Ingredients
1 janis hurley
Directions
16 oz. can solid pack pumpkin 1/4 tsp. cloves 12 oz. can evaporated
skim milk 1 tsp. cinnamon 2 eggs 2 tsp. vanilla 1/2 c. biscuit mix
.92 oz. pkg. whipped topping mix with 18 packets Equal
Grease a 9" glass pie plate. Place all ingredients in the blender,
food processor or mixing bowl. Blend 1 minute or beat 2 minutes with
mixer. Place in bowl and microwave until thoroughly heated, stirring
frequently. Pour into glass pie plate. Microwave on Medium for 15-20
min. May need to sheild outer edges with foil after 5-6 min.; then
continue to cook. Pie will be done when the edges are set and the
center is still slightly soft. Let stand at room temperature about
15-20 min. Prepare whipped topping and dollop on pie as desired.
Yield: 8 servings (1 9" pie) Portion: 1/8 pie Calories/portion: 140
Diabetic Exchange: 1 fruit, 1 starch -- 10:35 AM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 10/29 7:24 PM
TO: ALL FROM: DOLORES MCCANN (BSWN00A) SUBJECT: ROLLED FONDANT
ICING
Servings: 10 servings
Pumpkin Pie -- Ada Recipe brought to you by Recipe Ideas
Categories: Dessert; Diabetic; Pie; Pumpkin; Pumpkin Pie
The History of Recipes
Recipes as a concept can be found far back into antiquity, certainly as far as the early Egyptians, and maybe further still. Interesting though that maybe, these, early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to academics are some clay 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 having made those who drank it feel blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a few documents detailing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main course and afters, something we still use today. He also informs us how the chefs of Roman times used many spices, including a few that are still present in modern kitchens like thyme, fennel and dill. Moving our culinary historical trip onwards, there are two recipe books which were published in the 1300s : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that is familiar to us all today, but instead recipes for the types of food prepared by the cooks of the rich and powerful of the period. Later on, in the 15th century, the Crusaders brought back many foods and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations prompted an increase in manuscripts on food, many of which are now in private libraries. Over the succeeding few centuries, the wealthy families of the West competed to serve up the most extravagent meals, and as a consequence, chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books were in great demand, mostly as a result of more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Pumpkin Pie Ada recipe.
