GE 106724 - Manuel (Page 23)

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to 7 qt
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to 7 qt 3 to 5 qt
3 to 5 qt
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to 7 qt 3 to 5 qt
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Chocolate Fondue
1 2 (8 ounce) boxes semi-sweet baking chocolate
1 2 (8 ounce) boxes unsweetened baking chocolate
1 2 (6 ounce) boxes white baking chocolate
1 2 (14 ounce) cans sweetened condensed milk, not evaporated
1 2 cups milk
1 ⁄
4
1 ⁄
2
cup blackberry-flavored brandy or other fruit-flavored brandy
Suggested foods for dipping: Strawberries, pineapple chunks, banana chunks, cake
cubes, marshmallows, and cookies.
Combine all fondue ingredients in the crock. Stir well. Cover and cook on:
High – 45 minutes* to 1 hour 15 minutes or until melted.
Stir well after 45 minutes. Turn control knob to Low. Serve immediately or keep warm
as desired. Refrigerate leftovers and use as chocolate sauce. Makes about 1 or 2 quarts.
*Only the High setting is recommended for this recipe.
Mulled, Spiced, & Spiked Apple Cider
2 qts 1 gallon apple cider
1-1 1 ⁄
2
1 1 ⁄
2
-3 cups bourbon or fruit juice
1 1 1 ⁄
2
teaspoons cinnamon
1 ⁄
2
1 teaspoon ground ginger
1 1 1 ⁄
2
teaspoons allspice
1 ⁄
2
1 teaspoon ground cloves
Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 3 hours OR
High – 1
1 ⁄
2
hours. Stir well before serving. Makes about 2 1 ⁄
2
or 5 quarts.
Baked Apples
6 12 large baking apples (Rome or York)
2 4 tablespoons lemon juice
2 4 tablespoons butter, melted
3 6 tablespoons brown sugar
1 ⁄
2
1 teaspoon nutmeg
1 2 teaspoons cinnamon
Peel, core, and cut apples in half. Place in crock. Drizzle with lemon juice and butter.
Sprinkle with sugar and spices. Cover and cook on: Low – 4 hours OR High – 2 hours.
To serve, top with vanilla ice cream. Makes 10 to 20 servings.
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