2 cup bread flour
1/4 cup water
1/4 cup sugar
1 egg, or 1/4 cup egg sub.
1/4 tsp salt
1 1/2 tsp act. dry yeast
1/4 cup margarine
ALMOND FILLING
1 -combine
8 oz cream cheese, softened . i prefer 4 oz
1/8 cup sugar, and
2 tbsp almond extract
Directions
Make on dough cycle and remove to greased bowl. Rest in refrigerater
30 min. Knead breifly on floured board and roll into 15x10 in.
rectangle. Spread filling leaving 1/2 inch border on all sides.
Starting long side, roll into jellyroll and tuck and seal ends. Seal
long seam and place on greased baking sheet, shaping into horseshoe.
Cut slits with scissors through top of dough at 2 inch intervals.
Cover and let rise in warm place till double in bulk, about 45
minutes. Brush top with beaten egg or egg sub. and bke in preheated
oven 375 degrees for 15 to 20 min. till>>>>>> golden. Cool slightly
and drizzle with powdered sugar glaze. ALMOND FILLING: Combine in
small bowl and mix to spreading consistency. You may add more extract
and sugar to taste. Also you may use 1 T. milk or more to thin
depending on type of cream cheese.
For a really festive one add candied cherries in slits and sprinkle
with sliced almonds before baking. ~--
Servings: 1 servings
Almond Cheese Horseshoe Recipe brought to you by Recipe Ideas
Categories: Cheese; Nut
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into distant history, in truth as far back into recorded history as early Egypt, and quite possibly further than that. However, generally, these ancient cook books were just basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount the making 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 `blissful`. Moving on, there are a couple of interesting cookery books which appeared in the fourteenth century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that is served today, but instead recipes for the types of food on the menues of the rich people of the time. During the next few hundred years, the wealthy families of Wesstern Europe tried to serve the most extravagent meals, and consequentially the best cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, recipe publications are increasing in popularity mostly as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Almond Cheese Horseshoe recipe.
