CRUST
2 tbsp corn oil margarine, melted
1 cup graham-cracker crumbs (14 squares)
2 tbsp sugar
1 tbsp non-fat milk
FILLING
1 oz semisweet chocolate (2 squares)
1/2 cup corn oil margarine
2 cup fresh cranberries, rinsed
1/3 cup brown sugar, firmly packed
1/3 cup chopped pecans
1 tbsp sherry or brandy
2 egg whites
1 pinch of salt
2/3 cup sugar
1 cup unbleached all-purpose flou
GARNISH
1/4 cup flaked coconut
1/4 cup whole pecans
Directions
Heat oven to 325 degrees. To make crust, combine melted margarine,
crumbs and sugar in a small bowl. Stir in milk to moisten. Press
firmly in bottom of 10-inch pie pan sprayed with non-stick vegetable
coating. Melt chocolate and margarine over very low heat. Spread
berries evenly over crust; sprinkle with brown sugar, chopped nuts
and liquor. Beat egg whites and salt until frothy. Continue beating
and gradually add sugar. Stir melted mixture and flour into egg
whites, pour over cranberries. Sprinkle with coconut, decorate with
pecans. Bake until center does not wiggle, 40 to 50 minutes. Serve
warm. Makes 12 servings.
Servings: 12 servings
Light & Fresh Cranberry Pecan Pie Recipe brought to you by Recipe Ideas
Categories: Cranberry; Dessert; Fruit; Nut; Pecan
The History of Recipes
We are able to track the history of written recipes far back into distant history, certainly as far back as the ancient Egyptians, and maybe further still. Interesting though that is, these, ancient records were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, there were two interesting cookery books published in the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the upper classes of the time. For the centuries that followed, the upper-class families of the West tried to lay on the most extravagent banquests, and because of this the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the nineteenth century that cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and writing down recipes of the day. By the advent of the twentieth century, cookery publications were increasing in popularity as a result of higher levels of literacy, people having increased leisure time and having more money to spend. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Light & Fresh Cranberry Pecan Pie recipe.
