BLUEBERRY SYRUP FOR PANCAKES
Provided by Nigella Lawson : Food Network
Categories condiment
Time 6m
Yield enough for 15 pancakes
Number Of Ingredients 2
Steps:
- Put the syrup and blueberries into a pan and bring to the boil.
- Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.
BLUEBERRY MAPLE SYRUP
Provided by Aida Mollenkamp
Categories condiment
Time 5m
Yield 3 to 4 servings
Number Of Ingredients 2
Steps:
- Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
- Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.
MAPLE BLUEBERRY CRISP
With a tender crumb topping, this yummy blueberry crisp makes a wonderful treat after a brunch or evening meal. I sometimes top servings with a scoop of vanilla ice cream.-Mona Wright, Villa Rica, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, combine blueberries, syrup, cornstarch and cinnamon. Transfer to a greased 8-in. square baking dish. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in extract. Sprinkle over top., Bake until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, serve with ice cream.
Nutrition Facts : Calories 315 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 2g fiber), Protein 2g protein.
BLUEBERRY-MAPLE SYRUP SAUCE
Make and share this Blueberry-Maple Syrup Sauce recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Wash and stem blueberries.
- Place in a deep saucepan and crush.
- Cook over medium heat for 5 minutes.
- Remove from heat and add maple syrup.
- Return to medium heat and cook till thoroughly mixed.
- Remove from heat and serve while hot.
- Good topping for pancakes and ice cream.
BLUEBERRY MAPLE SYRUP
If you're not a maple fan, try cane syrup, honey or a quality prepared all-fruit syrup. Each serving is 1 tablespoon. I found this recipe in Country Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar and sugar free pancake syrup for the maple syrup.
Provided by internetnut
Categories Breakfast
Time 17m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine the berries, sugar, and 1/2 c water in a saucepan and cook over medium heat until sugar is dissolved. Remove from heat.
- Dissolve the cornstarch in 1 tablespoon cold water. Whisk into the berries. Bring to a boil and let boil while whisking for 2 minutes. Add the lemon juice.
- Strain the syrup through a sieve into a bowl, pressing the berries with a spatula to extract all the liquid. Discard the solids and stir in the maple syrup.
Nutrition Facts : Calories 48.7, Sodium 1, Carbohydrate 12.7, Fiber 0.3, Sugar 11.3, Protein 0.1
HEALTHY BLUEBERRY CRISP RECIPE BY TASTY
Here's what you need: blueberry, rolled oats, almonds, whole wheat flour, cinnamon, coconut oil, maple syrup, greek yogurt, maple syrup
Provided by Mercedes Sandoval
Categories Desserts
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F (180˚C).
- Combine dry ingredients of the crisp topping in a bowl. Then add in the wet ingredients and mix until evenly coated.
- Add blueberries to a medium-sized baking dish, then cover with the crisp topping.
- Bake 45-50 minutes, or until golden brown and blueberries start to bubble.
- Mix together Greek yogurt and maple syrup in a measuring cup. Drizzle over your blueberry crisp.
- Serve and enjoy!
Nutrition Facts : Calories 456 calories, Carbohydrate 68 grams, Fat 17 grams, Fiber 9 grams, Protein 11 grams, Sugar 28 grams
OLD-FASHIONED BLUEBERRY-MAPLE PIE
Categories Fruit Dessert Bake Picnic Blueberry Summer Chill Potluck Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Make crust:
- Blend first 4 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water by tablespoonfuls to form moist clumps. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
- Make filling:
- Place baking sheet on bottom of oven and position rack in center; preheat to 375°F. Combine blueberries, syrup, flour, tapioca and juice in bowl; toss to blend. Let stand 15 minutes.Roll out larger dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Pour filling into crust. Roll out second dough disk on floured surface to 12-inch round. Arrange over filling. Seal crusts at edge of dish. Trim overhang to 3/4 inch; fold under and crimp edge decoratively. Using small knife, cut several slits in top crust.
- Bake pie until juices bubble thickly and crust is golden, about 1 hour. Cool pie on rack. Serve at room temperature.
BLUEBERRY SYRUP
Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.
Provided by Genevieve Ko
Categories sauces and gravies
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
- Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.
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