Apple Fritters

I love reading recipe blogs to get ideas of new things to make.  When I saw this recipe for Apple Fritters from Buns in My Oven, I knew I had to try it.  Apple Fritters are one of my favorite things, and these did not disappoint.  I also love Blueberry Fritters, so I had to try it with blueberries too.  I can't wait to try these with Raspberries.

• Oil
• 1 Cup THRIVE Apple Chips or THRIVE Blueberries
• 1 Cup Flour
• 2 tsp. Baking Powder
• 1/4 C. Sugar
• 1/4 tsp. Cinnamon
• 1/8 tsp Salt
• 1 Tbsp. THRIVE Whole Egg Powder
• 2 Tbsp. Water
• 1 tsp Lemon Juice
• 1/4 Cup Sugar
• 1 tsp. Cinnamon

Place 2-3 inches of oil in a deep skillet or pot.  Heat to 375 degrees over medium heat.  Place Apples or Blueberries in a small bowl and stir in a small amount of water to rehydrate the fruit and set aside.  Mix flour, baking powder, 1/4 C. sugar, 1/4 tsp. cinnamon, and salt.  Combine and egg powder and water and beat together.  Stir the eggs and the milk into the dry ingredients, mixing until the batter is smooth.  Drain any excess water from the fruit.  If you are using apples, stir lemon juice into the apples.  Combine the fruit with the batter.  When the oil is hot, drop spoonfuls of batter into the oil.  Fry for 2-3 minutes on each side, until golden brown.  Remove from the oil and place on a paper towel lined plate.  After a few minutes, toss the fritters in 1/4 C. sugar and 1 tsp. cinnamon. 

Baked Blueberry Pancakes

Baked Blueberry Pancakes have been one of my favorites for as long as I can remember.  I hope you enjoy this easy recipe.  And while your making these great pancakes you can make some yummy hash browns using THRIVE Potato Dices.

1 1/2 cups THRIVE Blueberries

1/2 cup Water

4 Tbsp. Butter

2 cups THRIVE 10 Grain Pancake Mix

1 1/2 cups water

Lemon Rind (optional)

Preheat oven to 350 degrees.  In a small bowl, reconstitute blueberries with 1/2 cup water.  Divide butter into 2 round cake pans and place in oven to melt.  Once butter is melted, remove the pans from the oven and spoon the blueberries into the pans.  Mix the pancake mix, 1 1/2 cups water, and lemon rind together.  Carefully pour or spoon the pancake batter in to the pans, so all the berries don't get pushed to the edges of the pan.  Bake for 11-13 min.  You can check the middle by sticking a toothpick in the middle to see if it comes out clean.  Remove from oven and run a knife around the edges to loosen.  Place a serving plate on top of the pan and then flip it over and remove the pan.  Cut into wedges and serve with Maple Syrup, or even better, with this Blueberry Syrup.

Blueberry Syrup

This is a great syrup that you can use on Pancakes, Waffles, French Toast, Ice Cream, Cheesecake, or anything else you want to smother in Blueberries.

• 2 1/2 Cups THRIVE Blueberries
• 3 Cups Water
• 1/2 Cup Orange Juice
• 3/4 Cup THRIVE Brown Sugar
• 1/2 tsp Almond Extract
• 1/8 tsp Cinnamon
• 1 1/2 Tbsp Corn Starch
• 1 1/2 Tbsp Water

Place the blueberries into a 2 quart microwave-safe bowl.  Stir in 3 cups water and let sit for 10 minutes.  Stir in the orange juice, brown sugar, almond extract, and cinnamon.  In a separate small bowl mix the cornstarch with 1 1/2 Tbps water.  Stir into the blueberry mixture until well mixed.  

Microwave the blueberry mixture for 8 minutes stirring occasionally.  Remove from the microwave and let cool on the counter for 30 minutes.  The syrup will thicken as it cools.  Cover and store in the fridge for up to a week. If it is to thick for your liking, add a little water to thin it out.

Makes approximately 3 cups.

Adapted from Monica's Microwave Blueberry Sauce