Ingredients
1 base:
2 cup flour, all purpose
1/3 cup sugar, granulated
1 cup butter, cold, cubed
1 topping:
1/4 cup butter
3 eggs, lightly beaten
2 cup sugar, brown
1/2 cup rolled oats
3 tsp flour, all purpose
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
1/2 cup raisins
1/2 cup coconut, unsweetened, flake
1/2 cup pecans, chopped
Directions
Preheat oven to 350F. Base: In bowl, combine flour and sugar, cut
in butter till mixture ressembles coarse crumbs. Press into 13" X 9"
baking pan. Bake in 350F 15 minutes or till golden. Topping: In bowl,
mix together butter and eggs; blend in sugar, rolled oats, flour,
baking powder, vanilla and salt. Stir in raisins, coconut and pecans;
pour over base. Bake in preheated 350F oven 20, to 25 minutes or till
top is golden brown and springs back when lightly touched. Run knife
around edges. Let baking pan cool completely on wire rack. Cut into
squares. from The Toronto Star Source: Toronto Star
Servings: 1 servings
Coconut Butter Tart Squares Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert; Fruit
The History of Recipes
We can follow the history of written recipes far back into the distant past, in fact as far back into history as the early Egyptians, and potentially, even further back. In practice though, sadly, these old records were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to food historians are some clay 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 those who drank it feel `blissful`. Much later, in Roman times a roman called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into appetizers, main course and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient Romans made use of many different spices and herbs, including a few that will be familiar to modern cooks for example basil, mint and parsley. Over the succeeding few hundred years, the upper-class families of Wesstern Europe tried to serve the most exotic meals, and as a result cooks and their collection of recipes could command a high salary. Even so, it was during the nineteenth century that cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes common in their social group. When we get to the twentieth century, cookery publications were increasing in popularity mostly as a result of increased literacy, people having more free time and having more money to spend. |
We hope you enjoy this Coconut Butter Tart Squares recipe.
