1 box yellow cake mix
1 large can crushed pineapple,
1 drained
2 bananas, sliced
2 small boxes instant vanilla
1 pudding
1 can coconut
1 (16 oz.) pkg. pecans
1 can cherry pie filling
2 (8 oz.) cool whip
1 jar maraschino cherries
Directions
Preparation : Crumble cooked and cooled cake. Layer half of cake
crumbs in clear punch bowl. Top with one half of pudding one half of
pie filling, one half of pineapple, 1 banana, 1 (8 oz.) Cool Whip.
May put coconut and pecans also, saving enough for garnish. Then
repeat layers with remaining halves. Refrigerate. Serves 24.
Servings: 1 servings
Punchbowl Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Drink
The History of Recipes
We can trace the history of `recipes` far back into ancient history, at least as far back into history as the early Egyptians, and possibly even further. Interesting though that maybe, sadly, these old cookbooks were just very basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe found, according to historians are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. During the time of the Roman Empire a man called Apicius compiled a few documents describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and afters, something we still use today. Aspicius tells us how the Roman cooks made use of many different herbs and spices, including a few that will be familiar to modern cooks such as basil, mint and dill. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is familiar to us all today, but rather descriptions of the types of food eaten by the rich and powerful. In the fifteenth century, the Crusaders brought back many spices and herbs from the Middle-East, including basil and coriander. These new spices and herbs caused an increase in manuscripts on food, most of which are now in academic collections. Over the following few hundred years, the wealthy families of the West competed with each other to lay on the most exotic meals, and as a result the best cooks and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking books were in high demand, mostly due to increased literacy, more leisure time and having more money. |
We hope you enjoy this Punchbowl Cake recipe.
