Pancake & Waffle Toppings (Part 2) **

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Ingredients And Procedures

- more toppings CINNAMON & BROWN SUGAR: In small bowl, beat together 1/2 cup softened butter, 1/2 cup powdered sugar and 1 tsp cinnamon until light and fluffy. Serve at room temperature. Makes 1 cup. STRAWBERRY TOPPING: In small saucepan, heat 10 oz jar strawberry preserves or jam. Makes 1 cup. BLUEBERRY TOPPING: In small saucepan, combine 21 oz can blueberry pie filling and 1/4 cup butter. Cook over low heat until butter is melted. Makes 2 cups. PIE FILLING TOPPINGS: Follow directions for Blueberry topping using apple, peach, cherry or whatever pie filling fruit is desired. APRICOT BUTTER: In small bowl, beat together 1/2 cup softened butter and 1/4 cup apricot preserves, until light and fluffy. Serve at room

temperature. Makes 3/4 cup. HONEY BUTTER: In small bowl, beat together 1/2 cup softened butter and 1/4 cup honey, until light and fluffy. Serve at room temperature.

ORANGE-HONEY BUTTER: In small bowl, combine 1/2 cup softened butter or margarine, 1/4 cup honey and 1 tsp grated orange peel. Beat at high speed until light and fluffy. Makes 3/4 cup. LOW CALORIE FRUIT TOPPING: In small saucepan, combine 3/4 cup unsweetened orange juice, 1 tbls cornstarch and 1/4 tsp cinnamon. Cook over medium heat, stirring constantly until thickened. Stir in 2 cups fresh fruit or a 16 oz can of fruit packed in unsweetened juice, drained. Recommended fruits; sliced peaches, sliced pears, pineapple chunks or blueberries. Makes 2 cups. -----

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