Ingredients
1 waldine van geffen
VGHC42A
2 cup sifted flour
2 cup light brown sugar -- packed
1/2 cup margarine
1 egg -- well beaten
1/2 cup additional flour
2 tsp baking powder
1 tsp cinnamon
3/4 cup milk
Directions
Mix sifted flour, sugar and margarine until crumbly. Set aside 1/2 c.
To the remaining crumb mixture add remaining ingredients as given
above. Beat well with mixer on low speed. Spread evenly in a greased
8" square pan. unrinkle reserved crumbs over top and bake at 350~ for
35 to 40 minutes or until inserted toothpick comes out clean. Dust
warm cake with powdered sugar before cutting.
Recipe By :
Servings: 9 servings
Sara Lee's Crumb Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Written cooking instructions as a concept can be found way back into distant history, in fact as far back as the Egypt of the Pharoahs, and possibly even further. In practice though, mostly, these early cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, something that is very familiar to us today. He also describes how the cooks of Roman times used a good variety of herbs and spices, including some that we all recognise such as thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times there were some interesting books published in the 1300s - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that appears on menues today, but rather recipes for the types of food enjoyed by the rich and wealthy people of those days. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy lands, including spices such as coriander, parsley, and rosemary. These new spices and herbs led to an explosion in books on cooking, most of which still exist in private libraries. During the succeeding few centuries, the powerful and wealthy houses strove to serve the best banquets, and as a consequence, chefs and their recipes were much in demand. Even so, it was during the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cook books are starting to become popular due to more people being able to read, leisure time and having more money. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Sara Lee's Crumb Cake recipe.
