From: <NOBR>NeesieL</NOBR>  (Original Message)

Sent: 7/9/2008 4:13 PM

Homemade Vanilla Syrup > 1 ½ cups water > 1 ½ cups sugar > 1/8 teaspoons salt > 2 tablespoons vanilla extract > In a large saucepan over medium high heat, bring water, sugar and salt to a boil, stirring occasionally until sugar is dissolved. Boil until mixture > becomes thick and syrupy, about three to five minutes. Remove from heat, stir in vanilla extract and cool. Pour into pretty bottles to give as > gifts. Great over ice cream and pancakes. Try it poured over ice with club soda for a refreshing spritzer.

Apricot Honey Syrup

1/2 pound dried apricots
3 cups honey
3 cups simple sugar syrup

Soak the apricots in water overnight.

Drain off water. Puree apricots. Add honey and syrup. Store in refrigerator.

Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve.

Simple Sugar Syrup
4 cups sugar to 2 cups water. Bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.

Yields 1 to 1 1/2 quarts.

 Apple-Cinnamon Syrup
It's hard to improve on maple syrup and a pat of butter atop steaming waffles or pancakes, but if you're looking to spice up your short stack, this variation using apple jelly and cinnamon is sure to please.

Makes about 1 3/4 cups

• 1 1/2 cups maple syrup
• 1/3 cup apple jelly
• 1/4 teaspoon ground cinnamon
• Pinch table salt

Simmer all ingredients in small saucepan over medium-low heat until slightly thickened, 5 to 7 minutes.

 

 

Warm Apple Syrup

3/4 cup apple juice 2 teaspoons apple juice 1-1/2 cups chopped peeled apple 1/2 cup molasses, honey, or maple syrup 2 teaspoons cornstarch

Combine 3/4 cup apple juice, molasses and apples in a saucepan. Place over medium heat; bring to a boil, stirring occasionally. Reduce the heat to low, cover, and simmer 10 minutes, or until the apples are tender. Combine the cornstarch and 2 teaspoons of apple juice in a bowl. Add the mixture to the pan and cook; stir 1 minute, or until the mixture is slightly thickened. Serve warm over pancakes, French toast, or waffles. Store any leftovers in the refrigerator for up to a week. Makes 1-3/4 cups.