16 stewed california dried figs
3 cup milk
1 envelope unflavored gelatin
1/2 cup sugar
2 tsp instant coffee
1 tsp cinnamon
1 package chocolate pudding
1 tsp vanilla
1/2 cup slivered toasted almonds
1/2 cup toasted whole almonds
1 9-inch baked pie shell
1 cup heavy cream, whipped, sweetened, vanil
Directions
Drain stewed figs thoroughly. Set aside several figs to garnish pie
top. Cut up remaining figs into small bits, discarding stems. In 1/2
cup of the milk, dissolve the gelatin. Place remaining milk in
saucepan with coffee, sugar, cinnamon and package of chocolate
pudding. Stir over low heat until pudding thickens and bubbles up.
Stir in the gelatin. Cool. Then add vanilla and toasted, slivered
almonds. Pour into pie shell and chill. Top with sweetened,
vanilla-flavored whipped cream. Dry the whole figs carefully and use
with toasted whole almonds to garnish pie top.
Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
Servings: 1 pie
Black Beauty Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie
The History of Recipes
Recipes as a concept can be traced back into ancient history, certainly as far back as the Egyptians, and potentially, even further back. Interesting though that is, in the main part, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe found, according to historians is a series of stone tablets in Sumerian describing the preparation 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 exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius created a number of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient Romans used a wide range of aromatic flavors, including some that we all recognise for example thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and tastes prompted an increase in recipe books, the majority of which still exist in private cookery archives. Over the succeeding few hundred years, the rich families of the West competed with each other to lay on the best banquets, and as a result the best chefs and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century that cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down recipes common in their social group. When we get to the twentieth century, cooking publications were in high demand, due to increased literacy, people having increased leisure time and having more money. The TV revolution brings us cooking programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Black Beauty Pie recipe.
