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arrow right buttery milk syrup

Buttery Milk Syrup3/4 cup butter1/2 cup granulated sugar1/2 cup evaporated milk1 teaspoon vanilla extractIn 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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arrow right chokeberry syrup

Chokeberry Syrup7 cups juice1/2 cup lemon juice1 package pectin6 cups granulated sugarWash 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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arrow right cream syrup

Cream Syrup2 cups granulated sugar2 cups light corn syrup2 cups whipping cream, whipped1 teaspoon nutmegBring sugar, corn syrup and whipping cream to a boil. Stirring constantly, boil for 3 minutes. Remove from heat; stir in nutmeg.Serve with waffles, French toast, etc. Store tightly covered in the refrigerator.

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arrow right hershey's syrup

Hershey's Syrup1/2 cup unsweetened cocoa powder1 cup granulated sugar1 cup water1 teaspoon vanilla extractDash of saltCombine 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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arrow right bananas foster syrup

Bananas Foster SyrupSource: Better Homes and Gardens1/4 cup butter or margarine2/3 cup packed brown sugar1 tablespoon cr?me de banana liqueur (optional)2 medium bananas, sliced2 tablespoons rum (optional)Ground cinnamonIn large skillet melt butter or margarine over medium heat. Stir in brown sugar and banana liqueur, if desired. Cook and stir until sugar dissolves. Add bananas and rum, if desired. Cook until mixture is bubbly, stirring gently. Serve immediately over Pain Perdu or ice cream. Sprinkle lightly with cinnamon.Makes 9 servings (about 1 1/3 cups).Nutrition facts per serving: 134 calories, 6 g total fat, 3 g saturated fat, 15 mg cholesterol, 62 mg sodium, 22 g carbohydrate, 1 g fiber, 0 g protein, 5% vitamin A, 4% vitamin C, 2% calcium, 2% iron

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arrow right spiced syrup

Spiced Syrup2 tablespoons brown sugar2 tablespoons granulated sugar1 tablespoon cornstarchDash of ground allspiceDash of ground nutmeg1/4 cup corn syrup3/4 cup orange juiceIn a small saucepan, combine brown sugar, sugar, cornstarch, allspice and nutmeg, mixing well. Stir in corn syrup and orange, mixing well.Cook over medium heat until thickened and bubbly, about 10 minutes. Serve hot.May be refrigerated in covered container for several days and warmed in microwave.

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arrow right strawberry syrup

Strawberry Syrup1 pint strawberries, hulled1 cup granulated sugarPut strawberries into a glass or enamel saucepan and mash with a potato masher. Cook over low heat for about 5 minutes or until the berries are soft and tender. Line a sieve with a large square of cheesecloth folded in half. Put it over a large glass measuring cup. Scrape berries and juice into the sieve. Gather the cheesecloth into a ball and allow the mixture to drip through. You should have about 3/4 cup strawberry juice. Discard the cheesecloth.Rinse the saucepan and return strawberry juice to the pan. Stir in sugar. Bring to a boil over medium heat and boil for about 1 minute, until a clear syrup forms. Remove the pan from the heat.Rinse the sieve and strain the syrup through again. Skim any foam off the top. Cool to room temperature and chill the syrup for at least 2 hours before using. Strawberry Syrup will keep in the refrigerator for 1 week to 10 days.

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arrow right fresh lemonade syrup

Fresh Lemonade SyrupPosted by bettyboop50 at recipegoldmine.com5 1/2 cups - the number of batches will vary depending on concentration of lemonade syrup.3 cups granulated sugar1 cup boiling water3 cups lemon juice (16 lemons)2 tablespoons grated lemon peelin 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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arrow right boysenberry syrup

Boysenberry Syrup 2 cups fresh boysenberries3 cups water2 whole cinnamon sticks1/2 cup molasses1/2 cup light brown sugar2 teaspoons vanilla extractPlace boysenberries, water and cinnamon sticks in a small heavy saucepan. Cook over low heat for about 20 minutes. Remove cinnamon sticks and strain. Add molasses, sugar and vanilla extract. Let cool.Pour over pancakes, crepes or ice cream.

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arrow right cranberry burst

Cranberry Burst6 ounces Ocean Spray? Cranberry Juice Cocktail Plus2 ounces orange juice2 ounces ginger ale or diet ginger aleOrange slice, garnishPour all ingredients, except garnish, into a glass with ice. Garnish with orange slice.Makes 1 serving.

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arrow right cranberry mimosas

Cranberry MimosasChilled ChampagneChilled cranberry juiceFresh cranberriesFill a tall wine glass or Champagne fluted glass half full with Champagne. Add a little cranberry juice and drop 3 or 4 cranberries in as a garnish.

