1/2 package kraft caramels, (about 24)
1 tbsp milk
1 graham cracker pie crust
1/3 cup nuts, chopped
8 oz cream cheese, softened
1/2 cup sour cream
2 tbsp sugar
1/2 cup applesauce, chunky
2 tsp vanilla
1/2 tsp cinnamon
8 oz whipped topping, thawed
1 apple slices, fresh
Directions
Melt caramels with milk in small microwaveable bowl at high for one
minute to 90 seconds. Stir mixture until smooth. Pour into the
crust. Sprinkle with nuts. Set aside to cool. Beat cream cheese and
sugar until smooth. Stir in applesauce, vanilla and cinnamon. Fold in
half the whipped topping. Spread mixture over caramel layer in crust.
Chill at least four hours. Garnish with remaining whipped topping,
apple slices and melted caramels if desired.
Note: Store any leftover pie in refrigerator.
From The Budget December 11th 1991
Servings: 8 servings
Caramel Apple Pie Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Fruit; Pie
The History of Recipes
Academics have traced the existence of recipes far back into the far past, in fact as far back into history as pharonic Egypt, and possibly even further. However, in the main part, these ancient records were just very basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics are a few stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the chefs of Roman times made use of a wide range of herbs and spices, including many that are still in use today such as basil, mint and dill. As our culinary historical trip moves to more modern times we find some books which were published in the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that is served today, but instead accounts of the types of food prepared by the chefs of the rich and powerful. In the 15th century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as parsley, basil and rosemary. These new herbs and spices caused an eruption in recipe publications, the majority of which are now in private cookery archives. The introduction of television gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Caramel Apple Pie recipe.
