2 cup all-purpose flour
1/2 tsp salt
1 cup butter or margarine, softened
1 cup dairy sour cream
1 can solo cherry, raspberry or strawberr, y filling
1 cup flaked coconut
1 cup finely chopped pecans
1 confectioners' sugar
Directions
Place flour and salt in medium bowl. Cut in butter until mixture
resembles coarse crumbs. Add sour cream; stir until blended. Divide
dough into 4 pieces. Wrap each piece separately in plastic wrap or
waxed paper; refrigerate 2-4 hours.
Preheat oven to 350'F. Roll out dough, 1 piece at a time, on lightly
floured surface into 12x6" rectangle. Spread one fourth of filling
over dough and sprinkle with 1/4 cup coconut and 1/4 cup pecans. Roll
up, jelly-roll style, starting from short side. Pinch seam to seal.
Place, seam side down, on ungreased baking sheet. Repeat with
remaining dough, filling, coconut and pecans.
Bake 40-45 minutes or until rolls are golden brown. Remove from baking
sheets to wire racks. Dust liberally with confectioners' sugar while
still warm. Cool completely. Cut into 1" slices.
Makes about 2 dozen cookies.
Servings: 24 servings
Cherry Pinwheel Slices Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into the far past, at least as far back as the ancient Egyptians, and maybe even further. In practice though, these, early cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to historians are some clay tablets in Sumerian which recount the baking 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. As we move into The time of the romans 25BC a roman called Apicius created some documents detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main meal and desserts, a style of dining still practiced today. This early Roman chef tells us how the Roman chefs were skilled in the use of a wide range of spices and herbs, including some familiar names like bay, rue and dill. Closer to modern times, we find two recipe books which date from the 1300s : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that is popular today, but instead recipes for the types of meals served to the rich and powerful of that time. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to an eruption in books on cooking, many of which are kept safe in private libraries. During the next few hundred years, the powerful and rich competed to serve up the most exotic banquets, and because of this chefs and their collection of recipes were greatly in demand. However, it was during the 19th century that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookbooks are in great demand, mostly due to higher levels of literacy, increased leisure time and having more money. Like it or not, the introduction of TV gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Cherry Pinwheel Slices recipe.
