Ingredients
4 large egg whites, about 1/2 cup
2 1/2 cup coconut, unsweetened,shredded
1/2 cup sugar, brown, packed
1/2 cup pecans, finely chopped
1 tsp vanilla
8 oz chocolate, semisweet
Directions
"Find your left-over egg whites a good home- made macaroon centres for
chocolate eggs." Beat egg whites until frothy. Stir in remaining
ingredients, excpet chocolate. Shape mixture into small eggs- wt
hands work best. Place eggs on greased baking pan. Bake at 325F
(160C) for 10-12 minutes, until lighly browned. Loosen with spatula
immediately. Let cool completely. Melt chocolate in microwave or over
double boiler. Cool slightly. Dip eggs one at a time, using a fork, a
spoon, a toothpick- whatever works best for you. Reheat chocolate if
it cools too much before you finsih. When coating has set, store eggs
in cool, dry place (fridge?).
Servings: 1 batch
Chocolate Cottontails Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Recipes as an idea can be traced back into history, in truth as far back as early Egypt, and maybe further still. Interesting though that maybe, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to food historians are a few stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, main course and afters, a style of dining still practiced today. Aspicius recounts how the cooks of Roman times made use of a wide range of aromatic flavours, including a few you will know such as bay, mint and dill. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from the Middle-East, including basil and coriander. The introduction of these new foods and spices led to an increase in manuscripts on food, many of which are kept safe in private libraries. The arrival of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Cottontails recipe.
