Afternoon Tea - Afternoon Tea did not exist before the 19th century.  At that time lunch was eaten quite early in the day and dinner wasn't served until 8 or 9 o'clock at night.  But it wasn't until Anna, the seventh Duchess of Bedford, asked for tea and light refreshments in her room one afternoon, around 1830, that the ritual began.  The Duchess enjoyed her 'taking of tea' so much that she started inviting her friends to join her.  Before long having elegant tea parties was very fashionable.   Demand for tea wares grew and soon there were tea services in silver and fine bone china, trays, cake stands, servers, tea caddies, tea strainers, teapots, and tea tables..... More on Afternoon Tea Afternoon Tea - Afternoon Tea eksisterte ikke før det 19. århundre. På den tiden lunsjen ble spist ganske tidlig på dagen og middag ikke ble servert til 8 eller 9 o'clock på kvelden. Men det var ikke før Anna, den sjuende hertuginne av Bedford, bedt om te og lette forfriskninger i hennes rom en ettermiddag, rundt 1830, at rituell begynte. The hertuginne likte henne 'tar te' så mye at hun begynte å invitere vennene hennes til å bli med henne. Før lenge har elegant te Partene var svært fasjonable. Etterspørselen etter te varer vokste og snart var det te i sølv og fine ben Kina, skuffer, kake stands, servere te caddies, te strainers, teapots, og te bord ..... Mer om Afternoon Tea

Amaretti Cookies - Pronounced am-ah-REHT-tee.  Amaretti is the Italian name for macaroons, which means little bitter things.  Crisp and crunchy on the outside and soft inside, these small domed shaped cookies originated in Venice Italy during the Renaissance period.  Consisting of almonds or almond paste, sugar, and egg whites that can be flavored with chocolate or liqueurs and two baked cookies can be sandwiched together with ganache, buttercream or even jam.  Often served with a sweet dessert wine , liqueurs or ice cream...... More on Amaretti Cookies Amaretti Cookies - uttales am-ah-REHT-tee. Amaretti er det italienske navnet for macaroons, noe som betyr litt bitter ting. Crisp og crunchy på utsiden og myke inni, disse små domed formet cookies oppstod i Venezia Italia under renessansen perioden. bestående av mandler eller mandel lime, sukker og egg hvitt som kan flavored med sjokolade eller brennevin og to bakt cookies kan sandwiched sammen med ganache, buttercream eller jam. ofte servert med en søt dessert vin, brennevin eller iskrem .. .... Mer om Amaretti Cookies

Banana Bread - Banana Bread recipes became very popular in the 1960s when hearty breads were all the rage. It has a thick batter and is a cross between a cake and a bread.  It is baked in a rectangular baking pan until a toothpick inserted in the center comes out clean. Banana Bread is classified as a Quick Bread (used since 1918) which is a  mainly North American term used to describe a light and moist baked good that is "quick" to make. Banana Bread - Banana Bread oppskrifter ble svært populære på 1960-tallet da hjertelig brød ble alle raseri. Den har en tykk batter og er et kryss mellom en kake og brød. Det er bakt i en rektangulær bakervarer panorer til en tannpirker inn i center kommer ut ren. Banana Bread er klassifisert som en Quick Bread (brukt siden 1918) som er en hovedsakelig nordamerikanske Begrepet brukes til å beskrive en lys og fuktig bakt god som "rask" å gjøre. The dry ingredients and liquid ingredients are mixed together separately, then combined and baked.  Leavened using a chemical leavening agent (baking powder/soda not yeast ) that does not require fermentation and involves little or no kneading .  Quick breads are made either from a batter ( muffins , coffee cakes, pancakes, popovers, loaves or breads) or a dough (scones and biscuits)..... Recipe for Banana Bread De tørre ingrediensene og flytende ingrediensene blandes sammen separat, da kombinert og bakt. Leavened ved hjelp av en kjemisk leavening agent (bakepulver / brus ikke gjær) som ikke krever esing og innebærer liten eller ingen kneading. Quick brød gjøres enten fra et batter (muffins, kaffe kaker, pannekaker, popovers, loaves eller brød) eller en dough (scones og kjeks )..... Oppskrift på Banana Bread

Bee Sting Cake (Bienenstich) - Originally a German yeast cake that is also known as Bee Sting.  The story goes that a baker made the cake with a honey topping that attracted a bee which stung the baker.  The original cake had a yeast base that was filled with a custard and frosted  with honey, butter and almonds. Bee Sting Cake (Bienenstich) - Opprinnelig en tysk gjær kake som også er kjent som Bee Sting. Historien går som en baker gjort kake med honning toppen som tiltrakk en bie som stung de baker. Originalen kaken hadde en gjær grunnlag som var fylt med vaniljesaus og mattslipt med honning, smør og mandler.

Biscotti is said to have originated during Columbus's time and credited to an Italian baker who originally served them with Tuscan wines.  They became so popular that every province developed their own flavored version.  Because of their long storage ability they were an ideal food for sailors, soldiers, and fisherman.  Traditionally biscotti were almond flavored as almonds were readily available in Italy and nearby countries..... More on Biscotti Biscotti sies å ha oppstått under Columbus tid og kreditert et italiensk baker som opprinnelig tjente dem med toskanske viner. De ble så populære at hver provins utviklet egne flavored versjon. Grunn av lang lagring evne de var en ideell mat for sjømenn, soldater, og fisker. Tradisjonelt biscotti var mandel flavored som mandler var lett tilgjengelig i Italia og nærliggende land ..... Mer om Biscotti

Boston Cream Pie - The name Boston Cream Pie is believed to be a misnomer as it's really a cake.  The "pie" instead of "cake" may be due to the fact that colonists used to bake their cakes in pie tins as they did not own cake pans.  The first reference to Boston Cream Pie was when a New York newspaper in 1855 ran a recipe for a 'pudding pie cake'.  This recipe, however, had a powdered sugar topping not the chocolate glaze it now has.  Then in 1856 a man named Harvey D. Parker opened a restaurant in Boston called the Parker House Restaurant.  On the menu was a 'pudding pie cake' but it had a chocolate glaze not the powdered sugar topping of the original recipe.  This is the cake we know today and the name 'Boston Cream Pie' is probably a combination of the first 'pudding pie cake' recipe and the fact that Boston is the place where the chocolate glazed version originated. Boston Cream Pie - Navnet Boston Cream Pie antas å være en misnomer så det er virkelig en kake. Den "kaken" i stedet for "kake" kan være på grunn av at kolonister brukes til å bake sine kaker i kake tins som de ikke egen kake Pans. Den første referansen til Boston Cream Pie var når en New York-avisen i 1855 kjørte en oppskrift på en "pudding pie kake". Denne oppskriften har imidlertid hatt en pulverisert sukker toppen ikke sjokolade glasur det har nå. Så i 1856 en mann kalt Harvey D. Parker åpnet en restaurant i Boston kalles Parker House Restaurant. På menyen var en pudding pie kake ", men den hadde en sjokolade glasur ikke pulverisert sukker toppen av den opprinnelige oppskriften. Dette er kaka vi vet i dag, og navnet "Boston Cream Pie" er trolig en kombinasjon av de første "pudding pie kake 'oppskrift og det faktum at Boston er stedet der sjokolade glassert versjon opprinnelse.

Br eakfast - Defined as the first meal of the day and literally means, breaking the fast of the night.  It was during the 15th century that certain foods were created and served only at breakfast and this tradition continues even today. Br eakfast - Definert som første måltid av dagen, og bokstavelig talt betyr bryte fort om natten. Det var i det 15. århundre at visse matvarer ble laget og servert bare til frokost og denne tradisjonen fortsetter selv i dag.   It was reported back in the mid 1800s that a typical American breakfast consisted of at least six courses;  tea, toast, eggs, beef, ham, fish, game, fruits, and breads.  About the same time there were the American food reformers who advocated eating less meat and more grains.  One such food reformer was John Henry Kellogg who headed the Seventh Day Adventist "Sanatorium" in Michigan for people with medical problems.  One belief he had was that eating hard dry foods would keep your teeth healthy and recommended eating zwieback.  Unfortunately, zwieback was very hard and brittle and when a patient broke a tooth eating one, Dr. Kellogg set out to invent a new healthy dry cereal.  The cereal he produced was similar to a granola (now named Corn Flakes) and it sold very well.  So well, in fact, that others began producing dry cereals. Det ble rapportert tilbake i midten av 1800-tallet som en typisk amerikansk frokost besto av minst seks kurs; te, toast, egg, biff, skinke, fisk, vilt, frukt og brød. Om samme tid var det amerikanske mat reformers som orde for å spise mindre kjøtt og mer korn. Et slikt mat reformator var John Henry Kellogg som ledet den sjuende dagen Adventist "Sanatorium" i Michigan for mennesker med medisinske problemer. Én tro han hadde var at spising hardt tørr mat ville holde tennene friske og anbefalte spise zwieback. dessverre zwieback var veldig hard og sprø, og når en pasient brakk en tann spise en, Dr. Kellogg fastsatt å oppfinne en ny sunn tørr frokostblanding. The kornblanding han produserte var likt et granola (nå kalt Corn flakes) og det solgt svært godt. Så bra, faktisk, at andre begynte å produsere tørt korn.

