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
Written recipes as a concept can be observed far back into history, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient cookbooks were just simple hieroglyphic recipes for preparing food.
As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by the Romans. In his publication, he describes how the meals were separated into appetizers, main meal and dessert, a very modern way of dining. Additionally, he describes how the cooks of his times used many herbs, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs created an explosion in manuscripts on food, the majority of which are kept safe in private collections. By the advent of the 1900s, cookery publications are in great demand, mostly as a result of increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Punch Bowl Dessert recipe.
