12 Recipes of Christmas, 10, 11 and 12

25 Dec

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What says Christmas better than a fondue? And here at Haunted Fondue you’re gift is not one, not two, but THREE fondue recipes!

10. French Toast Fondue

Cut French bread into about 50 bite-sized pieces, each with one crust. Combine 2 well-beaten eggs, 1/2 cup of milk and 1/4 tsp salt.
Pour salad oil into fondue cooker to no more than 1/2 capacity or to a depth of 2 inches. Heat oven range to 375 degrees. Add 1 tsp salt. Trasfrer cooker to fondue burner. Spear bread through crust with fondue fork; dip in egg mixture, letting excess drip off. Fry in hot oil till golden brown. Transfer to dinner fork; dip in Fluuy Maple Sauce. Makes 6 to 8 servings.
Fluffy Maple Sauce: Thoroughly cream together 1 1/2 cups sifted confectioners’ sugar, 1/2 cup butter or margarine, 1/2 cup maple syrup and 1 egg yolk. Fold in 1 stiffly beaten egg white. Chill, makes 2 cups.

11. Peppermint Fondue

In saucepan heat 1/2 cup of milk and 3 tablespoons butter or margarine until butter is melted. Add one 14-ounce package of creamy white frosting mix and 3/4 cup finely crushed peppermint candies; mix well. Stir in two drops red food coloring. Pour into fondue pot; place over fondue burner. Dip cookies or cake in fondue. Serves 6.

(Both from BH&G Fondue Cook Book, 1970)

12. Butter Rum Fondue

1/2 cup firmly packed brown sugar
1/4 cup butter
2 egg yolks
1/4 cup dark rum
8 small pancakes or blini

Melt the sugar and butter, stirring constantly, in the fondue pot. REmove from heat and beat in egg yolks and rum. Stir over lowest heat until creamy. Prepare the pancakes, roll up and cut into strips. Holding strips with fondue forks, dip into the sauce.

(From Fondues from Around the World, 1980)

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