Chocolate Fondue

1 1/2 cups whipping cream
3 T milk
1 vanilla bean
1 lb milk chocolate, finely chopped
1 banana
3 apples
4 slices fresh or canned pineapple
1/2 pint strawberries

Place the cream and milk in the top of a double boiler.  Split the vanilla bean lengthwise and scrape the seeds into the mixture.  Place the boiler insert over direct heat until just at boiling point.  Remove from the heat and discard the vanilla bean.  Stir in the chocolate until melted and smooth.  Keep the findue warm by placing the insert over lukewarm water.

Cut the fruit into large slices or chunks depending on the type of fruit.  Leave the strawberries whole.  Skewer a mixture of fruits for each person and serve with a small dish of fondue on each individual plate.  Alternatively, serve the fondue in the center of the table with the fruit and allow each person to dip one piece of fruit at a time into the fondue.

Kentucky Butter Cake

3 c flour
2 c sugar
1 t salt
1/2 soda
1 c buttermilk
1 c butter, softened (margarine doesn't work in this recipe)
2 t vanilla
4 eggs

Mis together on low.  Then mix 3 minutes on medium.  Pour into pans.  Bake for 60-70 minutes at 325 F.  (Makes 2 loaves)

Topping
3/4 c sugar
1/3 c butter
3 T water
2 t vanilla

Heat the sugar, butter and water.  Add the vanilla.  Prick cake with fork and pour topping over it.

Vanilla Ice Cream

Read instructions completely - chilling times will vary depending on ice cream maker.

2 vanilla beans
2 c milk
6 large egg yolks
3/4 c plus 2 T sugar
2 c very cold heavy cream
1 t pur vanilla extract

Split the vanilla beans legthwise with a sharp knife.  Gently scrape out all the seeds.
Place the vanilla bean scrapings and pods in a medium saucepan with the milk.  Scald the mixture, cover, and remove from heat.  Let steep for 30 minutes.
Combine yolks and sugar and beat with whisk attachment at medium high speed until very thick and pale yellow, 3-5 minutes.  Alternatively, whisk together in medium bowl.
Return milk to stove, and bring just to a simmer.  Using a measureing cup or ladle, slowly pour about 1/2 c of the hot milk mixture into the egg yolk mixture, whisking constantly on low speed until blended.  Keep adding milk mixture about 1/2 c at a time until it has all been added.  Whisk until combined.
Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon, 3-5 minutes.  The custard should retain a line drawn across the back of the spoon with your finger.
Fill a large bowl with ice and water.  Remove pan from heat and immediately stir the chilled cream to stop the custard from cooking.  Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled.  I line the sieve with cheese cloth - this makes the ice cream more like ice cream and less like whipped cream to taste.  Discard vanilla pod and seeds.  Stir vanilla extract into the cooled custard.  Cover bowl and transfer to fridge until chilled, at least 30 minutes to overnight.
Pour custard into an ice cream maker, following the manufacturer's instructions.  Churn until the ice cream is just set, but not hard.  Transfer the soft ice cream to a plastic container; freeze at least 4 hours and up to 1 week.

Warm Pear Raspberry Bruschetta

Serves 4

1 t ground cinnamon
6 T sugar
4 slices Italian or French bread, cut on diagonal
3 T butter
2 ripe but firm Bartlett pears (I use Mom's canned pears)
juice of 1 lemon (abt 2 T)
1/3 c mascarpone cheese, room temperature (cream cheese can be substituted)
1/2 c raspberries

Combine cinnamon and sugar in a small bowl.  Toast bread until golden and spread with 1 T butter.  Sprinkle with 1/4 t cinnamon sugar and set aside.
Peel, core and slice pears into 3/4" thick wedges and toss with lemon juice.  Melt remaining 2 T butter in a medium skillet over medium high heat.  Add pears and remaining cinnamon sugar and cook until caramelized and tender, 2-3 minutes.  Add 1/4 c water and swirl until caramel in pan is saucy.  Spread mascarpone on cinnamon toast and top with pears, caramel and raspberries.

Caramels

4 c sugar
2 cubes margarine
1 3/4 c light Karo syrup
1 can Eagle brand condensed milk
Nuts if desired

Mix together the sugar, syrup and margarine in a heavy saucepan.  Bring to a boil over medium heat, stirring constantly.  Pour in condensed milk slowly, a drizzle at a time.  Continue boiling until the temperature reaches the midpoint between soft ball and hard ball.  Pour into a buttered pan and cool.  Wrap in wax paper if desired.  This recipe makes a large sheet pan of caramels.

Orange Pancakes

Make pancakes using Bisquick by following the directions.  When the batter is done add a little orange juice concentrate to have a little bit of an orange taste.

In a medium sauce pan add equal amounts of butter, evaporated milk, sugar, and orange juice concentrate.  Cook over medium heat until the sauce boils.  Serve over the pancakes.

If using 1 cup of milk, sugar, etc., you should use 1 cup of butter, not one stick.

Portobello Mushroom and Hollandaise Tartlets

Makes 20

2 T butter
1 shallot, finely chopped
1/2 lb Portobello mushrooms, chopped
1 T cream cheese
2 T lemon juice
salt, black pepper
1 recipe Hollandaise Sauce (recipe follows)
20 tarlet shells (I use a pie crust recipe and bake these ahead)
6 basil leaves, cut into chiffonade to garnish

Preheat oven to 400 F.  Heat butter in a skillet.  Add shallots and mushrooms.  Stir fry over high heat until softened, 5 minutes.  Cool slightly.  Place mushroom mixture, cream cheese, and lemon juice in a food processor or blender; pulse to a rough puree.  Add salt and pepper to taste.  Divide mushroom mixture among tartlets.  Put 1 t Hollandaise on top and heat through in the oven for 5 minutes.  Sprinkle with basil.  Serve warm.

To make chiffonade basil, stack the basil leaves and roll them together tightly.  Slice across roll to make very fine strips.


LEMON HOLLANDAISE SAUCE
Makes 3/4 cup

1/2 c butter
2 T water
2 egg yolks
salt and white pepper
juice of 1/2 lemon  (usually 1 T if you use bottled)

Melt the butter; then skim the foam from the surface with a spoon.  Let it cool until tepid.  Place a heatproof bowl over a pan of simmering water set on low heat.  Make sure the bottom of the bowl is not in direct contact with the hot water.  Place water and yolks with a pinch of salt and pepper in the bowl.  Whisk the ingredients to a light and frothy mixture that holds the trail of the whisk, 3 minutes.  Remove the pan from the heat.

Whisk in butter, a little at a time, vigorously whisking after each addition, until the mixture emulsifies and becomes thick and creamy.  Greadually whisk in the lemon juice.  Adjust the seasoning, adding more salt, pepper, or lemon juice to taste.