The foods eaten at home for breakfast have a lot to do with convenience as people do not have the time to make and eat a leisurely breakfast.  Bread-like items are popular breakfast foods during the workweek: bagels, muffins, scones, cereal or mu ?strong style="font-weight: 400">sli, with a cup of tea or coffee.  Weekends are when the so-called "big breakfast" or "English breakfast" is served where eggs take center stage as well as bacon, sausages, tomatoes, toast, jams and preserves. ..... More on Breakfast Den matvarer spises hjemme til frokost har mye å gjøre med komfort som folk ikke har tid til å lage og spise en rolig frokost. Brød-liknende elementer er populære frokost mat under workweek: bagels, muffins, scones, kornblanding eller mu ? strong style = "font-weight: 400"> SLI, med en kopp te eller kaffe. Helger er når den såkalte "big breakfast" eller "English breakfast" serveres der eggene ta sentrum scene samt bacon, pølser, tomater, ristet brød, syltetøy og bevarer. ..... Mer om Frokost

Br ownies - Brownies are classified as a bar cookie that tastes like a rich chocolate cake that has been cut into squares.   Toasted and chopped nuts (walnuts, pecans, hazelnuts) can be added or even chunks or chips of white chocolate.  The Brownie is definitely America's favorite bar cookie (square) and the name "brownie" refers to its dark brown color.  John Mariani in "The Dictionary of American Food and Drink" states that the first recipe appeared in the 1897 Sears, Roebuck and Co. Catalog. .... Recipe for Brownies Br ownies - Brownies er klassifisert som en bar cookien som smaker som en mektig sjokoladekake som er skåret i firkanter. Ristet og hakkede nøtter (valnøtter, pecans, hasselnøtter) kan legges eller biter eller brikker av hvit sjokolade. Den kaken er definitivt Amerikas favoritt bar informasjonskapsel (firkant) og navnet "kaken" refererer til mørk brun farge. John Mariani i "The Dictionary of American Mat og drikke" sier at den første oppskriften fremsto i 1897 Sears, Roebuck and Co-katalogen. .... Oppskrift på Brownies

Cakes - Cakes began in ancient Egypt as round, f lat, unleavened breads that were cooked on a hot stone.   Their evolution from crude cakes to what we enjoy today was possible, over many centuries, through the introduction of new ingredients and technology.    The Egyptian's discovery and subsequent skill at using natural yeast helped leaven those once flat cakes.  When butter and eggs made their way into the cake dough, their consistency became the precursor for today's cakes.   Cake making continued to improve especially with the new ingredients such as chocolate and vanilla, and eventually sugar, that came to Europe with the discovery of the New World.... More on Cakes and Cake Recipes Kaker - kaker begynte i det gamle Egypt som rund, f Lat, unleavened brød som ble tilberedt på en varm stein. Deres evolusjon fra råolje kaker til hva vi har i dag var mulig, gjennom mange århundrer, gjennom introduksjon av nye råvarer og teknologi. De egyptiske er funnet og påfølgende ferdigheter ved hjelp av naturlig gjær hjalp surdeig dem når flate kaker. Når smør og egg gjort seg inn i cake dough, deres konsistens ble forløperen for dagens kaker. Cake gjør fortsatt å øke, spesielt med den nye ingredienser som sjokolade og vanilje, og eventuelt sukker, som kom til Europa med funnet av New World .... Mer om kaker og Cake Recipes

Carrot Cake - Carrots, along with beets, contain more sugar than  other vegetables which may explain their use in some desserts.  Although used in puddings and jams, the Carrot Cake is by far the most popular carrot dessert.   Recipes for this cake, frosted with a Cream Cheese Frosting, began to appear in the 1960s. Carrot Cake - gulrøtter, sammen med beets, inneholder mer sukker enn andre grønnsaker som kan forklare deres bruk i noen desserter. Selv om det brukes i puddings og syltetøy, er Carrot Cake er langt den mest populære gulrot dessert. Recipes for denne kaken, mattslipt med en kremost Frosting, begynte å dukke opp på 1960-tallet.

The orange carrots we enjoy today originated from the purple variety grown in Afghanistan since the 7th Century AD.  As they moved westward into Europe the orange variety came about and this is the variety the English settlers brought to America.  Carrot comes from the Greek word "kar ō ton " and the Greeks started the belief that eating carrots would improve your eyesight.  John Ayto in "An AZ of Food & Drink" tells how during World War II the British furthered this belief by saying that British pilots improved their night vision by eating huge amounts of carrots.  They were, however, only trying to encourage the eating of carrots as it was one of the few foods that were not in short supply during the war.... Recipe for Carrot Cake Den oransje gulrøtter vi har i dag stammer fra fiolett utvalg dyrkes i Afghanistan siden 7nde Century AD. Når de flyttet vestover i Europa den oransje utvalg kom og dette er det mangfoldet den engelske nybyggerne kom til Amerika. Carrot kommer fra det greske ordet " kar O ton "og grekerne startet at man spiser gulrøtter ville forbedre eyesight. John Ayto i" An AZ of Food & Drink "forteller hvordan under andre verdenskrig britisk furthered denne troen ved å si at britiske piloter bedret sin natt visjon av spise store mengder gulrøtter. De var imidlertid bare prøver å oppmuntre til å spise av gulrøtter som den var en av de få mat som ikke var mangelvare under krigen .... Oppskrift på Carrot Cake

Chiffon Cakes - Chiffon cakes were invented in the late 1940s.  The Chiffon Cake is a cross between a butter and a sponge cake.  Similar to a butter cake in that it contains baking powder and does have fat, albeit it is in liquid form.  You may notice that there is extra baking powder in this recipe.  This is because oil is heavy and needs extra leavening to ensure the cake will rise properly.  The advantage of oil is that it makes for a moist and delicate cake that doesn't harden even when refrigerated.  The chiffon is similar to a sponge cake in texture and that the eggs are separated.  The whites are stiffly beaten and then folded into the batter which contributes to the cake's leavening.  The batter is baked in an ungreased tube pan which allows the batter to cling to the sides of the pan as it rises.  The tube in the center of the pan enables the hot air to circulate so the heat can reach the center of the cake.  Once baked the cake is inverted until cool to keep the cake from shrinking and losing its volume.... Recipe for Orange Chiffon Cake Chiffon kaker - chiffon kaker ble oppfunnet på slutten av 1940-tallet. Det chiffon Cake er et kryss mellom smør og en svamp kake. Ligner på en smør kake i at den inneholder bakepulver og har fett, enn det er i flytende form. Du kanskje merke at det er ekstra bakepulver i denne oppskriften. Dette er fordi oljen er tung og trenger ekstra leavening å sikre kaken stå opp på riktig måte. Fordelen med olje er at det gir et fuktig og delikat kake som ikke stivne selv når kjøling. The chiffon ligner en svamp kaken i tekstur og at eggene er separert. Den hvite er stiffly slått og deretter kastet inn i batter som bidrar til kaka er leavening. The batter er bakt i en ungreased tube panorer som lar batter til seg til sider av Pan som det stiger. røret i midten av panorere gjør at varm luft å sirkulere slik at varmen kan nå midten av kaken. Når bakt kaka er invertert til kult å holde kake fra krymper og mister sitt volum .... Oppskrift på Orange chiffon Cake

Chocolate Chip Cookies - Ruth Wakefield, owner of the Toll House Inn in Massachusetts, is credited with inventing the chocolate chip cookie. Chocolate Chip Cookies - Ruth Wakefield, eieren av Toll House Inn i Massachusetts, blir kreditert med inventing av sjokolade chip cookie.   The story goes that one day in 1930 she cut a Nestl?s Semisweet Yellow Label Chocolate bar into small chunks and added it to her butter cookie dough.  The cookies were an instant hit with her customers and word of their popularity reached the Nestl? company.  Nestl?must have realized that putting small chunks of their chocolate bar in cookie dough would appeal to the mass market because by 1939 Nestl?came out with chocolate morsels (or chips).  What a brilliant marketing plan it turned out to be when Nestl? packaged the chips in a Yellow bag and then bought the rights to the Toll House name and Ruth Wakefield's recipe.  They called her recipe "The Famous Toll House Cookie" and printed it on the back of the Yellow bag.  This recipe is still to this day, although in a slightly altered form, on the back the Nestl?chocolate chip bags. Historien går som en dag i 1930 hun kutte en Nestl? S Semisweet Yellow Label Chocolate bar opp i små biter og legges det til henne smør cookie dough. Informasjonskapslene ble en umiddelbar hit med sine kunder og ord av sin popularitet nådd Nestl? Selskap . Nestl? må ha innsett at putting små biter av deres sjokolade bar i cookie dough vil appellere til masse-markedet på grunn av 1939 Nestl? kom ut med sjokolade morsels (eller chips). What a brilliant markedsføringsplan viste det seg å være når Nestl ? pakket brikkene i en gul pose og deretter kjøpt rettighetene til Toll House navn og Ruth Wakefield's oppskrift. De kalte henne oppskrift "The Famous Toll House Cookie" og trykt på baksiden av Yellow bag. Denne oppskriften er fortsatt til denne dagen, men i en litt endret form, på baksiden av Nestl? chocolate chip poser.

