5 apples, sliced and peeled
1 cup brown sugar
3/4 cup quaker oats
3/4 cup flour
1 tsp cinnamon
1 tsp nutmeg
1 each stick butter, softened
1/4 cup apple juice, or water
Directions
Preheat oven to 375 deg F.
Put half of the apples in a greased 9"x9" pan. Blend together
remaining ingredients, except juice, and crumble half the flour
mixture over the apples. Cover with remaining apples and flour
mixture. Pour juice over top.
Bake 35 minutes.
Great with vanilla ice cream.
Servings: 8 servings
Apple Crisp Ala Cyberealm Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
We are able to track the history of meal recipes way back into the far past, certainly as far back into recorded history as the Egyptians, and maybe further still. However, in the main part, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts are some ancient tablets in the Sumerian language which show 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 around 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs were skilled in the use of a good variety of spices and herbs, including many that are still in use today for example basil, fennel and asafoetida. As we move on, we have a couple of recipe books from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is served today, but instead descriptions of the types of food on the menus of the nobility of the period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including coriander, parsley, and basil. These new herbs and spices was responsible for a surge in manuscripts on cookery, the majority of which are kept safe in private collections. During the following few hundred years, the upper-class families of Wesstern Europe competed to serve the best banquets, and consequentially the best cooks and their recipes were highly sought after. Even so, it was during the nineteenth century the formal cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down recipes of the day. When we get to the 1900s, cooking books were starting to become popular mostly due to more people being able to read, more spare time and having more disposable income. The arrival of TV brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Apple Crisp Ala Cyberealm recipe.
