1 1/4 cup graham-cracker crusts
4 tbsp butter or margarine,melted
3 tbsp sugar
Directions
1. Preheat oven to 375'F. If you would like to make your own
graham-cracker crumbs, pulverize crackers in blender or in food
processor with knife blade attached as manufacturer directs; or place
them in sturdy plastic bag and roll into fine crumbs with rolling
pin.
2. In pie plate or bowl, mix crumbs with remaining ingredients. If you
like, set aside 3 tablespoons mixture for topping. With hand, press
mixture onto bottom and up side of pie plate.
3. Bake crust 8 minutes; cool on wire rack. Fill as recipe directs or
with chilled pie filling; top with reserved crumb mixture or garnish
as recipe directs.
Servings: 10 servings
Baked Graham-Cracker Crumb Crust (8") Recipe brought to you by Recipe Ideas
Categories: Pork
The History of Recipes
It is possible to read the history of `recipes` back into antiquity, in truth as far back as ancient Egypt, and possibly even further. However, generally, these ancient cook books were just basic hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe in existence, according to food historians is a collection of clay tablets in ancient 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 having made drinkers feel blissful and exhilarated. As we move on, there are two interesting cookery books which were published in the 1300s ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that is familiar to us all today, but rather recipes for the types of meals eaten by the rich and powerful. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from the holy land, including spices such as parsley and basil. These new foods and tastes led to an outbreak in manuscripts on food, most of which are now in private collections. During the next few centuries, the wealthy families of the West tried to serve the most extravagent meals, and consequentially chefs and their recipe collections were greatly in demand. However, it was during the 1800s that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking books were increasing in popularity mostly as a result of better eduction, leisure time and having more money. The revolution that is television brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Baked Graham Cracker Crumb Crust (8_) recipe.
