Ingredients
WILD ABOUT BROWNIES
1 oz unsweetened baking chocolate
1 oz semisweet baking chocolate
1/2 cup eaglebrand sw cond milk
1/2 tsp vanilla
1/4 tsp almond extract (opt)
1 egg white, room temp
1 dash salt
2 tbsp sugar
7 oz pkg shredded coconut, 2 1/2c
24 whole blanched almonds,toast
Directions
** Moist, chewy, and delicious.
Preheat oven 350 F. Grease and flour 2 lg baking sheets. In sm
saucepan, melt chocolates over low heat. Stir to blend. Stir in
condensed milk. Stir in vanilla and if desired, almond extract. Let
cool. In med bowl, beat egg white and salt with a mixer until foamy.
Gradually beat in the sugar until stiff peaks form. Scrape chocolate
mixtrue into a lg bowl. Stir in 1/4 of the beaten egg white. Fold the
remaining beaten egg white into chocolate mixture. Fold in coconut.
Drop batter with a T onto baking sheets, making a total of 24
cookies. Top each with an almond, if desired. Bake one sheet at a
time, 10-12 mins or until tops of cookies appear dry, but the centers
are still very moist. Carefully remove cookies to a wire rack to
cool. Store airtight at room temp.
Servings: 1 servings
Chocolate Brownie Macaroons Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Academics have traced the existance of recipes far back into the distant past, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these early recipes were just simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are a few 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 exhilarated and blissful. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of documents which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main course and dessert, a very modern way of dining. He also tells us how the ancient cooks used many different aromatic flavors, including a few that will be familiar to modern cooks such as basil, mint and dill. Later, we have two interesting recipe books which were published in the fourteenth century ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that we all know today, but instead recipes for the types of food on the menues of the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cooking, including spices like parsley and basil. These new culinary innovations led to an increase in recipe publications, most of which are kept safe in private collections. For the decades that followed, the upper-class families of Europe tried to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, trying out, and publishing popular recipes of the day. By the time we get to the 1900s, cooking books are starting to become popular as a result of more people being able to read, people having increased leisure time and being a little richer. |
We hope you enjoy this Chocolate Brownie Macaroons recipe.
