Ingredients
2 cup old-fashioned oats
3/4 cup whole almonds, halved
1/2 cup sweetened flaked coconut
1/2 cup raw cashews
1/3 cup firmly packed brown sugar
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1/4 cup unsalted butter
2 tbsp honey
1 cup packed pitted dates - each cut cros, swise - into thir
Directions
Preheat oven to 300 F. Mix first 7 ingredients in large bowl. Melt
butter with honey in heavy small saucepan over low heat. Pour over
granola mixture and toss well. Spread out mixture on cookie sheet.
Bake 20 minutes, stirring occasionally. Add dates; mix to separate
any clumps. Continue to bake until granola is golden brown, stirring
frequently, about 15 minutes longer. Cool. (Can be made 2 weeks
ahead. Store airtight at room temperature.)
Makes about 6 cups.
Source: Bon Appetit, October 1992 Typed for you by Karen Mintzias
Servings: 12 servings
Chunky Date Coconut & Almond Granola Recipe brought to you by Recipe Ideas
Categories: Fruit; Granola; Nut
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into history, at least as far back into recorded history as early Egypt, and possibly even further than that. Having said that, these, ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians is a series of ancient tablets in the Sumerian language describing the making 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. During Roman times 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius also informs us how the ancient Romans used a good variety of herbs, including a few that will be familiar to modern cooks like basil, rue and parsley. Closer to modern times, there are a couple of interesting books which appeared in the 14th Century : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that is familiar to us all today, but rather accounts of the types of food served to the rich people of the time. Later, in the 15th century, the Crusaders brought back many foods and herbs from middle-east cuisine, such as parsley, basil and rosemary. These new culinary innovations prompted an outbreak in recipe publications, most of which are now in private cookery archives. During the succeeding few centuries, the wealthy families of Wesstern Europe competed with each other to serve up the most exotic meals, and because of this cooks and their collection of recipes were at a premium. However, it was during the 19th century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and writing down popular recipes of the day. By the time we get to the twentieth century, cookery books are starting to become popular as a result of more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Chunky Date Coconut & Almond Granola recipe.
