8 squares semi sweet chocolate
4 squares unsweetened chocolate
2 tbsp butter
1 tsp instant coffee
3/4 cup cake and pastry flour
1/2 tsp baking powder
3 eggs
1 cup granulated sugar
1 tsp vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup chopped toasted unblanced almonds
1 dip:
8 squares semi-sweet chocolate
Directions
Melt chocolate squares, butter and coffee; stir well. Cool. Sift
together flour and baking powder. Beat eggs until foamy; add sugar
gradually. Add vanilla and chocolate mixture. Stir in flour mixture.
Then stir in chocolate chips and nuts. Let stand at room temperature
for 30 minutes. Drop by teaspoonful onto baking sheets. Bake at 350 F
for 10 minutes. Allow to cool for 5 minutes before removing from pan.
Makes about 3 dozen cookies.
DIP: Partially melt chocolate. Dip half of each cookie into melted
chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10
minutes, or until chocolate is set. Serve cookies at room temperature.
Origin: Canadian Living, December 1988, Baker's Chocolate Ad. Shared
by: Sharon Stevens
Servings: 3 servings
Baker's Fudge Crackle Cookies Recipe brought to you by Recipe Ideas
Categories: Candy; Cookie; Fudge
The History of Recipes
Historians have tracked the existance of recipes way back into history, in fact as far as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these ancient records were just primitive pictorial recipes for meal preparation.
Interestingly, the most ancient recipe found, according to academics are a few clay tablets in Sumerian which show 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 people feel exhilarated and blissful. As we move into The time of the romans 25BC a man called Apicius compiled a few documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient chefs were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks like bay, rue and parsley. Closer to modern times, there are two interesting recipe books published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are not about the indian curry that is popular today, but rather accounts of the types of meals on the menus of the rich and powerful of those days. Later, in the 15th century, the Crusaders brought back many new foods and spices from the Middle-East, including spices like coriander, parsley, and basil. These new foods and spices caused a torrent in books on cookery, many of which still exist in private cookery archives. By the time we get to the twentieth century, recipe publications are increasing in popularity as a result of increased literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Baker's Fudge Crackle Cookies recipe.
