36 each kraft caramels
1/4 cup water
1/4 cup margarine
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
3 each eggs,beaten
1 cup pecan halves
1 each 9 unbaked pastry shell
Directions
Melt caramels with water & margarine in a saucepan over low heat.
Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually
add caramel sauce;Mix well. Stir in pecan halves & pour into pastry
shell.Bake @ 350 degree for 40 minutes.Pie filling will appear
soft,but becomes firm as it cools.
Servings: 8 servings
Caramel Pecan Pie Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Nut; Pecan; Pecan Pie
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into history, at least as far as the Egyptians, and potentially, even further back. However, generally, these old recipes were just primitive pictorial instructions for meal preparation.
In fact, the oldest recipe found, according to food historians are a few stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, entrees and afters, something we still use today. Additionally, he informs us how the cooks of his times were skilled in the use of many different spices, including some that we all recognise for example thyme, rue and dill. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices like coriander, basil and rosemary. These new foods and spices led to a surge in manuscripts on cooking, most of which still exist in academic collections. For the centuries that followed, the rich and powerful families of Europe competed with each other to serve up the best banquets, and as a result the best chefs and their recipes were at a premium. Nevertheless, it was during the 1800s that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes common in their social group. The introduction of the TV brings us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Caramel Pecan Pie recipe.