Reported to be the favorite cookie of Americans, Ruth Wakefield's recipe has been the springboard for numerous adaptations.   The original recipe: 1 cup butter, 3/4 cup brown sugar, 3/4 white granulated sugar, 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon baking soda dissolved into 1 teaspoon hot water, 2 1/4 cups all purpose flour, 1 teaspoon salt, 1 cup chopped nuts, and 1 pound cut up chocolate has only been slightly changed by Nestl?to accommodate the changes in baking soda and use of chocolate morsels.  Once made with a mere 1/2 teaspoon of dough, chocolate chip cookies now range from miniature to jumbo and Nestl?has met this demand by producing various size morsels from mini-chips to large morsels....More on Chocolate Chip Cookies Rapportert å være favoritten cookie amerikanere, Ruth Wakefield's oppskrift har vært springbrett for mange tilpasninger. Den originale oppskriften: 1 kopp smør, 3 / 4 kopp brunt sukker, 3 / 4 hvit kornete sukker, 2 egg, 1 ts vanilje ekstrakt, 1 ts Baking soda oppløst i 1 ts varmt vann, 2 1 / 4 kopper alle formål hvetemel, 1 ts salt, 1 kopp hakkede nøtter, og 1 pund kuttet opp sjokolade bare har blitt litt forandret etter Nestl? å imøtekomme endringer i Baking soda og bruk av sjokolade morsels. Når laget med bare en 1 / 2 ts av dough, chocolate chip cookies nå spenner fra miniatyr til Jumbo og Nestl? har oppfylt dette kravet ved å produsere ulike størrelse morsels fra mini-chips til store morsels .... Mer om Chocolate Chip Cookies

Clafoutis - Clafoutis (pronounced kla-foo-TEE) is a French country dessert hailing from the Limousin region.  Clafoutis comes from the word 'clafir' which means 'to fill'.  Traditionally made with the first sweet cherries of the season and are left unpitted (kernels are said to add extra flavor while baking).  An earthenware dish is buttered and then covered with a layer of stemmed cherries.  A batter of eggs, flour, milk, and sugar (sometimes butter, flavorings, liqueur are also added) is then poured over the cherries.  The consistency of the batter can be thin (like a pancake batter) to thick (cake-like).  The assembled dish is then baked in the oven until the batter is puffed, set and nicely browned.  Confectioner's (powdered or icing) sugar is sprinkled over the top and it can be served with vanilla ice cream or softly whipped cream.  It is best served warm. Clafoutis - Clafoutis (uttales KlÃ-foo-Tee) er en fransk landet dessert hailing fra Limousin region. Clafoutis kommer fra ordet 'clafir "som betyr" å fylle ". Tradisjonelt laget med det første søte kirsebær av sesongen, og er igjen unpitted (kjerner sies å legge til ekstra smaken mens bakervarer). An earthenware parabolen er buttered og dekket med et lag av stammet kirsebær. A batter av egg, mel, melk og sukker (også smør, flavorings, likør er også lagt til) Deretter helles over kirsebær. konsistensen av batter kan tynn (som en pannekake batter) til tykke (kake-aktig). De monterte parabolen er så bakes i ovnen til batter er opphovnet, stille og pent browned. Confectioner's (pulverisert eller isdannelse) sukker er sprinkled over toppen, og det kan serveres med Vanilla Ice cream eller sakte fløtekrem. Det er best servert varm.

Cookbook Journals - As early as the 17th century, women have been sharing and recording recipes in book form.  But the books they made were not merely a compilation of recipes.  They were really a journal of a  woman's domestic life.  You would sometimes find household and gardening advice, as well as formulas for making medicines, as a place to save clippings on events taking place in their neighborhood, a place to save letters from friends and family, to record or even write poetry and quotations, and as a place where children practiced their writing of letters.  Some women kept adding to their journals throughout their lives so these books became a diary of their domestic development.  As the years went by you could see the progress of their cooking skills by the increasing complexity of the recipes and their abilities to adapt the recipes to their own tastes. Cookbook Tidsskrifter - Så tidlig som i det 17. århundre, kvinner er deling og registrering av oppskriftene i boken form. Men de bøkene som de gjorde var ikke bare en samling av oppskrifter. De var virkelig en journal av en kvinnes hjemlige liv. Du vil også finne husholdning og hagearbeid råd, så vel som formler for å gjøre medisiner, som et sted å lagre utklipp på hendelser som fant sted i deres nabolag, et sted å lagre brev fra venner og familie, til posten eller skrive dikt og sitater, og som et sted hvor barn praktisert sin skriving av bokstaver. Noen kvinner holdes legge til sine tidsskrifter i hele sitt liv slik at disse bøkene ble en dagbok for sine hjemlige utvikling. Ettersom årene gikk av kan du se utviklingen av deres cooking ferdigheter av den økende kompleksiteten i oppskrifter og sine evner til å tilpasse oppskrifter på sin egen smak. Some women were so pleased with their accomplishments that they published their personal recipe books..... More on Cookbook Journals Noen av kvinnene var så fornøyd med sine ferdigheter at de publiserte sine personlige oppskrift bøker ..... Mer om Cookbook Tidsskrifter

Cookbooks - Recipes were once known as "receipts". Cookbooks - Recipes gang ble kjent som "kvitteringer".

- First cookbooks were written by chefs for chefs. - Første cookbooks ble skrevet av kokker for kokker.

- It wasn't until the 18th century that cookbooks even began to look like what we have today. - Det var ikke før i det 18. århundre som cookbooks selv begynte å ligne det vi har i dag.

- Hannah Glasse (1708-1770), Elizabeth Roffald (1733-1781) and Maria Rundell (1745-1829) were said to be the first English women to write cookery books aimed at the inexperienced housewife and her servants. - Hannah Glasse (1708-1770), Elizabeth Roffald (1733-1781) og Maria Rundell (1745-1829) ble sagt å være den første engelske kvinner til å skrive kokekunst bøker rettet mot uerfaren husmor og hennes tjenere.

- Hannah Glasse wrote "The Art of Cookery Made Plain and Easy" in 1747 and she is probably the best known English cookbook writer of the 18th century.  Unfortunately, it has been revealed that her book was full of plagiarized recipes.  This was very common in the 18th century. - Hannah Glasse skrev "The Art of Cookery Made Plain og Easy" i 1747 og hun er nok best kjent engelsk Cookbook skribent av det 18. århundre. Dessverre har det vært avdekket at hennes bok var full av plagiarized oppskrifter. Dette var svært vanlig i det 18. århundre.

- During the 18th century, cookbooks used in the United States originated in England....... More on the history of Cookbooks - I løpet av det 18. århundre, cookbooks brukes i USA kom i England ....... Mer om historien til Cookbooks

Cookies - During the early part of the 18th century North Americans began to use the word 'cookie' to define a small, sweet, flat or slightly raised confection.  The word 'cookie' appears to come from the Dutch word "koekje or koekie" and refers to a small cake.   Alan Davidson in The Oxford Companion to Food states that "cookies were originally associated with New Year's Day....references from the early part of the 19th century show that cookies and cherry bounce (a cherry cordial) were the correct fare with which to greet visitors on that occasion."  Cookies are now eaten any time of the day - coffee breaks, as a snack, for dessert, and even given as a welcoming gift. In the UK they are called biscuits; in Spain they are called galletas; in Germany they are called kels; and in Italy they are called biscotti.  Every country has its favorite.  .... More on Cookies and Cookie Recipes Cookies - I begynnelsen av det 18. århundre Nord Amerikanerne begynte å bruke ordet "cookie" for å definere en liten, søt, flat eller litt hevet confection. Ordet "cookie" synes å komme fra det nederlandske ordet "koekje eller koekie" og refererer til en liten kake. Alan Davidson i Oxford Companion å Mat fast at "cookies opprinnelig ble knyttet til nyttår dag .... referanser fra tidlig i det 19. århundre viser at informasjonskapsler og kirsebær returmeldingen (et kirsebær hjertelig) var riktig billettpris som å hilse besøkende på denne anledningen. "Cookies er nå spist som helst på døgnet - kaffepauser, som en snack, for dessert, og med gitt som en velkommen gave. I Storbritannia de kalles kjeks; i Spania de kalles galletas; i Tyskland de kalles kels, og i Italia de kalles biscotti. Hvert land har sin favoritt. .... Les mer om Cookies og Cookie Recipes

Croissant is French for crescent or crescent-shaped.  Croissants are composed of a light buttery rich yeast dough that can have either a sweet (jam, marzipan, chocolate) or savory (cheese, ham, chicken, mushrooms) filling.  Traditionally enjoyed in France for breakfast with coffee and milk. Croissant er fransk for halvmåne eller halvmåne-formede. Croissanter er sammensatt av en lys buttery rike gjær dough som kan ha enten en søt (syltetøy, marzipan, sjokolade) eller savory (ost, skinke, kylling, sopp) fylling. Tradisjonelt nytes i Frankrike for frokost med kaffe og melk.

