Ingredients
1/2 cup molasses
3 tbsp butter or margarine, cut
1 into pieces
1 1/2 cup all-purpose flour
1 tsp pepper
1/4 tsp salt
2 tbsp plain yogurt
Directions
"These extremely thin crackers have an intriguing balance of peppery
snap and rich sweetness. They are addictive by themselves and make an
elegant hors d'oeuvre when spread with herbed cream cheese. 350~F. 10
to 15 minutes
Combine the molasses and butter in a small sauce pan. Stir over low
heat until the butter is melted. Remove from the heat and cool
slightly.
In the food processor or a large bowl, combine the flour, pepper, and
salt and mix well. Stir the yogurt into the molasses mixture and then
add to the flour mixture and blend to form a smooth dough.
Remove the dough to a lightly-floured sheet of wax paper or lightly
buttered aluminum foil and shape it into a log or cylinder
approximately 1-1/2 inches thick and 12 inches long. Roll the log in
the wax paper or foil and chill until firm, 45 minutes minimum.
Preheat the oven to 350~F.
When ready to bake, slice the log into 1/4-inch slices. Roll each
slice with a floured rolling pin to form very thin ovals, about 1/16
inch thick. The ovals may stick either to your rolling pin or to your
rolling surface. Gently peel them off. Place the ovals on a lightly
greased or parchemnt-lined baking sheet and prick each one 2 or 3
times with the tines of a fork.
Bake 10 to 15 minutes, until the crackers are medium brown. Those
that are rolled slightly thinner than the others will brown first. Be
ready to remove those from the sheet to cool while the others
continue baking. Cool on racks. The crackers will crispen while
cooling. Yield: 40-45.
Servings: 45 servings
Peppery Molasses Crisps Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into ancient history, at least as far back as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to historians is a collection of stone tablets in Sumerian which show 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 The time of the romans around 25BC a roman called Apicius compiled some scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main meal and desserts, something that is very familiar to us today. Aspicius also tells us how the cooks of Roman times were skilled in the use of a wide range of spices and herbs, including some that we all recognise such as bay, mint and dill. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new spices and herbs was responsible for an eruption in books on cooking, some of which are kept safe in private cookery archives. During the next few hundred years, the rich and powerful families of the West competed to serve up the most extravagent meals, and because of this chefs and their recipes were greatly in demand. Even so, it was during the 19th century that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and recording popular recipes of the day. By the time we get to the twentieth century, cookery books were in great demand, mostly as a result of higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Peppery Molasses Crisps recipe.
