Ingredients
1 no ingredients
Directions
Ingredients:
1/2 cup (125 mL) margarine 2 tsp (10 mL) vanilla 1 tsp (5 mL) salt
3 tblsp (45 mL) granulated sugar replacement 2 cups (500 mL) flour
(sifted) 1 cup (250 mL) semisweet chocolate chips 1/2 cup (125 mL)
walnuts (chopped fine) Combine margarine, vanilla, salt and sugar
replacement in mixing bowl or food processor; beat until smooth. Stir
in flour, chocolate chips and walnuts. Press into ungreased 15 x
10in. (39 x 25cm) pan. Bake at 375 degrees F (190 C) for 25 minutes.
Remove from oven, score into 2 x 1in. (5 x 2.5cm) pieces and cool
completely. Break into candy pieces.
Exchange 1 piece: 1/2 fat 1/3 bread Calories 1 piece: 48 Converted by
MMCONV vers. 1.40
Servings: 1 servings
Cookie Brittle Recipe brought to you by Recipe Ideas
Categories: Candy; Cookie
The History of Recipes
Recipes as a concept can be observed back into history, at least as far as the Egyptians, and possibly even further. Interesting though that is, in the main part, these early records were just basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe found, according to academics are some stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few documents describing recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something we still use today. This early Roman chef tells us how the ancient Romans used many different herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. As our culinary historical trip moves to more modern times there are two interesting books from the 1300s - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that is familiar to us all today, but instead recipes for the types of food cooked for the upper classes. In the 15th century, the Crusaders brought back many foods, spices and herbs from the East, including spices such as coriander, basil and rosemary. These new foods and tastes created an increase in cookery books, most of which are kept safe in private collections. Over the following few centuries, the wealthy families of the West competed with each other to serve the best banquets, and as a result chefs and their recipes were at a premium. However, it wasn`t until the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes of the day. When we get to the 1900s, cooking books were in high demand, due to increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Cookie Brittle recipe.
