Ingredients
BARS
1 1/4 cup unbleached flour
1 tsp baking powder
1/2 cup granulated sugar
1/2 cup instant malted milk powder
1 cup malted milk balls -- chopped
1 (i used whop
1/3 cup margarine -- softened
1 egg white -- whipped
1/4 cup skim milk -- at room
1 temperature
1 tsp vanilla
FROSTING
2 1/2 cup powdered sugar -- sifted
1/4 cup cocoa powder -- sifted
1/4 cup margarine -- softened
3 tbsp water
1 tsp vanilla
1/3 cup malted milk balls --
1 chopped
Directions
Preheat oven at 350. Prepare a 9 x 9 x 2" pan with cooking spray. To
prepare bars, combine flour, baking powder, sugar, milk powder, and
malted balls in mixing bowl. In another mixing bowl, combine
margarine, egg white, skim milk, and vanilla. Mix dry ingredients
with wet ingredients just until moistened. Spread mixture into
prepared pan. Bake for 30 minutes. Meanwhile, to prepare frosting,
combine powdered sugar, cocoa powder, margarine, water, and vanilla
til combined or desired spreading consistency. When bars are cool
spread frosting and sprinkle with remaining milk balls.
Recipe By : Cookies Cookies Cookies
Servings: 8 servings
Chocolate Malt Bars Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Academics have tracked the existance of recipes back into distant history, at least as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to academics is a collection of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years we have two recipe books which were published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that is served today, but instead recipes for the types of meals eaten by the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the Middle-East, including coriander, parsley, and basil. The introduction of these new herbs and spices led to an explosion in manuscripts on cookery, the majority of which are kept safe in private collections. During the succeeding few hundred years, the wealthy families of Europe competed to serve up the most extravagent meals, and as a result the best cooks and their recipes were much in demand. Even so, it was during the 19th century that cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, recipe books were in great demand, mostly as a result of increased literacy, more leisure time and having more disposable income. Like it or not, the introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Malt Bars recipe.
