Ingredients
1/3 cup butter
1/4 cup sugar
1 egg
1 1/4 cup unsifted flour (see note)
1/2 cup (1 stick) butter
1/3 cup firmly packed dark brown sugar
3 tbsp sugar
1/3 cup honey
2 tbsp heavy cream
6 oz pecans, coarsely chopped
Directions
Pecan toffee candy over a shrotbread cookie.
NOTE: When unsifted flour is called for, fluff up the flour in the
sack or container with a fork before measuring.
Preheat oven to 375~.
Beat 1/3 cup butter with 1/4 cup sugar in a small bowl with electric
mixer until light and fluffy; beat in egg. Stir in flour, mixing
well, until a soft dough forms; spread evenly into a lightly greases
9x9x2-inch baking pan. (Dough will be thin.)
Bake in a 375~ oven for 12 minutes or until dough begins to firm up
but is not fully cooked. Remove pan to wire rack. Lower oven
temperature to 350~.
Meanwhile, melt remaining 1/2 cup butter in a medium-size saucepan.
Add brown sugar, the 3 Tbsp sugar and honey. Bring to boiling; boil
rapidly 2-1/2 minutes. (It will be caramel colored and thick.)
Carefully add cream and bring back to boiling. Remove from heat; stir
in pecans. Spread mixture evenly over cookie dough.
Bake in 350~ oven for 25 minutes, or until pecan mixture is bubbly and
begins to set. Remove to wire rack; cool completely. Pecan topping
will become firm upon cooling. Cut into 8 lengthwise strips and 9
diagonal strips to make diamond-shaped cookies.
Servings: 6 servings
Pecan Diamonds Recipe brought to you by Recipe Ideas
Categories: Nut; Pecan
The History of Recipes
We can trace the history of `recipes` back into antiquity, at least as far into history as early Egypt, and possibly even further. However, mostly, these ancient records were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in the Sumerian language 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 anyone who tried it feel `wonderful`. Progressing into Roman times around 25BC a man called Apicius assembled some documents detailing recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main course and dessert, something we still use today. Aspicius tells us how the early Romans used many different herbs, including a few that will be familiar to modern chefs such as basil, mint and dill. Later on, there are two recipe books which appeared in the 1300s - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals on the menues of the wealthy. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for a torrent in recipe publications, most of which are now in private libraries. For the next few years, the powerful families of Europe competed to offer the most extravagent meals, and as a consequence, chefs and their recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe publications were in great demand, mostly as a result of more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Pecan Diamonds recipe.
