Ingredients
6 cup crisp rice cereal
1/2 cup raisins
1/2 cup dried apricots, finely chop
10 oz bag large marshmallows
1/2 cup semi-sweet choco morsels
2 tbsp milk
1 vegetable cooking spray
Directions
Combine cereal, raisins, and apricots in large bowl; set aside.
Combine marshmallows, chocolate, and milk in 2 qt saucepan. Place
over low heat and cook, stirring, about 10 minutes or until melted.
Pour over cereal mixture; mix well. Coat 12x8x2" baking pan with
cooking spray; spread mixture evenly into pan. Press down firmly
using fingers coated with cooking spray.
Cover and chill until firm. Cut into 1" squares.
Calories per cookie: 25 Fat: 0 Sodium: 24 mg Cholesterol: 0
Source: No Guilt Desserts
Servings: 96 servings
Chocolate Fruit Crispies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit; Pie
The History of Recipes
Transcribed cooking instructions as a concept can be found back into distant history, certainly as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that maybe, sadly, these early cook books were just simple hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and desserts, something we still use today. Aspicius informs us how the cooks of Roman times used many different spices and herbs, including a few that will be familiar to modern cooks such as thyme, mint and dill. As our culinary historical trip moves to more modern times we have a couple of cookery books which appeared in the 1300s : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of meals cooked for the rich and powerful of the time. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs led to an outbreak in books on cookery, most of which still exist in private cookery archives. Over the following few centuries, the wealthy families of Europe competed to serve the most exotic meals, and because of this chefs and their collection of recipes were highly sought after. Even so, it was during the 1800s that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, recipe books were highly popular mostly as a result of higher levels of literacy, leisure time and being a little richer. The arrival of TV brought us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like those on this site. |
We hope you enjoy this Chocolate Fruit Crispies recipe.
