1 1/2 cup graham-cracker crusts
6 tbsp butter or margarine,melted
1 1/3 cup 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 (9") Recipe brought to you by Recipe Ideas
Categories: Pork
The History of Recipes
Recipes as a concept can be observed way back into antiquity, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these early cookbooks were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As our culinary historical trip moves to more modern times there were some interesting books published in the 14th Century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that is served today, but instead accounts of the types of meals prepared by the chefs of the rich and wealthy people of that period. Over the following few centuries, the rich and powerful families of Europe strove to offer the most extravagent banquests, and as a consequence, cooks and their recipes were greatly in demand. Nevertheless, it was during the 19th century that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. When we get to the 1900s, cookery publications are greatly in demand as a result of more people being able to read, more free time and being a little richer. The arrival of TV brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Baked Graham Cracker Crumb Crust (9_) recipe.
