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| | From:  A_Normalee_T (Original Message) | Sent: 9/15/2007 11:56 PM |
1 (14 ounce) can cherries
1 cup corn syrup
1 cup granulated sugar
1/2 teaspoon almond extract
Combine cherries, sugar, and corn syrup in a saucepan; bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and stir in almond extract.
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Homemade Pancake Syrup with Variations
1 cup granulated sugar
2 cups water
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon maple extract or 1 teaspoon rum extract
Put sugar, water and molasses into a saucepan. Cover and bring to a boil. When sugar crystals are thoroughly dissolved, add vanilla and maple or rum extract.
Variations
For other syrups, omit molasses and use light corn syrup instead. Substitute one of the following for the maple extract:
1 teaspoon coconut extract
1 teaspoon banana extract plus 3 drops yellow food color
1 teaspoon orange extract plus 3 drops yellow and 1 drop red food color
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Homemade "Maple" Syrup
1 cup granulated sugar
1 cup packed brown sugar
1/8 teaspoon salt
1 cup water
1/2 teaspoon maple flavoring or extract
Combine granulated and brown sugar in a saucepan. Add salt and water. Bring mixture to a boil. Remove from heat. Add maple flavoring or extract. Cool and serve.
NOTE: Use any combination of granulated and/or brown sugar as long as it is two parts sugar to one part water.
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Hershey's Syrup
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup water
1 teaspoon vanilla extract
Dash of salt
Combine cocoa, sugar and salt in a saucepan. Add water and mix until smooth. Bring mixture to a boil. Allow it to boil for one minute, being careful that it does not boil over.
Remove from heat. When cool, add vanilla extract.
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Ginger Syrup
Use this syrup as a base for Chinese sauces and marinades.
6 ounces fresh chopped ginger
2 cups water
1 cup granulated sugar
Combine syrup with soda water for homemade ginger ale. Cover ginger with water. Bring to boil, then let sit without cooking for 12 to 24 hours.
Drain, squeezing out the pulp. Return to heat. Boil 5 minutes. Skim and bottle. Refrigerate for up to 3 months.
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Gelatin Syrup
1 small box raspberry, cherry, strawberry
or your favorite flavor gelatin
1 cup boiling water
4 cups white corn syrup
Dissolve gelatin in boiling water. Stir into corn syrup. Use over pancakes, waffles, fried mush or fritters
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Fruity Pancake Syrup
1/2 cup butter or margarine
1/2 cup honey
1/2 cup raspberry, apricot or strawberry
preserves or orange marmalade
Melt margarine in a heavy saucepan. Stir in honey and preserves or marmalade. Heat, stirring constantly, until mixture boils.
Serve hot over pancakes.
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Fresh Strawberry Syrup
3 quarts fresh strawberries, washed and capped
1/2 cup granulated sugar
1/4 cup light corn syrup
Slice the strawberries. Mash the berries in a shallow pan, using a potato masher or fork. Pour the berries through a wire-mesh strainer, lined with 2 layers of cheesecloth, into a bowl. Press berry pulp with the back of a spoon to squeeze out 2 cups of juice. Discard pulp.
Combine strawberry juice, sugar, and corn syrup in a medium saucepan. Bring to a boil, reduce heat, and simmer (uncovered) for 20 minutes. Stir frequently. Remove from heat and skim off foam. Let cool. Cover and store in the refrigerator.
This syrup is good for 10 days.
Yields 1 3/4 cups.
Serve with cheesecake, fruit, yogurt, pancakes, waffles etc.
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Fresh Lemonade Syrup
5 1/2 cups - the number of batches will vary depending on concentration of lemonade syrup.
3 cups granulated sugar
1 cup boiling water
3 cups lemon juice (16 lemons)
2 tablespoons grated lemon peel
in a 1 1/2-quart heat proof container, dissolve sugar in boiling water. Cool. Add lemon juice and peel, mixing well to combine. Cover and store in refrigerator up to 1 week.
To prepare lemonade for 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cups cold water in a glass, stirring well.
For 8 servings, combine 2 2/3 cups syrup and 5 cups cold water in a 2-quart pitcher, stirring well.
You can add slices of fresh lemons in the pitcher or a slice slit in the one half of a lemon slice and place it on the glass.
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Crystal Vanilla Syrup
This is delicious served as a syrup over pancakes or waffles.
1 cup granulated sugar
1/2 cup water
1 vanilla bean, split
Combine sugar and water in a small saucepan. Scrape the seeds from the vanilla bean into the pan, add the bean, then bring to a boil over medium heat, stirring a few times to help dissolve the sugar crystals. Remove from the heat and let cool. Strain sauce through a fine sieve. Reserve the vanilla bean for another purpose.
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Coffee Syrup
This is an old New England favorite. It is usually stirred into cold milk (2 to 3 tablespoons per glass). It can also be used to flavor milkshakes, or used as an ice cream topping.
You need a coffeemaker in which boiling water goes through the ground coffee in a filter and drips into a pot. The ingredient amounts will vary depending on your coffeemaker and how much syrup you want to make.
Follow these general directions:
Place enough coffee and water to make 6 servings. Run the coffee cycle as usual.
When the coffee is finished brewing, discard the used coffee grounds and add to the filter a second quantity of coffee sufficient to make 6 servings. This time, instead of adding fresh water to the coffeemaker, pour the already-brewed coffee into the machine. Run the coffee cycle again. You'll end up with double-strength coffee.
Repeat the process again, using new coffee, but reuse the brewed coffee instead of water. In the end, you'll have triple-strength brewed coffee.
Measure the amount of brewed coffee. Add half as much sugar as there is brewed coffee. For example, if after the three brewing cycles you have 5 cups of brewed coffee, add 2 1/2 cups granulated sugar. Stir briskly until the sugar is dissolved. Make sure you add sugar while the coffee is hot so that the sugar dissolves.
Store the syrup in a tightly covered jar in the refrigerator. It keeps a very long time.
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Coconut Syrup
1 cup granulated sugar
1 cup light Karo syrup
1 cup cream or half-and-half
1 teaspoon coconut extract
Boil sugar and Karo syrup together until sugar is dissolved. Remove from heat, and add cream and extract. Store in the refrigerator.
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Chokeberry Syrup
7 cups juice
1/2 cup lemon juice
1 package pectin
6 cups granulated sugar
Wash fruit and cover with water; simmer 15 minutes. Strain juice. Measure juice into a 6- to 8-quart kettle. Add pectin and stir. Bring to boil, add sugar, stir, and bring to a rolling boil. Boil exactly 2 minutes. Skim and pour into jars.
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Cherry Syrup for Cherry Coke
1 regular package cherry flavor Kool-Aid
1 1/2 cups water
1/2 cup granulated sugar
Stir together and keep refrigerated.
To make a glass of good cherry coke, add 2 to 3 tablespoons to one glass of Coke.
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Cherry Syrup
1 (14 ounce) can cherries
1 cup corn syrup
1 cup granulated sugar
1/2 teaspoon almond extract
Combine cherries, sugar, and corn syrup in a saucepan; bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and stir in almond extract.
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Buttery Milk Syrup
3/4 cup butter
1/2 cup granulated sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract
In a saucepan, combine butter or margarine, evaporated milk, granulated sugar and vanilla extract. Bring to a boil over medium-high heat and continue to cook for 5 minutes. Pour over pancakes and fruit while syrup is still warm.
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