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Source: ''The Pennywhistle Lunch Box Book'' by Jean Hores |
Source: ''The Pennywhistle Lunch Box Book'' by Jean Hores |
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+ | ==Ingredients== |
* ½ cup [[cream cheese]], room temperature |
* ½ cup [[cream cheese]], room temperature |
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* ⅛ cup [[peanuts]], unsalted, chopped |
* ⅛ cup [[peanuts]], unsalted, chopped |
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* 2 date-nut bread slices |
* 2 date-nut bread slices |
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+ | ==Directions== |
# Combine the cream cheese and nuts in a bowl. |
# Combine the cream cheese and nuts in a bowl. |
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# Sprinkle the apple slices with the lemon juice to keep them from turning brown. |
# Sprinkle the apple slices with the lemon juice to keep them from turning brown. |
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Latest revision as of 05:12, 17 February 2020
Description
Source: The Pennywhistle Lunch Box Book by Jean Hores
Ingredients
- ½ cup cream cheese, room temperature
- ⅛ cup peanuts, unsalted, chopped
- ½ apple, cored, sliced and peeled
- 2 drops lemon juice
- 2 date-nut bread slices
Directions
- Combine the cream cheese and nuts in a bowl.
- Sprinkle the apple slices with the lemon juice to keep them from turning brown.
- Take a slice of bread, spread with cheese and nut mixture and cover with apple slices.
- Use another slice of bread to top the sandwich and wrap well.