2 cup miniature marshmallows
1/2 tsp vanilla
2 tsp water
2 caramels
1 cup choppped candied cherries
4 1/2 tsp light cream
2 cup plus 1 tbsp. sifted
1 cup chopped salted peanuts
1 confectioners' sugar
Directions
Directions: Melt marshamallows in water over low heat; remove from
heat. Add cherries, 2 cups sugar and vanilla; mix well. Sprinkle
pastry cloth or board with remaining sugar. Knead cherry mixture for
2 to 3 minutes or until > smooth; shape into 3 rolls, 3/4 inch in
diameter by 6 inches long. Let stand at room temperature for 30
minutes. Melt caramels and cream in saucepan; remove from heat.
Spread rolls with thick layer of caramel; roll in peanuts. Wrap rolls
in waxed paper or plastic wrap. Let stand at room temperature for 1
to 2 hours. Cut into 1/2 inch slices. Yield: About 3 dozen rolls.
Posted on Prodigy DESSERTS & SWEETS on 11/15 3:11 PM by JUNE JAMES
(GNDR31B) .
MM by Cathy Svitek
Servings: 2 servings
Cheery Cherry Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Written recipes as a concept can be found far back into distant history, in fact as far as ancient Egypt, and possibly even further. However, mostly, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which show 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 drinkers feel wonderful. During the time of the Romans a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs made use of many different herbs, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Moving our culinary historical trip onwards, we find two books which appeared in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that is popular today, but rather accounts of the types of meals on the tables of the rich people of that time. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab countries, such as basil and rosemary. These new herbs and spices led to an explosion in books on cookery, many of which still exist in private cookery archives. The arrival of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Cheery Cherry Rolls recipe.
