3/4 cup c and h powdered sugar - unsifted
1/2 cup all-purpose flour
1/4 tsp salt
1/3 cup salad oil
2 tbsp evaporated milk
1/2 tsp vanilla
1 oz unsweetened chocolate - melted
1/2 cup finely chopped walnuts
Combine sugar, flour and salt in mixing bowl. Make well in center;
add salad oil, egg, milk, vanilla and chocolate. Mix with spoon until
smooth. Spread evenly in thin layer in greased 15 x 10 x 1-inch pan.
Sprinkle with nuts. Bake in 400-degree oven 10 to 12 minutes. Cut
into squares (2-1/2 inch square) while warm. Cool in pan.
Reprinted with permission from: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias
Servings: 24 cookies
Chocolate Thins Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Written cooking instructions as an idea can be observed way back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, in the main part, these old records were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to historians are a few clay tablets in ancient Sumerian which recount 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 anyone who tried it feel blissful and exhilarated.
Progressing into Roman times 25BC a roman called Apicius assembled a collection of scripts describing recipes prepared by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, a style of dining still practiced today. He also tells us how the Roman cooks were skilled in the use of many aromatic flavors, including many that are still in use today such as basil, fennel and parsley.
Continuing our culinary historical journey, we have a couple of interesting books published in the 14th Century : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is popular today, but instead descriptions of the types of food eaten by the rich and wealthy people of the time.
Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab cuisine, including parsley, basil and rosemary. The introduction of these new tastes was responsible for an increase in publications on food, many of which are kept safe in academic collections.
When we get to the twentieth century, cooking books are in great demand, as a result of higher levels of literacy, people having more leisure time and having more money.
We hope you enjoy this Chocolate Thins recipe.