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Full Online Book HomeLearning KitchenBreakfastandbrunches - Syrup Raspberry
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Breakfastandbrunches - Syrup Raspberry Post by :kmtman Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2195

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Breakfastandbrunches - Syrup Raspberry

1 t. cornstarch
1/2 cup water
1 cup frozen, unsweetened raspberries, thawed & crushed
1/2 t. lemon juice
1/2 t. strawberry extract
6 pkgs. sugar substitute

In a small saucepan, combine cornstarch, water, and raspberries.

Cook over medium heat and stir until thickened.

Remove from heat. Stir in lemon juice, strawberry extract, and sugar substitue.

Serve warm. Makes 1 1/4 cups.
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Breakfastandbrunches - Syrup Strawberry Breakfastandbrunches - Syrup Strawberry

Breakfastandbrunches - Syrup Strawberry
2 T. cornstarch 2 cups water (divided) 1 pkg. sugar-free, strawberry-flavored Jello Dissolve cornstarch in 1/4 cup water. In a small saucepan, bring 1 3/4 cups water to boil. Stir in dissolvedcornstarch. Cook over medium heat and stir until thickened. Remove from heat. Stir in gelatin. Continue stirring until gelatin is dissolved. Makes 2 cups.
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Breakfastandbrunches - Syrup Pineapple-jalapeno Breakfastandbrunches - Syrup Pineapple-jalapeno

Breakfastandbrunches - Syrup Pineapple-jalapeno
1/2 cup water 1/2 cup sugar 1/2 fresh pineapple, peeled, cored and cut into l inch chunks (3 cups) 2 large or 3 small jalapeno chilies, seeded and minced 1/4 tsp cayenne pepper pinch of salt Combine water and sugar in small saucepan and bring to boil over med. high heat. Cook for 3 minutes to dissolve, then set aside. Puree pineapple in processor or blender and stir in sugar syrup and jalapenos. Season with cayenne pepper and salt. Store in non reactive container, covered, and in fridge for up to one week. *NOTE If that is too much cayenne pepper
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