Ingredients
1 1/2 cup cookie crumbs
1/3 cup sugar, up to 1/2 cup
1/3 cup butter, up to 1/2 cup,melted
Directions
To quote the author, "Try this with graham wafers, gingersnaps,
vanilla wafers, chocolate wafers - very finely crumbled. It's quick,
easy and has more flavour than pastry." (Anne's note, use with a
precooked filling that is poured into a pie crust; ie, some chocolate
pies." Combine the crumbs with the sugar and melted butter. Press the
mixture firmly against the bottom and sides of a pie plate, using the
back of a spoon. Bake for 10 to 15 minutes at 300F.
Servings: 1 servings
Cookie Crumb Crust For Unbaked Pie Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert; Pie
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into antiquity, in fact as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these early recipes were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the chefs of Roman times used a wide range of spices, including a few you will know such as thyme, rue and asafoetida. Continuing our culinary historical journey, we find some interesting books which date from the 1300s : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books have no connection with the indian food that is popular today, but instead descriptions of the types of meals enjoyed by the rich. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new spices and herbs created an outbreak in manuscripts on cookery, some of which are now in academic collections. During the succeeding few centuries, the rich families of Wesstern Europe tried to lay on the best banquets, and consequentially chefs and their recipes were at a premium. Even so, it was during the 1800s that cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes common in their social group. By the arrival of the 1900s, cooking publications are increasing in popularity due to better eduction, increased leisure time and having more disposable income. Like it or not, the introduction of television brings us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Cookie Crumb Crust For Unbaked Pie recipe.
