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
It is quite possible to follow the history of transcribed cooking instructions far back into antiquity, in fact as far back into recorded history as early Egypt, and maybe further still. Interesting though that is, these, ancient cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts is a collection of clay tablets in the Sumerian language 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 having made anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also informs us how the ancient chefs used a wide range of spices, including many that are still in use today like bay, rue and dill. Later on, we find a couple of books which were published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that appears on menues today, but rather accounts of the types of food cooked for the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including parsley and basil. The introduction of these new culinary ideas created a torrent in publications on food, some of which are now in private libraries. By the advent of the twentieth century, cook books are starting to become popular mostly as a result of higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Punch Bowl Cake (Tdn) recipe.
