16 oz can red sour pitted cherries
1 1/2 tbsp cornstarch
4 tsp sugar
1/4 tsp almond extract
1 topping
1/2 cup quick-cooking rolled oats
2 tbsp chopped walnuts
1 tbsp margarine, melted
Directions
Drain cherries, reserving 3/4 cup juice. Combine small amount of
juice, cornstarch, and sugar in saucepan. Stir in remaining juice.
Cook over moderate heat, stirring constantly until thickened and
clear.
Remove from heat. Add cherries and extract. Spread in 8-inch pan.
TOPPING: Preheat oven to 375 F. Mix oats and walnuts in small bowl.
Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle
topping over cherries.
Bake for 20 minutes or until topping is browned. Serve warm or
chilled.
1/2 cup serving, 124 calories, 1/2 starch, 1 fruit, 1/2 fat exchange
2.2 gm protein, 4.1 gm fat, 21 gm carbohydrate, 29 mg sodium, 154.8
mg potassium, 1.5 gm fiber, 0 chol.
Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier, Nov 93
Servings: 6 servings
Cherry Crisp Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into the distant past, in truth as far into history as ancient Egypt, and maybe even further. Interesting though that is, sadly, these ancient cook books were just simple pictorial instructions for food preparation.
As we move into The time of the romans 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs were skilled in the use of a good variety of spices and herbs, including many that are still in use today such as bay, rue and asafoetida. During the next few hundred years, the powerful families of the West tried to serve up the most exotic meals, and because of this chefs and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe books are starting to become popular mostly as a result of higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Cherry Crisp recipe.
