2 cup shredded cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup sugar
1 tsp almond extract
2 20 oz. cans apple pie fillin
8 lasagna noodles, cooked, rin
6 tbsp all-purpose flour
6 tbsp packed brown sugar
1/4 cup quick-cooking oats
1/2 tsp ground cinnamon
1 dash ground nutmeg
3 tbsp margarine
1 cup dairy sour cream
1/3 cup packed brown sugar
Directions
Recipe by: Cindy Revelle Combine Cheddar cheese, ricotta cheese, egg,
granulate sugar and almond extract in medium bowl; blend well. Spread
1 can apple pie filling over bottom of greased 13x9" pan. Layer 1/2
of the noodles over filling, then spread cheese mixture over noodles.
Top with remaining noodles, then remaining can of apple pie filling.
Combine flour, 6 Tbls brown sugar, oats, cinnamon and nutmeg in small
bowl. Cut in margarine until crumbly. Sprinkle over apple pie
filling. Bake in preheated 350F oven 45 minutes. Cool 15 minute.
Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown
sugar in small bowl until smooth. Cover; refrigerate. To serve, cut
lasagna into square and garnish with sour cream mixture.
Servings: 12 servings
Apple Lasagna Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Italian; Lasagna; Pasta
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into the distant past, in fact as far back as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these ancient records were just primitive hieroglyphic instructions for preparing meals.
In fact, the oldest recipe found, according to food historians are a few tablets in Sumerian which describe the preparation 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 drank it feel `blissful`. Later, we have a couple of cookery books from the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that is served today, but rather accounts of the types of food on the menus of the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, such as parsley and basil. These new spices and herbs led to an explosion in books on cooking, some of which still exist in private cookery archives. For the decades that followed, the rich families of the West competed to lay on the best banquets, and as a result cooks and their recipe collections could command a high salary. Even so, it was during the 19th century that fine cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications were highly popular due to increased literacy, more free time and having more money to spend. The arrival of television brings us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Apple Lasagna recipe.
