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Choco-Bar Fondue
CHOCO-BAR FONDUE
2 Hershey's Milk Chocolate Bars (8 oz.s)
1 Hershey's Semi-sweet Chocolate Bar (4 oz.)
3/4 c. light cream
2-3 tb. kirsch, orange-flavored liqueur of ½
tsp. almond extract (optinal)
Fondue Dippers
Combine chocoalate bars and cream in a heavy
saucepan; stir constantly over medium-low
heat until chocolate is melted. Just before
serving, add liqueur or almond extract; poun
into fondue pot or chafing dish. Serve with a
selection of fondue dippers.
(OVER)
Card 1 Back:
FONDUE DIPPERS:
FRUITS:
Strawberries, pineapple chunks. grapes,
cherries, mandarine or frsh orange sections,
apple slices (bnush with lemon juice to pre-
vent browning.), pear slices, peach slices,
peach, banana slices.
OTHER TREATS:
Marshmallows, ladyfingers, bite-size pieces of
angel food or pound cake, miniature cream puffs,
nuts, pretzels, cookies.
---
# Choco-Bar Fondue
## Ingredients
- 2 Hershey's Milk Chocolate Bars (8 oz. each)
- 1 Hershey's Semi-sweet Chocolate Bar (4 oz.)
- 3/4 cup light cream
- 2–3 Tbsp kirsch, orange-flavored liqueur, or 1/2 tsp almond extract (optional)
- Fondue dippers (see below)
### Fondue Dippers — Fruits
- Strawberries
- Pineapple chunks
- Grapes
- Cherries
- Mandarin or fresh orange sections
- Apple slices (brush with lemon juice to prevent browning)
- Pear slices
- Peach slices
- Banana slices
### Fondue Dippers — Other Treats
- Marshmallows
- Ladyfingers
- Bite-size pieces of angel food or pound cake
- Miniature cream puffs
- Nuts
- Pretzels
- Cookies
## Instructions
1. Combine chocolate bars and cream in a heavy saucepan.
2. Stir constantly over medium-low heat until chocolate is melted.
3. Just before serving, add liqueur or almond extract.
4. Pour into fondue pot or chafing dish.
5. Serve with a selection of fondue dippers. -
Basic Muffins – Bakers & Chefs All Purpose Flour
BASIC MUFFINS-BAKERS & CHEFS ALL PURPOSE FLOUR
LARGE BATCH:
9 pounds brown sugar
9 pounds white sugar
10 pounds emulsified shortening
8 oz. salt
11 pound whole eggs
1 pound, 4 oz. baking powder
25 pounds all purpose flour
19 pounds milk (variable)
Cream sugars, shortening and salt until smooth.
Add eggs and scrape bowl. Mix until smooth.
Card 1 Back:
Fold in blueberries or other fruits. Deposit
into greased or lined muffin cups.
Bake at 385-400 degrees.
---
# Basic Muffins – Bakers & Chefs All Purpose Flour
## Ingredients
- 9 pounds brown sugar
- 9 pounds white sugar
- 10 pounds emulsified shortening
- 8 oz. salt
- 11 pounds whole eggs
- 1 pound, 4 oz. baking powder
- 25 pounds all-purpose flour
- 19 pounds milk (variable)
- Blueberries or other fruits (to fold in)
## Instructions
1. Cream sugars, shortening, and salt until smooth.
2. Add eggs and scrape bowl. Mix until smooth.
3. Fold in blueberries or other fruits.
4. Deposit into greased or lined muffin cups.
5. Bake at 385–400°F for 18-22 minutes. -
Upside Down Cake
Upside Down Cake
3/4 c Brown Sugar
2/3 c Sugar
6 tbs Butter softened
1 tsp Vanilla
1 egg
1 1/3 c Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
3/4 c Milk
Fruit
Back:
Heat Oven to 350. Spread Brown
Sugar in Bottom of ungreased 9"
pan. Slice fruit & arrange on
Brown Sugar. Mix together Sugar
& Butter until light in Color.
Add Vanilla & egg. Combine Flour
and dry Ingredients, Stir into 3
batches alternating with Milk. Spread
Cake Batter Over fruit. Bake 40 min
---
# Upside Down Cake
## Ingredients
- 3/4 cup brown sugar
- Fruit, sliced
## Cake Batter
- 2/3 cup sugar
- 6 Tbsp butter, softened
- 1 tsp vanilla
- 1 egg
- 1 1/3 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
## Instructions
1. Heat oven to 350°F.
2. Spread brown sugar in the bottom of an ungreased 9" pan.
3. Slice fruit and arrange on top of the brown sugar.
4. Mix together sugar and butter until light in color.
5. Add vanilla and egg.
6. Combine flour and dry ingredients; stir into the butter mixture in 3 batches, alternating with milk.
7. Spread cake batter over fruit.
8. Bake 40 minutes.