Ingredients
35 1/2 oz refrigerated biscuits
1 tart apple, peeled
1 and finely chopped
1/4 cup raisins
3 tbsp sugar
1 tsp ground cinnamon
2 tbsp margarine
Directions
Using a rolling pin, flatten each biscuit to 3-4 inch circle. Combine
the apple, raisins, sugar and cinnamon; place a tablespoon on each
bisciut. Dot with margarine. Bring up sides of biscuit to enclose
filling and pinch to seal. Place in ungreased muffin cups. Bake at
375 for 11-13 minutes or until golden brown.
Casual Innovative Dining
The Heritage Restaurant ** ** The Stein & Vine Pub
: (513)561-9300 voice (513)561-7407 fax
e-mail: heritagesv@aol.com
: http://web-cincinnati.com/heritage
Servings: 10 servings
Mini Apple Pies Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into history, at least as far as the ancient Egyptians, and potentially, even further back. However, generally, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to experts in ancient history are some clay tablets in the Sumerian language which show 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 anyone who tried it feel `blissful`. Progressing into Roman times around 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also tells us how the ancient cooks made use of a good variety of aromatic flavors, including many that are still in use today like basil, mint and asafoetida. Later on, there are two interesting books which date from the fourteenth century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are not about the curry that appears on menues today, but instead recipes for the types of food prepared for the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices like basil and coriander. These new spices and herbs was responsible for an eruption in manuscripts on cookery, most of which still exist in private cookery archives. During the following few hundred years, the upper classes tried to lay on the best banquets, and as a consequence, the best chefs and their recipe collections increased in prestige. Even so, it was during the 19th century that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery books are increasing in popularity due to more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Mini Apple Pies recipe.
