1 no ingredients
Directions
2 c flour
1 1/2 c sugar
2 ts baking powder
1/4 ts salt
2/3 c unsalted butter
2 eggs
3/4 c milk
1 ts vanilla extract
1/2 ts almond extract
1/2 c chopped almonds
3/4 ts cinnamon
1/4 ts allspice
Preheat oven to 350. Grease a 9 by 5 inch loaf pan. Line bottom and
along sides of pan with waxed paper. Allow 3 inches overhang of paper
at top. Sift flour, sugar, baking powder and salt together in a large
bowl. Cut in butter until mixture resembles coarse meal. Remove 1/2
cup flour mixture to medium bowl and set aside. Stir eggs, milk
,vanilla and almond extracts into original flour mixture. And beat
until blended. Pour about 1 cup batter into prepared pan. Add
almonds, cinnamon, and allspice to reserved flour mixture and stir
well. Sprinkle 1/3 of the nut mixture over batter in pan. Repeat
layering twice, ending with nut mixture. Bake until toothpick
inserted in center comes out clean, about 70-80 minutes. Loosen sides
of loaf pan with wide spatula. Grasping waxed paper firmly, pull loaf
from pan and cool on wire rack.
Recipe By :THE DESSERT SHOW SHOW# DS3018
Date: Sat, 26 Oct 1996 22:42:31
~0400
Servings: 4 servings
Almond Crumble Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into antiquity, in fact as far back into history as ancient Egypt, and possibly even further. Having said that, generally, these ancient records were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to academics is a series of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something we still use today. This early Roman chef recounts how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including some familiar names like bay, rue and asafoetida. As our culinary historical trip moves to more modern times there are a couple of books which date from the 14th Century : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that is familiar to us all today, but instead recipes for the types of meals cooked for the rich and powerful of those days. In the 15th century, knights returning from the crusades brought us many new spices and herbs from the East, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted a torrent in publications on food, most of which are kept safe in private libraries. Over the next few centuries, the wealthy families of Wesstern Europe strove to lay on the most exotic meals, and as a result the best cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe publications are starting to become popular mostly due to increased literacy, people having more spare time and disposable income. |
We hope you enjoy this Almond Crumble recipe.
