1 1/2 cup bake it all mix
1/2 cup brown sugar -- packed
1/2 cup milk
1 tsp vanilla extract
1/2 cup nuts -- coarsely chop
1 topping
3/4 cup brown sugar -- packed
3 tbsp butter or margarine
1 tsp vanilla extract
1 cup water -- boiling
Directions
Combine pudding ingredients except nuts. Stir to blend. Spread
batter in 11 by 7 by 1-1/2-inch pan, bottom rubbed with shortening.
Sprinkle nuts over the batter. Combine topping ingredients. Pour over
batter and nuts. Bake in a 350 F. oven 30 to 35 minutes. Spoon into
dessert dishes. Serve warm with whipped cream. Yield: 6 to 8 servings
Recipe By :
Servings: 6 servings
Baked Caramel Pudding-Mix Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert
The History of Recipes
Written recipes as a concept can be traced back into antiquity, in fact as far as the early Egyptians, and potentially, even further back. Having said that, in the main part, these old recipes were just primitive hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are some stone tablets in ancient Sumerian which recount 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 people feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, something we still use today. Aspicius also describes how the Roman cooks were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks for example bay, fennel and dill. Moving on, we find some interesting books published in the 14th Century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian food that is familiar to us all today, but rather descriptions of the types of food on the menus of the rich and powerful of that time. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy lands, such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in recipe publications, most of which still exist in academic collections. By the advent of the 1900s, cook books were greatly in demand as a result of better eduction, people having more free time and a general increase in wealth. Like it or not, the introduction of TV gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Baked Caramel Pudding Mix recipe.
