6 oz ready crust (graham or chocolate)
1 package unflavored gelatine (envelope)
1 tsp vanilla
3/4 cup milk
3/4 cup bailey's irish cream
6 oz semi-sweet chocolate chips
2 cup frozen whipped topping
1 chocolate dipped strawberries (as g, arnish,
Directions
1. In saucepan, sprinkle unflavored gelatine over milk. Let stand
about 1 minute. Stir over low heat until gelatine is dissolved, about
5 minutes. 2. Add chocolate and continue cooking, stirring constantly
until chocolate is melted; stir in vanilla. Remove from heat and stir
occasionally, adding Bailey's about five minutes after removal from
heat. 3. When mixture forms mounds when dropped from spoon, fold in
whipped topping. Turn into crust. 4. Garnish with more whipped
topping (or whipped cream) and strawberries (if desired). Chill at
least 4 hours before serving.
Servings: 4 servings
Bailey's Chocolate Mousse Pie Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pie
The History of Recipes
It is quite feasible to trace the history of recipes back into antiquity, certainly as far as the ancient Egyptians, and possibly even further. However, in the main part, these ancient records were just simple pictorial instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few 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 making people feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and dessert, something we still use today. Aspicius also tells us how the Roman cooks were skilled in the use of many different herbs and spices, including many that are still in use today such as thyme, mint and dill. Closer to modern times, we find some interesting books which date from the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of the period. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including spices such as rosemary and coriander. These new foods and spices led to an outbreak in recipe manuscripts, most of which are now in academic collections. During the next few hundred years, the powerful and rich houses strove to offer the most exotic meals, and consequentially chefs and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books were greatly in demand mostly due to better eduction, leisure time and being a little richer. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Bailey's Chocolate Mousse Pie recipe.
