2 cup all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz carton lemon yogurt
1 egg -- lightly beaten
1/4 cup butter or margarine --
1 melted
1 tsp grated lemon peel
1 cup fresh or frozen blueberries
1 glaze:
1/2 cup confectioner's sugar
1 tbsp lemon juice
1/2 tsp grated lemon peel
Directions
In a large bowl, combine dry ingredients. Combine yogurt, egg,
butter and lemon peel; stir into dry ingredients just until
moistened. Fold in blueberries. Drop by tablespoonfuls onto a greased
baking sheet. Bake at 400 for 15-18 minutes or until lightly browned.
Combine glaze ingredients; drizzle over warm biscuits.
Recipe By : Taste of Home June/July '96
Servings: 12 servings
Lemon Blueberry Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Academics have traced the existence of recipes back into history, at least as far as the ancient Egyptians, and maybe even further. Having said that, generally, these ancient recipes were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to experts is a series of stone tablets in the Sumerian language 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 those who drank it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled a few documents describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into starters, main course and dessert, a style of dining still practiced today. Aspicius tells us how the ancient chefs were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs like thyme, fennel and parsley. As our culinary historical trip moves to more modern times there are two interesting books dating from the 1300s ; a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that is popular today, but rather descriptions of the types of food served to the nobility of the period. In the 15th century, the Crusaders brought back many spices and herbs from the Middle-East, including spices such as rosemary and coriander. These new foods and spices was responsible for an increase in recipe publications, many of which still exist in academic collections. Over the next few centuries, the wealthy families of the West competed with each other to serve the most exotic banquets, and as a result chefs and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking books were in high demand, mostly due to increased literacy, leisure time and disposable income. The introduction of television brought us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Lemon Blueberry Biscuits recipe.
