2 oz semisweet baking chocolate
2 tbsp butter
1/2 cup boiling water
1 1/2 cup sugar
1 dash salt
1 tsp vanilla
Directions
Melt chocolate in a double boiler. Stir in butter, then boiling
water, then sugar and salt. Cook stirring occasionally, for 15
minutes. Remove from heat and stir in vanilla.
The sauce is best when served warm. Either serve immediately or
reheat in double boiler for 10 minutes or microwave for 1 minute. To
store pour into strilized glass jars. Allow sauce to cool before
refrigerating. It will keep for 6 months in the refrigerator.
Variations:
: Add any of the following flavorings in place of or in additon
to the vanilla:
: 1 ts orange extract or 1/3 c orange juice
: 1 ts mint extract
: 1/8 c crushed strawberries or rasberries, chopped raisins or
nuts
: 1 tb Creme de Menth, Coffe liqueur, Spice orange Cordial or
other
: flavored liquer.
: 1 ts instant coffee
yield: 16 oz
SOURCE: CHEAPER AND BETTER ALTERNATIVES TO STOREBOUGHT GOODS BY: NANCY
BIRNES
FOUND BY: FRAN MCGEE
Servings: 16 servings
Basic Chocolate Sauce Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Sauce
The History of Recipes
Experts have traced the existance of recipes way back into the far past, certainly as far as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cook books were just primitive hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of tablets in Sumerian which describe 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, wonderful and blissful`. During the time of the Romans a man called Apicius assembled a collection of scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius recounts how the Roman chefs used a good variety of aromatic flavours, including some that we all recognise such as basil, mint and parsley. Moving our culinary historical trip onwards, there are some recipe books published in the 14th Century : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are not about the indian curry that is popular today, but rather recipes for the types of food enjoyed by the nobility of that time. Later on, in the 15th century, the Crusaders brought back many foods and spices from middle-east cuisine, including basil and rosemary. The introduction of these new tastes caused an increase in recipe books, many of which are now in private collections. Over the next few hundred years, the powerful families of the West competed with each other to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, recipe books are in great demand, as a result of higher levels of literacy, more leisure time and having more money. The arrival of TV brought us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Basic Chocolate Sauce recipe.
