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
Recipes as a concept can be found way back into ancient history, certainly as far into history as the ancient Egyptians, and possibly even further than that. Having said that, generally, these ancient cookbooks were just primitive hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to food historians are some stone tablets in Sumerian describing the preparation 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. Progressing into Roman times 25BC a man called Apicius compiled some scripts describing recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs such as thyme, fennel and dill. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. These new culinary innovations created an explosion in recipe manuscripts, some of which still exist in private libraries. Over the following few hundred years, the powerful families of the West strove to serve up the most extravagent meals, and because of this chefs and their recipes were much in demand. Notwithstanding that, it was during the 19th century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe books are greatly in demand mostly as a result of higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Arkansas Cheesecake recipe.
