2 cup flour
1/2 cup cocoa
2 tsp baking powder
1/2 cup shortening
1/2 cup peanut butter
1 3/4 cup sugar
2 eggs
1 1/2 tsp vanilla flavoring
1/3 cup milk
Directions
Sift together dry ingredients. Cream shortening and peanut butter, add
sugar, mix again. Stir in eggs and vanilla. Add dry ingredients
alternately with milk, blend well. Drop by teaspoon onto ungreased
cookie sheet, criss-cross with fork to flatten. Bake at 400 F for 8
to 10 minutes. Do not overbake.
From: Festival Cookie Book Posted by: Donna Ransdell
Servings: 6 servings
Chocolate Butterflies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Food historians have tracked the existance of recipes way back into the far past, in fact as far into history as early Egypt, and possibly even further. Having said that, in the main part, these old records were just very simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to academics are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During Roman times around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, something we still use today. Aspicius also recounts how the Roman chefs used many different aromatic flavours, including a few that will be familiar to modern cooks for example bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an increase in recipe manuscripts, most of which still exist in academic collections. During the succeeding few hundred years, the upper-class families of Europe strove to offer the most exotic meals, and as a consequence, chefs and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes of the day. By the arrival of the 20th century, cooking books are greatly in demand mostly as a result of more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Chocolate Butterflies recipe.
