Sunday, June 14, 2009

Breakfast Syrups

Breakfast is the one meal I know that we can count on eating together as a family. I however, get really sick of the same ole' storebought cheap maple syrup. I do sometimes used pureed fruit, applesauce or I'll make a fruit syrup. Here are some of my other syrup recipes that I make on a regular basis. You need tp put the last two in the fridge and just reheat them during the week.

Thick Maple Syrup
(This one is much thicker than the classic water, sugar and maple flavoring recipe)
2 Cup Water
1 Cup Sugar
2 Cups Dark Corn Syrup
1/4 Teaspoon Salt
1 Teaspoon Maple flavoring
Combine the first four ingredients in a saucepan over med. heat. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 min.Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring and stir. When completely cool, transfer the syrup to a covered plastic or glass container.
VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the mixture before heating. For a lighter syrup, use a sugar substitute instead of the regular sugar.

Buttermilk Syrup
½ cube butter
1 cup sugar
¾ cup buttermilk (I just use the powdered kind)
1 tsp vanilla extract (or coconut, or lemon; whatever flavor you want)
1/4 tsp baking soda
1 Tb of corn syrup
In saucepan heat butter, sugar, corn syrup and buttermilk. After sugar is dissolved remove from heat and stir in the soda and flavoring. Mixture will fizz. Let rest, stirring occasionally until fizz goes down. Serve warm with pancakes, waffles, french toast etc.

Chocolate Gravy
1/2 cup unsweetened cocoa
1 1/2 tsp cornstarch
1/2 cup sugar
2 cups milk
1 tsp vanilla extract
In a medium saucepan, combine cocoa, cornstarch and sugar; mix well. Add milk and stir to dissolve. Cook over medium heat, stirring constantly until mixture is thick. Add vanilla. Serve over biscuits or crepes.

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