Apple Cake
Mexican Fondue
Raspberry Fondue
Summer Cherries Jubilee
Wine Country Applesauce
1½ cups vegetable oil
3 eggs
2 cups sugar
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon soda
1½ cups chopped pecans
3 cups peeled, diced apples
Combine oil, eggs, sugar, and vanilla. Mix until well blended. Combine flour, soda and salt and add to egg mixture. Beat mixture until completely blended. Fold in apples and pecans. The batter will be quite stiff. Spoon batter into a well greased and floured bundt pan. Bake at 350° for 1 hour and 20 minutes. Leave cake in pan until completely cool, then invert onto a cake plate. Top with caramel topping.
1 cup heavy cream
4 cinnamon sticks
8 oz. chopped semisweet chocolate
In a small saucepan over medium heat, bring the cream and cinnamon sticks just to a boil. Remove from heat and set aside to steep for 15 minutes. Remove the cinnamon and discard them.
Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep warm.
Serve with a selection of dippers.
If to thick simply add a little cream.
Yields: 4 servings
Recipe from : Food Networks Kitchen¾ cups heavy cream
1 (12 oz. bag) white chocolate morsel
2/3 cup seedless raspberry jam
Heat cream over double boiler until bubbles appear, add white chocolate morsels and whisk until melted and smooth. Stir in jam. Transfer to a fondue pot. To keep warm place over candle or sterno burner.
Yield: 2 ½ cups1½ cups pitted sweet cherries
1 tablespoon Amaretto
1/2 cup Cabernet Sauvignon or other dry wine
2 teaspoons fresh lemon juice
1/4 cup cherry preserves
Ice cream, Vanilla (we use our ice cream)
Combine cherries, wine, and preserves in a small sauce pan and bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently.
Remove from heat and stir in Amaretto and lemon juice. Serve over ice cream. Yields 4 servings.
It is a very rich dessert so I serve a smaller amount. Try it first to get the amount you want right. They call for 1/3 cup cherry sauce each serving.
A cherry pitter is a must for this recipe.5 lbs. Apples (gnavenstien or other firm tart type)
1½ cups zinfandel wine
5 whole cloves
1 cup sugar
1 teaspoon nutmeg
¼ teaspoon cinnamon
1 pinch of ground allspice
Peel and core apples, cut into cubes and place them in a non-reactive saucepan. Add the wine and cook stirring every few minutes, until the apples are tender. Remove from heat and mash with either a fork or potato masher to desired consistency. Return mashed apples to saucepan, stir in sugar, and return to heat. Add the spiced and simmer over low heat for 4 minutes. Serve warm or chilled.
(Goes great with pork.)
All rights reserved
Last update: 7/27/2007