Ingredients
1/2 cup semi-sweet chocolate chips
1/8 tsp to 1/4 ts peppermint extract
1 1/4 cup pillsbury's best all purpose or
1 self-rising flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
3/4 tsp soda
1/2 tsp salt
1/2 cup shortening or margarine
1/2 cup peanut butter
1 egg
Directions
A marbling of chocolate-mint flavor.
Heat oven to 375 degrees F. In small saucepan, melt chocolate chips
over very low heat, stirring constantly. Remove from heat; stir in
peppermint extract. Cool.
Lightly spoon flour into measuring cup; level off. In large bowl,
combine remaining ingredients; mix well. Add melted chocolate and
stir just to marble. Shape into 1-inch balls; place, 2 inches apart,
on ungreased cookie sheets; flatten with bottom of glass dipped in
sugar.
Bake at 375 degrees F. for 8 to 11 minutes or until golden brown. Cool
cookies slightly before removing from cookie sheets. 40 cookies.
Servings: 6 servings
Chocolate Shadows Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into antiquity, at least as far into history as the early Egyptians, and maybe even further. Having said that, generally, these old records were just primitive hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts is a series of tablets in Sumerian describing the baking 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 tried it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius also tells us how the Roman chefs used a wide range of herbs and spices, including a few that are still present in modern kitchens like basil, mint and parsley. Moving our culinary historical trip onwards, we find some recipe books dating from the 1300s : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that appears on menues today, but instead recipes for the types of meals on the tables of the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new foods and spices created an eruption in recipe books, some of which are now in private libraries. Over the following few centuries, the powerful and rich houses competed to offer the most exotic banquets, and as a consequence, chefs and their collection of recipes became highly prized. Nevertheless, it was during the 19th century that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cook books are in great demand, due to more people being able to read, leisure time and disposable income. The arrival of TV gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Chocolate Shadows recipe.
