---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pancake & Waffle Toppings  (Part 2) **
  Categories: Brunch, Breads
       Yield: 1 Servings
  
            - more toppings
  
      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.
  
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