10
Chocolate Fondue
1 (8 oz/225 g) box semi-sweet baking chocolate
1 (8 oz/225 g) box unsweetened baking chocolate
1 (6 oz/170 g) box white baking chocolate
1 (14 oz/400 g) can sweetened condensed milk, not evaporated
1 cup (250 ml) milk
1
⁄
4
cup (60 ml) blackberry-flavored brandy, or other fruit-flavored brandy
Suggested foods for dipping:
Strawberries, pineapple chunks, banana chunks,
cake cubes, marshmallows, and cookies.
Combine all fondue ingredients in crock. Stir well.
Cover and cook on High for
45 minutes* to 1 hour 15 minutes or until melted.
Stir well after 45 minutes. Turn control knob to Low. Serve immediately or keep
warm as desired. Refrigerate leftovers and use as chocolate sauce.
Makes about 1 quart (1 L).
*Only the High setting is recommended for this recipe.
Baked Apples
6 large baking apples (Rome or York)
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) butter, melted
3 tablespoons (45 ml) brown sugar
1
⁄
2
teaspoon (2.5 ml) nutmeg
1 teaspoon (5 ml) cinnamon
Peel, core, and cut apples in half. Place in crock. Drizzle with lemon juice and but-
ter. Sprinkle with sugar and spices.
Cover and cook: Low – 4 hours OR
High – 2 hours.
To serve, top with vanilla ice cream.
Makes 10 servings.
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