosion in publications on food, some of which still exist in private libraries. For the decades that followed, the powerful and rich competed with each other to serve the most extravagent meals, and as a consequence, chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookbooks are in high demand, mostly as a result of more people being able to read, increased leisure time and disposable income. The arrival of television gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Arkansas Cheesecake recipe.
