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BLUEBERRY SAUCE .
A real treat when fresh
berries
are in season, use frozen berries during the rest of the year.
l/4
cup (50mL)
butter
or margarine
2 cups (500mL) blueberries
1
cup (250mL)
sugar
2 tablespoons (30mL) lemon juice
l/4
teaspoon (1mL) nutmeg
1 tablespoon (15mL) cornstarch
In a 2-quart (2 liter) saucepan, place butter, sugar, nutmeg, and blueberries. Cook over low heat about 5
minutes. Combine lemon juice and cornstarch. Stir into blueberry mixture. Continue to cook and stir until
thickened. Serve warm over waffles or pancakes.
Yield:
21/2
cups (625mL)
HONEY BUTTER
cup (125mL) butter or
margarine, softened
2 tablespoons (30mL) honey
teaspoon (2mL) ground
cinnamon
Mix together all ingredients until smooth.
Yield:
l/2
cups (125mL)
STRAWBERRIES
ROMANOFF
This is an elegant topping for a special brunch or dessert waffle.
1 cup (250mL) whipping cream
1
16-ounce
carton frozen
cup (50mL) powdered sugar
strawberries, defrosted and well drained
Beat cream until thickened. Add sugar and continue to beat until stiff. Fold in strawberries
Yield: 2
l/2
cups (625m L)