4 4 - 6 unsalted matzohs
1 cup unsalted margerine
1 cup brown sugar, packed firm
6 oz semi-sweet chocolate, ;coarsely chopped
Directions
1. Line a cookie sheet with foil and cover with baking parchment.
Cover pan evenly with matzoh boards, using what you need and cutting
pieces to fit spaces as evenly as possible. 2. In a heavy saucepan,
combine margerine and brown sugar. Cook over medium heat, stirring
constantly, for 3 to 5 minutes, until sugar desolves. Remove from
heat and pour over matzoh. Bake at 375 degrees for 15 minutes,
checking every few minutes to be sure mixture does not burn. 3.
Remove from oven and sprinkle with chocolate bits. Let stand 5
minutes, then smear melted chocolate evenly. Chill in refrigerator
until set. Makes 12 to 14 pieces, depending on size.
Servings: 12 pieces
Carmel Matzoh Crunch Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Academics have traced the existance of recipes far back into history, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these early records were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to historians is a collection of tablets in ancient Sumerian which describe 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 wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created some scripts which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times made use of a wide range of herbs and spices, including many that are still in use today such as thyme, fennel and asafoetida. During the next few hundred years, the powerful and rich tried to offer the most extravagent banquests, and consequentially chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording popular recipes of the day. By the time we get to the twentieth century, cookbooks are starting to become popular as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Carmel Matzoh Crunch recipe.
