Strawberry Butter

 So good on toast, French toast, waffles and pancakes.  Super easy to make.

STRAWBERRY BUTTER

 (makes about 1 1/2 cups)

Ingredients:

*6-8 large strawberries, stems removed (room temperature)

*1 cup butter, room temperature

*3/4 cup powdered sugar 

Directions:

~Puree strawberries in a food processor or immersible blender.

~Add butter, and powdered sugar.

~Puree until mixed.

~Add up to another 1/4 cup powdered sugar if need to reached desired spreadable consistency.  

Garlic Dill Mayo

This is good on a cheeseburger, hot dog or as a dip.

GARLIC DILL MAYO

(makes about 1 1/2 cups)

Ingredients:

*1 large egg

*1 cup light olive oil

*1 garlic clove, minced

*1 tablespoon mustard

*2 tablespoons freshly squeezed lemon juice

*1/2 teaspoons salt

*1 teaspoon ground black pepper

*2-3 tablespoons fresh dill

Directions:

~In a tall container, whisk the mayonnaise, olive oil, garlic, mustard, lemon juice, salt & pepper until it starts to become thick (I use an immersion blender).

~Add in dill wee and whisk until thick.

~Cover and refrigerate for at least 1 hour. 

1. In a bowl, whisk the mayonnaise with the lemon juice and dill and season with salt. Refrigerate until ready to serve.

Whipped Honey (Creamy Honey)

 I love honey butter, but it's not all that healthy.    This is a great alternative.   It gives the texture of honey butter.  I love it on toast, bagels, English muffins or a dab in oatmeal.   Even though the recipe calls for one pint, you can make this with whatever amount you want to.  You can even use crystallized honey.  I just warm it up, stir it to get rid as much of the crystals as I can.  Let it cool a little bit and then make it.

WHIPPED HONEY (CREAMY)

(makes 1 pint)

Ingredients:

*1 pint honey (or any amount you want)

Directions:

*Pour honey into mixing bowl.

*If you have a whisk attachment use that.

*Turn mixer on high.

*Whip for 10-15 minutes (honey will become white).

*Pour into a glass jar.

Maple-Orange-Cranberry Syrup

I love this syrup.  It's great on any pancake, french toast or waffle.  You might even like it over ice cream.  It's easy and quick to make.

MAPLE-ORANGE-CRANBERRY SYRUP

Ingredients:
*1 cup pure maple syrup
*1 cup fresh cranberries
*orange zest from one orange
*juice squeezed from one orange
*1/4 teaspoon ground cinnamon
*1 teaspoon butter

Directions:
~Bring syrup, orange juice, orange zest, cinnamon and cranberries to a boil, over medium heat.
~Reduce heat to low and simmer for 3-4 minutes until cranberries pop.
~Crush cranberries with a wooden spoon or spatula.
~Simmer very low for another 5-10 minutes.
~Strain through sieve (this is optional, but I like my syrup without pulp).
~Add butter to liquid and stir until melted.

Variations:
`substitute fresh cranberries with cranraisins.   Add 1/4 cup orange juice to recipe.

Apple Cider Syrup

This is good on any pancake or waffle, but it is amazing over  a pumpkin pancake or pumpkin waffles.  I think this would be good over caramel apple pie too or even pumpkin ice cream.  I could go on and on and on...
If you don't have whole cloves or a cinnamon stick, you can you ground.  You could also use a good apple juice instead of the apple cider.

APPLE CIDER SYRUP
(makes about 1 1/2 cups)

Ingredients:
*1 1/2 cups apple cider
*2 tablespoons butter
*1/2 cup light brown sugar, packed
*3/4 cup dark brown corn syrup
*1/2 of lemon, juiced
*1 cinnamon stick
*4 whole cloves
*1/4 teaspoon ground nutmeg


Directions:
~In a medium saucepan, over medium heat bring 1 1/2 cups apple cider, 2 tablespoons butter, 1/2 cup light brown sugar, 3/4 cup dark brown cron syrup, juice from 1/2 lemon, 1 cinnamon stick, 4 whole cloves and 1/4 teaspoon ground nutmeg.  to a full roiling boil.
~Reduce heat to low and cook for another 20-30 minutes, until mixture has reduced and starts to thicken, stirring often.
~Remove from heat and stir for 4-5 minutes.
~Allow mixture to stand at room temperature for 25-30 minutes.  Syrup will thicken up more at this time.
~Remove cinnamon stick and whole cloves and serve over pancakes.

Pumpkin Pie Honey Butter

I love this on toast, bagels, biscuits, pancakes and pumpkin waffles.  It's also pretty good on a peanut butter sandwich.  Very easy to make.

