Oster 3878, 3865 manual Blueberry Sauce, Honey Butter, Strawberries Romanoff, Yield 21/2 cups 625mL

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 1 cup (250mL) sugar

l/4 teaspoon (1mL) nutmeg

2 cups (500mL) blueberries

2 tablespoons (30mL) lemon juice

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	teaspoon (2mL) ground
margarine, softened	cinnamon
2 tablespoons (30mL) honey

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)