Ingredients
1 1/2 cup crushed graham crackers
3/4 cup melted butter
1 1/2 cup brown sugar
3/4 cup milk
1 1/2 cup flaked coconut
1 keebler crackers to layer
1 bottom of pan
Directions
Bring to a boil and simmer 4 to 8 minutes until it thickens (about
ingredients). Set aside to cool about 5 minutes. Layer bottom of 9 x
13 inch pan with Keebler Club crackers. Spread the above mixture over
the Keebler Club crackers. Place another layer of crackers over the
mixture.
FROSTING:1/2 c. melted butter 2 tbsp. hot water 2 c. powdered sugar 1
tsp. vanilla Store in cool place.
Recipe By :
Servings: 4 servings
After School Bars Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Food historians have traced the existance of recipes way back into antiquity, in fact as far back as ancient Egypt, and possibly even further than that. Having said that, in the main part, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to experts is a collection of ancient tablets in ancient Sumerian which show 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 people feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the chefs of Roman times used a wide range of spices, including many that are still in use today for example bay, mint and dill. As our culinary historical trip moves on a few more years there were some interesting books which date from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that appears on menues today, but rather accounts of the types of meals eaten by the rich and wealthy people of that time. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, such as parsley, basil and rosemary. These new foods and spices led to a surge in books on cooking, some of which still exist in private cookery archives. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this After School Bars recipe.
