APPLETS AND COTLETS (OLD-FASHIONED CANDY, LIKE PERSIAN DELIGHTS)
Found in a search and posted in response to a request to add this recipe to the Zaar database. I have not made this recipe so times are a guess-timate.
Provided by Impera_Magna
Categories Candy
Time 30m
Yield 64 serving(s)
Number Of Ingredients 6
Steps:
- Mix gelatin with 1/2 cup (125 ml) applesauce and let stand for 10 minutes.
- Put sugar and remaining applesauce in a saucepan. Bring to a boil.
- Stir in gelatin-applesauce mixture and cook over low heat for 15 minutes, stirring frequently.
- Add walnuts and vanilla; mix well.
- Pour into greased 8 inch x 8 inch pan. Let stand overnight.
- Cut in squares and toss the squares in a paper bag of powdered sugar.
- From: http://www.online-cookbook.com/goto/cook/rpage/000DBB.
Nutrition Facts : Calories 35, Fat 0.6, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 7.4, Fiber 0.1, Sugar 6.3, Protein 0.3
APLETS, COTLETS, GRAPELETS AND OTHERS
Anyone who grew up in the Northwest is familiar with Aplets & Cotlets from Liberty Orchards. In the 70's they introduced Grapelets which didn't last long, and my Great Aunt Mary found a recipe for them. I don't know what happened to her recipe, but this is a similar one I found through Taste of Home magazine's website. You can...
Provided by Anna Vandenhazel
Categories Fruit Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. Soften the gelatin in 1/2 of the juice. Boil the remaining juice and sugar to concentrate it, about 15 min.
- 2. Reserve 1/4 cup of cornstarch and mix the rest with the lemon and lime juices, and then add the gelatin mixture.
- 3. Add to the boiled juice and bring to a boil again, stirring constantly about 10 minutes, or until thickened. Test the sweetness, adding more lemon juice if needed.
- 4. Mix in nuts.
- 5. Pour into a 9"x9"x2" baking pan, lightly greased, lined with waxed paper, parchment or plastic wrap. Cover to protect from dust or bugs.
- 6. Let harden overnight or about 12 hours. Cut into 1" squares using a pizza cutter.
- 7. Remove squares with a spatula and roll in the sugar mixture (the cornstarch keeps the sugar dry).
- 8. Roll again before serving, or gift-giving, if needed.
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