Ingredients
5 tbsp unsalted butter
5 tbsp shortening
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 egg
2 tsp vanilla
3/4 cup flour
3/4 cup quick rolled oats
1/2 tsp salt
1/2 tsp baking powder
1 cup chopped heath candy bars or bits-o-, brickle chips
1 cup pecan halves or pieces
1 cup chocolate chipses
Directions
Insert metal blade in dry processor. Add butter, shortening, brown
sugar and granulated sugar. Process until smooth, about 15 seconds.
Add egg and vanilla. Process until smooth, about 20 seconds. Add
flour, oats, salt, baking powder, chopped candy and pecans. Pulse
until dough is mixed and pecans are chopped. Transfer mixture to bowl
and stir in chocolate pieces. Drop dough by heaping teaspoons onto
greased baking sheets 2 inches apart. Adjust oven rack to middle
position. Bake 1 sheet at a time at 375 degrees 8 minutes. Check for
doneness since bottoms brown easily. Bake 2 minutes longer or until
golden. Repeat. Cool slightly before removing cookies from baking
sheet. Cool thoroughly on wire racks. Makes 3 1/2 dozen.
Servings: 42 servings
Christine Mirabelli's Toffee Crunch-Choco Chi Recipe brought to you by Recipe Ideas
Categories: Candy
The History of Recipes
We can trace the history of written recipes far back into antiquity, in fact as far back into recorded history as pharonic Egypt, and maybe further still. However, generally, these early records were just basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, entrees and afters, a very modern way of dining. Aspicius describes how the ancient chefs used many spices, including some that we all recognise such as bay, fennel and dill. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including basil and coriander. These new foods and spices led to an outbreak in manuscripts on food, the majority of which still exist in private cookery archives. For the next few years, the powerful and rich houses strove to serve the most extravagent banquests, and because of this the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and writing down popular recipes of the day. By the advent of the twentieth century, cook books are starting to become popular as a result of higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Christine Mirabelli's Toffee Crunch Choco Chi recipe.