Legend has it that one night during the war of 1686 between Austria and Turkey, bakers in Budapest Hungary heard Turkish soldiers tunneling under the city and sounded the alarm.  This led to the Turkish defeat of the war and the bakers' reward was the honor of making a commemorative pastry in a crescent shape (the shape that is on the Turkish flag).  Later the French were credited with reinventing the croissant dough to its current form using a puff pastry-like dough.  However, in the Oxford Companion to Food by Alan Davidson, he states that the recipe for the present day croissant doesn't appear in a French recipe book until early in the 20th century and there is no reference to it origins being from the croissant made after the war of 1686. Legenden forteller at en natt under krigen i 1686 mellom Østerrike og Tyrkia, bakere i Budapest Ungarn hørt tyrkiske soldater tunnelering under byen og lød alarmen. Dette førte til den tyrkiske tap av krigen og Bakers' belønning var den ære av gjør en commemorative kringle i en halvmåneformet form (formen som er på tyrkisk flagg). Senere den franske ble kreditert med reinventing den croissant dough til sin nåværende form ved hjelp av en tertedeig-like dough. imidlertid i Oxford Companion til mat ved Alan Davidson, han sier at oppskriften på i dag croissant ikke vises i en fransk oppskrift boken til tidlig i det 20. århundre og det er ingen referanse til det opprinnelse blir fra croissant laget etter krigen i 1686.

Whatever its true origins,  the present day croissant is still credited to France and enjoyed in many parts of the world.  Croissants that are made with butter are called "croissant au beurre" and any croissant containing other types of fat (usually margarine) must be called "croissants". Uansett sin sanne opprinnelse, nåtid croissant fortsatt kreditert til Frankrike og nytes i mange deler av verden. Croissanter som er laget med smør kalles "croissant au beurre" og eventuelle croissant inneholder andre typer fett (vanligvis margarin) må kalt "croissanter.

Eton Mess - This English dessert takes softly whipped cream and adds to it cut up strawberries and meringue cookies.  The name "Eton" is used as the dessert was first created at Eton College, one of Britain's most famous public schools whose alumni includes 18 Prime Minister's of Great Britain.  "Mess" is used because the cream, strawberries and meringue cookies are just mixed together in one big bowl.    This dessert is traditionally served at Eton College's annual June 4th prize giving celebration where parents and students get together and have a picnic.... Recipe for Eton Mess Eton rot - Dette engelsk dessert tar sakte fløtekrem og legger til det skjære opp jordbær og meringue cookies. Navnet "Eton" skal brukes som dessert ble først opprettet i Eton College, en av Storbritannias mest kjente offentlige skoler som tidligere har 18 statsminister statsrådens av Great Britain. "rot" brukes fordi krem, jordbær og meringue cookies er bare blandet sammen i en stor bolle. Dette dessert er tradisjonelt servert på Eton College årlige 4 juni premiedobler gi feiring hvor foreldre og elever kommer sammen og har en picnic .... Oppskrift på Eton rot

Fruit Fools - Dating as far back as the sixteenth century, this classic British dessert has seen its popularity ebb and flow.  Today fruit fools consist of cooked or raw fruit that is pur ?/font> ed or mashed, then sweetened, chilled, and finally folded into stiffly beaten whipped cream (there should be streaks of the white cream showing where the fruit was not completely folded into the whipped cream).  Traditionally fools were made with tart fruits such as raspberries, gooseberries, blackberries, loganberries, and rhubarb but today virtually any fruit can be used.  It is best showcased when served in a long stemmed parfait or wine glass, garnished with fresh fruit.  "Fool" is believed to have originated from the French word "foul er " which means "to mash" or "to press". Fruit Fools - Dating så langt tilbake som det sekstende århundre, denne klassiske britiske dessert har sett sin popularitet fjære og flyt. _RGTD Frukt Fools bestå av kokte eller rå frukt som mål? / Font> ed eller mashed, deretter sweetened, kjølt, og endelig kastet seg inn i stiffly banket fløtekrem (det bør være streker på hvit krem viser hvor frukten ble ikke helt kastet inn i fløtekrem). Tradisjonelt Fools ble gjort med besk frukt, for eksempel bringebær, gooseberries, bjørnebær, loganberries og rabarbra men i dag nesten alle typer frukt kan brukes. Det er best showcased når servert i en lang stammet parfait eller vin glass, garnished med fersk frukt. "Fool" antas å komme fra det franske ordet "foul er" som betyr "å knuse" eller "å presse".

I first read about fruit fools in Helen Saberi and Alan Davidson's book "Trifle".  In their discussion on the history of trifles they tell us that early trifles resembled "fools".   Early fools were thickened with eggs and cream, and sometimes wine and spices were added.  Some fools didn't contain fruit at all and were more like a custard.  But somewhere along the way it was realized that eggs, wine and spices were not needed to enhance the flavor of the fresh fruit and cream... Recipe for Fruit Fools Jeg først leste om frukt Fools i Helen Saberi og Alan Davidson bok "bagatell". I sin diskusjon om historien til trifles de forteller oss at tidlig trifles lignet "Fools". Tidlig Fools ble tykkere med egg og fløte, og noen ganger vin og krydder ble lagt til. Noen Fools inneholdt ikke frukt i det hele tatt, og var mer som en vaniljesaus. Men et sted på veien var det at eggene, vin og krydder ikke var nødvendig for å forbedre smaken av frisk frukt og krem ... Recipe for Fruit Fools

Frozen Fruit Pops - Although the first frozen fruit confections on a stick (called the "Hokey Pokey") were sold as early as 1872, it wasn't until 1923 that they became well known.  That year a man named Frank Epperson applied for a patent on the first frozen fruit on a stick, called the "Epsicle".  As with many inventions, the Epsicle came about by accident on a cold New Jersey morning.  It seems that Frank Epperson had made a glass of lemonade from a prepared powder and had accidentally left the glass, with a spoon in it, on the windowsill overnight.  The next morning he discovered that the lemonade had frozen into a solid mass.  After running the glass under hot water he removed the frozen lemonade from the glass by holding onto the spoon, and it was then he realized he had a new invention.  Once the patent for his "Epsicle" was issued he did sell it to the Joe Lowe Corporation (now called Popsicle Industries) who renamed the frozen fruit on a stick the "Popsicle".... Recipe for Frozen Fruit Pops Frozen Fruit sprette - Selv om den første frossen frukt confections på en pinne (kalt "Hokey Pokey") ble solgt så tidlig som i 1872, var det ikke før 1923 at de ble kjent. Det året en mann ved navn Frank Epperson søkt om patent på den første frossen frukt på en pinne, kalt "Epsicle". Som med mange oppfinnelser, det Epsicle kom ved en tilfeldighet på en kald New Jersey morgen. Det virker som Frank Epperson hadde gjort et glass lemonade fra en forberedt pulver og hadde tilfeldigvis venstre glass, med en skje i den, på vinduskarm overnatter. Neste morgen han oppdaget at lemonade hadde frosset inn i en solid masse. Etter å ha kjørt glasset under varmt vann han fjernet frosset lemonade fra glass ved å holde på skjeen, og det var da han skjønte han hadde en ny oppfinnelse. Når patent på sin "Epsicle" ble gitt han selge det til Joe Lowe Corporation (nå kalt Popsicle Industries) som har omdøpt den frosne frukten på en pinne, det " Popsicle ".... Oppskrift på Frozen Fruit sprette

Fudge - In the late 1800s, American college women starting making a candy we now know as fudge.  Recipes began to appear in cookery books around 1896.... Recipe for Fudge Fudge - På slutten av 1800-tallet, amerikansk college kvinner begynner å lage et candy vi nå kjenner som fudge. Recipes begynte å vises i matlaging bøker rundt 1896 .... Oppskrift på Fudge

Gingerbread - There are two major styles of gingerbread: a moist and spicy sweet cake or a cookie that is usually molded or shaped into a figure.  In both cases we seem to enjoy this dessert mainly during the fall and winter, especially around the holiday season. Honningkake - Det er to store stiler av honningkake en fuktig og krydret søt kake eller en cookie som vanligvis støpte eller formet til en figur. I begge tilfeller ser ut til å like denne dessert hovedsakelig i løpet av høsten og vinteren, spesielt rundt høytiden .

