Coarsely chop the chocolates.
Place in a small, heavy saucepan with the cream and coffee.
Cook over gentle heat, stirring frequently, until melted and smooth.
Stir in the vanilla.
Keep warm over hot water until ready to serve.
To serve, transfer to a fondue pot and continue to keep warm.
Offer an assortment of foods to dip (or add some of your own) with fondue forks or bamboo skewers designed for dipping.
saucepan (if using a fondue pot) or the top of
For the caramel fondue, heat sugar, cream and butter
hen stock boils, transfer to fondue pot and light heat source
Shave baking chocolate into top of double boiler.
Add sugar and cornstarch.
Mix until well blended.
Add boiling water and stir until creamy.
Stir in butter and vanilla.
Pour into top of fondue pot.
Keep warm while dipping fruit or cake.
Melt together butter and chocolate chips.
Add other ingredients and cook slowly for 10 minutes.
Put in bowl or fondue pot, surrounded by cubed angel food cake, pineapple chunks, strawberries, miniature marshmallows, mandarin oranges and banana slices to spear and dip.
Heat the first 3 ingredients over low heat or heat in a fondue or crock-pot until chocolate melts.
Use meat skewers or forks to dip the cake or fruit into the chocolate.
Eat one piece at a time immediately after dipping it into the chocolate.
repare the box of Danish Dessert according to directions.
While
Heat oven to 350\u00b0.
Grease rectangular pan (13 x 9 x 2-inch). In a large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth.
Pour into pan.
Bake 25 to 30 minutes or until top springs back when touched.
(Top may appear wet.)
Cool completely in pan.
Spread Mint Cream Layer on cake (see recipe).
Chill. Pour Chocolate Topping over dessert (see recipe).
Chill.
Cover.
gain and stir into fondue.
Bring fondue to a simmer and
Stir 1 cup of the boiling water into lemon gelatin in medium bowl at least 2 minutes or until completely dissolved. Set lemon gelatin aside to cool. Add lemon gelatin gradually to dressing, mixing until blended. Gently fold in whipped topping; pour into greased 2-quart mold. Refrigerate until almost set.
he food with *fingers, a fondue fork or a regular fork
In fondue pot, bring broth and wine
Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
Melt cream cheese with white wine.
Add Swiss cheese, milk, Worcestershire sauce and parsley.
After this all blends thoroughly add crab meat.
Stir constantly.
I recommend you do this in a double boiler and transfer to a fondue pot later.
Both pots must be wiped with garlic.
Serve with apples and bread cubes to dip.
This dessert will have the design of the American Flag.
Cut pound cake in pieces 1 1/2 inches thick and line the bottom of an 8 x 12-inch baking dish with enough to cover bottom.
Top with 1 cup each of strawberry slices and blueberries, then with thawed Cool Whip.
Design \"Stars and Stripes\" - 1/3 cup of blueberries in left corner in rows to symbolize stars and place strawberries in rows, symbolizing \"stripes\".
A good and pretty dessert for July 4th or other \"Flag\" holiday.
Refrigerate at least 1 hour.
Serves 15.
Brush inside of dessert shells with rum.
Heat preserves until melted.
Brush on shells, reserving part of preserves.
Bring juice to a boil; add gelatin, stirring until gelatin dissolves.
Combine pineapple and milk in blender; blend well. Add gelatin mixture, almond extract and ice.
Mix thoroughly in blender.
Pour into dessert dishes.
Chill until set, about 1 hour.
oftened ice cream (Mary's recipe says to cut in sticks
Bake cake and tear into bite size pieces.
Prepare pudding according to package
Layer cake, pudding, nuts, candy and Cool Whip.
Make sure the top layer is Cool Whip.
Before final Cool Whip top, poke holes and pour Kahlua or Amaretto into holes.
Save crumbs from candy bars to sprinkle on top.
Makes large container of dessert.
Recipe can be cut in half.