Ingredients
PATTI VDRJ67A
1 cup flour
2 tbsp brown sugar
1/2 cup butter or margarine, soften
1 cup heath brickle bits
2 eggs
3/4 cup brown sugar, firmly packed
1 cup pecans, chopped
1/2 cup flaked coconut
3 tbsp flour
1/2 tsp baking powder
1/2 cup semi sweet chocolate chips
Directions
In mixing bowl, combine 1 cup flour with the 2 tb brown sugar and
butter until the mix resembles coarse crumbs. Pat onto bottom of
10x7" pan or a 9" square pan. Bake at 350~ for 10-12 minutes until
golden. Sprinkle with brickle bits. In mixing bowl, beat the eggs
with the 3/4 cup brown sugar, pecans, coconut, 3 tb flour and baking
powder. Pour mix evenly over the brickle chips in pan. Reduce oven
temperature to 325~. Bake for 25-30 minutes, just until topping is
golden. Immediately after removing from oven, sprinkle chocolate
chips over top. Allow chips to melt. Spread over bars. Chocolate will
not cover bars completely. Cool. Cut into bars.
Servings: 20 servings
Pecan Treats * Recipe brought to you by Recipe Ideas
Categories: Nut; Pecan
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into antiquity, in truth as far back into history as the early Egyptians, and possibly even further. In practice though, generally, these ancient recipes were just very basic pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to food historians is a collection of clay tablets in Sumerian describing 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 drinkers feel `blissful`. Progressing into Roman times 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, something that is very familiar to us today. He also informs us how the cooks of Roman times made use of a wide range of spices and herbs, including many that are still in use today like basil, mint and parsley. Continuing our culinary historical journey, we have a couple of recipe books which were published in the 1300s - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the curry that appears on menues today, but instead recipes for the types of food on the tables of the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices created a surge in manuscripts on cooking, some of which are kept safe in private collections. Over the succeeding few centuries, the rich families of the West competed to serve the most extravagent banquests, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it was during the 1800s that cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cooking publications were highly popular as a result of more people being able to read, more spare time and having more money to spend. The TV revolution brings us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Pecan Treats _ recipe.
