Ingredients
1 package cake mix, yellow
3 eggs
1/2 tsp lemon extract
1 jar apple pie, filling
1 topping
1/4 cup butter, or marg.
1/2 cup sugar
1/2 cup flour
1 cinnamon(optional)
Directions
Mix the Cake mix, eggs,lemon and Apple pie filling.Pour batter into a
13x9 greased and floured baking dish. TOPPING Make topping with
melted butter, or soft margerine, sugar and flour. Blend with a fork
to make crumbs.Sprinkle the crumbs over top and sprinkle with
cinnamon if desired. Bake 350 degrees for 45 minutes. Pat Empson
05/21 07:08 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM
TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
MM-MORE APPLES
Servings: 8 servings
Apple Pie Cake Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Cake; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into distant history, at least as far back into recorded history as ancient Egypt, and potentially, even further back. In practice though, these, old recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which recount 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 people feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a number of documents describing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the early Romans were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like bay, mint and parsley. Continuing our culinary historical journey, there were a couple of interesting books which date from the fourteenth century : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are unconnected to the indian curry that is popular today, but rather accounts of the types of meals served to the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in books on cookery, many of which still exist in private cookery archives. Over the succeeding few centuries, the upper-class families of the West competed with each other to offer the most exotic meals, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cookery publications were in great demand, mostly due to better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Apple Pie Cake recipe.
