1/2 cup carob powder
1/2 cup honey
1/2 cup peanut butter
1/2 cup sesame seeds
1/4 cup wheat germ
1/4 cup dry milk powder
1 cup honey graham cracker crumbs
Directions
Blend together carob powder, honey, peanut butter, sesame seeds,
wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in
graham cracker crumbs. Refrigerate 1 hour before serving. This candy
is low in salt, high in potassium. Makes 24 candy balls
Servings: 24 servings
Carob Candy Balls Recipe brought to you by Recipe Ideas
Categories: Candy
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient records were just very simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to food historians are a few ancient tablets in 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 drinkers feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Additionally, he describes how the ancient Romans used many different herbs and spices, including a few you will know for example bay, mint and dill. Closer to modern times, there were a couple of interesting cookery books published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of food cooked for the nobility of the period. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from the holy land, including coriander, parsley, and basil. The introduction of these new herbs and spices created an eruption in manuscripts on cookery, some of which still exist in academic collections. During the succeeding few centuries, the upper-class families of Wesstern Europe tried to serve the most extravagent banquests, and consequentially the best cooks and their recipes could command a high salary. Even so, it wasn`t until the 19th century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and writing down recipes of the day. By the time we get to the twentieth century, cookery publications were increasing in popularity as a result of better eduction, more leisure time and having more money to spend. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Carob Candy Balls recipe.
