Ingredients
3/4 cup butter
1 1/2 cup sugar
3 eggs
1 1/2 tsp vanilla
2 cup sour cream
3 cup flour-unsifted all purpose
1/2 tsp baking powder
1 1/2 tsp baking soda
1/8 tsp salt
3/4 cup beer
1 ****combine****
3/4 cup walnuts-chopped
3/4 cup chocolate chips
1/2 cup sugar
4 tbsp cinnamon
Directions
Cream butter and sugar till fluffy. Add eggs one at a time. Blend
well. Add vanilla and sour cream. Blend till creamy. Add flour,
baking powder, baking soda, salt and beer. Blend well. In a small
bowl, combine nuts, chips, sugar and cinnamon. Pour flour mixture
into greased and floured tube pan. You may alternate flour mixture
then nut and chip mixture. Or you may combine nuts and chip mixture
to flour mixture and pour all into pan. I do the latter. Bake at
350~ 50-60 minutes or till inserted knife comes out clean. Leave cake
in pan about 10 minutes then empty on to rack to cool. *I dust chips
with flour to prevent sticking. Source: Lynne Green-UAL
Servings: 8 servings
Chocolate Chip Beer & Sour Cream Cake ***Jo Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Cake; Chocolate; Chocolate Cake
The History of Recipes
It is actually possible to trace the history of written recipes way back into history, at least as far into history as the Egyptians, and maybe further still. Interesting though that is, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few stone tablets in Sumerian which recount 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 wonderful. As we move into Roman times 25BC a roman called Apicius compiled a few documents detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. This early Roman chef describes how the chefs of Roman times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. Moving on, there were some recipe books from the 14th Century - a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian curry that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the nobility of that time. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including coriander, parsley, and basil. These new foods and tastes prompted an increase in books on cookery, some of which are kept safe in academic collections. During the following few centuries, the rich and powerful families of Europe competed to offer the best banquets, and consequentially the best cooks and their recipes increased in prestige. However, it wasn`t until the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes common in their social group. By the advent of the 1900s, cookery publications are in great demand, due to better eduction, people having more leisure time and a general increase in wealth. The revolution that is television brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chocolate Chip Beer & Sour Cream Cake ___Jo recipe.