The Crusaders are credited with bringing gingerbread to Europe, although not in the form we enjoy today.  At one time it was made with breadcrumbs and sweetened with honey.  As with most recipes, gingerbread evolved around the world to meet the tastes of its different cultures.  If you sample gingerbread in a country other than your own you may be surprised to find it does not look or taste as you expected.   It may be a bread, cake or cookie and can range from light colored with just a touch of spice to dark colored and very spicy.  Other gingerbreads: France has Pain D' ?/font> pice (a cake containing flour, spices and honey), Holland has Speculaas (crisp gingerbread cookie molded into different shapes),  Austria and Germany have Lebkuchen (a molded gingerbread cookie full of honey and spices), and China has Mikong (ginger flavored honey bread)....Recipe for Gingerbread Cake , Gingerbread Cookies and Gingerbread Scones The Crusaders er kreditert med å bringe honningkake til Europa, men ikke i den form vi har i dag. På ett tidspunkt var det laget med Brødsmuler og sweetened med honning. Som med de fleste oppskrifter, honningkake utviklet seg rundt i verden for å møte smak av dens forskjellige kulturer . Hvis du prøve honningkake i et annet land enn ditt eget du kanskje bli overrasket over å finne den ikke ser ut eller smaker som du forventet. Det kan være et brød, kake eller informasjonskapsel og kan variere fra lys farget med bare et snev av krydder til mørkt farget og veldig sterkt krydret. Andre gingerbreads: Frankrike har Pain D '? / font> pice (en kake som inneholder mel, krydder og honning), Holland har Speculaas (crisp honningkake cookie støpte i ulike former), Østerrike og Tyskland har Lebkuchen (a støpte honningkake cookie full av honning og krydder), og Kina har Mikong (ingefær flavored honning brød ).... Oppskrift på honningkake Cake, honningkake Cookies og honningkake Scones

G G ?/font> noise - G ?/font> noise is named after its place of origin, Genoa Italy and is a type of light and airy sponge cake.  Different from a sponge cake in that melted unsalted butter (sometimes clarified) is added to the batter which makes it a more tender and flavorful cake that is less sweet than a regular sponge cake..... More on Genoise ? / font> støy - G? / font> støy er oppkalt etter sin plass opprinnelse, Genoa Italia og er en type lyse og luftige svamp kake. forskjellig fra en svamp kake i smeltet usaltet smør (også avklares) er lagt til det batter som gjør det mer anbud og flavorful kake som er mindre søt enn en vanlig svamp kaken ..... Mer om Genoise

Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream.  The origins of ganache are debatable but it is believed to have been invented around 1850.  Some say it originated in Switzerland where it was used as a base for truffles.  Others say it was invented in Paris at the Patisserie Siravdin.... More on Ganache Ganache er et fransk begrep for en jevn blanding av hakkede sjokolade og tunge fløte. Opprinnelsen til ganache er diskuteres, men det antas å ha blitt oppfunnet rundt 1850. Noen sier det oppstod i Sveits hvor den ble brukt som base for trøfler. andre sier den ble oppfunnet i Paris på Patisserie Siravdin .... Mer om Ganache

Hot Chocolate - The drinking of chocolate in the New World was first discovered by Columbus in 1502 when he landed in what we now think was either Mexico or Nicaragua.   He found the Aztecs drinking a chocolate beverage made with cocoa beans from the tropical tree Theobroma which translates to "Food of the Gods".  The Aztec's emperor, Montezuma, loved the drink so much that he would drink upwards of 50 cups a day.  To make this drink the Aztecs would first roast and grind the beans to a paste and then add the paste to water, along with chili peppers and vanilla.  This produced a beverage that was very bitter tasting which the Spaniards didn't enjoy.  Columbus did take some cocoa beans back to Spain but there was little interest in them.  It wasn't until Hernando Cortez, around 1520, brought the cocoa beans back to Spain from his trip to the New World that the chocolate beverage became popular.  To make this drink more palatable, the Spaniards processed the beans as the Aztecs did but then they added sugar and spices (vanilla, cinnamon, cloves, hazelnuts, almonds, orange flower water) to the chocolate paste.  Once the paste was allowed to solidify it was added to water or milk.  This drink immediately became popular with the Spaniards.  So popular that aristocratic ladies would start each day with a cup and even went so far as having their servants bring them some during Mass. Hot Chocolate - The drikking av sjokolade i New World ble først oppdaget av Columbus i 1502 da han landet i det vi nå tror var enten Mexico eller Nicaragua. Han fant Aztecs drikker en sjokolade Drikke laget med kakao bønner fra tropisk tre Theobroma som oversettes til "Mat av Gods". The Aztec er keiser, Montezuma, elsket drikke så mye at han ville drikke oppover av 50 kopper om dagen. For å gjøre dette drikke Aztecs først steke og slipe den bønner til lim og deretter legge Lim inn til vann, sammen med Chili Peppers og vanilje. Dette produsert Drikke som var svært bitre smaker som spanjolene ikke liker. Columbus tok noen kakao bønner tilbake til Spania, men det var liten interesse for dem. Det var ikke inntil Hernando Cortez, rundt 1520, brakte kakao bønner tilbake til Spania fra hans tur til New World at sjokolade Drikke ble populært. For å gjøre dette drikke mer velsmakende, spanjolene behandlet bønner som Aztecs gjorde men da de legges sukker og krydder (vanilje, kanel, cloves, hasselnøtter, mandler, oransje blomst vann) til sjokolade lim. Når lim var lov til å størkne den ble lagt til vann eller melk. Dette drikke umiddelbart ble populært med spanjolene. så populære at aristokratiske damer ville starte dagen med en kopp og selv gikk så langt som å ha sine tjenere bringe dem litt under Mass

Hot Cross Buns - This round, rich, sweet, yeast bun is traditionally served on Good Friday.  The passing of a London by-law in the early 1500s forbidding the sale of hot cross buns except on Good Friday, Christmas, and at funerals seems to have permanently influenced when we eat these spiced buns.   Made of milk, yeast, sugar, flour, spices (such as cinnamon, nutmeg, allspice, and cloves), eggs, butter, currants, raisins and/or candied fruit.  John Ayto in "An AZ of Food & Drink" states that the first record of the cross appearing on the top of the buns was in 'Poor Robin's Almanack' (1733) and the 'hot' was added to the name in the early 1800s.   The cross (represents cross of Christ and the Crucifixion) on top that can be made by cutting into the dough, by strips of pastry, or with a paste of flour and water.  Once baked, they can be iced with confectioners frosting or fondant.  Superstition had it that hot cross buns baked on Good Friday never became moldy and one bun used to be kept as a charm until the next year's buns were made.  There are various stories as to when they were first made, but the story I like is related to the Anglo Saxons.  They are said to have baked the buns in honor of their goddess of Spring, Eostre, from whom the name Easter is derived... More on Hot Cross Buns Hot Cross boller - Dette rund, fyldig, søt, gjær bun tradisjonelt serveres på Langfredag. Det forbikjøring av en London by-loven i tidlig 1500s avskrekkende salg av varm tvers boller unntatt Langfredag, julen, og ved begravelser synes å ha permanent påvirket når vi spiser disse krydret boller. Laget av melk, gjær, sukker, mel, krydder (for eksempel kanel, muskat, allspice og cloves), egg, smør, currants, rosiner og / eller candied frukt. John Ayto i "An AZ of Food & Drink" sier at den første posten i kryss vises på toppen av boller var i "Poor Robin's Almanack" (1733) og "hot" ble lagt til navnet på begynnelsen av 1800-tallet. Det Cross (representerer tvers av Kristus og korsfestelse) på toppen som kan lages ved å kutte i dough, av strimler av bakverk, eller med et lim av hvetemel og vann. Når bakes, kan de være avkjølt med confectioners frosting eller fondant. overtro hadde det som het tvers boller bakt på langfredag aldri ble moldy og en bun brukes til å bli holdt som en sjarm til neste års boller ble gjort. Det er flere historier som til da de ble laget, men historien jeg som er relatert til Anglo Saxons. De sa til har bakt den boller i ære av deres gudinne Spring, Eostre, som navnet påsken utledes ... Mer om Hot Cross boller

Ice Cream - The United States is by far the world's largest consumer of ice cream followed by Australia, New Zealand, Canada, and Britain.  Ice cream is such a big part of our culture that in the 1920s as immigrants arrived in the United States (Ellis Island) they were served ice cream as part of their first meal.   Although we may have adopted it as our own ice cream is not an American invention.  Paul Dickson tells us in his book 'The Great American Ice Cream Book' that the first record of it being eaten in the United States was in 1742 when ice cream was served at a dinner given by the then Governor of Maryland.   But it wasn't until the latter part of the eighteenth century when ice cream houses started to appear in New York and Philadelphia that ice cream was not simply a dessert to be enjoyed by the wealthy . Ice Cream - USA er langt verdens største forbruker av iskrem etterfulgt av Australia, New Zealand, Canada og Storbritannia. Iskrem er en så stor del av vår kultur som på 1920-tallet som innvandrere ankom USA ( Ellis Island) de ble servert iskrem som del av sitt første måltid. Selv om vi kanskje har tatt det som vår egen iskrem er ikke en amerikansk oppfinnelse. Paul Dickson forteller i sin bok "The Great American Ice Cream Book", som den første registrering av det som blir spist i USA var i 1742 da iskrem ble servert på en middag gitt av daværende guvernør i Maryland. Men det var ikke før i siste del av det attende århundret når iskrem hus begynte å dukke opp på nytt York og Philadelphia som iskrem var ikke bare en dessert som skal nytes av de rike.

