LORELI AGUDA WSKD49A
2 1/2 cup all purpose flour, sifted
1 tsp double acting baking powder
1/2 tsp salt
1 egg, beaten
1 butter or margarine
12 zwieback, finely rolled, about 3/4, cup crumbs
1/2 cup chopped walnuts or pecans
4 cup cooking apples
8 oz pitted dates, finely snipped
1/2 cup sugar
1/4 cup lemon juice
1 tsp cinnamon
Directions
Sift first 3 ingredients into bowl. Add egg and 1/4 cup butter,
melted. Then add 1/2 cup ice water. Stir until blended, then knead to
smooth ball on lightly floured board. Cover with towel and let rest
at least 1/2 hour. Saute crumbs in 2 TB butter until lightly toasted,
add nuts and set aside. Peel and core apples, cut in wedges, then in
thin crosswise slices. Mix with next 4 ingredients. On lightly
floured board, roll dough to a 24x16 inch rectangle. Brush with 2 TB
butter, melted. Sprinkle with crumb mixture to within 1 inch of
edges. Spread evenly with apple mixture. Then roll from long side as
for jelly roll and seal ends. Shape in horseshoe and put seam down,
on greased baking sheet. Melt 1/4 c butter and brush some on strudel.
Bake in hot oven 400 about 40 minutes. Brush occasionally with
remaining butter. Serve warm in slices.
Servings: 12 servings
Apple Date Strudel Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit
The History of Recipes
It is possible to trace the history of meal recipes far back into the distant past, at least as far into history as the ancient Egyptians, and possibly even further than that. However, these, ancient recipes were just simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to experts is a series of clay tablets in ancient Sumerian which recount 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 tried it feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of his times were skilled in the use of many different herbs, including a few that will be familiar to modern chefs such as basil, mint and dill. Later, we find some recipe books dating from the 14th Century : a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the spicy food that is served today, but instead descriptions of the types of meals on the menues of the rich and powerful. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the Middle-East, such as parsley, basil and rosemary. The introduction of these new foods and spices prompted an eruption in manuscripts on cookery, the majority of which are kept safe in academic collections. By the time we get to the 1900s, cookbooks were in great demand, mostly due to increased literacy, people having more free time and disposable income. The arrival of television gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Apple Date Strudel recipe.
