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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 2 cups fresh or frozen blueberries 1/2 cup sugar 1 tablespoon corn starch Dash of salt 1/2 cup water 1 tablespoon fresh lemon juice 1 teaspoon grated lemon rind Instructions: Pick through the blueberries, discarding any green or damaged berries. Wash and drain. Combine sugar, corn starch, salt and water in a medium size saucepan and stir. Add blueberries and bring to a boil while stirring. Reduce heat and simmer for 4 minutes, stirring often. Remove from heat and add lemon juice and lemon rind. Pour into jars for storing. Yield: 2 pints Notes: This sauce is good on pancakes, French toast, ice cream or yogurt. At Big Mill Bed & Breakfast, we use blueberries grown on the farm. |
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