4 ounces soft cream cheese 1 tablespoon honey
1 tablespoon sugar
⁄8 teaspoon almond extract
In a small bowl, combine all ingredients and stir until well blended. Serve as a dip
with Fried Strawberries. Yield: 1 cup
2 10-ounce packages frozen, sliced 1 tablespoon cornstarch
strawberries, thawed, juice reserved 2 tablespoons sugar
cup juice from strawberries. Set strawberries aside. Pour juice into Fondue
Pot. Combine cornstarch and sugar. Add to juice in Fondue Pot.
Turn temperature dial to 200°F. Cook, stirring constantly until thickened. Stir in
strawberries. Reduce heat to Warm.
Serve with fruit pieces, pound or angel food cake. Yield 1
1 16-ounce can peach halves
⁄4 teaspoon cinnamon
in heavy syrup
⁄2 teaspoon vanilla
1 teaspoon cornstarch
In blender container, combine undrained peaches, cornstarch and cinnamon. Cover
and blend until smooth. Pour into Fondue Pot. Turn temperature dial to 200°F. Cook,
stirring constantly until bubbly. Reduce heat to Warm. Serve over ice cream or angel
food cake. Yield 1
2 10-ounce packages vanilla chips 1 tablespoon orange liqueur
⁄2 cup whipping cream
Place vanilla chips and whipping cream in Fondue Pot. Turn temperature dial to
Warm. Stir constantly until chips are melted. Add liqueur.
Serve with pieces of fruit or cake. Yield 2
BASIC WHITE SAUCE
Place butter in Fondue Pot. Turn temperature dial to 200°F and allow butter to melt.
Add flour and stir until smooth. Cook 1minute, stirring constantly. Gradually add milk.
Cook, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
Yield: 1 cup
BASIC WHITE SAUCE VARIATIONS
Stir in 1 cup (4 ounces) grated cheese (Cheddar, Swiss, American). Reduce heat to Warm and stir
until cheese is melted.
Stir in 1 teaspoon curry powder.
Stir in 1 teaspoon dried dillweed.
Mince one clove garlic. Cook in butter for 1 minute. Continue as directed.
⁄4 cup grated Parmesan cheese.
butter or margarine
THIN MEDIUM THICK