1 cup sugar
2 cup flour
2 tsp baking powder
1 tbsp melted butter
1 cup milk
1 for top:
1 brown sugar-cinnamon-butter
Directions
1. Sift sugar, flour & baking powder together
2. Add butter and milk, stir until well blended
3. Divide mixture between two 9" pie or cake pans (or one 9"x13"),
well greased
4. Sprinkle tops with flour (optional), then brown sugar & cinnamon.
Push chunks of butter into the dough. This makes holes and later gets
gooey as it bakes.
5. Bake 350 degrees for 30 minutes.
{Originally from PP Good & RT Pellman's From Amish and Mennonite
Kitchens}
Servings: 1 servings
Cinnamon Flop (Jvb) Recipe brought to you by Recipe Ideas
Categories: Amish
The History of Recipes
Historians have tracked the existance of recipes way back into the far past, in fact as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these old cook books were just very simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius also recounts how the cooks of his times used a good variety of herbs and spices, including many that are still in use today for example basil, rue and parsley. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books published in the fourteenth century : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of meals prepared for the upper classes of the time. In the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, including spices like parsley, basil and rosemary. These new spices and herbs caused a surge in recipe manuscripts, many of which still exist in private libraries. Over the next few centuries, the rich and powerful families of Europe tried to serve the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes of the day. By the arrival of the twentieth century, cookery publications are increasing in popularity as a result of better eduction, people having increased free time and being a little richer. The introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Cinnamon Flop (Jvb) recipe.
