Ingredients
CRUMB BASE
1 1/4 cup quick quaker oats, uncooked
1/2 cup brown sugar, firmly packed
1/2 cup chopped nutmeats
1/3 cup butter or margarine, melted
CHOCOLATE FILLING
1/2 cup butter or margarine, melted
1 cup sifted confectioners' sugar
2 oz unsweetened chocolate - melted and, cooled
1 tsp vanilla
2 eggs
Directions
For base, combine oats, sugar, nutmeats and butter, mixing until
crumbly. Place in a shallow baking pan. Heat in preheated moderate
oven (350 F.) about 10 minutes, stirring occasionally. Firmly press
3/4 of mixture into an ungreased 8-inch square baking pan. Set aside
remaining crumb mixture for topping.
For filling, beat butter and sugar together until creamy. Blend in
melted chocolate and vanilla. Add eggs, one at a time, beating well
after each addition. Spread evenly over crumb base. Sprinkle with
reserved crumb mixture. Freeze until firm. To serve, cut in pieces.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias
Servings: 9 servings
Polar Chocolate Delight Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into the far past, in truth as far back as the ancient Egyptians, and possibly even further than that. Having said that, mostly, these ancient recipes were just basic hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay 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 anyone who tried it feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius created some documents which described recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, a very modern way of dining. This early Roman chef recounts how the Romans made use of a wide range of spices, including a few you will know such as bay, fennel and dill. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab countries, such as basil and rosemary. The introduction of these new foods and spices led to a surge in manuscripts on cooking, the majority of which are kept safe in private collections. During the next few hundred years, the powerful and rich tried to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 1800s that cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of TV gave us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Polar Chocolate Delight recipe.
