Cheese Fondue

Cheese Fondue

8 ounces aged Gruyère cheese, cut into 1/4-inch cubes (about 1~2 cups)
4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
2 tablespoons all-purpose flour
1 teaspoon cayenne pepper

1/4 teaspoon freshly ground white pepper
1 cup medium-bodied white wine, such as Riesling or Sauvignon Blanc
1 tablespoon kirsch (cherry brandy)
2 teaspoons fresh lemon juice
1 baguette, cut into 1-inch cubes (about 8 cups)
3 Granny Smith apples, whole or cored and sliced
4 red pears, whole or cored and sliced
Red and green seedless grapes

Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium to low heat until it starts to bubble, about 5 minutes. Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and fruit for dipping.

...from my younger sister's friend's mom who got it from a cooking magazine.

Chocolate Cheesecake Swirl Cookies

Chocolate Cheesecake Swirl Cookies


½ cup sugar

½ cup brown sugar

½ cup butter

1 pkg. cream cheese, softened

1 egg

1 tsp vanilla

2 cups flour

½ tsp baking powder

¼ tsp salt

1 cup chocolate chips, melted and slightly cooled

Cream butter, sugars and cream cheese. Add eggs and vanilla until fluffy. Add flour, baking powder and salt. Drizzle melted chocolate over dough and fold gently, until marble pattern shows. Drop onto cookie sheets. Bake for 10 to 12 minutes at 350°.

...from a cookbook aptly titled, "Cookies." I can picture the cover in my head, but I don't remember any other specifics.