1 3/4 cup unbleached or whole wheat pastry fl, our
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tbsp safflower or soy margarine
3/4 cup soy milk
2 tsp honey or maple syrup
Directions
Sift flour, salt if desired, baking powder, and baking soda into a
large bowl. Using a pastry blender or fork, cut the margarine into
the flour mixture until it resembles coarse meal. In a measruing cup,
combine soy milk and honey or syrup. Add the liquid mixture to the
flour mixture, stirring with a fork to form a stiff dough. Add more
buttermilk if dough is too dry.
Knead lightly in bowl, about 3 to 5 minutes, until the dough is no
longer sticky. Thenturn out onto lightly floured surface.Rollout into
desired shape. Makes enough crust to cover a 9- by 12-inch baking pan.
Per serving: 128 cal; 4 g prot; 3 g fat; 21 g carb; 0 chol; 211 mg
sod; 1 g fiber; vegan
Adapted from Vegetarian Times, Nov 93/MM by DEEANNE
Servings: 1 servings
Basic Biscuit Crust Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have proved the existence of recipes back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to food historians are some tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something we still use today. He also describes how the ancient Romans were skilled in the use of many spices and herbs, including some that we all recognise like bay, mint and parsley. As our culinary historical trip moves to more modern times there are a couple of interesting books published in the fourteenth century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that is familiar to us all today, but instead accounts of the types of meals on the tables of the upper classes of that period. In the 15th century, the Crusaders brought back many foods and spices from the East, including spices like coriander, basil and rosemary. These new foods and tastes created an explosion in recipe manuscripts, most of which are now in private libraries. By the arrival of the twentieth century, cooking books were in great demand, as a result of increased literacy, people having increased leisure time and having more money to spend. The introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Basic Biscuit Crust recipe.
