Ingredients
1 cup butter
1/2 tsp almond extract
3/4 cup powdered sugar,sifted
2 cup flour
1/2 tsp salt
1 cup oats,uncooked
1/2 cup almonds,finely chopped
1 powdered sugar
Directions
Heat oven to 325 degress F. Beat butter and almond extract till
fluffy;gradually beat in sugar. Add combined flour and salt;mix well.
Stir in oats and almonds. Shape to form crescents. Place on ungreased
cookie sheet. Bake 15-18 minutes or until light golden brown. Sift
powdered sugar over warm crescents.
Servings: 40 servings
Almond Crescents By Brigitte Sealing Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
We are able to track the history of meal recipes way back into the far past, certainly as far into history as the ancient Egyptians, and maybe further still. However, mostly, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few stone 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 making people feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, entrees and afters, a very modern way of dining. He also informs us how the Romans were skilled in the use of a good variety of spices, including some that we all recognise such as thyme, mint and dill. As we move on, we have a couple of interesting recipe books dating from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that we all know today, but instead accounts of the types of meals prepared by the cooks of the rich and wealthy people of that period. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab cuisine, including basil and rosemary. These new herbs and spices created a surge in manuscripts on cookery, most of which are kept safe in private libraries. By the advent of the 20th century, cooking books are in high demand, mostly due to higher levels of literacy, people having more leisure time and disposable income. The revolution that is television brings us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Almond Crescents By Brigitte Sealing recipe.
