PLACES, PEOPLE, EVENTS, GOOD FOOD AND MY LIFE

This creamy, delectable dip is a chocolate lover's dream. You'll want to sample it with a variety of dippers, including strawberries, banana chunks and cake cubes. (The image presented here is the fondue on our wedding.)
Ingredients:
1 1/2 cups sugar
1 1/4 cups water
1/4 cup light corn syrup
1 cup baking cocoa
1/2 cup heavy whipping cream
5 squares (1 ounce each)
semisweet chocolate, chopped
Strawberries, banana chunks, apple slices or angel food cake cubes
Directions:
1. In a small saucepan, bring the sugar, water and corn syrup to a boil. Reduce the heat; simmer, uncovered, for 20 minutes, stirring frequently.
2. In a bowl, combine the cocoa, cream and half of the syrup mixture until smooth; return to the pan. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the chopped chocolate until melted.
3. Serve warm with fruit or cake for dipping.
Refrigerate leftovers.
Yield:2 1/2 cups

It's fun to serve this since it's bursting with flavor yet not overly sweet. This is my mother-in-law's strawberry short cake. Here's the recipe:

Ingredients:
1 quart fresh strawberries, sliced
1 to 2 tablespoons sugar
SHORTCAKE:
1-3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 egg
3/4 cup sour cream
TOPPING:
1 cup heavy whipping cream
1 to 2 tablespoons sugar
1 teaspoon vanilla extract
Directions:
1.In a large bowl, combine the strawberries and sugar; set aside. For shortcake, in another large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs.
2. In a small bowl, beat egg; add sour cream. Stir into the crumb mixture just until moistened. Knead dough on a floured suface 25 times or until smooth.
3. Roll out into a 7 1/2 inch circle on a lightly greased baking sheet. Cut a 2-in. hole in center to form a ring. Bake at 425 degrees for 12-14 minutes or until golden. Remove from baking sheet to a wire rack to cool completely.
4. For topping, in a small chilled mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
5. Just before serving, split cake into two horizontally layers. Spoon juice from berries over bottom layer. Spoon half of berries over juice. Spread with half of topping.
6. Cover with top cake layer, then spread with remaining topping and spoon remaining berries over top. Cut into wedges.
Yield:8 servings.