1/2 cup white sugar
2 tbsp water
1/4 tsp cinnamon
1/4 cup soymilk (must be the full
1 fat kind, or use cream)
Directions
Mix sugar and water in a pan BEFORE adding heat. Stir over medium
flame until it begins to brown. Add cinnamon and soymilk, remove
from flame and stir well. If things harden, return to heat and let it
melt up well. This is actually better over cooked brown rice than it
is over the bread pudding.
From: Lu Bozinovich
#164, Aug. 9, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 1 /2
Caramel Sauce Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Sauce
The History of Recipes
It is quite possible to trace the history of recipes way back into distant history, in truth as far into history as the ancient Egyptians, and possibly even further than that. However, generally, these old cook books were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts is a collection of 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 anyone who drank it feel `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius assembled a number of documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main course and dessert, something we still use today. He also informs us how the Romans used many herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, such as parsley, basil and rosemary. These new foods and spices led to an increase in recipe publications, most of which still exist in private libraries. During the succeeding few centuries, the upper-class families of the West tried to serve up the most exotic banquets, and because of this cooks and their collection of recipes were highly sought after. Nevertheless, it was during the nineteenth century that haute cuisine and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery publications are increasing in popularity mostly as a result of increased literacy, leisure time and being a little richer. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Caramel Sauce recipe.
