Warm Strawberry Fondue Recipes

Steps:

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

Steps:

• Place strawberries in a food processor; cover and process until pureed. Transfer to a small saucepan. Combine cornstarch and water; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cherry juice. Transfer to a fondue pot; keep warm., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Serve fondue with cake and whipped cream.

Steps:

• In 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 fondue pot or mini slow cooker; keep warm.
• Serve with cookies, fresh fruit and/or pound cake pieces.

Steps:

• In a double boiler add chocolate. Melt until smooth and then add the cream. Stir constantly. Once smooth, add the cinnamon and cayenne. Place into a fondue pot.
• Serve with strawberries, pretzels, and marshmallows.

Steps:

• Bring cream to a boil and add to chocolate chips and finish with soft butter. Keep in a warm place. Spread the peanut butter and fluff on the graham crackers and make sandwiches. Skewer the berry with 6-inch wood skewers and place all other ingredients around fondue.

Steps:

• Filling:.
• Preheat the oven to 350°.
• In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
• Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
• Crumb Topping:.
• In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
• Cake:
• In a medium bowl, whisk the flour with the baking powder and salt.
• In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well between additions.
• Beat in the vanilla extract and scrape down the bowl.
• Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
• Spoon the batter over the fruit filling, spreading it to the edge, sprinkle with the crumb topping.
• Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
• Transfer to a rack to cool slightly.
• Serve the crumb cake warm or at room temperature.
• Make Ahead:.
• The crumb cake can be refrigerated overnight. Serve warm or at room temperature.

Steps:

• Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.