Set the Fondue pot out with a huge platter of pear, plum and apple slices. Small biscuits and fudge brownies that can survive a fork skewering are great candidates for this sweet after dinner treat.
2 ounces of butter
3/4 cup brown sugar
4 Tablespoons of Lyle’s Golden Syrup
No Lyle’s? Try 3 Tabs light corn syrup to 1 Tabs molasses
14 oz can of evaporated milk
6 teaspoons of cornflour
4 tablespoons of lightly crushed unsalted peanuts
Sliced and cut into bite sizes – apples, pears, plums
Place the butter, the golden syrup and the sugar into a saucepan. Heat on low to medium until mixture begins to bubble. Keep an eye on it stirring a few times. Slowly bring to a boil and boil for 1 minute.
Add the evaporated milk and cook for 3 more minutes. Add the crushed peanuts.
In a mixing bowl place two Tablespoons of cold water. Add the cornflour and blend until smooth. Add this mixture to the sauce pan. Heat for a few minutes until mixture begins to thicken, stirring constantly.
When mixture is starts to thicken use a spatula to add it to the fondue pot. Serve with hard cubed or sliced fruit pieces. Sit back and enjoy your friends and family enjoying your fondue.
Toss out a platter of these sweet little cinnamon infused biscuits for a special dessert.
1/2 cup milk
1 teaspoon cinnamon
3/4 cup sugar (granulated)
2 cups sifted all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1 stick butter, room temperature
1/4 cup vegetable oil
Preheat the oven to 400 degrees Fahrenheit. Mix up flour, baking powder, salt and baking soda in a mixing bowl. Combine ingredients until they are blended. Stir in 1/4 cup vegetable oil. Add buttermilk and stir until blended.
Knead the biscuit dough on a flour coated counter-top until smooth. Roll the dough into a 13 inch by 9 inch rectangle. Grease a nine inch round pie pan.
Spread butter on the top of the dough. Blend the sugar, the cinnamon in a small bowl. Sprinkle on top of the butter topping. Roll up the rectangle like a jelly roll. Pinch the seam into the roll to seal off the end.
Cut the roll into 1 – 1/2 inch long slices. Arrange the slices with the cut side up in the greased pie pan. Bake about 15 to 20 minutes (at 400) until lightly browned. Sprinkle milk over the top of the biscuits and server while still hot.
This is an elegant treat for special occasions or to dress up an outdoor banquet table.
16 ounces chocolate (milk, dark or semisweet) broken into pieces
1/2 pint whipping cream
1/2 cup caramel topping
3 Tablespoons hazelnut syrup or favorite liqueur
Place all ingredients in a ceramic or stainless-steel fondue pot over low heat. Stir constantly until mixture is melted and smooth. Do not allow to bubble.
Arrange an assortment of bite-size dipping foods on a large tray near or around the fondue pot (not too close to the source of heat). Some great dipping suggestions include pound cake, marshmallows, strawberries, sliced bananas, apples, grapes, cherries, pineapples, and oranges.
Spear with fondue forks or wooden skewers, dip, swirl and eat.
Attributed to: Sharon Sacks
Makes 1/3 cup serving
I love home-made butter. When you don’t have time to churn, bring butter to room temp. and mix with delicious ingredients.
2 oz. dried apples
1/2 teaspoon cinnamon powder
1 Tablespoon brown sugar
1/2 cup (1 stick) unsalted butter
Allow butter to soften. Mix all the ingredients in a food processor until well combined. Serve with fresh scones, muffins or other breakfast breads.
Inspired or Credited to: Executive Chef, Peter Roelant. Four Oaks Restaurant in Bel Air, Ca
A special French toast favorite from way down upon the Mississippi river.
2 eggs, separated
1 cup evaporated milk
4 Tablespoons Chef Paul Prudhomme’s Sweetie Magic(tm)
1 teaspoon vanilla extract
4 Tablespoons unsalted butter
6 slices white sandwich or raisin cinnamon bread
In a medium mixing bowl, add egg yolks, evaporated milk, vanilla and Sweetie Magic. Whisk until blended thoroughly. In a smaller bowl, whip egg whites until thick and frothy. Fold into egg/milk mixture. Dredge each slice of bread into batter.
In medium skillet melt butter and cook each slice of bread until golden brown. Sprinkle with powdered sugar if desired or serve with preserves or warm syrup.
Attributed to: Chef Paul Prudhomme. (c)2001. Reprinted with permission.
A chilled lemon tart served with fresh berries for a picnic or an outdoor feast is an taste treat most delicious.
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup cold butter, cut into pieces
3 whole eggs plus 3 egg yolks
1/2 cup fresh lemon juice
1/2 cup butter, softened
1/2 cup sugar
For the pastry, sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse cornmeal. Sprinkle in 3 Tablespoons ice water and stir until mixture just holds together. Form a ball, wrap in plastic, and refrigerate for at least 1 hour.
For the filing, whisk together eggs, egg yolks, and lemon juice in the top of a double broiler placed over medium heat. Stir in butter and sugar. Cook, stirring constantly with a wooden spoon, until thick, about 15 minutes. Pour through a strainer into a mixing bowl and set aside.
Preheat oven to 375 degrees F. Roll out dough on a lightly floured surface, then fit into a 9-inch tart pan with a removable bottom. Press dough into a pan and prick bottom of dough all over with a fork. Chill dough in the freezer for 10 minutes, then line with aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove foil and weights and bake until golden-brown, another 15-20 minutes. Allow to cool.
Pour lemon filling into shell. Chill for at least 1 hour in refrigerator and serve with fresh berries and whip cream if desired.
From the Fannie Farmer Boston Cooking School, circa 1911. I didn’t know Fannie was from Boston.
16 Tbsp, butter, plus more for greasing the baking pan
4 oz. unsweetened chocolate
2 cups sugar
2 eggs, beaten
1 – 1/2 tsp. vanilla extract
1 cup roughly chopped walnuts
1 cup flour
Heat the oven to 325 degrees. Grease an 8″ X 8″ baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
Melt butter and chocolate together in a 2 quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. Add walnuts and flour and stir until incorporated.
Pour batter into baking pan and spread evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.
Inspired or Credited to: Fannie Farmer