PEANUT BUTTER WAFFLES AND SYRUP

We liked.  Did 1 cup whole wheat pastry flour. Next time I would like to add some oats. So yummy with Nutella or chocolate chips.

Peanut Butter Waffles
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs
2 cups milk
1/4 cup oil
1 tsp vanilla
1/2 cup peanut butter (I recommend crunchy)

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the eggs, milk, oil, vanilla, and peanut butter till smooth. Add to the dry ingredients and stir till barely combined. Cook in a hot waffle iron and serve warm.


Peanut Butter Syrup
Fit in the small syrup bottle.

2/3 cup sugar
1/2 cup water
1/3 cup peanut butter
1/2 tsp vanilla

Bring sugar and water to a full rolling bowl in a small saucepan. Remove from heat and stir in peanut butter and vanilla. Stir till peanut butter is melted and syrup is smooth. Syrup thickens as it cools.

GERMAN CHOCOLATE WAFFLES

http://www.favfamilyrecipes.com/german-chocolate-waffles.html

GERMAN CHOCOLATE WAFFLES
Christmas 2015.  These were supper yummy but sweet!  Not sure I would do for Christmas again since we had other sweet stuff or just don't make the coconut frosting.  I made everything but the waffles ahead of time.  For the waffles you could also use this recipe:

1 pkg Duncan Hines German Chocolate cake mix
1/2 c flour
3 eggs
1/3 oil
1 1/3 c water

For the Waffles: (makes about 5 servings - see above)
• 2 c. flour
• 3/4 c. sugar
• 3 1/2 tsp. baking powder
• 1/4 c. cocoa powder
• 2 eggs, separated
• 1 1/2 c. milk
• 1/2 c. butter, melted
• 1 tsp. vanilla extract
For the Coconut Frosting: (makes appx. 12 servings - see above)
• 1 (14 oz.) can sweetened condensed milk
• 3 egg yolks
• 1/2 c. butter
• 1 1/3 c. flaked coconut
• 1 c. chopped pecans
• 1 tsp. vanilla extract
For the Praline Pecan Syrup: (makes 8-10 servings)
• 7 Tbsp. butter, divided
• 1 1/2 c. chopped pecans
• 1 1/2 c. brown sugar
• 3 T. flour
• 1 1/2 c. light corn syrup
• 1 1/2 c. evaporated milk
• whipped cream (for topping), to taste

Instructions

For the Waffles:
• In a large mixing bowl, combine flour, sugar, baking powder and cocoa powder.
• In another bowl, lightly beat egg yolks.
• Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.
• Beat egg whites until stiff peaks form; fold into batter.
• Bake in a preheated waffle iron according to manufacturer's directions.
For the Coconut Frosting:
• In a medium-sized saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly.
• Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool about 5-10 minutes.
For the Praline Pecan Syrup:
• In a heavy saucepan over medium heat, melt 3 Tbsp. butter. Add pecans and cook 5 minutes or until browned.
• Remove from heat and place pecans in separate bowl. Set aside.
• Using same saucepan, melt remaining butter (4 Tbsp.)
• Whisk in brown sugar, flour, and corn syrup until thoroughly blended.
• Cook on high for 6-8 minutes until sugar is dissolved and syrup slightly thickens.
• Remove from heat and allow to cool about 2 minutes.
• Stir in evaporated milk and pecans.
• Top waffles with coconut frosting, drizzle with praline pecan syrup and top with whipped cream.

APPLE CIDER SYRUP

APPLE CIDER SYRUP
Don't make early - it jells ups. My favorite apple cider to use is from Herricks. They have it every Fall.  This goes perfect with the french toast strata we had for Thanksgiving at Cameron & Collins house.

1/2 c sugar
4 tsp cornstarch
1/2 tsp cinnamon
1 cup apple cider or apple juice
1 Tbsp lemon juice
2 Tbsp butter

In a small saucepan, stir together the sugar, starch and cinnamon. Then stir in the apple cider and lemon juice. Cook and stir over medium heat until thick and bubbly. Then cook and stir for 2 minutes longer. Remove saucepan from heat and stir in the butter till melted. Makes about 1 1/3 cups. Perfect for one strata.

BLUEBERRY-CINNAMON SUNDAE

BLUEBERRY-CINNAMON SUNDAE
This is from The Friend Cookbook pg 41.  It is our favorite.  Easy to make.  Good on ice cream, waffles, pancakes or french toast.  Doesn't make lots - perfect for one meal or dessert.

1 cup blueberries (frozen or fresh)
1 T sugar or more to taste
1 T water
1/4 tsp cinnamon
---
1 pint frozen yogurt or ice cream

Toss the berries with the sugar, water and cinnamon in a small saucepan.  Set the pan over medium heat and bring the liquid to a boil.  Lightly mash some of the berries with a fork and continue simmering until the juices thicken a bit, about 1 minute.  Remove the pan from the heat and let the sauce cool for a couple of minutes.  Scoop the frozen yogurt into 2 bowls.  Spoon the warm blueberry sauce over each portion and serve immediately.

