Every now and then, some of our valuable customers are kind enough to share their culinary secrets with us. We love receiving these recipes as it gives us the opportunity to try out something new using the products we supply – all too often we just follow the on-pack instructions or (I say guiltily) scoff it straight from the packet or box!

Here’s two recipes that are well worth trying out that were shared with us on our Facebook page.

Blueberry Syrup

Recipe supplied by Claire Manning

Not too long ago it was National Waffle Week in the US and we asked what toppings were people’s favourites to have on their waffles. Claire intrigued us by mentioning blueberry syrup. We had to know how to make that, and she happily obliged!

What You’ll Need:

2 cups fresh blueberries
1/4 cup water
1 cup fresh squeezed orange juice
3/4 cup granulated sugar
1/4 cup cold water
3 tablespoons cornflour
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
Generous pinch kosher salt

What To Do:

1) Gently mix the blueberries, 1/4 cup of water, orange juice, salt and sugar in a pan and bring to a boil.

2) Mix together the cornflour and 1/4 cup cold water in a small bowl.

3) Stir the cornflour mixture into the blueberries gently so as not to mash the berries up.

4) Simmer gently until thickened and to your desired consistency.

5) Remove from heat and stir in the almond extract and cinnamon.

Then pour over delicious waffles made from either Aunt Jemima Original Pancake & Waffle Mix or Mississippi Complete Pancake & Waffle Mix – your choice!

Peanut Butter Cookies

Recipe supplied by Kearsten Hall

When we asked what uses people had for Reese’s Peanut Butter Chips (other than scoffing them straight from the bag, of course!), Kearsten gave us this idea for peanut butter cookies. Now, you don’t have to use the Peanut Butter Chips in this, you can use chocolate chips instead, but as the cookie is made with a decent amount of peanut butter it will remain a Peanut Butter Cookie no matter what!

What You’ll Need:

3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) light brown sugar
1/2 cup (100 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (185 grams) peanut butter (smooth or crunchy – we prefer the smooth!)
2 cups (260 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup peanut butter chips or 1/2 cup chocolate chips (optional)

Makes about 40 cookies.

What To Do:

1) Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

2) In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 – 3 minutes).

3) Beat in the peanut butter. Add the egg and vanilla extract and beat to combine.

4) In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated.

5) Fold in the peanut butter or chocolate chips, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)

6) Roll the batter into 1 inch (2.5 cm) balls.

7) Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart.

8 ) Using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.

9) Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges.

10) Remove from oven and place on a wire rack to cool.

The cookies can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.

Don’t they both sound great? Give them a try and let us know what you think.

So…anyone else got any fantastic recipes we can try out using the stuff we provide? We’ll pick the best ones for another blog post.