2 cup flour, sifted
1 tbsp baking powder
1 tsp salt
1/2 cup shortening
2/3 cup milk
2/3 cup strawberries, fresh, sliced
1/2 cup pecans halves
Directions
Sift flour with baking powder and salt. Cut in
shortening with a pastry blender until the mixture
resembles coarse meal. Add milk, straberries and
pecans; stirring until a soft dough is formed. Knead
gently on lightly floured board for 30 seconds. Roll
or pat dough to 1/2 inch thick. Cut into 12 biscuts.
Bake on a baking sheet in a 425 degree oven for 15
minutes. Serve hot with good butter and cold milk.
Serves 4.
SOURCE: 1979 New Orleans Times Picayune Recipe Contest
Cookbook Typed for you by Nancy Coleman
Servings: 4 servings
Kate's Strawberry Pecan Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Nut; Pecan
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into ancient history, at least as far back into history as ancient Egypt, and quite possibly further than that. In practice though, these, early cookbooks were just basic pictorial instructions for preparing meals.
Interestingly, the oldest recipe found, according to academics are some stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Moving on, there were a couple of interesting books which date from the fourteenth century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books have no connection with the curry that appears on menues today, but rather accounts of the types of food prepared by the chefs of the upper classes of the time. During the next few hundred years, the rich and powerful families of the West competed with each other to offer the most exotic meals, and as a result the best cooks and their recipe collections were much in demand. However, it wasn`t until the 19th century that cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cookery books were in great demand, mostly due to increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Kate's Strawberry Pecan Biscuits recipe.
