1 refrigerated pie crust
3 cup fresh or frozen cranberries
1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
1/4 cup water
1 can 21 oz cherry pie filling
2 package (3.4 oz) instant vanilla pudding &, pie filling mix
2 cup skim milk
1/2 tsp rum extract
1 cup frozen light whipped topping thawed
Directions
1. Heat oven to 425F. Microwave pie crust pouch on DEFROST for 20- 40
seconds, or let stand at room temperature for 15-20 minutes. Remove
crust from pouch. Unfold crust; peel off plastic sheets. Press pie
crust in bottom only of 13x9 pan, cutting to fit. Press seams firmly
to seal. 2. Price crust generously with fork. Bake at 425F for 9-11
minutes, or until light golden brown. Cool. 3. In medium nonstick
saucepan, combine cranberries, sugar, corn- starch, and cinnamon; mix
well. Stir in water; bring to a boil. Cook and stir over medium-high
heat for about 5 minutes or until cranberries pop and sauce is very
thick and translucent. Add cherry pie filling; mix well. Cover
surface with plastic wrap and refrigerate until cool. 4. In a medium
bowl, combine pudding and milk. Stir in rum extract. Blend with a
wire whisk until thickened. Spoon over baked crust. Top evenly with
cranberry mixture and refrigerate 30-60 minutes, or until set. Serve
with whipped topping.
Servings: 12 servings
Cherry Cranberry Dessert Squares Recipe brought to you by Recipe Ideas
Categories: Cookie; Cranberry; Dessert; Fruit
The History of Recipes
We are able to follow the history of meal recipes far back into antiquity, at least as far back into history as the Egyptians, and maybe even further. Having said that, these, old recipes were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to academics is a series of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move on, we find a couple of interesting books from the 1300s - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that is served today, but instead recipes for the types of food eaten by the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as coriander, parsley, and basil. These new culinary innovations created an explosion in books on cookery, the majority of which are kept safe in private collections. During the following few hundred years, the powerful and rich houses competed with each other to offer the best banquets, and consequentially chefs and their recipes were at a premium. Notwithstanding that, it was during the 19th century that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording popular recipes of the day. The arrival of television gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting 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 Cherry Cranberry Dessert Squares recipe.
