Ingredients
2 tbsp butter (or marg.), softened
1/2 cup orange marmalade
2 cup biscuit mix
1/2 cup water, cold
Directions
Combine butter and marmalade, mixing well; spread mixture evenly in a
greased 8 inch square baking pan.
Combine biscuit mix and water in a medium bowl; stir vigorously until
a soft dough is formed. Turn out on a floured surface; knead lighlty
about 5 times. Roll dough into an 8 inch square about 1/2 inch
thick. Place on top of marmalade mixture; but into 36 squares. Bake
at 425 degrees for 15 to 20 minutes; immediately invert onto a
serving dish.
SOURCE: Southern Living Magazine, sometime in 1979. Typed for you by
Nancy Coleman
Servings: 3 dozen
Marmalade Biscuit Squares Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cookie
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into the far past, certainly as far back into recorded history as early Egypt, and possibly even further than that. In practice though, these, old cook books were just primitive pictorial recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians are some stone tablets in ancient Sumerian describing the making 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 and exhilarated. During Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius also tells us how the Roman cooks were skilled in the use of many different aromatic flavors, including some that we all recognise like basil, mint and asafoetida. As our culinary historical trip moves on a few more years there were a couple of recipe books published in the 1300s - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that is popular today, but instead recipes for the types of food on the tables of the upper classes of that period. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices such as coriander, parsley, and basil. These new culinary innovations prompted an outbreak in manuscripts on cooking, many of which are kept safe in private collections. Over the following few hundred years, the rich and powerful families of the West competed to serve the most extravagent banquests, and because of this chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cookery books are highly popular as a result of higher levels of literacy, more spare time and having more money to spend. |
We hope you enjoy this Marmalade Biscuit Squares recipe.
