6 oz pkg. chocolate chips
6 oz pkg. butterscotch chips
2 tsp peanut butter
1 cup cashew nuts
4 1/2 cup crunchy chinese noodles
Directions
In heavy pan, stir first 4 ingredients over low heat until melted.
Remove from heat and add noodles. Drop by teaspoons on waxed paper.
Let cool. Yield: 6-1/2 dozen hay stacks.
Servings: 6 1/2 dozen
Chocolate Hay Stacks Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is possible to trace the history of `recipes` way back into distant history, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times made use of many spices and herbs, including many that are still in use today for example thyme, rue and dill. During the following few hundred years, the upper-class families of the West competed with each other to serve the most extravagent banquests, and because of this cooks and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes common in their social group. The arrival of TV gave us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Chocolate Hay Stacks recipe.
