Strawberry Glaze Dessert or Pancake Topping


1 quart fresh strawberries
4 tsp. cornstarch
1/2 cup sugar
1 tsp. butter
1 tsp. vanilla extract
Few drops red food coloring


Wash and hull the strawberries. Puree enough of the small strawberries to make 1 cup. Set the larger strawberries aside to arrange on top of your cheesecake/dessert. In a saucepan, dissolve cornstarch in 1/2 cup cold water. Add pureed strawberries and sugar. Bring to a boil, boil approx. 2 minutes. Remove from heat when desired thickness is achieved. Stir in butter, vanilla, and desired amount of food coloring. Allow to cool completely (on counter) before spooning over cheesecake/desert.

Note: Any fruit that can be pureed can be substituted for the strawberries. Great over waffles, pancakes, ice cream, etc.