4 tbsp plain gelatin
2 tsp lemon juice
2 1/4 cup unsweetened applesauce
2 cup chopped nuts
2 tsp vanilla
4 cup sugar
1 confectioners' sugar
Directions
Aplets are a great bar cookie for summertime or school lunch boxes! In
Washington State, and other places where they are marketed, you can
buy Aplets and Cotlets and Grapelets. With this recipe you can make
your own.
APLETS
In cup or small bowl stir gelatin into 1 cup applesauce; set aside
until gelatin dissolves. In medium saucepan stir sugar into remaining
applesauce. Add gelatin dissolved in applesauce. Over medium heat,
stir constantly and bring to boil; turn heat to lowest setting and
simmer 15 minutes, stirring occasionally. Add lemon juice last 5
minutes of cooking. Remove from heat. Add vanilla and nuts. Pour into
buttered 8-inch square pan. Cover loosely and let stand overnight.
When firm, cut into 1 inch squares. Roll in confectioner's sugar.
The recipe says it makes about 3 dozen squares.
Servings: 3 servings
Aplets Recipe brought to you by Recipe Ideas
Categories: Beverage; Candy; Fruit; Nut; Sauce
The History of Recipes
We are able to track the history of `recipes` back into antiquity, certainly as far back into history as the early Egyptians, and potentially, even further back. In practice though, sadly, these early cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are a few stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius also describes how the cooks of Roman times used many different aromatic flavours, including a few you will know for example thyme, mint and dill. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab cooking, including spices like basil and coriander. These new culinary innovations caused an increase in recipe publications, most of which still exist in private libraries. During the next few centuries, the powerful families of Europe competed to serve the most exotic banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes common in their social group. By the advent of the 20th century, cooking books were highly popular mostly due to more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Aplets recipe.