The first ice creams were really "iced cream" as they were made with cream, sugar and flavorings (no eggs) that were simply frozen.  They were quite coarse in texture and contained large ice crystals.  Although the French started to add eggs or egg yolks to their ice cream recipes around the early 1700s, the British didn't follow suit until the middle of the century.  And it wasn't until the 1840s, and the invention of the first ice cream machine, that ice cream began to take on the smooth and creamy texture that we enjoy today.... Recipe for Ice Creams Den første iskrem var virkelig "glasur krem" som de var laget med fløte, sukker og flavorings (uten egg) som ble simpelthen frosset. De var ganske grov i teksturen og inneholdt store iskrystaller. Selv om det franske begynte å legge egg eller egg yolks til sine iskrem oppskrifter rundt tidlig på 1700-tallet, britene ikke følge etter til midten av århundret. Og det var ikke før 1840s, og oppfinnelsen av første iskrem-maskin, som iskrem begynte å ta på glatt og kremet tekstur som vi har i dag .... Oppskrift på iskrem

Ice Cream Cone - T he ice cream cone turns 100 this year.  It made its debut at the 1904 St. Louis World's Fair and there are many conflicting stories of who should be given credit for its invention.  Paul Dickson in his "The Great American Ice Cream Book" states that the International Association of Ice Cream Manufacturers (IAICM) has given Ernest A. Hamwi the credit for inventing the cone. Iskrem Basselement - T han iskrem membran svinger 100 i år. Det gjorde sin debut i 1904 St. Louis World's Fair og det er mange motstridende historier om hvem som bør få kreditt for sin oppfinnelse. Paul Dickson i hans "The Great American Ice Cream Book "sier at International Association of Ice Cream Produsenter (IAICM) har gitt Ernest A. Hamwi æren for inventing membranen.

Ice cream was very popular at the turn of the last century and so it is not surprising that there were over 50 ice cream vendors selling a total of 5000 gallons of ice cream per day at the Fair.  Ernest Hamwi also had a booth at the fair but he was selling a type of waffle (zalabia), not ice cream.  One day, the man (Arnold Fornachou) at the booth next to Hamwi ran out of small dishes to serve his ice cream.  Hamwi got the idea to roll one of his hot Belgian waffles into a cornucopia and told Fornachou to put a scoop of his ice cream into the cornucopia's mouth.  They were an instant hit with Fornachou's customers who lined up to have their ice cream served this new way.   In fact, the cones were so popular at the Fair that St. Louis foundries started manufacturing molds for making the cornucopia shaped cones.  The cones were first given the name "World's Fair Cornucopia" until about 1909 when they were renamed "ice cream cones".  The cone obviously gained popularity across the United States because by 1924 Americans were consuming upwards of 245 million cones per year..... Recipe for Ice Cream Cones Iskrem var svært populære på begynnelsen av forrige århundre og så er det ikke overraskende at det var over 50 iskrem forhandlere selger heile 5000 gallons av iskrem per dag på Fair. Ernest Hamwi hadde også en messe til virkelig men han var selger en type vaffel (zalabia), ikke iskrem. En dag, mannen (Arnold Fornachou) på messe siden Hamwi kjørte ut av småretter å betjene sin iskrem. Hamwi fikk ideen til å rulle en av hans varme belgiske vafler i en cornucopia og fortalte Fornachou å sette en scoop av hans iskrem i cornucopia's munnen. De ble en umiddelbar hit med Fornachou kunder som lined opptil har sine iskrem servert denne nye måten. Faktisk er koner var så populære på Fair at St. Louis støperier startet produksjon molds for å gjøre cornucopia formet koner. The koner ble først gitt navnet "World's Fair Cornucopia" til rundt 1909 da de ble omdøpt "iskrem koner". membranen tydeligvis fått popularitet hele USA på grunn av 1924 amerikanere ble konsumere oppover til 245 millioner koner per år ..... Oppskrift på Ice Cream koner

Ice Cream Sandwiches - By the end of the 19th century ice cream was firmly entrenched in American society and with its popularity came many new inventions.  One of the first inventions to come along was the ice cream cone which made its debut at the 1904 St. Louis World's Fair.  By the 1920s we had the first chocolate-covered ice cream bar (Eskimo Pie), the banana split, ice cream cakes, the first chocolate covered ice cream bar on a stick (the Good Humor Ice Cream Sucker), and the ice cream sandwich.  John Mariani in his 'The Dictionary of American Food and Drink' says the first ice cream sandwiches were made with cake like chocolate cookies followed in San Francisco by sandwiches made with oatmeal cookies.  In the 1980s the 'Chipwich' became very popular which was made with the chocolate chip cookie.... Recipe for Ice Cream Sandwiches Iskrem Sandwicher - Ved slutten av det 19. århundre iskrem var fast entrenched i det amerikanske samfunn, og med sin popularitet kom mange nye oppfinnelser. En av de første oppfinnelsene å komme sammen ble iskremen membran som gjorde sin debut i 1904 St. Louis World's Fair. Fram til 1920-tallet hadde vi den første sjokolade dekket iskrem bar (Eskimo Pie) og banan split, iskrem kaker, første sjokolade dekket iskrem bar på en stokk (the Good Humor Ice Cream suger), og iskremen sandwich. John Mariani i hans "The Dictionary of American Mat og drikke" sier den første iskrem smørbrød ble gjort med kake liker sjokolade cookies fulgt i San Francisco av smørbrød laget med havremel cookies. I 1980-årene den 'Chipwich' ble meget populær som ble gjort med sjokolade chip cookie .... Oppskrift på Ice Cream Sandwicher

Ladyfingers - You may know them as Ladyfingers but these long finger- or oval-shaped cookies are also known around the world as Boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits, Savoy biscuits (Savoiardi) and biscuits ?/font> la cuiller.  The first mention of these cookies was in John Keats' poem 'The Cap and Bells' (1820) "Fetch me that Ottoman, and prithee keep your voice low, said the Emperor; and steep some lady's-fingers nice in Candy wine". Ladyfingers - Du kan kjenne dem som Ladyfingers men disse lange finger-eller oval-formet cookies er også kjent rundt om i verden som Boudoir kjeks, svamp kjeks, svamp fingrene, Naples kjeks, Savoy kjeks (Savoiardi) og kjeks? / Font> la cuiller . Den første omtale av disse informasjonskapslene var John Keats' dikt 'The Cap og Bells "(1820)" Hent meg det ottomanske og prithee holde tale lavt, sa keiseren; og bratt noen lady's-fingre fin i Candy vin " .

Ladyfingers are made from a sponge cake batter where the egg yolks and sugar are beaten together until thick, to which vanilla extract, sifted flour and beaten egg whites are folded in.  The batter is then piped into long finger-shaped cookies which are dusted with sugar before baking to give them a crisp sweet crust.  The batter contains more flour than most sponge recipes to make it thick enough to pipe.  Although these delicate sponge cookies can be eaten on their own as a petit four or as an accompaniment to ice creams, they really shine when soaked in a syrup and used as part of more complex desserts such as Tiramisu , English Trifles , or Charlottes.... Recipe for Ladyfingers Ladyfingers er laget av en svamp cake batter der egg yolks og sukker er slått sammen til tykke, som vanilje ekstrakt, sifted mel og slått egg hvite er foldet i. batter deretter transporteres i lange finger-formet cookies som er dusted med sukker før bakervarer å gi dem en skarp søt skorpe. The batter inneholder mer mel enn de fleste svamp oppskrifter for å gjøre det tykke nok til å pipe. Selv om disse delikate svamp cookies kan spises på egen hånd som en petit fire eller som akkompagnement til iskrem De virkelig skinne når flommet i sirup og brukes som en del av mer komplekse desserter som tiramisu, engelsk Trifles eller Charlottes .... Oppskrift på Ladyfingers

Linzertorte - Linzertorte which is one of Austria's most famous desserts.  Believed to have originated from the City of Linz, written recipes began to appear in the early 1700s.  Traditionally this torte consisted of a crust made with flour, ground nuts (traditionally almonds), sugar, egg yolks, spices and lemon zest that was filled with preserves (traditionally black currant) and then topped with a lattice crust. Linzertorte - Linzertorte som er en av Østerrikes mest berømte desserter. Antas å komme fra den byen Linz, skrevet oppskrifter begynte å vises i det tidlige 1700-tallet. Tradisjonelt denne torte besto av en skare med mel, jord nøtter (tradisjonelt mandler) sugar, egg yolks, spices and lemon zest that was filled with preserves (traditionally black currant) and then topped with a lattice crust.

