1 9 prepared pie crust
1 small box instant choco pudding substitut, e buttermilk for
1 env knox gelatin
1/4 cup cold water
9 oz container cool whip
1 whipping cream, whipped
1 chocolate shavings
Directions
Prepare small box instant pudding, using buttermilk instead of milk;
set aside. Prepare 1 envelope Knox gelatine with 1/4 cup cold water.
Use glass measuring cup to mix gelatine. Set mixture in a pot or pan
of hot water, while still in the cup, to help dissolve gelatine.
Gelatine is dissolved when mixture is clear. Wire whisk gelatine into
pudding and fold in the 9oz. cool whip. Pour into prepared crust;
chill. Apply whipping cream on top before serving. Garnish with
chocolate shavings.
Servings: 1 servings
Baker's Square French Silk Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; French; Pie
The History of Recipes
It is quite possible to follow the history of recipes way back into history, in truth as far back as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these ancient records were just simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered, according to food historians are a few clay tablets in Sumerian which show 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 anyone who drank it feel `blissful`. Much later, in Roman times a roman called Apicius assembled a number of documents which described recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the Roman cooks were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens for example thyme, fennel and parsley. Continuing our culinary historical journey, there were a couple of interesting cookery books published in the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of meals prepared by the cooks of the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab countries, including spices like rosemary and coriander. These new foods and tastes led to an eruption in books on cooking, some of which still exist in academic collections. When we get to the twentieth century, cookery publications were increasing in popularity as a result of more people being able to read, people having increased spare time and a general increase in wealth. The TV revolution brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us 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 site. |
We hope you enjoy this Baker's Square French Silk Pie recipe.
