Ingredients
2 tbsp butter or margarine water
1 tsp vanilla extract
2 cup confectioners' sugar, sifted
1/2 cup instant nonfat dry milk
2 cans(3 1/2 oz size) flaked coconut, (2 2/3 cups)
4 squares semisweet chocolate
1 tbsp shortening
Directions
1. Melt butter in saucepan. Add water and vanilla.
2. Combine confectioners' sugar and dry milk. Stir into butter
mixture, 1/2 cup at a time, mixing well after each addition. Blend in
coconut.
3. For each candy, shape about 1 tbsp mixture into a roll 2" long;
curve to make a crescent. Refrigerate until firm - 15 minutes.
4. Melt chocolate and shortening over hot, not boiling, water.
Remove from hot water; let stand to cool slightly.
5. Dip half of each piece of candy into chocolate. Place on waxed
paper to dry. Refrigerate until firm.
Servings: 30 servings
Coconut Crescents Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We are able to follow the history of meal recipes far back into antiquity, certainly as far as the Egyptians, and maybe even further. Having said that, in the main part, these ancient cookbooks were just very simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to food historians are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the chefs of Roman times were skilled in the use of many spices, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. As we move on, we find a couple of cookery books from the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the spicy food that is served today, but instead descriptions of the types of food enjoyed by the rich and powerful of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices such as parsley and basil. These new foods and spices was responsible for an eruption in cookery books, some of which are kept safe in private collections. During the following few hundred years, the powerful and wealthy houses competed to lay on the best banquets, and as a result chefs and their recipe collections could command a high salary. Nevertheless, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing popular recipes of the day. By the time we get to the 1900s, cook books are highly popular due to increased literacy, leisure time and having more money to spend. |
We hope you enjoy this Coconut Crescents recipe.
