|The Maple Syrup Cookbook|
|by Ken Haedrich|
Using maple syrup as the sugar ingredient, this book includes the classics plus relishes, breads, and desserts.
Results 1 - 10 of 100 for blueberry syrup
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For canning blueberry syrup. Wash and ... water, a let stand until cooled off (overnight). Remove screw ring, label with contents, and date. (Love2Cook)
Preheat oven 350°F; ... beaten egg, milk, syrup and oats. Stir ... little granulated sugar. Bake at 350°F for 25 - 30 minutes. Makes 12 muffins.
In saucepan combine ... well. Add water, syrup, and lemon ... Add blueberries and cool, stirring constantly, until sauce comes to a boil and is thickened.
In small saucepan, combine blueberries, corn syrup, lemon juice, ... water. Add to blueberry mixture. Bring to ... made ahead, refrigerated and reheated.
Combine sugar and ... casserole. Add water, syrup, and lemon ... until thickened. Microwave-tip: For a thicker sauce, add additional teaspoon of cornstarch.
Put all ingredients in a blender, cover and run on "liquid" setting until smooth. Pour into a saucepan and boil for 5 minutes, stirring constantly. ...
Blender works well to crush blueberries. Combine all ingredients in large saucepan and bring to boil while stirring. Store in refrigerator. Good on ...
Crush berries thoroughly, add water and bring to a boil, cover and simmer 3 or 4 minutes. Drain through colander, pressing berries to extract all the ...
Combine berries, corn syrup, cinnamon, cornstarch, and water. Heat over medium heat until thickened. Add sugar if necessary before thickening.
Put all above in a saucepan. Stir and cook until the sugar dissolves. Add 1 tablespoon of butter. Serve hot with blueberry waffles.
Result Page: 1
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