Ingredients
1 cup flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1/3 cup melted butter
1/2 cup milk
1/2 tsp almond extract
2 eggs
1 unbaked pie shell in glass
1 pie pan
1 sauce:
2 squares unsweetened
1 chocolate -- ( 1 ounce)
3/4 cup boiling water
1 cup sugar
1/3 cup butter
1/2 cup chopped almonds
1 chocolate shavings for
1 garnish
1 whipped cream for garnish
Directions
Preheat oven to 350. Sift together flour, sugar, baking powder, and
salt. Combine butter, milk, and extract. Add dry ingredients to wet
and beat 2 minutes. Add eggs and beat 2 minutes longer. Pour into
unbaked pie shell. Melt chocolate in boiling water. Add sugar and
bring to a boil. Remove from heat and add butter and vanilla. Pour
sauce over pie batter. Sprinkle nuts over the top. Bake 55-60 minutes
or until done. Garnish with whipped cream and chocolate shavings.
Recipe By : DESSERT SHOW #DS3040
Date: 09/26/96
Servings: 4 servings
Chocolate-Almond Pie Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut; Pie
The History of Recipes
We are able to trace the history of meal recipes back into ancient history, at least as far back into recorded history as ancient Egypt, and maybe further still. Having said that, these, early cookbooks were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts are a few clay tablets in ancient Sumerian which show 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 people feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, entrees and afters, a very modern way of dining. Additionally, he recounts how the cooks of his times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and parsley. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices such as coriander, basil and rosemary. These new foods and spices was responsible for a surge in manuscripts on cookery, the majority of which still exist in private collections. For the centuries that followed, the powerful and rich houses competed to serve up the most exotic meals, and as a consequence, chefs and their recipes were greatly in demand. Nevertheless, it was during the 1800s that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and publishing the recipes of their peers. By the time we get to the 20th century, cook books were highly popular mostly due to more people being able to read, leisure time and having more money. |
We hope you enjoy this Chocolate Almond Pie recipe.
