HONEY-ALMOND Cream, Strawberry Sauce, Peach Sauce

FD325S03EM2 3/14/03 8:17 AM Page 15

		RECIPES

	HONEY-ALMOND CREAM
	4 ounces soft cream cheese	1 tablespoon honey
	1 tablespoon sugar	1⁄8 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

STRAWBERRY SAUCE

2 10-ounce packages frozen, sliced	1 tablespoon cornstarch
strawberries, thawed, juice reserved	2 tablespoons sugar

Reserve 3⁄4 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 13⁄4 cups

PEACH SAUCE

1	16-ounce can peach halves	1⁄4	teaspoon cinnamon
	in heavy syrup	1⁄2	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 11⁄2 cups

VANILLA-ORANGE CREAM

2 10-ounce packages vanilla chips	1 tablespoon orange liqueur
1⁄2 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 21⁄2 cups

RECIPES

BASIC WHITE SAUCE

	THIN	MEDIUM	THICK

Tablespoon(s)	1	2	3
butter or margarine	1	2	3
butter or margarine

Tablespoon(s)	1	2	3
all-purpose flour	1	2	3
all-purpose flour
cup(s) milk	1	1	1

teaspoon(s) salt	1⁄4	1⁄4	1⁄4
teaspoon(s) pepper	1⁄8	1⁄8	1⁄8

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

CHEESE SAUCE

Stir in 1 cup (4 ounces) grated cheese (Cheddar, Swiss, American). Reduce heat to Warm and stir until cheese is melted.

CURRY SAUCE

Stir in 1 teaspoon curry powder.

DILL SAUCE

Stir in 1 teaspoon dried dillweed.

GARLIC SAUCE

Mince one clove garlic. Cook in butter for 1 minute. Continue as directed.

PARMESAN SAUCE

Stir in 1⁄4 cup grated Parmesan cheese.

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RECIPES