Linzer Cookies use the same ingredients as the Linzertorte but present them in a different way.  Two cookies are sandwiched together with a layer of preserves.  The top cookie, dusted with confectioners sugar, has a cutout so the preserves are visible.  When cut into a round shape with a round cutout they are known as Linzer "Eyes" (Linzer Augen) as they are said to resemble an eye.  Traditionally these cookies are filled with black currant preserves.  However, in America as black currant preserves are expensive, we fill them with a variety of different flavored preserves, most notably seedless raspberry preserves.  Variations now exist for this cookie using ground hazelnuts, pecans, or even walnuts in place of the traditional ground almonds.... Recipe for Linzer Cookies

Madeleines - Dating back to the 18th century in the French town of Commercy, in the region of Lorraine, the story goes that a girl name Madeleine made them for Stanislaw Lezczynski, Duke of Lorraine, who loved them and subsequently gave some to his daughter, Marie, the wife of Louis XV.  Their popularity grew after that.   Made famous by Marcel Proust in his novel 'Remembrance of Things Past' in which he wrote: "She sent out for one of those short, plump little cakes called 'petites madeleines', which look as though they had been moulded in the fluted scallop of a pilgrim's shell.  And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of tea in which I had soaked a morsel of the cake.  No sooner had the warm liquid, and the crumbs with it, touched on my palate than a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place.  An exquisite pleasure had invaded my senses...."..... More on Madeleines

Meringue Mushrooms - A recipe for Meringue Mushrooms can be found in Fannie Farmer's Original 1896 Boston Cooking School Cookbook.  But Maida Heatter is the one who brought them to their level of popularity today.  In her 1978 book "Book of Great Chocolate Desserts" she tells the story of entering them in an international cooking Olympics some 20 years before.  Since then she says has seen recipes in newspapers and magazines that look just like the ones she made for the Olympics.

There are many slightly different versions of this recipe but they all involve making a meringue from egg whites, cream of tartar, and sugar.  The meringue is then placed in a pastry bag and piped into shapes of mushroom caps and stems.  After baking in a slow oven the stems are attached to the caps in one of two ways.  You can save a little meringue and use it as a 'glue' to attach the stems to the caps or you can use a little melted chocolate to 'glue' them together.  Either way is delicious.  The finishing touch is dusting the tops with a light sprinkling of cocoa powder..... Recipe for Meringue Mushrooms

Muffins - The name 'Muffin' either comes from the French word 'moufflet', meaning a soft bread , or from the German word 'muffe' which is the name for a type of cake. There are two types of muffins: English and American.

English Muffins are made from a yeast dough that is formed into rounds, cooked on a griddle, toasted, split and buttered.  They are relatively flat with a golden-brown top and bottom and a light, spongy interior.

Muffins began as a yeast bread but American muffins have evolved to be a cross between a bread and a cake and a chemical leavener (baking powder/soda) is now used instead of yeast.  A basic muffin recipe contains flour, sugar, baking powder/soda, eggs, fat, and milk (buttermilk, yogurt, sour cream)... More on Muffins and Recipes

Oats - Oats are a cereal grain that are rich and flavorful and come in many forms.  The oat flakes (rolled oats) that we are most familiar with were first produced in 1877 by the The Quaker Mill Company.  By 1884 they began selling their product, calling it "Quaker Oats", in the now famous cardboard canister with its distinctive red, white and blue label.  An interesting fact is that Quaker Oats is said to have been not only the first packaged food in America but also the first product to be mass marketed in the US.

Oats were once thought of as a weed and weren't domesticated until after the Christian era began.  Besides Northern Europe, Scotland, and Ireland, oats were used as animal feed.  In fact, even today, over 90% of our US crop is still used for this purpose.  In retrospect you can see why Dr. Johnson  in his 1755 'Dictionary of the English Language' defined 'oats' as "a grain which in England is generally given to horses but in Scotland supports the people".  Northern Europe, Scotland, and Ireland have long enjoyed oats, mainly as porridge or in oat cakes..... Recipe for Oatmeal Cookies

Parfaits - Parfait is French for perfect and is a frozen custard dessert made with eggs, sugar, whipped cream and flavorings such as a puree, liqueur, coffee, or chocolate that is placed in a mold, similar to a bombe.  An American parfait has evolved to mean a dessert consisting of ice cream layered with flavored syrups or fruit and whipping cream that is topped with more whipping cream, nuts and a Maraschino cherry.  It is served in a tall narrow glass so the layers are clearly visible... Recipe for Berry Parfaits

Pavlova - or 'pav' is a meringue cake with a light, delicate, crisp crust and a soft sweet marshmallow center that is produced by folding a little vinegar and cornstarch (cornflour) into stiffly beaten egg whites and sugar. This dessert is served with softly whipped cream and fresh fruit (passion fruit, kiwi, raspberries, blackberries, blueberries or strawberries are favorites). The name for this dessert, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. New Zealand claims that printed recipes for this meringue began to appear in New Zealand in the late 1920's. Australia tells the story of how, an Australian chef, Herbert Sachse, invented this dessert when a soft meringue cake was requested for an afternoon tea at the hotel where he worked.  ... Recipe for Pavlova Recipe for Chocolate Pavlova

Peanut Butter Cookies - The peanut butter cookie was invented in America in the 1940s. Peanut Butter Cookies, along with the Chocolate Chip and Oatmeal, are classified as drop cookies.

George Washington Carver (1864-1943) tried very hard to get Americans to use peanuts in both cooking and baking.  He founded the Tuskegee Institute in Alabama and wanted farmers to grow peanuts after the cotton crop was destroyed by the boll weevil in the 1890s. He did accomplish his goal of getting Americans to both grow and eat peanuts, especially peanut butter, but not so much in cooking as in baking cakes, cookies, puddings, pies, and candies.

Americans love their peanut butter so much that over half of our peanut crop goes to making peanut butter.  John Mariani in 'The Dictionary of American Food & Drink' tells us that peanut butter was invented in the late 19th century by a St. Louis doctor who first promoted it as a health food at the 1904 St. Louis World's Fair.  Children are big eaters of peanut butter, especially in their favorite 'Peanut Butter and Jelly Sandwiches'.  Public schools give children this type of sandwich 'free' when they forget either their boxed lunch, or lunch money, at home.....Recipe for Peanut Butter Cookies

Petit Four - What do miniature tuiles, eclairs, fancy cakes, macaroons, glazed or candied fruits, tartlets, ladyfingers, cigarettes, etc. have in common?  They all belong to a category of small fancy cookies, pastries, or confections called "petits fours".  The name petit four seems to have originated from the name of the ovens (petit four  meaning 'small oven') they were baked in.   In the 18th century the ovens were made of brick and once the large cakes were baked, small cakes were placed in the ovens as they were cooling down.

Petits fours can be eaten in one or two bites and these fancy  pastries are further divided into "sec" or "glac?quot;.  "Sec" meaning "dry" and "glac?quot; meaning "iced or frosted". Petits fours sec usually refers to small biscuits (cookies) or pastries which have little done to them once baked.  Tuiles, macaroons, cigarettes, meringues, and ladyfingers are some examples. Commonly served with afternoon tea or with ice cream, sorbet, or custard. Petits fours glac ?/font> are pastries that can be filled with cream, chocolate, or jam and then covered, glazed, or dipped and decorated with marzipan, fondant, chocolate, or some other form of glaze or icing.  A miniature sponge cake filled with a buttercream and glazed with ganache is one example.   The petit four "sec" and "glac?quot; can be sponge or cake based, biscuit or cookie based, meringue based, marzipan based, fresh fruit or chocolate based.  They are traditionally served with afternoon tea or after a fancy meal (particularly petits fours glac ? accompanied by tea, coffee, liqueurs, or dessert wines.

