Recipe: Jennifer's dingleberry delight

Okay, everyone. It's time for numero 47 of my favorite things: recipes! (See my post titled Jennifer's Top One Hundred and One Favorite Things of All Time.) This recipe is especially delicious because its key ingredient also made my Top 101: dingleberries! (No. 13)

Jennifer's Dingleberry Delight

This goes perfectly on warm home-made pancakes, in yoghurts, or on your fingers to lick.

You'll need:
- any assortment of berries (I always use 125 blueberries)
- a varied amount of peach, sliced
- ambiguous amounts of sweetener (i.e., honey, Splenda, high fructose corn syrup)
- you-decide-how-much pure extracted vanilla
- a pat of butter or margarine

So here's what you do:
1. Wash a saucepan and place on stove
2. Set stove to medium-low. (Tip: Make sure the burner you turn on corresponds to the location of where you put your saucepan. You don't want second-degree burns on your boobs.)
C. Once pan is hot enough, melt the butter
4. Don't burn the butter!
5. Add everything else
6. Leave it there for just under 10 minutes, until it is all hot and bubbly.
7. Resist the urge to stick your tongue into the pan. It's delicious, but it's a hot mess. Trust me. (If you want Jennifer's Dingleberry Delight to be thinner, just ladle in some water. Works every time.)
8. Cool and store in a mason jar.

And there you have it!


Next time: Hot English Lads' Muffins!