A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Homemade Blueberry Syrup
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If you have some frozen blueberries on hand, then you can make your own blueberry syrup with ease. Blueberry syrup is a classic topping on pancakes or waffles, but it also makes a great dessert syrup (try it on pound cake or ice cream). Store the syrup in the fridge in a jar for up to 2 weeks.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup granulated sugar
1 tablespoon cornstarch, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 1/2 teaspoon cornstarch
1 1/4 cup boiling water
1 package (16 ounce size) unsweetened frozen blueberries, thawed and drained
1 tablespoon fresh lemon juice
directions
Combine the sugar and cornstarch in a large saucepan and stir well to combine. Slowly stir in the boiling water while stirring. Cook over medium heat, stirring constantly, until mixture comes to a full boil.
Reduce the heat to a simmer and stir constantly for one minute.
Stir in the thawed blueberries and continue stirring for one to two more minutes or until the syrup starts to take on the color of the blueberries. Remove from heat and stir in the lemon juice.
The syrup can be served warm or cold.
nutrition data
Nutritional data has not been calculated yet.
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