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MY COOKBOOK

MY COOKBOOK
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16.5.14

CARAMELIZED BLUEBERRY SAUCE


Made from frozen blueberries this makes a simple, delicious topping on a slice of cheesecake or served warm over a stack of pancakes. I made French toast for the man, hence the blueberry sauce. I prefer fresh berries… well fresh. This summer we really should pick them in the morning, I have this mental image of bending over a blueberry bush in the hottest part of the day. Spring is in full swing now and the mind turns to heat and garden. If it’s going to be as hot today again, we should turn on the air conditioning. Olivia accused Jim of secretly heating the house it was so warm in here yesterday. I love the heat.


I love the garden too. All that green full with promise and patches of color and sweet fragrance drifting in the air.


That familiar SHUT THE DOOR! Because we don’t like bugs coming in! I am married to the best fly hunter. When Olivia was little and a fly got into their house she would call us on the phone to get Jim over to catch a fly. Last fall Olivia and I were coming home from the dance studio when a bumblebee got inside the car. There was big drama so I drove into the first parking lot to let that poor freaked out bumblebee free. Then Simone, her dad pulled up laughing, “Going gambling?” This was funny because we were in the casino parking lot and I don’t even buy lottery tickets. 

1 cup frozen blueberries 
1/4 cup sugar 
1/8 cup pure maple syrup 

• Place ingredients in a small saucepan. 
• Stir to combine. 
• On medium heat bring to slow simmer. 
• Simmer mixture, stirring often, for 4 minutes. 
• Serve hot with pancakes or cool it down for cheesecake.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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