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)
