1 1/4 cup all-purpose flour
1/2 cup sugar
3/4 cup sour cream
1/2 cup butter, softened
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp grated orange peel
3 eggs
1 cup granola
1/2 cup nestle butterscotch flavored orsels
1/2 cup nuts, chopped
1/2 tsp cinnamon
1/2 cup nestle butterscotch flavored orsels
1 tsp butter
2 tsp half and half
2 tsp finely chopped nuts, if desi ed
Directions
Preheat oven to 350 degrees. Mix flour, sugar, sour cream, butter,
baking soda, baking powder, salt, orange peel and eggs thoroughly;
stir in granola. Spread half of batter in greased 9" square pan;
sprinkle with Butterscotch Filling. Top with remaining batter. Bake
until crust is golden brown, about 30 minutes; cool completely.
Drizzle with glaze; sprinkle with nuts. BUTTERSCOTCH FILLING: Mix 1/2
cup Nestle Butterscotch Flavored Morsels, 1/2 cup chopped nuts and
1/2 tsp cinnamon. GLAZE: Heat 1/2 cup Nestle Butterscotch Flavored
Morsels, 1 tbsp butter and 2 tsp half and half over medium heat until
smooth.
Servings: 9 servings
Butterscotch-Granola Coffee Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert; Granola
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into history, in fact as far back as early Egypt, and possibly even further. In practice though, these, old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to academics is a series of stone tablets in Sumerian which describe 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 drinkers feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. He also recounts how the Roman chefs used many different herbs, including many that are still in use today such as bay, mint and parsley. Continuing our culinary historical journey, we find some interesting books which appeared in the 1300s : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that appears on menues today, but rather accounts of the types of meals on the menus of the upper classes. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, such as basil and rosemary. The introduction of these new culinary ideas prompted an eruption in recipe manuscripts, some of which are now in private cookery archives. Over the succeeding few centuries, the powerful and rich houses strove to offer the most extravagent meals, and consequentially cooks and their collection of recipes were at a premium. However, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and recording popular recipes of the day. When we get to the 20th century, cook books were greatly in demand mostly as a result of better eduction, more free time and having more disposable income. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Butterscotch Granola Coffee Cake recipe.