Pound Cake - The pound cake originated several centuries ago in England from yeast leavened bread-like cakes.  The name comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour.  No leaveners were used other than the air whipped into the batter.  These cakes were rich and dense.  By the mid 1800's pound cake recipes began to deviate slightly from the original formula to make a lighter cake.  Some recipes even contained a liquid, such as alcohol or rose water.  It wasn't until the 20th century that artificial leaveners (baking powder/soda) were added.  Today, pound cakes use different proportions of the same ingredients as the original formula to produce a lighter cake.... More on Pound Cake

Rice Pudding - In Roman times rice puddings (pottages), softened in milk (almond or cow's), were thought to cure upset stomachs.  Eventually recipes for both baked and boiled rice puddings began to appear.  Spices such as nutmeg and cinnamon were popular in rice puddings along with raisins and currants.  Eggs were sometimes added towards the end of baking and you will still find them used in recipes today.  Rice pudding recipes differ in the type of rice (long or short grain white rice, brown, basmati, jasmine), milk (whole milk, coconut milk, cream, evaporated or condensed), spices (nutmeg, cinnamon), flavorings (vanilla extract, orange or lemon zest), amount and type of sugar (white or brown), whether eggs and butter are added, to whether there should or should not be a film of top.... Recipe for Rice Pudding

Sabl ? (French Butter Cookie) - The Sabl ?/font> is a classic French cookie originating in Normandy.   Sabl ? is French for "sand" and refers to the sandy texture of this delicate and crumbly shortbread-like cookie.  A versatile dough that can be flavored with ground nuts or zests and although traditionally round with fluted edges, they can also be cut into other shapes and even sandwiched together with jam or preserves, chocolate or lemon curd.... More on Sabl?

Scones - Scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock.   They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove.

The origin of the name 'scone' is just as unclear as where it came from.  Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny.  Others believe the name is derived from the Dutch word "schoonbrot" meaning fine white bread or from the German word "sconbrot" meaning 'fine or beautiful bread'.  Still others say it comes from the Gaelic 'sgonn' a shapeless mass or large mouthful..... More on Scones

Sherbet and Sorbet - In ancient time, the Sherbet was a non alcoholic sweetened fruit drink sold in the Middle East by street vendors during the summer months.  As time went on the Sherbet, known as 'shar ?', had alcohol added to it so a new name ' sharb ?/font> t' was given to the original non alcoholic fruit drink.   By the 16th century the sharb ?/font> t had made its way to Europe where it became very popular.  In Italy the fruit drink was called sorbetto (from the verb sorboire meaning 'to sip'), in France it was called sorbet, in Spain it was called sorbete and the English called it sherbet.  Over time, and with the advent of making artificial ice, sorbets/sherbets were sometimes frozen and were either served as a drink or eaten with a spoon.

In America at the turn of the 19th century, the word sherbet and sorbet were (at still are in some places) used interchangeably.  The difference, however, is that sorbets are made using fresh fruit (juices/purees), sugar, water and sometimes lemon/lime juice and come closest to the original Middle Eastern drink.  Sherbets, on the other hand, contain fruit juice or puree, sugar, and water but also milk and/or cream, and sometimes eggs to give them a smooth and rich consistency somewhere between an ice cream and a sorbet....Recipe for Lemon Sherbet , Blackberry Sorbet , and Strawberry Sorbet

Shortbread - Scottish in origin, this rich, tender and crumbly straw colored biscuit (cookie) was once only served during Christmas and New Year's Eve (Hogmanay).   The classic proportions of one part sugar to two parts butter to three parts flour were mixed together and placed in a lightly floured  8 inch (20 cm) round wooden mold carved with a thistle.  The dough-filled mold was then inverted onto a baking sheet, released from the mold,  and baked in a slow oven.  Once baked, the shortbread was cut into wedges that were given the name "petticoat tails".  This name was derived because the shape of the shortbread wedges was similar to the bell-hoop petticoats worn by court ladies in the 12th century..... More on Shortbreads

Strawberries - The cultivated strawberries we enjoy today began in France with the chance meeting of two American species; one from North America, the other from South America.  The first to arrive in France in the early 1600s was the F. Virginiana, the wild scarlet woodland strawberry that was found growing along the Eastern United States.  A century would pass before the second American species, F. Chiloensis, would arrive from South America.  It seems a French engineer, Fr ?/font> zier, who was sent to the west coast of South America for a totally different reason, found and brought back to France a large walnut sized strawberry that tasted like a pineapple.  At first, although the Chilean strawberry plant thrived, it would not bear any fruit.  Then, by chance, the North American strawberry was planted near the South American plant.  The two strawberry plants met and crossed naturally to produce a strawberry with the best characteristics of the two species.  This new hybrid was the ancestor of the cultivated strawberries that have become one of the most popular fruits in the world today....Recipes for Strawberry Desserts

Tiramisu - Pronounced tih-ruh-mee-SOO.  Literally translated it means "pick me up" or "carry me up".  It is an Italian dessert invented in the 1960's at the El Touga restaurant in Treviso, Italy.  Variations exist, but the bottom layer is usually composed of a sponge cake or ladyfingers that are dipped or soaked in a mixture of coffee (espresso) and alcohol (rum or brandy).  The next layer is typically a Zabaglione (Zabaione) (pronounced zah-bahl-YOH-nay) or a custard-like variation combined with mascarpone cheese.  Zabaglione is a light, airy wine custard made by whipping egg yolks, sugar and sweet Marsala wine over a water bath .  (Traditionally served warm or cold in wine goblets.  Can also be used in making Tiramisu.  Invented by the Italians but the French make their own version called sabayon (pronounced sah-bah-YAWN) and the Marsala wine (see note) is sometimes replaced by Champagne or dry white wine.)  Grated chocolate is then sprinkled over the Zabaglione, followed by a layer of softly whipped cream. The layers are often repeated which is why it is oftentimes called an Italian Trifle.  Finally, the Tiramisu is garnished with cocoa powder and sometimes a dusting of ground cinnamon.... Recipe for Tiramisu

Torte - Torte is German for cake and refers to both a multi-layered cake filled with buttercream, jam, or cream and to a rich, moist, and dense single-layered cake.

Trifle - What a stunning dessert the trifle makes with its multiple layers that delight our senses with so many colors, textures and flavors.  The English have enjoyed this dessert for over three centuries now.  Although the dictionary defines 'trifle' as being something insignificant, this dessert is anything but.  Its beginnings were humble as the first trifles simply consisted of a mixture of boiled cream and a few other ingredients.   It wasn't until the mid 18th century that the trifle started to evolve into what we have today.   This is a trifle recipe by Frederick Bishop from "The Wife's Own Book of Cookery", 1852  (quoted from Elizabeth David's 'An Omelette and a Glass of Wine')

'Cover the bottom of the dish with Naples biscuits, and macaroons broken in halves, wet with brandy and white wine poured over them, cover them with patches of raspberry jam, fill the dish with a good custard, then whip up a syllabub, drain the froth on a sieve, put it on the custard and strew comfits over all.'

(Naples biscuits was the name given to sponge fingers at the time.) (Syllabub being a milk or cream that is whipped with sugar, spirits, spices and sometimes egg whites.) (Comfits are sugar-coated coriander or caraway seeds.).... More on Trifles

Truffle - The name 'truffle' for this confection comes from the fact that the mis-shaped cocoa powder covered truffle looked like the fungus of the same name.... More on Truffles

Tuiles -   is French for tile.  So named because tuiles copy the shape of roofing tiles once used in France.  A very thin, crisp (brittle) cookie that is traditionally made with almonds but can be flavored with vanilla, oranges, or even other types of nuts.... More on Tuiles.

Valentine's Day - February 14th is named after the patron saint, St. Valentine, and we celebrate this day with the exchange of candy, flowers, cards, and gifts as a token of affection to our loved ones.  The history of this day is very sketchy but it does appear to derive from Christian and Roman traditions.  The story I like dates from the third century when Rome was ruled by the Emperor Claudius II.  The Emperor outlawed marriages for young men as he felt single men made better soldiers than men who were married.  A priest, named St. Valentine, didn't agree with the Emperor and married young lovers in secret.  When the Emperor discovered what St. Valentine was doing, he sentenced him to death.

The story then goes that while in prison, waiting to be put to death, he met and fell in love with the jailor's daughter.  Before he died he sent her a letter and signed it "From your Valentine".  This expression is still used today and St. Valentine is now best remembered as being a romantic and heroic figure.

Top 40 Recipes of the Last Year*

*Top 40 Recipes based on actual site traffic from March 1, 2008  to February 28, 2009.

1. Chocolate Chip Cookies	2 . Red Velvet Cake	3 . Shortbread Cookies	4 . Apple Crisp	5 . Royal Icing
6 . Sugar Cookies	7 . Carrot Cake	8 . New York Cheesecake	9 . Banana Bread	10 . Gingerbread Men
11. Vanilla Cupcakes	12. Chocolate Truffles	13. Pound Cake	14. Oatmeal Cookies	15. Pumpkin Cheesecake
16. Pumpkin Pie	17. Pavlova	18. Ganache	19. Lemon Bars	20 . Rum Balls
21. Cream Scones	22. Fruit Tart	23 . Mexican Wedding Cake s	24. Biscuits	25. Yellow Butter Cake
26. Butter Tarts	27. Apple Pie	28. Lemon Curd	29. Boston Cream Pie	30. Nanaimo Bars
31. Melting Moments	32. Snickerdoodles	33. Whipped Cream Frosting	34. Chocolate Crinkles	35. Coconut Macaroons
36. Chocolate Cookies	37. Almond Biscotti	38. Thumbprint Cookies	39 . Peanut Blossom Cookies	40 . Millionaire's Shortbread Bars

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