Here's Melinda Lee's version of this special treat, chocolate fondue. I use half dark chocolate and half milk chocolate. It's finicky about melting, so be sure the milk is at room temp. Bananas also work well for dipping. If a chafing dish is too much gracious living for you, you can just gather around the stove with serving spoons and scoop out the chocolate.
12 ounces, semi-sweet chocolate *Note: this is one time when the quality of the chocolate makes a big difference. 3/4 cup, half & half 1-2 Tablespoon, Grand Marnier or other liqueur [Optional] For dipping: Cubes of pound cake, angel food cake or sponge cake Marshmallows Strawberries Toasted Almonds Pieces of assorted fruit (pat dry so fondue will "stick" to fruit) Combine all ingredients in a fondue pot (or heavy-bottomed saucepan or chafing dish) and melt over very low heat, stirring almost constantly, just until mixture is smooth. Serve immediately with interesting things to dip. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Jan Sent: Thursday, August 11, 2011 7:59 PM To: [email protected] Subject: Re: [CnD] Dessert Suggestion Because it's not baked but chilled in a refrigerator, which was called an icebox at the time the recipe was created. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Lori Scharff Sent: Thursday, August 11, 2011 9:27 PM To: [email protected] Subject: Re: [CnD] Dessert Suggestion Here on Long Island we call this Icebox Cake. (I never understood why.) Lori -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Jan Sent: Thursday, August 11, 2011 7:56 PM To: cd Subject: [CnD] Dessert Suggestion My Mom always called this cream Elle pudding. I don't know where she got the name. She used a Pyrex glass baking dish. I've used a metal one as well. Line an 11-by-7-inch dish with graham crackers. Leave them whole, if possible, although you can break them to fit the edges of the pan. On top of them, pour a 4-ounce package of cook and serve chocolate pudding, which has been prepared according to package directions. Do it while the pudding is hot. You can use instant pudding, but cooked is preferred, since it soaks into the graham crackers better. On top of the pudding, make another layer of graham crackers. On top of the second graham cracker layer, pour a 4-ounce package of either butterscotch or vanilla cook and serve pudding, again, while the pudding is hot. Top with crumbled graham crackers. Chill and serve, with whipped cream or cool whip, if desired. My mom tried putting chocolate pudding as the top layer, but it was too heavy and doing it this way worked better. I've made this also. If you use an 8-inch square pan, use two 3-ounce packages of pudding instead of 4 ounces. I think you will use about a half of a box of graham crackers. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
