CINNAMON & BROWN SUGAR: In small bowl, beat together 1/2 cup softened
butter, 1/2 cup powdered sugar and 1 tsp cinnamon until light and fluffy.
Serve at room temperature. Makes 1 cup.
STRAWBERRY TOPPING: In small saucepan, heat 10 oz jar strawberry
preserves or jam. Makes 1 cup.
BLUEBERRY TOPPING: In small saucepan, combine 21 oz can blueberry pie
filling and 1/4 cup butter. Cook over low heat until butter is melted.
Makes 2 cups.
PIE FILLING TOPPINGS: Follow directions for Blueberry topping using
apple, peach, cherry or whatever pie filling fruit is desired.
APRICOT BUTTER: In small bowl, beat together 1/2 cup softened butter and
1/4 cup apricot preserves, until light and fluffy. Serve at room
temperature. Makes 3/4 cup.
HONEY BUTTER: In small bowl, beat together 1/2 cup softened butter and
1/4 cup honey, until light and fluffy. Serve at room temperature.
ORANGE-HONEY BUTTER: In small bowl, combine 1/2 cup softened butter or
margarine, 1/4 cup honey and 1 tsp grated orange peel. Beat at high speed
until light and fluffy. Makes 3/4 cup.
LOW CALORIE FRUIT TOPPING: In small saucepan, combine 3/4 cup
unsweetened orange juice, 1 tbls cornstarch and 1/4 tsp cinnamon. Cook over
medium heat, stirring constantly until thickened. Stir in 2 cups fresh
fruit or a 16 oz can of fruit packed in unsweetened juice, drained.
Recommended fruits; sliced peaches, sliced pears, pineapple chunks or
blueberries. Makes 2 cups.
