Ingredients
2/3 cup boiling water
1 package (4-serving size) jell-o
1 strawberry flavor gelatin or
1 any flavor
1/2 cup cold water
1 ice cubes
8 oz cool whip whipped topping,
1 thawed
1 ready-made graham cracker
1 pie crust (6oz)
Directions
Stir boiling water into gelatin in a large bowl for 2 minutes or until
completely dissolved. Mix cold water and ice to make 1 1/4 cups. Add
to gelatin, stirring until slightly thickened. Remove any remaining
ice. Stir in whipped topping with wire whisk until smooth.
Refrigerate 10 minutes until mixture will mound. Spoon into crust.
Refrigerate 4 hours or until firm. Garnish with additional whipped
topping and jelly beans, if desired. Store leftover pie in
refrigerator.
Servings: 8 servings
Cool 'n Easy Easter Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Easy; Holiday; Pie
The History of Recipes
Academics have tracked the existence of recipes way back into the distant past, at least as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to food historians are a few stone tablets in ancient Sumerian which describe 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 anyone who tried it feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by the Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and dessert, something we still use today. He also recounts how the chefs of Roman times used many different herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. Moving our culinary historical trip onwards, we find some recipe books from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of meals eaten by the upper classes. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the East, including spices like coriander, basil and rosemary. These new herbs and spices led to a surge in publications on food, most of which are now in academic collections. The arrival of TV gave us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Cool 'n Easy Easter Pie recipe.