CINNAMON HONEY BUTTER
(serves 16)

Ingredients:
*1/2 cup butter, room temperature
*1/2 cup honey
*1/3 cup powdered sugar, sifted
*1 teaspoon pumpkin pie spice
*1/8 teaspoon pure vanilla extract

Directions:
~Mix all the ingredients with mixer until well blended.
~Refrigerate leftovers.

Canning Blueberry Syrup

Yummy.  So good on homemade waffles, pancakes or even over ice cream.  I love to can.  That way I just make a mess once.  Homemade syrup is out of this world good.  If you don't want to process your own blueberries just buy some 100% pure blueberry juice.

CANNING BLUEBERRY SYRUP
(6 pints)

Ingredients:
*18 cups fresh blueberries (makes about 5 1/2 - 6 cups juice)
*4 cups warm water
*1 teaspoon ground cinnamon (optional)
*Zest from 2 lemons
*6 cups granulated sugar
*8 cups warm water
*Juice from 2 freshly squeezed lemons

Directions:
~Remove any stems or leaves from blueberries (only if you plan on using the pulp).
~Mix blueberries, 4 cups water, cinnamon and lemon zest into a large pot.
~Bring to a low boil over medium heat.
~Boil for 5 minutes.
~Line several layers of cheesecloth over a deep bowl (I like to put a large rubber band over the ends of the cheesecloth and the bowl).
~Gently pour blueberry mixture over cheesecloth.
~Allow to drip for 3-4 hours.
~Discard blueberry pulp (I use it to make a blueberry cake or blueberry crisp).
~Bring water to a boil in canner.
~Sterilize jars, lids & rings.
~In a large stainless steel pot, combine sugar and remaining water.
~Bring to a boil over medium heat, stirring to dissolve sugar.
~Cook sugar water until the temperature reaches 230 degrees (about 10-15 minutes).
~Add blueberry juice.
~Turn heat to high.
~Bring mixture to a boil, stirring occasionally.
~Boil for 5-6 minutes, stirring often.
~Remove from heat and stir in lemon juice
~Ladle syrup into hot jars, leaving 1/4 inch headspace.
~Wipe rim clear of any residue (will not seal if this step in not done).
~Place lid and ring on jar.
~Place in boiling water canner for 10 minutes.
~Remove from water and allow to cool on the counter or table (I always put a towel over the surface first).
~Allow to sit for 24 hours before storing.
~Make sure all the jars have sealed.

Mixed Berry Syrup

I could eat this syrup by the spoonfuls.  In fact I think I have.   This is good, over pancakes, waffles,  healthy waffles, french toast and ice cream.

MIXED BERRY SYRUP
(makes 1 pint)

Ingredients:
*1/2 cup water
*2 cup fresh or frozen strawberries
*1 cup fresh or frozen blueberries
*1/2 cup fresh or frozen blackberries or raspberries
*1/2 cup granulated sugar
*1 teaspoon fresh squeezed lemon juice
*1 teaspoon grated lemon peel.
*1 teaspoon cornstarch
*1/8 cup cold water

Directions:
~Blend 1/2 cup water, strawberries, blueberries, blackberries, sugar, lemon juice & lemon peel ingredients in a blender.
~Pour mixture into a medium size saucepan.
~Cook over medium heat, stirring often until a light boil.
~Remove from heat.
~Pour mixture through a sieve and into a clean saucepan to remove seeds (I do this twice).
~Bring mixture back up to a light boil, stirring often.
~In a small bowl, whisk 1/8 cup water and corn starch together until smooth.
~Pour cornstarch mixture into berry mixture.
~Whisk and continue cooking until syrup thickens slightly.
~Remove from heat, serve warm or cold.

Blueberry Syrup

This is so good.   I think it's one of my favorites.   It's really good on pancakes, french toast & waffles but also delicious on ice cream or even over a angel food cake.  To tell the truth I could just eat it plain.

BLUEBERRY SYRUP

Ingredients:
*2 cups fresh blueberries

*1/2 cup water
*//2 cup granulated sugar
*juice squeezed from 1/2 lemon (about 1/4 cup)

Directions:

~If you want smooth syrup place all the ingredients into a blender and puree until smooth and then put into a saucepan (this is the way I prefer it).
~If you want whole blueberries in your syrup then all the ingredients into a medium saucepan.
~Bring the mixture to a boil over medium-high heat.
~Once the mixture comes to a boil, reduce heat and simmer for 20-40  minutes, stirring occasionally, or until minutes starts to thicken.
~Remove from heat.
~It will thicken more as it cools.
~Store in an airtight container in the refrigerator, for up to 2 months.

Apple Cinnamon Syrup

This is pretty tasty.  You don't need much on your pancake, because of the sweetness.  Make you don't let it boil at to high of a heat or it will become crystalized.  So yummy on pancakes.

