BUTTERMILK SYRUP (vanilla or coconut)

USE A 10 CUP OR LARGER SAUCE PAN!!! 

Syrup will really expand in step 4!!!

Step 1:  Melt

     1.25 cups sugar

     1.5 cubes butter (12 TBL)

     3 TBL light corn syrup

Step 2: Add

     1.5 cups buttermilk

Step 3: Bring to boil. Boil for 1 minute

Step 4: Remove from heat, add and stir

     2-3 tsp vanilla or coconut extract

     1.5 tsp baking soda

BERRY SYRUP

2 cups fresh or frozen berries (any kind)

2 cups sugar

½ cup water

In saucepan bring ingredients to a boil over medium heat stir continually to prevent scorching.  Reduce to a simmer and simmer for 5 minutes.  Remove from heat and cool slightly.

CRANBERRY SYRUP

2 1/4 cups cranberry juice (Apple or Orange are good too)

1 cup fresh or frozen cranberries
1 cup light corn syrup

¼ cup sugar

Bring everything to a boil over medium high heat.  Reduce to medium and continue to boil 30-40 minutes until reduced to 2 1/2 cups.  Pour through a mesh strainer and discard cranberries.

OPTION 2

3 cups cranberries

3/4 cup sugar

1 1/2 cup water

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp clove

Put in saucepan over medium heat until berries pop then simmer 15 minutes. 

Strin well.

OPTION 3

3 cups cranberries

1 1/4 cup water

Pinch of salt

1 TBL lemon juice

Put all but lemon juice in saucepan over medium heat until berries pop then simmer 15 minutes.

Remove from heat, strain and stir in lemon juice.

GREAT WITH EGG NOG FRENCH TOAST

HOT SYRUP

1 cup brown sugar

1 cup white sugar

1 cup water

1 tsp vanilla, butter, almond or mapleine extract

Bring all ingredients but extract to boil until sugars are dissolved.  Remove from heat and pour in extract

VARIATIONS:

Butter/maple  use ½ tsp maple flavor and ½ tsp butter flavor

Vanilla/maple use ½ tsp maple and ½ tsp vanilla flavor

Coconut use 1 tsp coconut extract

Banana use 1 tsp banana extract plus 3 drops yellow food color

Orange use 1 tsp orange extract plus 3 drops yellow and 1 drop red food color.

APPLE CIDER PANCAKE SYRUP

OPTION 1

3/4 Cup sugar

1/4 cup brown sugar

2 TBs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 TBL fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

OPTION 2

3/4 cup apple cider or apple juice

1/2 cup packed brown sugar

1/2 cup corn syrup

2 tablespoons butter or margarine

1/2 teaspoon lemon juice

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

***GREAT WITH PUMPKIN PANCAKES!!!

APPLE ORANGE SYRUP

1 TBL cornstarch

1 cup apple juice

1/3 cup orange juice

In a saucepan stir all ingredients until smooth. Bring to a boil and boil for 2 minutes.

BRITTANY IVAN'S DADDY'S SYRUP

2 cups water

2 ½ cups sugar

Boil to dissolve, remove from heat then add 1 tsp maple or more to taste.

HOT BLUEBERRY MAPLE SYRUP

1 cup blueberries

½ cup maple syrup

1 TBL lemon juice

 In a sauce pan cook blueberries and maple syrup over medium heat until berries have burst, about 3 minutes.  Pour through a sieve pushing on the berries to extract as much juice as possible.  Stir in lemon juice. 

RASPBERRY SYRUP

Make a simple syrup with 2 cups sugar added to about 1 cup boiling water. Dump in a bag of frozen raspberries and cook it down until it is a syrup consistency.

APPLE CINNAMON SYRUP

1 ½ cup maple syrup

1/3 cup apple jelly

¼ tsp cinnamon

1 pinch salt

Simmer all ingredients until slightly thickened, 5-7 minutes.

CINNAMON SYRUP

1 cup sugar

½ cup light corn syrup

¼ cup water

¾ tsp cinnamon

5 oz can evaporated milk

Boil everything but milk for 2 minutes.  Remove from heat.  Cool for 5 minutes. Stir in milk.

Delicious on Pumpkin Pancakes

1 MINUTE PEANUT BUTTER SYRUP

1/2 cup honey, maple syrup, corn syrup (karo), or pancake syrup

1/4 cup creamy peanut butter

In microwave safe bowl or measuring cup, combine syrup and peanut butter.

Microwave for 30 seconds. Stir. Microwave thirty seconds more. Stir until creamy and well combined.

Excellent over biscuits, pancakes, french toast, waffles, toast, and ice cream. Leftovers can be stored in the refrigerator.

EGGNOG SYRUP

½ Cup Butter

1 Cup Sugar

¾ Cup store-bought eggnog

Melt butter in a medium sized sauce pan over medium-low heat.

Mix in sugar until well combined, then mix in the eggnog and bring heat up to medium-high heat.

Wisk continually until mixture comes to a boil, remove from heat.

Serve warm and ENJOY!