Ingredients
1 1/2 sara lee frozen butter pound
1 cake
1 qt fresh strawberries, hulled
1 and sliced
2 jars strawberry pie glaze
1 (mix)
2 package instant vanilla pudding mix
1 (small)
4 cup milk
1 cool whip
Directions
Thaw pound cake and cut into small cubes. Line bottom of bowl with
layer of pound cake. Mix sliced strawberries and strawberry glaze
together. Spoon layer of strawberry mixture onto pound cake. Prepare
pudding, using milk, and spoon on top of strawberry mixture. Repeat
all layers again. Top with Cool Whip. Refrigerate several hours
before serving. Randy Rigg
Servings: 1 servings
Punch Bowl Dessert Recipe brought to you by Recipe Ideas
Categories: Beverages; Dessert; Drink; Punch
The History of Recipes
Experts have traced the existence of recipes way back into ancient history, in truth as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that is, mostly, these ancient cookbooks were just primitive pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in the Sumerian language which show 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 tried it feel `blissful`. During the time of the Roman Empire a man called Apicius compiled some scripts which described recipes prepared by his fellow Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius describes how the early Romans used many aromatic flavours, including some that we all recognise like thyme, fennel and dill. As our culinary historical trip moves on a few more years we have a couple of interesting cookery books which appeared in the 1300s - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that appears on menues today, but rather descriptions of the types of meals eaten by the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new culinary innovations prompted an explosion in cookery books, the majority of which are kept safe in academic collections. By the advent of the 20th century, cookery books are in high demand, as a result of better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Punch Bowl Dessert recipe.
