1 1/4 cup quick oats
1/4 cup melted butter or margarine
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 cup cottage cheese
1 package 8 oz. reduced calorie cream
3 each eggs
1/2 cup sliced dates
1/2 cup pineapple juice
1 tsp vanilla extract
1 tsp grated orange zest (peel)
3/4 tsp cornstarch
1 can 16 oz. apricot halves,draine
Directions
Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small
bowl.Press mixture onto bottom and up sides of a 9" pie plate. Bake
at 425 degrees for 7 to 10 minutes,until lightly browned.
Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3
cup pineapple juice,vanilla extract,orange zest and remaining nutmeg
in a food processor or blender.Blend until well mixed. Pour into
cooled crust and bake @ 350 degrees for 30 to 35 minutes until
filling is set.Chill at least one hour.
Combine remaining pineapple juice and cornstarch in a small
saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until
thickened and clear.Arrange drained apricot halves on top of cheese
filling and spoon pineapple glaze,evenly,over apricots. Refrigerate
until glaze is set.Makes 8 servings.
Servings: 8 servings
Apricot Cheese Pie Recipe brought to you by Recipe Ideas
Categories: Cheese; Dessert; Fruit; Pie
The History of Recipes
It is possible to trace the history of `recipes` far back into history, at least as far back as the early Egyptians, and quite possibly further than that. Interesting though that is, these, early records were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics are some clay tablets in Sumerian which show 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 people feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by wealthy roman citizens. He tells us how the roman meals were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient cooks were skilled in the use of many different aromatic flavours, including some familiar names such as thyme, fennel and parsley. As our culinary historical trip moves on a few more years we find two interesting books published in the fourteenth century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is served today, but instead accounts of the types of meals on the tables of the rich people of that time. In the fifteenth century, people returning from the crusades brought back many foods and spices from Arab cuisine, including spices like coriander, basil and rosemary. The introduction of these new foods and spices created an eruption in manuscripts on cooking, the majority of which are now in private cookery archives. Over the next few hundred years, the upper classes competed with each other to lay on the most exotic meals, and consequentially the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the 19th century that cooking and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, cookery books are in high demand, mostly as a result of better eduction, people having increased leisure time and being a little richer. The arrival of TV gave us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apricot Cheese Pie recipe.
