Ingredients
1/4 cup margarine
8 oz bittersweet chocolate
1/4 cup flour
2 cup light corn syrup
1/4 cup kahlua
1/2 tsp cinnamon
Directions
Melt margarine and chocolate. Whisk in flour until blended; cook 1
minute, stirring. Remove from heat, blend in cinnamon. Pour into
fondue dish; keep warm.
Suggested dippers: bananas, strawberries, oranges, lowfat pound cake.
Makes 3 cups.
NOTE: If not used immediately, place heavy duty plastic wrap on
surface of container.
1 tablespoon serving size Per serving: 77 cal., 0.3g pro.,
2.4g (28%) fat, 13.9g carb., 0g fiber, 0mg chol., 28mg sod., 2mg
calcium.
Cooking Light Nov/Dec 95
Servings: 48 servings
Chocolate Cinnamon Fondue Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fondue
The History of Recipes
Academics have traced the existence of recipes back into distant history, certainly as far as early Egypt, and potentially, even further back. In practice though, in the main part, these old cook books were just basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to historians are a few ancient tablets in Sumerian 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 making people feel `wonderful`. Progressing into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius informs us how the Roman cooks made use of many different aromatic flavors, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. Over the next few centuries, the wealthy families of Europe competed to lay on the most extravagent meals, and as a result the best chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing popular recipes of the day. By the arrival of the twentieth century, recipe books were highly popular mostly as a result of increased literacy, people having increased spare time and having more money. The introduction of television brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Cinnamon Fondue recipe.
