Ingredients
CAKE
1 package angel food cake mix
1 tsp peppermint extract
6 drop red food coloring
GLAZE
1 cup powdered sugar
2 tbsp milk
1/4 tsp peppermint extract
3 drop red food coloring
1 peppermint candy stick, crushed (op, tional)
Directions
1. Preheat oven to 375 deg f. 2. For the cake, prepare batter
following package directions. Stir in peppermint extract. Divide and
tint half the batter with red food coloring. Spoon batter onto
ungreased angel food cake pan alternating colors to marble mix. Bake
and cool according to directions. Brush loose crust from cake with
paper toweling. 3. For the glaze; combine sugar, milk, peppermint
extract and food coloring in a small bowl. Stir until smooth. Drizzle
over cake. Spriinkle with crushed peppermint candies.
Servings: 12 servings
Peppermint Marble Angel Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Dessert
The History of Recipes
We are able to follow the history of `recipes` far back into the far past, in truth as far as ancient Egypt, and maybe further still. However, generally, these early cook books were just simple hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius created some documents which described recipes prepared by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius tells us how the ancient cooks used a good variety of spices, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. As we move on, we find two interesting cookery books which date from the 14th Century : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that we all know today, but rather descriptions of the types of meals prepared by the chefs of the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab cooking, including basil and rosemary. These new foods and spices caused a torrent in publications on food, most of which still exist in academic collections. During the following few hundred years, the powerful and rich tried to lay on the most exotic meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and publishing the recipes of their peers. By the advent of the 20th century, cookbooks were increasing in popularity mostly due to more people being able to read, people having more leisure time and being a little richer. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Peppermint Marble Angel Cake recipe.
