Ingredients
1/2 tsp finely shredded orange peel
1/2 cup orange juice
2 tsp cornstarch
1/4 tsp ground cinnamon
11 oz mandarin orange sect., drain
1/2 cup bisquick
2 tbsp sugar
2 tbsp milk
1 tsp sugar
1 dash ground cinnamon
Directions
In a 1-quart casserole stir together orange juice, cornstarch and 1/4
t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to
2 minutes or till thickened and bubbly, stirring every 30 seconds.
Stir in drained mandarin orange sections and finely shredded orange
peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or
till mixture is heated through. Meanwhile for dumplings, stir
together Bisquick and 2 T sugar. Add milk, stirring just till
moistened. Drop mixture into four mound atop the hot orange mixture.
Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till
dumplings are just set. Stir together the 1 t sugar and dash of
ground cinnamon. Sprinkle sugar mixture atop dumplings.
Servings: 2 servings
Citrus Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these early cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts are a few clay tablets in ancient Sumerian which recount 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 exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius informs us how the cooks of his times used many aromatic flavours, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Moving on, we find some books published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that we all know today, but rather accounts of the types of meals prepared for the rich. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new foods and tastes led to an eruption in recipe publications, many of which are kept safe in private libraries. By the advent of the 20th century, recipe publications are in great demand, mostly due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Citrus Dumplings recipe.
