Coconut Brambles / Kokos Brambles

A recipe from “Coconut Dishes That Everybody Loves”
published by Franklin Baker Company in 1931

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In context: “Bramble” comes from Germanic bram-bezi, whence come also German Brombeere, Dutch Braambes and French framboise. It originated before the year 1000; Middle English; Old English bræmbel, variant of brǣmel, equivalent to brǣm– (cognate with Dutch braam broom ).

Bramble bushes have long, thorny, arching shoots and root easily. They send up long, arching canes that do not flower or set fruit until the second year of growth. Brambles usually have trifoliate or palmately-compound leaves.

Bramble fruits are aggregate fruits.  Each small unit is called a drupelet. In some, such as the blackberry, the flower receptacle is elongated and part of the ripe fruit, making the blackberry an aggregate-accessory fruit.

You can choose to see the name as refering to the cakes’ bushy look or refering to the fact that they contain blackberry jelly – Ted

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Chocolate Plunge / Sjokolade Dip

A hot chocolate dip recipe found on an ad for
Karo and Baker’s published in 1987

Chocolate Plunge / Sjokolade Dip

Indulge in a little hot chocolate, syrup and cream dip during Easter and rescue your conscience by dipping nothing but fresh fruit

Ted
Winking smile

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Homemade Black Licorice / Hjemmelaget Svart Lakris

A classic sweets recipe  found on food52.com
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I got a feeling that licorice is something you either love or hate. As a kid I loved the soft sweet ones, now I’m more partial to the harder salty ones, but wouldn’t say no to some sweet ones even now. You’ve guessed it, I know, I love licorice – Ted  😉

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Plain Chocolate Caramels / Vanlige Sjokoladekarameller

A caramel recipe found in “Chocolate and Cocoa Recipes
by Miss Parloa” published by Baker’s Chocolate in 1909

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