Ingredients
4 oz semi-sweet chocolate bits
1/3 cup dark brown sugar
1 3/4 cup unbleached flour
1/4 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/2 each stick butter, cut in 4 pcs
2 tbsp honey
1/4 cup water
Directions
Use the metal blade to combine the chocolate, brown sugar, the flours,
soda, salt and butter, about 10 pulses, then process for about 45
seconds. Add the remaining ingredients and proceed as in the Honey
Graham Cracker recipe, but lightly sprinkle the surface of the dough
with sugar as you roll it out and score the 3 inch squares diagonally
to make triangles. Makes 120 wafers.
Servings: 12 servings
Chocolate Graham Wafers Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pork
The History of Recipes
Academics have traced the existance of recipes far back into antiquity, in fact as far back as early Egypt, and possibly even further. Interesting though that is, these, ancient cookbooks were just simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of ancient tablets in Sumerian which recount the baking 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 `blissful`. During Roman times 25BC a roman called Apicius assembled a collection of documents which described recipes cooked by wealthy roman citizens. He tells us how the roman meals were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs such as bay, mint and parsley. Closer to modern times, we have two interesting recipe books which were published in the 1300s ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that is served today, but instead accounts of the types of meals prepared by the cooks of the upper classes of those days. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from the East, including spices such as parsley and basil. The introduction of these new foods and spices created an increase in cookery books, the majority of which are kept safe in private cookery archives. During the succeeding few centuries, the upper-class families of Europe tried to offer the most extravagent meals, and as a result chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking books are starting to become popular as a result of increased literacy, more spare time and having more money. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chocolate Graham Wafers recipe.