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arrow right pumpkin-apple loaf with streusel topping

Pumpkin-Apple Loaf with Streusel ToppingTopping1 tablespoon all-purpose flour5 tablespoons sugar1 teaspoon cinnamon1 tablespoon unsalted butter or margarine, softenedLoaf3 cups all-purpose flour3/4 teaspoon salt2 teaspoons baking soda1 1/2 teaspoons cinnamon1 teaspoon freshly grated nutmeg1 teaspoon ground cloves1/4 teaspoon ground allspice1 (16 ounce) can solid-pack pumpkin3/4 cup vegetable oil2 1/4 cups granulated sugar4 large eggs, beaten lightly2 cups Granny Smith apples, peeled and choppedMake the topping; In a bowl blend the flour, the sugar, the cinnamon, and the butter (or margarine) until the mixture resembles coarse meal.Preheat the oven to 350 degrees F and butter two 9 x 5 x 3-inch loaf pans.Into a large bowl, sift together the flour, the salt, the baking soda, the cinnamon, the nutmeg, the cloves, and the allspice.In another large bowl whisk together the pumpkin, the oil, the sugar, and the eggs. Add the flour mixture to the pumpkin mixture, stirring until the mixture is combined well, fold in the apples, and divide the batter between the pans.Sprinkle the topping evenly on each loaf and bake the loaves in the middle of the oven for 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans on a rack for 45 minutes, remove them from the pans, and let them cool completely.The loaves keep, wrapped well in plastic wrap and foil, chilled for 1 week and frozen for 1 month.

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arrow right dilly casserole bread

Dilly Casserole Bread1 package dry yeast1/4 cup warm water1 cup creamed cottage cheese1 tablespoon instant minced onion2 tablespoons granulated sugar1 tablespoon butter2 teaspoons dill seed2 1/4 to 2 1/2 cups flour1 teaspoon salt1/4 teaspoon baking soda1 eggSprinkle dry yeast over warm (110 degrees F) water. Heat cottage cheese to lukewarm in saucepan; add sugar, onion, butter, dill, salt, baking soda, egg and yeast mixture. Add flour to form a stiff dough, beating well after each addition. Cover; let rise in a warm place, 85 degrees F to 90 degrees F, until double, 50 to 60 minutes.Stir dough down. Turn into a well-greased 1 1/2-quart round-bottom casserole. Let rise in a warm place until light, about 30 to 40 minutes.Bake until golden brown, 40 to 45 minutes. Brush with butter; sprinkle with Kosher salt.

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arrow right pumpkin spritz cookies

Pumpkin Spritz Cookies1 cup butter 1/2 cup granulated sugar 3/4 teaspoon baking powder 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/3 cup canned pumpkin 1 egg 1 teaspoon vanilla extract2 3/4 cups all-purpose flourGround nutmegCream butter; add sugar and spices. Beat until combined. Beat in pumpkin, egg and vanilla extract until combined. Beat in flour. Do not chill. Use cookie press and sprinkle nutmeg on top. Bake at 400 degrees F 6 to 8 minutes.

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arrow right upside down roast turkey

Upside Down Roast Turkey1 (18 pound) turkey1 (14 ounce) can chicken brothButter1 clove garlic, minced1 teaspoon salt1/2 teaspoon pepper1 teaspoon basil1/4 teaspoon rosemary1/4 teaspoon thyme1/4 teaspoon marjoram1 stick (1/2 cup) unsalted butter1 cup dry white wineRinse turkey under cold running water and pat dry with paper towels.Preheat oven to 325 degrees F.Pour the chicken stock into roasting pan and place a roasting rack in the bottom of the pan. Rub the rack with butter to avoid the skin sticking. The new nonstick upside turkey roasting racks are great for this! If you intend to stuff the turkey, do it now.Combine the garlic and spices in a bowl. Generously butter onto the surface of the turkey, and sprinkle the seasonings evenly over the entire surface. Place the turkey on the rack, breast side down. Bake for about 40 minutes.Meanwhile melt the stick of butter and add the wine. Baste the turkey with this mixture after the 40 minute period, then baste the turkey about every 30 minutes with the butter/wine mixture and the pan juices.About 1 hour before estimated time of doneness, remove the roasting pan from the oven and carefully turn the turkey breast side up and return to the oven. Check for doneness by inserting an instant read thermometer into the thickest part of the thigh. Look for an internal temperature of 170 degrees F.Allow the turkey to rest for 20 minutes before carving.

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