- 1 6-oz package semi-sweet chocolate pieces
- 4 medium apples
- Toothpicks
Several hours before serving:
In double boiler, over hot, not boiling, water, melt chocolate.
Core unpared apples, then cut in 1/8s. Insert toothpick in skin side of each apple section.
Removed melted chocolate from heat. Holding each apple section by toothpick and tilting double-boiler top, dip apple in chocolate, leaving skin side uncoated.
Lay apple sections on buttered cookie sheet. Store in refrigerator until time to serve. Makes 32 apple sections.
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Original Hot Clam Dip (1975)(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)
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