1 keebler ready crust graham cracker, pie crust (6 oz)
7 oz carnation evaporated milk, well chi, lled
1/2 cup water
3 tbsp lemon juice
1 package unflavored gelatin
3/4 cup sugar
1 yellow food coloring (opt)
1 kiwi fruit (garnish)
Directions
Pour chilled evaporated milk into a medium size bowl
and whip with an electric mixer until soft peaks form,
about 1-2 minutes. Mix water, lemon juice and gelatin
in microwave bowl and heat on high for 1 minute. Stir
to dissolve gelatin.
Mix whipped milk, sugar, food coloring, and gelatin
mixture with an electric mixer until thoroughly
blended. Pour into pie crust. Cover with inverted
plastic dome and chill until fully set, at least 1
hour. Garnish with kiwi fruit, if desired.
Preparation Time: 15 mi
Servings: 1 pie
Keebler 15-Minute Lemon Chiffon Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Written cooking instructions as an idea can be tracked way back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts is a series of 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 people feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius assembled a few documents detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Additionally, he recounts how the Roman chefs used many spices, including some that we all recognise like bay, mint and parsley. Over the succeeding few centuries, the powerful families of the West competed to serve the most extravagent banquests, and consequentially cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that formal cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, recipe books are highly popular as a result of better eduction, people having more spare time and disposable income. The TV revolution brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Keebler 15 Minute Lemon Chiffon Pie recipe.