APPLE CINNAMON SYRUP
(Serves 8)

Ingredients:
*1/4 cup white sugar
*3/4 cup light brown sugar
*2 tablespoons all-purpose flour
*3/4 teaspoon ground cinnamon
*1 teaspoon pure vanilla extract
*1 cup water
*1 apple, peeled, cored, and chopped into small pieces (optional)
*1/2 tablespoon butter

Directions:
~Stir the 1/4 cup white sugar, 3/4 cup brown sugar, 2 tablespoons flour and 3/4 teaspoon ground cinnamon together in a small saucepan.
~Mix in 1 teaspoon vanilla and 1 cup water.
~Add 1 chopped apple.
~Bring to a boil, over medium heat, stirring often.
~Continue to boil and stirring until syrup has thickened to syrup consistency.
~Remove from heat.
~Stir in 1/2 tablespoon butter.
~Cool for 10 minutes before serving.

Strawberry Jam

I never seem to make enough strawberry jam for my family. It's easy to make, so much better than store bought. We love it on pancakes, waffles, toast, ice cream, PB & J sandwich, or right from the spoon.

STRAWBERRY JAM 

(makes about 6 jelly jars)

Ingredients:

*6 1/2  cups fresh strawberries (5 cups is after they are crushed)

*1 (1.75 ounce) box of Sure Jell

*1/2 teaspoon butter (optional)

*1 teaspoon lemon juice

*5-7 cups granulated sugar (depending on how thick you want the jam)

Directions:

~Bring your canning water to a boil filled 3/4 full (or more). 

~In large stock pot, mash the strawberries (or use a blender or food processor).

~Sterilize canning jars.

~Place lids in a small pot of very hot water.

~In a large stock pot, mash the strawberries (or use a blender or food processor).

~Add 5 cups of crushed raspberries into stock pot.

~Add 1 package of Sure Jell and 1/4 cup granulated sugar and stir until sure jell is dissolved.

~Add 1/2 teaspoon butter if desired to help prevent foaming (I just remove the foam before putting jam in canning jars).

~Cook mixture of high heat and mixture comes to a full rolling boil (still boils as you stir it).

~Remove from heat and stir in remaining 4 3/4 or 6 3/4 cup granulated sugar.

~Return to high heat to a full rolling boil.

~Once you have a full rolling boil, cook for 1 minute, stirring continuously.

~Remove from heat and skim off any foam (it's ok if you don't get it all).

~Ladle jam into prepared jars, filling to within 1/4 inch of tops.

~Wipe rims with a clean damp cloth to remove any jam.

~Put on lids and rings (finger tight).

~Place jars into canner and cook for 10 minutes.

~Remove jars from canner and set on a towel.

~Allow to cool for 24 hours before moving them.

~Lids should be flat (no bubble) before storing (if a jar Doen't seal, place it the refrigerator or take the lid off, clean the top again and place lid back on.  Do another 10 minutes water bath).

Strawberry Rhubarb Jam

I like this on toast, ice cream and I also like to take a cracker, spread a little cream cheese on it and top it off with the strawberry rhubarb jam.

STRAWBERRY RHUBARB JAM

(makes 5 jelly jars)

Ingredients:

*6 cups rhubarb, chopped small

*2 cups sugar

*1 (3 ounce) package strawberry flavored jello

*2 cups crushed strawberries

Directions:

~In a large saucepan, stir the fresh rhubarb and sugar together.

~Cover, and set stand overnight.

~Mash rhubarb mixture with a potato masher.

~Add strawberries to rhubarb mixture.

~Bring the rhubarb, sugar, & strawberries to a boil over medium heat.

~Turn heat down and simmer for 20 minutes.

~Mash mixture once again with potato masher.

~Remove from heat.

~Stir in dry strawberry jello.

~Transfer into sterile canning jars.

~Wipe top of jars, making sure the are clean and free of any jam.

~Place canning lid on jar.

~Process in hot water bath for 15 minutes.

Variation:

Freeze jam instead of the hot water bath. I Ball Plastic Freezer 8 ounce Freezer Jars".

Strawberry Syrup

This is a delicious syrup. This would even be good to put on top of ice cream. Very easy to make. Store unused syrup in the refrigerator. You could 'can' this or freeze it if you want to make extra.

STRAWBERRY SYRUP 

(2 cups)

Ingredients:

*1 pound fresh strawberries, hulled and chopped small.

*1 cup sugar

*1 orange finely grated orange zest

*Juice squeezed from one orange

Directions:

~In a medium saucepan, combine all the ingredients and bring to a boil.

~Turn the heat to low and simmer until the strawberries are soft and and the syrup is thickened. About 20 minutes.

~Remove from heat and let cool to room temperature before serving.

Variations:

`If you don't like the pieces of strawberries in the syrup, strain the hot syrup through a mesh strainer. You will still want to let it cool before you use it.

`Replace strawberries for raspberries.