Ingredients
1 box yellow cake mix
1 can cherry pie filling
1 (3 oz) package each, vanilla
1 and chocolate instant
1 pudding, prepared as pk
1 directs
1 can crushed pineapple (16 oz)
1 drained
2 bananas
1 (16 oz) container nondairy
1 whipped topping
1/2 cup chopped nuts
Directions
Bake cake according to package directions.
While cake is baking, prepare each flavor of pudding, let chill.
In a punch bowl (or you can use a trifle bowl), break the cake into
medium-sized pieces and spread half over bottom of bowl, top with
half of the cherry filling, a layer of each flavor pudding (reserving
half of each for the next layer), drained pineapple, bananas, whipped
topping and chopped nuts. Repeat with second layer of each, using
all remaining ingredients.
If desired, garnish with coconut, chopped nuts and cherries.
Refrigerate overnight.
Assorted recipes from the Detroit News, entered by Diane Pahl
Servings: 12 servings
Punch Bowl Cake (Tdn) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Drink; Punch
The History of Recipes
Experts have traced the existance of recipes far back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these old recipes were just basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in 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 making anyone who drank it feel wonderful. During Roman times 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, main course and afters, a style of dining still practiced today. Additionally, he tells us how the cooks of his times made use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and dill. Closer to modern times, we find a couple of interesting cookery books published in the 14th Century - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are unconnected to the curry that is popular today, but instead accounts of the types of meals on the menus of the upper classes of the time. In the fifteenth century, people returning from the crusades brought back many new foods and spices from Arab cuisine, such as coriander, parsley, and rosemary. These new spices and herbs was responsible for a torrent in manuscripts on cooking, many of which are kept safe in private libraries. By the arrival of the 1900s, cook books are increasing in popularity as a result of higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Punch Bowl Cake (Tdn) recipe.
