Festive Fondue

Warm Strawberry Fondue

1 pkg (10 ozs) frozen sweetened strawberries, sliced, thawed
1/2 cup half & half cream
1 tsp cornstarch
1/2 tsp lemon juice
Angel food cake cubes and fresh fruit

In a food processor or blender, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth. Pour into a saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with cake and fruit. Yield: 1-1/2 cups.


Butterscotch Fondue

1/2 cup butter or margarine, cubed
2 cups packed brown sugar
1 can (14 ozs) sweetened condensed milk
1 cup light corn syrup
2 Tbs water
1/4 cup English toffee bits or almond brickle chips
1 tsp vanilla extract
Angel food cake cubes and fresh fruit

In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medim heat until smooth. Remove from the heat. Stir in toffee bits and vanilla. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with cake and fruit. Yield: 4 cups.


Parmesan Fondue

1-1/2 to 2 cups milk
2 pkgs (8 ozs) cream cheese, cubed
1-1/2 cups grated Parmesan cheese
1/2 tsp garlic salt
1 loaf (1-lb) French bread, cubed

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes. Yield: about 3-1/2 cups.