Ingredients
6 oz semisweet chocolate, chopped
2 tbsp butter
1 tbsp molasses
2/3 cup dried apricots, chopped
1/3 cup pitted prunes, chopped
3 cup bran flake cereal
Directions
Grease a shallow 11" x 7" baking pan with butter; line bottom with
parchment or waxed paper. Melt chocolate, butter and molasses
together in a bowl placed over a pan of gently simmering water.
Remove from heat. Add apricots, prunes and cereal to chocolate
mixture; mix thoroughly. Spread in prepared pan, smoothing top with
back of spoon. Refrigerate 1 to 2 hours or until firmly set. Loosen
mixture from pan by running the tip of a knife around the inside
edges of pan. Turn out onto a board and remove paper; turn mixture
over. Cut in 24 pieces. Arrange bars neatly on a serving dish or
store in an airtight container in a cool place for 2 to 3 days.
Source: "The Book of Cookies" by Pat Alburey. HP Books.
Servings: 24 servings
Chocolate-Bran Bars Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be found back into the far past, certainly as far as early Egypt, and possibly even further than that. Having said that, mostly, these old records were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to historians is a collection of clay tablets in the Sumerian language 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 `blissful`. As we move into The time of the romans around 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. He also describes how the cooks of his times were skilled in the use of a wide range of spices, including a few you will know for example basil, fennel and asafoetida. As we move on, we have a couple of cookery books which appeared in the 1300s - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian food that we all know today, but instead accounts of the types of food on the menues of the rich and wealthy people of the time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, such as coriander, parsley, and basil. These new foods and spices caused an outbreak in publications on food, most of which are kept safe in private cookery archives. By the advent of the 20th century, recipe books were highly popular mostly as a result of more people being able to read, more free time and having more money. The revolution that is television brought us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chocolate Bran Bars recipe.
