Ingredients
6 oz zwieback crackers
1/3 cup sugar
1/3 cup margarine
1 tsp cinnamon
24 oz cream cheese
1 cup sugar
1 tsp vanilla
4 eggs
2 tbsp lemon juice
20 oz strawberries, frozen
1/3 cup sugar
4 tbsp cornstarch
Directions
Crush Zwieback in blender; add 1/3 c margarine, 1/3 c sugar and 1 t.
cinnamon to Zwieback, mix well, and press into pie dish.
Mix together the cream cheese, 1 c sugar, vanilla eggs and lemon
juice. Pour into pie crust. Bake at 325 degrees for 1 hour. Put
strawberries, 1/3 c sugar and cornstarch in sauce pan, cook for 10
minutes on low heat. Pour strawberry mixture over the cream cheese.
Refrigerate.
Servings: 8 servings
Sandee's Cheese Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Cheese; Cheese Cake; Dessert
The History of Recipes
It is quite possible to prove the history of recipes back into ancient history, in fact as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these early recipes were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which show 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 `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius tells us how the ancient chefs were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and asafoetida. As we move on, we have two books dating from the 1300s - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are nothing to do with the curry that appears on menues today, but instead accounts of the types of meals prepared for the wealthy. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. These new spices and herbs prompted a surge in manuscripts on cooking, some of which are kept safe in private cookery archives. During the next few centuries, the rich families of Europe strove to lay on the best banquets, and because of this chefs and their recipes increased in prestige. Even so, it wasn`t until the 1800s that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, testing, and recording popular recipes of the day. By the advent of the 20th century, cooking publications are starting to become popular due to higher levels of literacy, increased leisure time and a general increase in wealth. The revolution that is television brought us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Sandee's Cheese Cake recipe.
