1/3 cup butter melted and cooled
1 cup sugar
1 tsp lemon extract
2 eggs
1 1/2 cup all purpose flour
1 tsp baking powder
2/3 cup milk
1 lemon glaze
Directions
Grease and flour 36 3 inch madeline molds and set aside. In medium
mixing bowl beat with electric mixer butter, sugar, and lemon extract
until light and fluffy. Add eggs and beat until combined. In medium
bowl stir together flour, baking powder and 1/2 ts salt. Alternately
add the flour mixture and milk to the egg mixture beating on low
speed after each addition just until combined. Spoon mixture into
prepared molds filling 3/4 full. Bake at 350 for 12 to 15 minutes or
until edges are golden and tops spring back. Cool madelines with
knife tip. Invert onto rack and cool. Drizzle madelines with Lemon
Glaze. Makes 36 madelines. Lemon Glaze: Combine 1 cup sifted powdered
sugar, 2 ts lemon juice and enough milk to make a glaze of drizzling
consistency.
Servings: 4 servings
Lemon Madeleines Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Historians have tracked the existence of recipes back into the distant past, in fact as far back as the ancient Egyptians, and maybe even further. Interesting though that is, sadly, these early cookbooks were just primitive pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts are a few stone 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 blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, a very modern way of dining. This early Roman chef describes how the cooks of his times used many aromatic flavours, including some familiar names like thyme, mint and dill. As our culinary historical trip moves to more modern times there are some interesting books which date from the 1300s : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that we all know today, but instead recipes for the types of meals eaten by the rich and wealthy people of those days. In the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes led to an increase in cookery books, most of which are kept safe in private collections. The introduction of television brought us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Lemon Madeleines recipe.
