1/2 cup margarine
1 cup graham cracker crumbs
1/2 cup wheat germ
1/2 cup sunflower seeds
1 cup chopped calif. dried figs
14 oz sweetened condensed milk - (non-fat, )
1/2 cup coconut, unsweetened - (flaked or s, hredded)
1 cup chopped walnuts
Directions
Melt margarine in a 9 x 13 inch baking pan -- either in microwave or
in pre-heating oven. Mix in cracker crumbs, wheat germ, sunflower
seeds, and figs; press in an even layer. Pour non-fat sweetened
condensed milk evenly over crumb mixture. Top with coconut and
walnuts, pressing down lightly. Bake in a 350 F. oven for 25 to 30
minutes until toasty brown. Cool. Serve from pan in small squares or
break into toffee-like pieces. Enjoy like candy, or trail mix, or top
fresh fruit or ice cream with melt-in-your-mouth California
Confection.
Source: Fabulous Figs The Fitness Fruit Reprinted with the permission
of The California Fig Advisory Board Electronic format courtesy of
Karen Mintzias
Servings: 1 panful
California Confection Recipe brought to you by Recipe Ideas
Categories: Candy
The History of Recipes
Food historians have traced the existance of recipes far back into history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these early recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to experts is a series of stone tablets in the Sumerian language 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 people feel exhilarated. Later on, in Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, something we still use today. This early Roman chef informs us how the Roman cooks were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we find a couple of recipe books published in the 14th Century - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are not about the curry that is familiar to us all today, but instead accounts of the types of food served to the rich and wealthy people of that time. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy lands, such as coriander, parsley, and basil. The introduction of these new foods and spices created a torrent in publications on food, many of which are kept safe in private cookery archives. By the arrival of the 1900s, cook books were highly popular as a result of better eduction, people having more free time and disposable income. |
We hope you enjoy this California Confection recipe.
