4 medium tart apples, pared and cut into ch, unks
1/4 cup light margarine, melted
1/2 cup brown sugar
1/4 cup whole wheat flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 vanilla ice milk or frozen low-fat, yogurt
Directions
Arrange apple chunks in 8x8x2-inch mirowave dish. In separate bowl,
mix margarine, oatmeal, brown sugar, flour, cinnamon, and nutmeg;
blend thoroughly. Sprinkle mixture over apples. Microwave on high
setting for 10 to 12 minutes, until apples are tender. Top with
vanilla ice milk or frozen low-fat yogurt, if desired. 5 grams fat
per serving.
Servings: 4 servings
Microwave Apple Crisp Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Microwave
The History of Recipes
It is possible to read the history of written recipes back into ancient history, in fact as far as the early Egyptians, and possibly even further. However, generally, these ancient cook books were just very basic pictorial recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some 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`. Later on, in The time of the roman empire 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also tells us how the chefs of Roman times were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks like basil, rue and dill. Later, we have two books dating from the 1300s ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these are nothing to do with the indian curry that is popular today, but instead recipes for the types of meals prepared for the rich people of that time. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices such as rosemary and coriander. These new foods and spices caused an outbreak in recipe books, many of which are now in private libraries. For the decades that followed, the rich families of the West strove to lay on the most exotic banquets, and because of this chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 1800s that cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking publications were starting to become popular mostly due to higher levels of literacy, increased leisure time and being a little richer. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Microwave Apple Crisp recipe.
