Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Wednesday, July 20, 2011

Classic Cheese Fondue Recipe by KRUPS

Think soup is only for the winter? Think again! This summer, whip up cold soups, gazpachos and easy appetizers with a KRUPS GPA 1 Immersion Blender. Why miss out on the party while slaving away in the kitchen, when delicious and easy recipes are at hand?

The GPA 1 Immersion blender ($79.99) is a powerful hand blender that chops, purees and mixes most foods. It is made with a stainless steel shaft that is easily removed with a click for easy storage. It has six variable speeds and comes with a measure beater and wall mount. This appliance also has a LCD display on the soft grip ergonomic handle that shows the selected speed.

From cold soups to dips and sauces, this appliance is a handy tool to add to your kitchen arsenal for those quick and delectable bites. Below are a few recipes to make with the immersion blender, courtesy of KRUPS.

Classic Cheese Fondue Recipe


1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 pound loaf French bread, cut into 1 inch cubes


1. Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and Garlic pwoeder. Blend entire mixture with an immersion lender until fluffy. Serve with cut-up French bread.

Disclosure: The information within this blog post (recipes, wording, photo's were given to me by the PR company that represents KRUPS). Everything on the Shakin 'N Bakin Foodie Blog is copyright protected, all rights reserved.

No comments: