Chunky Date~ Coconut & Almond Granola Recipe


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

Recipes as a concept can be found back into distant history, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, sadly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.

Progressing into Roman times 25BC a man called Apicius compiled some documents which described recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into appetizers, entrees and afters, something we still use today. He also informs us how the chefs of Roman times were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks such as bay, fennel and dill.

Over the succeeding few centuries, the wealthy families of Europe tried to serve the best banquets, and consequentially cooks and their recipes increased in prestige. However, it was during the 1800s the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing the recipes that were being prepared for the better households.

When we get to the twentieth century, recipe books were increasing in popularity due to better eduction, more free time and a general increase in wealth.

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