Ingredients
6 cup unbleached flour
1 1/2 cup brown sugar, firmly packed
1 1/2 cup chopped nuts
1 lb butter or margarine,softened
Directions
Preheat oven to 375 degrees F. (190 degrees C). In a large bowl
combine dry ingredients and blend well. With a pastry blender cut in
butter or margarine until mixture resembles cornmeal in texture.
Press misture firmly into 2 unbuttered shallow baking pans. Bake
about 15 minutes. Cool. Crumble and put in a large airtight container
and label as Cookie Crumb Crust Mix. Stor in a cool dry place and use
within 4 to 6 weeks.
Makes about 10 1/2 cups of mix.
COOKIE CRUMB CRUST:
2 Cups Cookie Crumb Crust Mix Press about 2 cups crumb mix in a
baking pan or 9-inch pie plate and bake according to directions for
filling.
Servings: 1 servings
Cookie Crumb Crust Mix Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is possible to follow the history of written recipes way back into the far past, in fact as far back into history as early Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient recipes were just primitive hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered, according to historians is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he describes how the meals were separated into appetizers, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient Romans used many different spices and herbs, including a few that will be familiar to modern chefs like bay, rue and dill. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including spices like parsley, basil and rosemary. These new foods and tastes led to a surge in manuscripts on food, many of which still exist in private cookery archives. For the centuries that followed, the upper-class families of Wesstern Europe strove to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes were much in demand. However, it was during the 1800s that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. The introduction of the TV brings us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Cookie Crumb Crust Mix recipe.
