Ingredients
1/2 cup sweetened flaked coconut
6 tbsp unsalted butter or
1 margarine
25 graham-cracker squares, -- 1
1/4 cups, aprox
1 crushed into coarse crumbs
2 tbsp granulated sugar
Directions
1. Spread coconut evenly in a 9-inch microwave-safe pie plate.
Microwave on high 1 minute. Stir, then microwave 4 to 7 minutes
longer, stirring every 30 seconds until coconut is golden brown.
Transfer to a plate to cool.
2. Wash, dry and then lightly grease the pie plate.
3. Microwave butter in a 1-quart microwave-safe bowl on high 1 minute
or until melted. Stir in cracker crumbs, coconut and sugar until
evenly moistened. Press evenly over bottom and up sides of pie plate.
4. Place pie plate on inverted microwave-safe saucer. Microwave on
high 2 to 3 minutes, rotating pie plate 1/2 turn after 1 minute,
until bottom of crust is drier and springs back when pressed gently.
5. Let stand on flat surface for 10 minutes. Crust will become firm on
standing
Recipe By : Womans Day, daily recipe
Servings: 1 servings
Coconut-Graham Pie Crust Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie; Pork
The History of Recipes
Food historians have found proof that recipes existed way back into antiquity, certainly as far as the ancient Egyptians, and potentially, even further back. However, these, early cook books were just very basic pictorial instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to food historians is a collection of stone 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 exhilarated. Later on, in Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius also describes how the Roman chefs used many different herbs, including some that we all recognise for example thyme, rue and asafoetida. As our culinary historical trip moves on a few more years there were a couple of cookery books which date from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of meals served to the upper classes of those days. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices like rosemary and coriander. The introduction of these new foods and spices prompted an eruption in books on cooking, most of which are now in private libraries. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to lay on the most exotic banquets, and because of this the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes common in their social group. By the arrival of the 1900s, cookery books were highly popular mostly due to higher levels of literacy, people having increased spare time and having more money to spend. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Coconut Graham Pie Crust recipe.
