Cheesecake Breadring :::gwhp32a Recipe

Ingredients

1 package hot roll mix
8 package cream cheese, softened
1/4 cup sugar
1/2 cup sugar
1 each egg
1 tbsp vanilla
1/2 cup sour cream
2 each eggs
6 tbsp butter, melted


Directions

OVEN TEMP: 350 SOFTEN YEAAST FROM ROLL MIX IN 1/4 CUP WARM WATER.
COMBINE THE MIX AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM
AND BUTTER. MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE.
COVER AND CHILL 2 TO 3 HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL
THE DOUGH INTO A 18" CIRCLE. FIT INTO A 6 CUP MOLD RING, ALLOWING
SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL COVER THE CENTER HOLE.)
BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH. ADD EGGS, ONE AT A
TIME, BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH
FROM SIDES OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X
IN THE DOUGH COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK
OVER TOP OF RING, SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST
DOUBLE, 1 TO 1 1/2 HOURS. BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK
INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN. TURN
OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE.


Servings: 10 servings

 

 

Cheesecake Breadring :::gwhp32a Recipe brought to you by Recipe Ideas


Categories: Cheesecake; Dessert


The History of Recipes

Transcribed cooking instructions as a concept can be observed back into the distant past, certainly as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early records were just very basic hieroglyphic or cunieform recipes for meal preparation.

In an interesting twist, the oldest recipe discovered, according to academics are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`.

Much later, in Roman times a man called Apicius assembled some documents describing recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, something that is very familiar to us today. Additionally, he recounts how the ancient chefs used a wide range of spices, including a few that are still present in modern kitchens such as thyme, rue and asafoetida.

Continuing our culinary historical journey, there are two interesting books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that appears on menues today, but instead descriptions of the types of food on the tables of the rich and powerful.

Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy land, including spices like basil and coriander. The introduction of these new herbs and spices led to an increase in manuscripts on cooking, some of which are kept safe in academic collections.

When we get to the twentieth century, recipe publications were in high demand, due to better eduction, people having increased spare time and having more disposable income.

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We hope you enjoy this Cheesecake Breadring ___gwhp32a recipe.

 


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