Ingredients
1 1/4 cup chocolate wafer crust
1 mix (index)
1/4 cup butter or margarine
1 melted
Directions
THIS CRUMB MIXTURE CAN ALSO BE SPRINKLED OVER PUDDINGS AND PIES If
baking crust, preheat oven to 375F. (190C. ). In a medium bowl,
combine Chocolate Wafer Crust Mix and meltedbutter or margarine.
Press firmly over botom and up side of a 9-inch pie plate.
Refrigerate pie crust 45 minutes before filling, or bake 6 to 8
minutes in perheated oven; cook completely before adding filling.
YIELD: One 9-inch Chocolate Wafer Pie Crust. SOURCE: MORE MAKE-A-MIX
Recipe By :
Servings: 1 servings
Chocolate Wafer Pie Crust 2 Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pie
The History of Recipes
It is quite possible to prove the history of recipes way back into distant history, at least as far back as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these early records were just primitive hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which show the preparation 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`. During Roman times 25BC a man called Apicius compiled some scripts which described recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, main course and afters, something that is very familiar to us today. Aspicius also tells us how the ancient Romans used many spices and herbs, including some that we all recognise like basil, mint and asafoetida. Closer to modern times, we have two interesting cookery books published in the fourteenth century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are not about the spicy food that appears on menues today, but instead accounts of the types of meals enjoyed by the nobility of the time. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from the East, including coriander, parsley, and basil. These new spices and herbs was responsible for an increase in cookery books, some of which are kept safe in private libraries. During the succeeding few centuries, the rich families of Europe tried to lay on the most extravagent banquests, and as a result the best cooks and their recipes were greatly in demand. Even so, it was during the nineteenth century the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe books were increasing in popularity as a result of increased literacy, people having increased free time and being a little richer. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chocolate Wafer Pie Crust 2 recipe.
