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In Mennonite culture, dried-fruit compote is known by the Plautdietch name pluma moos. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early 15th-century recipe for pear compote. [5]
To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.
Want to make Breakfast Polenta with Warm Berry Compote? Learn the ingredients and steps to follow to properly make the the best Breakfast Polenta with Warm Berry Compote? recipe for your family and friends.
Preheat the oven to 350°. In a skillet, melt the butter. Add the squash, cover and cook over moderate heat until almost tender, 3 minutes. Add the shallot and cook for 1 minute.
Blueberry compote, prepared as a cheesecake topping. Blueberry sauce is a sauce prepared using blueberries as a primary ingredient. [1] It is typically prepared as a reduction, and can be used as a dessert sauce or savory sauce depending on the preparation. It can also be used in the preparation of the blueberry Martini.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
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1) fruit juice (or puree) or milk thickened with cornstarch or potato starch; 2) grain or oat flakes Media: Kissel Kissel or kisel [ a ] is a simple dish with the consistency of a thick gel, and made of sweet fruit , berry , grains ( oatmeal , rye , wheat ), peas , or from milk . [ 1 ]