Ingredients
1 cup bisquick
3/4 cup sugar
2/3 cup nuts, chopped
1/3 cup cocoa
1/4 cup mayonnasie
1 tsp cinnamon, ground
1 each egg
Directions
Preheat oven to 350F. Grease cookie sheet. Mix all ingredients until
dough forms. Drop dough by rounded teaspoonfuls, about 2 inches, onto
prepared dough sheet.
Bake until set, 8 to 10 minutes. Cool 2 minutes; remove from cookie
sheet. store cookies tightly covered.
High Altitude (3500 to 6500 feet): Decrease sugar to 2/3 cup.
Refrigerate remaining dough while baking first batch of cookies.
MAKES: about 3 1/2 DOZEN COOKIES SOURCE: _Creative Recipes with
Bisquick Vol. II_ posted by Anne MacLellan
Servings: 1 servings
Chocolate Cinnamon Crinkles Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Recipes as a concept can be traced way back into the far past, certainly as far back as ancient Egypt, and maybe even further. In practice though, in the main part, these old cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts are a few tablets in the Sumerian language which describe 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 drinkers feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a style of dining still practiced today. This early Roman chef tells us how the early Romans were skilled in the use of many different spices, including some that we all recognise such as basil, fennel and dill. Continuing our culinary historical journey, we have two interesting books which appeared in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the spicy food that is popular today, but instead recipes for the types of meals eaten by the nobility of the period. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new tastes created an explosion in books on cooking, many of which are now in private collections. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the most exotic meals, and consequentially chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cooking books are in high demand, mostly as a result of better eduction, leisure time and disposable income. The TV revolution brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Cinnamon Crinkles recipe.
