2 cup sugar
1 tsp baking soda
1 cup oil
1 tsp cinnamon
3 eggs
2 tsp vanilla extract
3 cup all purpose flour
2 cup chopped peeled apples
1 tsp salt
1 cup nuts
Directions
Grease 2 loaf pans. In a large bowl beat together the sugar, oil and
eggs. In a separate bowl sift together the flour, slt, baking soda,
and cinnamon. Add the dry ingredients to the sugar mixture. Add the
vanilla, apples, and nuts. Pour the batter into the prepared pans.
Bake in a 325F over for 1 hour. Pat Empson 05/20 08:10 pm FOOD AND
WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:20 PM TO: PAT EMPSON
(PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES
Servings: 2 servings
Ange's Apple Bread Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
Written cooking instructions as an idea can be found way back into the distant past, in fact as far back into history as the ancient Egyptians, and maybe further still. However, in the main part, these early records were just very simple pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone 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 drinkers feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius created some scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into appetizers, main meal and desserts, a very modern way of dining. He also informs us how the Roman cooks made use of many different aromatic flavors, including a few that will be familiar to modern cooks for example bay, mint and dill. In the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy land, including rosemary and coriander. The introduction of these new tastes led to an explosion in books on cooking, the majority of which are kept safe in private libraries. Over the next few centuries, the powerful and rich competed to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were highly sought after. However, it was during the 19th century that fine cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes of their peers. The introduction of television gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Ange's Apple Bread recipe.
