Ingredients
1/2 cup syrup, corn
1/3 cup sugar
1 tbsp cornstarch
1 1/2 cup cranberries
2 pears
3/4 cup flour
1/2 cup sugar
1/3 cup butter
1 cup oats
1 eggs
Directions
Preheat oven to 400. Peel and slice pears. Grease 9" baking pan.
Combine corn syrup, sugar, and cornstarch in saucepan. Stir in
cranberries and heat to boiling, then reduce heat. Simmer 5 minutes,
until cranberries pop open. Stir in pears. Pour into pan. Combine
flour and 1/2 c sugar. Cut in butter until mixture resembles coarse
crumbs. Stir in oats; mix well. Add beaten egg, mixing until
moistened. Crumble evenly over fruit. Bake 30-35 minutes or until top
is golden brown.
From Quaker Oats ad. MM by Sylvia Steiger, GEnie THE.STEIGERS, GT
Cookbook echo moderator at net/node 004/005
Servings: 8 servings
Pear & Cranberry Tart Recipe brought to you by Recipe Ideas
Categories: Cranberry; Dessert; Fruit; Pear
The History of Recipes
Experts have proved the existance of recipes back into history, in truth as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient records were just basic pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to historians are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Moving our culinary historical trip onwards, there are two recipe books which appeared in the 1300s : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that appears on menues today, but rather accounts of the types of food on the tables of the upper classes of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations led to an outbreak in manuscripts on cooking, some of which still exist in private cookery archives. Over the next few hundred years, the wealthy families of Wesstern Europe competed to offer the most exotic meals, and consequentially chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and publishing popular recipes of the day. When we get to the 20th century, recipe publications are in great demand, mostly as a result of better eduction, leisure time and having more money. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pear & Cranberry Tart recipe.
