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
Experts have tracked the existence of recipes way back into the far past, certainly as far as the Egyptians, and maybe further still. In practice though, in the main part, these early records were just primitive pictorial instructions for food preparation.
Fascinatingly, the oldest recipe found, according to food historians are some tablets in ancient Sumerian describing the baking 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 our culinary historical trip moves to more modern times we have a couple of cookery books from the 14th Century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian food that is served today, but instead recipes for the types of meals on the menues of the upper classes of the period. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an explosion in recipe publications, the majority of which are kept safe in private collections. Over the next few centuries, the upper-class families of Wesstern Europe competed to lay on the best banquets, and as a result the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and writing down recipes of the day. The introduction of television brings us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Light & Fresh Cranberry Pecan Pie recipe.
