TART SHELLS
1 cup butter
4 tsp icing sugar, confectioner's
2 cup flour
FILLING
2 cup dates, chopped
1 1/2 cup brown sugar water
1 lemon juice
Directions
TART SHELLS: Cut the butter into the flour; add the sugar rand knead
until well blended. Press small amounts of dough into small muffin
tins. Press small amounts of dough into small muffin tins. Bake in a
425F oven for 10 minutes. When cool fill with the following: FILLING:
Simmer the above ingredients until the dates are of soft consistency.
Cool; then fill the tart shells. Ice with butter icing.
Servings: 1 servings
Cape Breton 'pork Pies' Recipe brought to you by Recipe Ideas
Categories: Dessert; Meat; Pie; Pork
The History of Recipes
Written recipes as an idea can be tracked far back into antiquity, in fact as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, these, early records were just basic hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into Roman times 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Aspicius also tells us how the ancient chefs were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices like basil and coriander. The introduction of these new tastes created an explosion in manuscripts on food, many of which still exist in private collections. Over the succeeding few centuries, the powerful and wealthy houses strove to serve the best banquets, and consequentially the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 19th century that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording recipes of the day. When we get to the twentieth century, cook books are greatly in demand due to better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Cape Breton 'pork Pies' recipe.
