1 1/2 each sticks of margerine
1 1/2 package confectioners sugar, (bags)
1 1/2 cup pecans, chopped
1 1/2 package cream cheese
3 tsp vanilla
Directions
Cream sugar, butter, cream cheese and flavoring. Add nuts last. Do
not cook. Let layers cool before icing...(Can be frozen).
Typos by Connie Robertson...;-)
Servings: 18 servings
Connie's Carrot Cake Frosting Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Written recipes as a concept can be observed back into history, at least as far back into history as the Egyptians, and possibly even further. Interesting though that is, generally, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Much later, in Roman times a man called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Romans used a good variety of herbs, including a few you will know like bay, fennel and dill. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new culinary ideas created an explosion in recipe books, the majority of which are kept safe in academic collections. When we get to the twentieth century, cooking books were in great demand, due to higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Connie's Carrot Cake Frosting recipe.
