Ingredients
1 no ingredients
Directions
2/3 c Peanut butter
2 TB Cornstarch mixed with 2
3 c Water
TB water
1/3 c Packed brown sugar
: Chopped -- roasted peanuts
3 TB Half and half or whole
: for garnish
: milk
: Mint sprigs for garnish
Place peanut butter, water, sugar and half and half in a 2 quart glass
measure. Cover with vented plastic wrap. Stirring midway through
cooking, microwave on high for 8 minutes oruntil mixture begins to
boil. Whisk until well combined. Stir in cornstarch mixture and
microwave on high for 8 minutes or until thickened. Ladle into bowls
and garnish servings with peanuts and mint leaves. Makes 6 servings.
Converted by MMCONV vers. 1.00
Recipe By :
From: Sweeney
+0800 (
Servings: 1 servings
Classic Cantonese Cream Of Peanut Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is quite possible to trace the history of recipes far back into ancient history, in fact as far into history as the ancient Egyptians, and maybe even further. However, these, early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a collection of tablets in ancient 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 making anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves on a few more years there were two interesting cookery books dating from the 1300s ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these have no connection with the indian food that appears on menues today, but instead accounts of the types of food cooked for the upper classes of that period. Over the following few hundred years, the upper-class families of the West tried to lay on the most exotic banquets, and consequentially chefs and their recipe collections could command a high salary. Even so, it wasn`t until the 1800s that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down popular recipes of the day. By the arrival of the 20th century, cookery publications are increasing in popularity mostly due to better eduction, more spare time and a general increase in wealth. Like it or not, the introduction of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Classic Cantonese Cream Of Peanut Pudding recipe.
