Rival FD350S CN - Manual (Page 10)

CHOCO-SCOTCH FONDUE
1 ⁄
4
cup milk 1 14-ounce can sweetened condensed milk
6 ounces butterscotch chips 1 teaspoon vanilla
6 ounces semi-sweet chocolate chips
Combine milk and chips in Fondue Pot. Set temperature dial to Warm. Stir until chips
are melted. Add sweetened condensed milk and vanilla. Stir to combine.
Serve with pieces of angel food, sponge or pound cake, marshmallows or fresh fruit
tidbits. Yield: 2
1 ⁄
2
cups
CHOCOLATE DESSERT FONDUE
12 1-ounce milk chocolate candy bars, broken 10 large marshmallows
1 ⁄
4
cup milk 1 ⁄
4
cup whipping cream
Place chocolate bars and milk in Fondue Pot. Turn temperature dial to Warm. Stirring
constantly, add marshmallows until melted. Gradually add whipping cream.
Serve with fruit pieces, pound or angel food cake. Yield: 3
cups
FRUIT DIPPERS
FRIED STRAWBERRIES
1 pound fresh strawberries 1 ⁄
2
cup milk
1 cup flour 1 tablespoon oil
2 teaspoons sugar 3 1 ⁄
2
cups vegetable oil
2 eggs, beaten
Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar. In
another bowl, combine eggs, milk and oil. Add to flour mixture; stir until smooth.
Pour 3
1 ⁄
2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
halfway between 350°F and 400°F for 375°F and heat until light goes out.
For serving, spear a berry, dip into batter and gently place in oil. Cook 1 minute or
until lightly browned. Serve with Honey-Almond Cream (see below).
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
Berries
Bananas
Cherries Grapes
Oranges
Peaches Pineapple
Kiwi
Apples
-10-
RECIPES