Ingredients
1 (19.8-ounce) package fudge
1 brownie mix
1/2 cup kahlua or other coffee-
1 flavored liqueur or for a
1 nonaclcoholic version of
1 this rich dessert,
1 substitute 1/4 cup strong
1 brewed coffee and 1 teaspoon
1 sugar for the kahlua.
3 (3.9 - ounce)package
1 chocolate instant pudding
1 mix
1 12-ounce container frozen
1 whipping topping, thawed
6 1.4 - ounce english
1 toffee-flavored candy bars,
1 crushed
Directions
Prepare: fudge brownie mix according to package directions, and spoon
into a greased 13 x 9 x 2 inch pan. Bake brownies according to package
direction. Prick: top of warm brownies at 1 inch intervals using a
fork; drizzle with Kahlua. Let cool and crumble. Prepare: chocolate
instant pudding mix according to package directions, omitting
chilling. Place one-third of crumbled bronies in bottom of a 3 quart
trifle dish. Top with one-third each of pudding, whipped topping, and
crushed candy bars. Repeat layers twice with remaining ingredients,
ending with crushed candy bars. If you want you can add walnuts
(crushed) to top with candy bars. Cover: and chill 8 hours. Makes 16
to 18 servings. Use a clear bowl so you can see the layers.
Servings: 1 servings
Chocolate Trifle Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite feasible to prove the history of recipes way back into history, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that is, sadly, these old records were just simple hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians are a few ancient tablets in the Sumerian language 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 having made those who drank it feel exhilarated and blissful. During Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something we still use today. This early Roman chef recounts how the cooks of his times were skilled in the use of many spices and herbs, including a few you will know like basil, mint and parsley. During the succeeding few centuries, the rich and powerful families of Europe competed to serve the most extravagent meals, and as a consequence, cooks and their recipe collections could command a high salary. However, it was during the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery publications are highly popular as a result of more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Chocolate Trifle recipe.
