Maple  Walnut  Fondue






1 1/2 teaspoons cornstarch

  1/3 cup evaporated milk

1/4 cup maple syrup

3 tablespoons corn syrup

2 tablespoons finely chopped walnuts

1 tablespoon butter

1/4 teaspoon vanilla extract

Pound cake cubes and assorted fresh fruit





In a small saucepan, combine cornstarch and milk until smooth.

Stir in maple syrup and corn syrup.

Bring to a boil over medium heat.

Cook and stir for 2 minutes or until thickened.

Remove from the heat.


Stir in walnuts, butter and vanilla.


Transfer to a small fondue pot and keep warm.


Serve with cake cubes and fruit.


Serves 1/2 cup






Brie  Cherry  Pastry  Cups






1 sheet frozen puff pastry, thawed

1/2 cup cherry preserves

4 ounces Brie cheese, cut into 1/2 inch cubes

1/4 cup chopped pecans or walnuts

1 sheet frozen puff pastry, thawed






Preheat oven to 375 degrees.


Unfold puff pastry; cut into 36 squares.


Gently press squares onto the bottoms of 36 greased miniature muffin cups.


Bake for 10 minutes.


Using the end of a wooden spoon handle, make a 1/2 inch deep indentation

in the center of each.


Bake 6 to 8 minutes longer or until golden brown.


With spoon handle, press squares down again.


Spoon a rounded 1/2 teaspoonful of preserves into each cup.

Top with cheese; sprinkle with nuts.


Bake for 3 to 5 minutes or until cheese is melted.



Serves 3 dozen desserts






Cream  Filled  Strawberries






18 large fresh strawberries

1 cup cold milk

1 package (1 ounce) instant vanilla pudding mix

2 cups whipped topping

1/4 teaspoon almond extract






Remove stems from strawberries.

Cut a deep X in the top of each berry.

Spread berries apart.


In a bowl, whisk milk and pudding mix for 2 minutes.

Fold in whipped topping and almond extract.

Pipe or spoon about 5 teaspoons into each berry.


Chill until serving.



Serves 18 desserts







 Salem's Den  Salem 2004 and Beyond