Equipment that you should have for fondue.
Pot:
Oil Fondues: Metal pot with broad base, secure handle, sloping sides or partial cover to prevent splattering, well-balanced stand. A heavy pot can double for cheese or dessert fondues. If not heavy, cheese or dessert may scorch. The best...
Mix 1 cup honey and 1 cup apricot brandy. Pour into dessert fondue pot to heat. Spear Dippers (below) and swirl in fondue.
2 cups
Dippers: Brownie Cherry Surprises, apple wedges, Apricot Balls, spiced or salted nuts.
3/4 cup sugar
1/2 cup light corn syrup
1/4 tsp. salt
1/4 cup butter or margarine, softened
1 cup light cream (20%)
1/2 tsp. vanilla or 1 tbsp. rum
Dippers (below)
Mix sugar, corn syrup, salt, butter and 1/2 cup of the cream. Cook over low heat, stirring occasionally, to 234F on a candy...
1/2 cup sugar
1/2 tsp. salt
2 tbsp. cornstarch
2 cups light cream or milk
2 egg yolks, slightly beaten
1 tbsp. butter or margarine
2 tsp. almond extract
Dippers (below)
In saucepan, mix sugar, salt and cornstarch. Gradually stir in cream. Cook over medium heat, stirring constantly, until...
1 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 cup orange juice
1/4 cup lemon juice
1/4 cup hot water
1 tbsp. butter or margarine
1 tsp. each grated orange and lemon peel
Dippers (below)
In saucepan, mix sugar, cornstarch and salt. Slowly stir in orange and lemon juice and water. Heat to...
Blend 1 pkg. Betty Crocker lemon frosting mix, 1/4 cup plus 2 tbsp. hot water and 2 tbsp. corn syrup; beat until smooth. Pour into dessert fondue pot to heat. Spear Dippers (below) and swirl in fondue.
2 cups
Dippers: Day-old gingerbread squares, cream cheese squares rolled in toasted sesame...
Mix 1/4 cup finely snipped mint leaves and 1/4 cup sugar; let stand 1 hour. Melt 1 cup mint-flavored apple jelly over low heat; blend in mint-sugar mixture and 1/4 cup water. Pour into dessert fondue pot to keep warm. Spear Dippers (below) and swirl in fondue.
1 1/2 cups
Dippers: Chiffon cake...
In saucepan, mix 2 cups frozen blueberries, 1/4 cup each sugar and water, 2 tbsp. lemon juice, 2 tsp. cornstarch and 1/2 tsp. cinnamon. Heat to boiling, stirring constantly. Reduce heat; simmer 5 minutes, stirring occasionally. Pour into dessert fondue pot to keep warm. Spear Dippers (below) ans...
Heat 2 pkgs (10oz each) frozen raspberries, thawed, and 1 cup currant jelly to boiling. Mix 2 tbsp. cornstarch and 1 tbsp. cold water; stir into raspberry mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Strain sauce; pour into dessert fondue pot to keep warm. Spear Dippers...
In saucepan, heat 1 can Betty Crocker ready-to-spread frosting over low heat, stirring frequently. Pour into dessert fondue pot to keep warm. Spear Dippers (below) and swirl in fondue.
2 cups
Minute Minty Chocolate Fondue:
Stir 1/2 tsp. mint extract into frosting.
Dippers: Angel food cake...
12 oz. milk chocolate, semisweet chocolate pieces, or sweet cooking chocolate
3/4 cup light cream
1 to 2 tbsp. cherry brandy, orange flavored liqueur, or 2 tsp powdered instant coffee
Dippers (below)
In heavy saucepan, melt chocolate in cream over low heat, stirring until smooth. Remove from...
In dessert fondue pot, pour 1 cup boiling water over 1 pkg. (6 oz) fruit-flavored gelatin. Stir to dissolve. Adjust heat when necessary to keep fondue warm. Spear Dippers (below) and swirl in fondue, then dip into whipped cream or chopped nuts.
4 servings
Dippers:
Angel food or pound cake...
1 cup Gold Medal flour (if using self-rising flour, omit baking powder and salt)
3/4 cup granulated sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 tbsp. shortening, melted
1 cup chopped nuts
1 cup brown sugar (packed)
1/4 cup cocoa
1 3/4 cups hot water
Heat oven to 350F...
Vary the basic recipe for Homemade Ice Cream to make any of these delightful flavors.
Chocolate Ice Cream:
Decrease vanilla to 1 tsp. and increase sugar to 1 cup. Stir 2 oz. unsweetened chocolate into hot milk mixture in saucepan.
Fresh Peach Ice Cream:
Decrease vanilla to 1 tsp. Mash 4 or 5...
Scoop balls from 1/2 cantaloupe and 1/2 honeydew melon with ball cutter or 1/2 tsp. measuring spoon. To serve, divide melon balls among 4 dessert dishes. Top each with 1 scoop lime sherbet; pour about 1/2 cup chilled sparkling catawba grape juice or ginger ale over sherbet.
4 servings
Pour 1 can (6oz) frozen limeade concentrate, thawed, over fresh fruit (watermelon or cantaloupe balls, pineapple wedges, peach slices, banana slices) in bowl. Cover; chill 2 hours. To serve, spoon into chilled dessert dishes. Garnish with a sprig of mint.