PASTRY
225 g shortcrust pastry
FILLING
4 small cooking apples
25 g raisins
25 g light soft brown sugar
25 g butter
1/4 tsp ground cinnamon
FOR BRUSHING
1 egg -or milk
1 sugar
Directions
Roll out the pastry and cut four circles round a saucer. Peel and
core the apples and put one in the centre of each piece of pastry.
Fill the centre of the apples with a mixture of raisins, sugar,
butter and cinnamon. Enclose the apples completely in pastry and
invert on to a baking sheet. Brush the pastry with egg or milk and
bake at 425øF for 25 minutes. Sprinkle with caster sugar as they come
out of the oven, and serve hot or cold with cream.
Petra Holzapfel
Source: Mary Norwak "The Farmhouse Kitchen"
Servings: 4 servings
Baked Apple Dumplings Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
Food historians have traced the existence of recipes way back into history, in truth as far back as early Egypt, and potentially, even further back. However, sadly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to academics is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. He also recounts how the Romans were skilled in the use of a wide range of spices and herbs, including a few you will know such as thyme, mint and dill. As our culinary historical trip moves on a few more years there were two interesting recipe books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that appears on menues today, but rather descriptions of the types of meals cooked for the nobility of that period. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from the East, including spices like coriander, basil and rosemary. These new foods and spices caused an explosion in recipe manuscripts, some of which still exist in academic collections. By the arrival of the 20th century, cookery publications are starting to become popular mostly as a result of increased literacy, people having increased spare time and having more disposable income. The introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Baked Apple Dumplings recipe.
