Ingredients
2/3 cup peanuts, chopped,dry roasted
1 stick butter
1 cup flour
1/3 cup peanut butter
1 cup powdered sugar
8 oz cream cheese
1 cup cool whip, thawed
1 package vanilla instant pudding,sm
1 package instant chocolate pudding,sm
2 3/4 cup milk
1 remainder cool whip
2 hershey chocolate bars,froze
1/3 cup peanuts, chopped,dry roasted
Directions
LAYER #1: With pastry cutter or knives, blend flour and butter. Add
2/3 cup chopped peanuts. Press evenly into 9" x 13" pan. Bake at 350
degrees for 20 minutes. Cool completely...Very important. LAYER #2
Cream peanut butter and cream cheese. Add powdered sugar and mix
well. Blend in 1 cup thawed Cool Whip. Spread over cooled layer #1. .
. LAYER #3 In a large bowl, mix vanilla and chocolate instant
puddings with milk. Blend Spread over layer #2. LAYER #4: Spread
the rest of the container of Cool Whip over layer #3. Freeze hershey
bars, break into small pieces and sprinkle over whipped topping.
Sprinkle 1/3 cup chopped peanuts over Hershey bar. Chill for 3 hours
or longer.
Servings: 12 servings
Peanut Pudding Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Experts have tracked the existence of recipes far back into the distant past, at least as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old cookbooks were just simple hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main meal and dessert, a very modern way of dining. Additionally, he recounts how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including many that are still in use today like bay, rue and asafoetida. As our culinary historical trip moves to more modern times there were a couple of interesting books which appeared in the 14th Century : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian food that we all know today, but instead accounts of the types of meals cooked for the rich and powerful of those days. In the 15th century, people returning from the crusades brought us many foods and herbs from the holy land, such as basil and rosemary. These new spices and herbs led to an explosion in recipe manuscripts, the majority of which are now in private cookery archives. Over the next few centuries, the upper classes competed with each other to serve up the most exotic meals, and consequentially cooks and their collection of recipes were greatly in demand. Even so, it was during the 19th century that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery books are in great demand, mostly as a result of better eduction, people having more spare time and being a little richer. The introduction of television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Peanut Pudding Cake recipe.
