3 x 3 inch square of corn bread (prepared from Jiffy mix)Split cornbread horizontally and broil the inside surface until lightly colored. Spread each piece with a nice dollop of the nut butter. Spoon over the berry sauce. Serves 1 lucky 1.
2 T sunflower seed butter (SunButter™)
1 T berry sauce
Wednesday, October 14, 2009
Corn Bread Quick Breakfast
Berry Sauce
Recorded October 14, 2009. This sauce makes an excellent topping for yogurt, ice cream, pancakes, French toast or fresh fruits such as melon, pear, or banana.
6 oz (175 g) fresh or frozen berries
1 to 2 T (15 to 30 ml) sugar (based on the fruit sweetness)
1 to 2 T (15 to 30 ml) water
1 t tapioca starch or corn starch
pinch of salt
Combine ingredients in a tall microwave-proof container. A 2-cup (500 ml) measuring cup works well. Bring to a boil in the microwave cautiously, taking care it doesn't overflow. Stir, and bring to a boil again. Pour while hot into a small clean glass mason jar sanitized with boiling water. Tighten band while it cools. Store refrigerated. Lasts about one month after opening. Note: Blueberries, strawberries, blackberries, raspberries or sweet black cherries can be used. Black cherry sauce is outstanding. Pineapple is not recommended.
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