Filter
Top Products
CHOCO-SCOTCH FONDUE
1
⁄4 cupmilk 114-ouncecansweetened condensedmilk
6ounces butterscotchchips 1teaspoonvanilla
6ounces semi-sweet chocolatechips
Combine milk and chips in Fondue Pot. Set temperature dial to Warm. Stir until chips
are melted. Add sweetened condensed milk and vanilla. Stir to combine.
Serve with pieces of angel food, sponge or pound cake, marshmallows or fresh fruit
tidbits. Yield: 2
1
⁄2 cups
CHOCOLATE DESSERT FONDUE
121-ouncemilkchocolatecandybars, broken 10large marshmallows
1
⁄4 cupmilk
1
⁄4 cupwhippingcream
Place chocolate bars and milk in Fondue Pot. Turn temperature dial to Warm. Stirring
constantly, add marshmallows until melted. Gradually add whipping cream.
Serve with fruit pieces, pound or angel food cake. Yield: 3
cups
FRUIT DIPPERS
FRIED STRAWBERRIES
1poundfreshstrawberries
1
⁄2cup milk
1cupflour 1tablespoonoil
2teaspoonssugar 3
1
⁄2 cupsvegetableoil
2eggs,beaten
Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar. In
another bowl, combine eggs, milk and oil. Add to flour mixture; stir until smooth.
Pour 3
1
⁄2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
halfway between 350°F and 400°F for 375°F and heat until light goes out.
For serving, spear a berry, dip into batter and gently place in oil. Cook 1 minute or
until lightly browned. Serve with Honey-Almond Cream (see below).
HONEY-ALMOND CREAM
4ounces softcreamcheese 1tablespoonhoney
1tablespoonsugar
1
⁄8teaspoon almondextract
In a small bowl, combine all ingredients and stir until well blended. Serve as a dip
with Fried Strawberries. Yield: 1 cup
Berries
Bananas
Cherries
Grapes
Oranges
Peaches
Pineapple
Kiwi
Apples
-10-
RECIPES