Pancake & Waffle Toppings (Part 1) **

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Title: Pancake & Waffle Toppings (Part 1) **
Categories: Brunch, Breads
Yield: 1 Servings

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Delicious toppings
Store in refrigerator

BROWN SUGAR SYRUP: In medium saucepan, combine 1 cup firmly packed brown
sugar and 1 cup water; bring to a boil, stirring constantly. Boil 5 minutes
and remove from heat. Stir in 1 Tbls butter or margarine and 1/2 tsp maple
flavoring. Makes 1 cup.
ORANGE SYRUP: In small saucepan, combine 1/2 cup sugar, 1/4 cup frozen
orange juice concentrate and 1/4 cup butter. Cook over low heat, stirring
constantly, until sugar is dissolved. Makes 3/4 cup.
APPLE CIDER SYRUP: In small saucepan, combine 2/3 cup light corn syrup
with 1/3 cup frozen apple juice concentrate. Cook until heated. Makes 1
cup.
SPICY CIDER SYRUP: In medium saucepan, combine 1/2 cup sugar, 1 tbls
cornstarch and 1/8 tsp pumpkin pie spice; stir in 1 cup apple cider and 1
tbls lemon juice. Cook, stirring constantly, unitl mix thickens and boils
for 1 minute. Remove from heat and stir in 2 tbls margarine. Makes 1-1/4
cups.
HONEY 'N MAPLE SYRUP: In small saucepan, combine 1 cup maple syrup with
2 Tbls honey. cook until heated. Makes 1 cup.
SPICED MAPLE SYRUP: In medium saucepan, melt 1/2 cup butter or
margarine. Stir in 1 cup maple syrup, 1/2 tsp cinnamon, 1/8 tsp nutmeg and
1/8 tsp allspice; bring to a boil. Cook over low heat, stirring
occasionally, for 5 minutes. Stir well before serving; serve immediately.
Makes 1-1/2 cups.
WHIPPED MAPLE SYRUP: In medium bowl, cream together 1-1/2 cups powdered
sugar, 1/2 cup softened butter, 1/2 cup maple syrup and 1 egg yolk. Makes
1-3/4 cup. More on part 2.

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