1 each loaf frozen bread dough
5 each medium apples, pared, cored
1 and sliced thin
2/3 cup sugar
1/2 cup flour
2 tsp cinnamon
4 tbsp butter
1/2 cup chopped nuts
Directions
Let frozen dough set at room temp. until thawed. Roll dough into a
circle for a 12 inch pizza pan. Cover dough with the sliced apples.
Combine remainder ingredients and sprinkle over the apples. Let rise.
Bake for 10 to 15 minutes at 375 degrees.
From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19)
Servings: 8 servings
Apple Pizza Ii Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Italian; Pasta; Pizza
The History of Recipes
It is possible to read the history of meal recipes way back into the distant past, certainly as far back into history as early Egypt, and maybe even further. In practice though, mostly, these ancient cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe in existence, according to food historians are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in Roman times around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius tells us how the cooks of his times made use of a good variety of herbs, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Later on, there were a couple of books from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books have no connection with the curry that is familiar to us all today, but instead accounts of the types of meals served to the nobility of the time. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, such as rosemary and coriander. These new herbs and spices created an explosion in publications on food, many of which are now in private libraries. For the next few years, the rich and powerful families of Wesstern Europe strove to lay on the best banquets, and as a consequence, cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cookery books were starting to become popular due to more people being able to read, people having more free time and having more money to spend. |
We hope you enjoy this Apple Pizza Ii recipe.
