3/4 cup butter (1 1/2 sticks)
4 oz unsweetened baking choc.
2 cup sugar
3 eggs
1 tsp vanilla
1 cup flour
1 cup nuts, chopped
10 caramels (kraft)
Directions
In large bowl, melt butter and chocolate in microwave for 5 minutes,
or in pan on stove over low heat (if in pan, stir constantly). Stir
until completely melted. Add sugar and mix til sugar is absorbed by
chocolate. Add eggs and vanilla and stir, then add flour and stir til
lumps are gone, don't stir more than that. Mix in nuts. Pour thin
layer of batter into greased 8x12 pan (just enough to cover the
bottom). Melt carmel in microwave for 30 seconds, or in pan until
soft. The carmel will still be in squares, but it will be warm and
soft. With fingers, flatten squares into larger squares and put on
top of brownie layer. Add the rest of the batter. Bake at 350 for 35
to 40 minutes.
Servings: 6 servings
Candycane's Brownies Recipe brought to you by Recipe Ideas
Categories: Candy; Cookie; Dessert
The History of Recipes
Historians have traced the existence of recipes way back into ancient history, in truth as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, these, old recipes were just simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to academics are a few ancient tablets in the Sumerian language which recount the making 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. Progressing into The time of the romans 25BC a man called Apicius compiled some documents which described recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he recounts how the cooks of Roman times were skilled in the use of many herbs, including a few that are still present in modern kitchens for example thyme, mint and parsley. As our culinary historical trip moves to more modern times we have two interesting cookery books which date from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that is popular today, but instead descriptions of the types of meals on the tables of the upper classes of that period. In the 15th century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new herbs and spices prompted an outbreak in books on cooking, many of which are kept safe in academic collections. Over the next few centuries, the wealthy families of Europe tried to lay on the most exotic banquets, and because of this chefs and their recipe collections were at a premium. Even so, it wasn`t until the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes of the day. By the arrival of the twentieth century, recipe books were increasing in popularity mostly due to higher levels of literacy, more spare time and having more disposable income. The introduction of television brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Candycane's Brownies recipe.
