1 tbsp active dry yeast
1/4 cup lukewarm water
1/4 cup + 2 t sugar
1/4 cup margarine
2 eggs
1/2 tsp lemon extract
1/2 tsp salt
1 cup water
3 1/2 cup to 4 c flour
24 dried apricots or prunes
1/2 tsp cinnamon
Directions
Dissolve the yeast in the 1/4 cup of warm water. Add the 1/4 cup of
sugar and margarine. When the margarine is soft, add the salt,eggs,
lemon extract, 1/2 cup of water, and 3 cups of the flour. Beat until
thoroughly blended. Place on a floured surface and knead in extra
flour to make a soft, smooth dough. Transfer to a lightly oiled bowl,
cover with a damp cloth, let rise until doubled in bulk. (about 1
hour) Meanwhile, cook the apricots in the remaining 1/2 cup of water
for 15 to 20 minutes, or until softened. Puree. Add the cinnamon and
the remaining 2 Tablespoons of sugar and mix well. Cool until needed.
Punch the dough down and let rest for 5 minutes. Roll out on a
floured,surface to approximately 1/2 inch thick and cut into 2-inch
circles. Place a spoonful of the apricot (or prune) purr in the
center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake
in a 400 F oven for 10 to 15 minutes, or until browned. From The ADA
Holiday Cookbook by Dr. Betty Wedman. 1 serving = 1 bread, 1/2 fat
and 1/2 fruit exchange. = 114 Cal, 20 CHO, 3 PRO,
3 FAT, 79 Na, 81 K, 23 Chol
Servings: 24 servings
Apricot Kolachy Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into antiquity, in truth as far back as the ancient Egyptians, and potentially, even further back. Having said that, mostly, these old cookbooks were just simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a collection of stone tablets in the Sumerian language 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 wonderful. During the time of the Roman Empire a roman called Apicius compiled a few documents which described recipes prepared by wealthy Romans. He recounts how the meals were split into hors d`oeuvre, main course and desserts, something we still use today. He also describes how the chefs of Roman times used many spices and herbs, including some familiar names like thyme, mint and parsley. As our culinary historical trip moves on a few more years there were two interesting cookery books which were published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of food on the menus of the upper classes of that period. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, such as rosemary and coriander. The introduction of these new herbs and spices prompted a torrent in books on cooking, most of which are now in private libraries. Over the following few hundred years, the rich and powerful families of Europe tried to lay on the most extravagent meals, and because of this cooks and their recipe collections were at a premium. Even so, it wasn`t until the nineteenth century that fine cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery publications are increasing in popularity mostly as a result of higher levels of literacy, more spare time and having more disposable income. The introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Apricot Kolachy recipe.
