Chocolate-Peanut Butter Coated Apples / Sjokolade- og Peanøtt dyppede Epler

A coated apple recipe found in “Hershey’s Make It Chocolate”
publised by Hershey in 1987

Chocolate-Peanut Butter Coated Apples / Sjokolade- og Peanøtt dyppede Epler

A classic approach to chocolate coating apples. The crunch the chopped peanuts will give makes this mouth wateringly delicious – Ted

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1860s Crab Apple Jelly / Villeplegele fra 1860tallet

A historic wild fruit recipe found on World Turn’d Upside Down
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Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: When Pehr Kalm, a Swedish-Finnish naturalist, visited Pennsylvania in the 1750s, he remarked that crab apples were plentiful but were not good for anything but making vinegar. Crab apples have a reputation of being a useless fruit and a nuisance. As Pehr Kalm suggested, I had actually intended to make vinegar out of my collection.

Once the tweeting birds were replaced with squawking crows, too close for comfort, I decided I had enough to make a small container of vinegar and one of preserves of some kind. I took the collection home and rinsed it in a few washes. I was still unsure of what kind of preserve I wanted to make. I was stuck between making marmalade and jelly. I ended up making jelly because more people would enjoy it.

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Baked Marzipan Apples / Bakte Marsipanepler

A recipe from “Ovnsretter” (Baked Dishes) published by Hjemmet’s Kokebok Klubb in 1977

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See this and other delicious recipes on:
Tickle My Tastebuds Tuesdaythe-weekend-social-badge-small-msp-1[1]Treasure Box Tuesday