Ingredients
1 cup shortening, soft
2 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla
1 1/2 cup sifted all-purpose flour
1 tsp soda
1 tsp salt
3 cup quaker oats, uncooked - (quick or o, ld-fashioned)
1 milk chocolate bars
1 pecan halves
Directions
Beat shortening and sugar together until creamy. Blend in eggs and
vanilla. Sift together flour, soda and salt. Add to creamed mixture;
blend well. Stir in oats. Chill dough several hours or overnight.
Shape to form 1-inch balls. Place on ungreased cooky sheets, about 2
inches apart. Bake in preheated moderate oven (375 F.) 10 to 12
minutes. Immediately place a small square of milk chocolate bar on
each. Remove cookies from cooky sheets; press pecan half into
chocolate.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias
Servings: 60 cookies
Chocolate 'n Pecan Surprises Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut; Pecan
The History of Recipes
It is actually possible to trace the history of recipes back into antiquity, certainly as far back as the Egyptians, and possibly even further. However, in the main part, these ancient records were just simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians are a few ancient 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 those who drank it feel wonderful. Progressing into The time of the romans 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, something that is very familiar to us today. He also recounts how the ancient chefs used a good variety of spices, including many that are still in use today for example basil, fennel and dill. Over the next few centuries, the powerful families of Europe strove to offer the best banquets, and as a result the best chefs and their recipes could command a high salary. Even so, it was during the nineteenth century that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and recording the recipes of their peers. By the arrival of the twentieth century, cooking books were greatly in demand due to increased literacy, people having increased leisure time and having more money to spend. The introduction of television brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chocolate 'n Pecan Surprises recipe.
