Ingredients
1/2 cup raisins
1 tbsp brandy
2 cup cream cheese, softened
1/2 cup whipping cream
1/2 tsp vanilla extract
1/4 cup dark brown sugar
1 tsp cinnamon, ground
1/2 cup mini chocolate chips
GARNISH
1 cinnamon, ground
Directions
Mix the raisins and brandy (making sure all the raisins are coated)
and let soak for 15 minutes. In another bowl, beat the cream cheese
and whipping cream until well blended and smooth. Add the vanilla,
mixing well. Blend in the brown sugar and cinnamon. Mix in the
"slushed" raisins and chocolate chips, blending well. Garnish with a
light dusting of cinnamon. Serve at room temperature. Makes about 3
3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon,
Strawberries, Peaches, Dried Fruit, Pound Cake Cubes
Servings: 6 servings
Chocolate Chip Cheesecake Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheesecake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written cooking instructions as a concept can be found far back into the distant past, in fact as far back as the Egyptians, and maybe further still. However, mostly, these early records were just very basic pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Romans made use of a good variety of spices and herbs, including some that we all recognise such as basil, fennel and parsley. As our culinary historical trip moves to more modern times we find some interesting books from the 14th Century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the spicy food that is served today, but instead recipes for the types of meals on the tables of the rich people of that period. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including coriander, parsley, and rosemary. These new herbs and spices led to an outbreak in manuscripts on cookery, the majority of which are kept safe in private collections. Over the following few centuries, the families of Europe strove to offer the best banquets, and consequentially the best cooks and their recipes were greatly in demand. Even so, it was during the 1800s that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. When we get to the 1900s, cookbooks were greatly in demand due to better eduction, people having more leisure time and being a little richer. The arrival of TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chocolate Chip Cheesecake Dip recipe.
