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Directions
: crust:
1/2 c unsalted butter
1/4 c white sugar
1 lg egg yolk
1 ts pure vanilla extract
1 c cake flour
1/8 ts salt
: Filling:
1/2 c white sugar
1 TB cornstarch
6 lg egg yolks
1 ts almond extract
1 c whipping cream
6 oz miniature semisweet
: chocolate chips
1 c chopped walnuts
Preheat oven to 325 degrees. Spray an 8- by 8-inch square baking pan
with cooking spray. In a medium bowl, cream butter and sugar. Add one
egg yolk and vanilla and beat at medium speed until light and fluffy.
Add flour and salt and beat at low speed just until combined. Pour
dough into prepared baking pan and chill. When chilled, press into
pan with floured fingers and press dough to 1/4 inch thick on bottom
and sides of pan. Extend up 1 inch of pan and chill again.
Filling: Mix together sugar and cornstarch in small mixing bowl. With
electric mixer on medium high, beat 6 yolks until light and fluffy.
Add cornstarch-sugar mixture and mix on medium-high until combined.
Add vanilla, cream, chocolate and walnuts and blend on low, scraping
bowl, whenever necessary, until combined. Pour filling into baking
pan. Bake 1 hour until filling is set and golden brown. Chill and cut
into bars.
Recipe By :THE DESSERT SHOW SHOW #DS3005
Date: Mon, 28 Oct 1996 08:33:02
~0500
Servings: 4 servings
Best Ever Chocolate Pudding Bars Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Academics have proved the existance of recipes far back into distant history, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, mostly, these old cook books were just primitive hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts are some ancient tablets in the Sumerian language which recount 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 tried it feel wonderful. During the time of the Romans a roman called Apicius compiled some scripts detailing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and dessert, something we still use today. He also describes how the chefs of Roman times made use of a good variety of aromatic flavours, including some that we all recognise like basil, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy land, including spices such as parsley, basil and rosemary. These new herbs and spices was responsible for an increase in recipe manuscripts, most of which are kept safe in private cookery archives. Over the next few hundred years, the rich and powerful families of the West competed to offer the most exotic banquets, and consequentially chefs and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cookery books were in great demand, mostly due to better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this Best Ever Chocolate Pudding Bars recipe.