Pumpkin Pancakes with Black Cinnamon Syrup

These were fun to make.  I took a little bowl of the batter before adding pumpkin (sweet potato/yam works too) and food coloring for the green stem.  Loved the black syrup.  Next time I definitely want to put in a squirt bottle for kids to decorate (see tip). (favorite pumpkin waffle recipe is in 2009 taste of home)

Ingredients

Syrup

1/2

cup granulated sugar

1/2

cup packed light brown sugar

2

tablespoons Gold Medal® unbleached all-purpose flour

2

teaspoons ground cinnamon

1

teaspoon vanilla

1

cup water

Black food color

Pancakes

2

cups Original Bisquick® mix

1

cup milk

2

eggs

1/2

cup canned pumpkin (not pumpkin pie mix)

2

tablespoons granulated sugar

1/2

teaspoon ground cinnamon

Pinch of nutmeg

Red and yellow (or orange) food color

Save $$$ on your favorite brands

Directions

• 1In 1-quart saucepan, heat Syrup ingredients to boiling, stirring constantly, slowly adding enough black food color to completely color the mixture black. Stir constantly while boiling a few more minutes until mixture thickens. Remove from heat; set aside.
• 2In large bowl, stir together Pancake ingredients until well combined. Spoon batter onto hot greased griddle; cook until golden, 2 to 3 minutes each side.
• 3Transfer to serving plates; top with syrup, and serve warm.

Expert Tips

Pour syrup into a squeeze bottle so kids can “draw” spooky designs on their pancakes!

Add 1/2 cup chocolate chips to the batter for pumpkin-chocolate chip pancakes.

http://www.bettycrocker.com/recipes/pumpkin-pancakes-with-black-cinnamon-syrup/80c681e7-d409-43cf-85cb-b01d1338f72c?nicam2=BC12BQ_201441_BC_BQ_2013_10_23_Core_Newsletter

BERRY SYRUP

MIXED BERRY ICE CREAM SAUCE
Saw this in the parade.  I think it would work as a syrup or sauce over ice cream.  If I was going to use a syrup I would probably heat up on the stove.

Combine:
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries

Toss with:
1/4 cup sugar
1T lemon juice

Puree half the berry mixture.  Transfer puree back to bowl and stir to combine.

We love the recipe for blueberry syrup found in the Friend cookbook.

STRAWBERRY TOPPING

STRAWBERRY ICE CREAM TOPPING
http://www.browneyedbaker.com/2012/07/10/homemade-strawberry-ice-cream-topping/
This is so easy and yummy!  Goes very good over waffles or pancakes as well.  I only had frozen (1#) strawberries.  I thawed them and pulsed them a couple of times in the food processor.  We didn't add the 1/3 cup sugar since the strawberries already had sugar in them.  Worked great!

Yield: About 2 cups

Prep Time: 5 minutes | Cook Time: 5 minutes

1 pint fresh strawberries, rinsed, hulled and coarsely chopped
1/3 cup granulated sugar
1 teaspoon vanilla extract

1.  Set aside about 1/3 of the chopped strawberries.

2. Combine the remaining strawberries and sugar in a 2-quart saucepan over medium-high heat.  Bring the mixture to a boil and cook, stirring occasionally, for 5 to 10 minutes, or until the sauce thickens. Remove from the heat and stir in the reserved strawberries and vanilla extract. Allow the sauce to cool to room temperature before using. Leftovers can be stored in an airtight container or jar in the refrigerator for 2 to 3 weeks.

(Recipe adapted from Allrecipes.com)

BLUEBERRY SYRUP

BLUEBERRY SYRUP

I just love blueberry syrup. I love using the leftovers on ice cream.

This takes about 10-15 minutes to make. Makes quite a bit.

2 1/2 cups blueberries

1/3 cup sugar

1/2 cup orange juice

1 T cornstarch

2 tsp lemon juice

Combine blueberries, sugar and 1/4 cup orange juice in a sauce pan. heat on medium-high, stirring constantly. Blend cornstarch with remaining orange juice. Remove any lumps. Bring to a boil and and add sugar to mixture. Cook sauce at a low boil for 1 minute, stirring constantly. Remove pan from heat and stir in lemon juice. Sauce thickens as it cools.

BLUEBERRY SYRUP
This recipe comes from Taste of Home Family Collection pg. 29. It goes with Blueberry Sour Cream Pancakes. We really liked them.  This makes a lot of syrup.

1/2 cup sugar
2 T cornstarch
1 cup water
4 cups fresh or frozen blueberries

2 drops Orange or lemon essential oil

In a medium saucepan, combine sugar and cornstarch.  Gradually stir in water.  Add blueberries; bring to a boil over medium heat.  Boil for 2 minutes, stirring constantly.  Remove from the heat; cover and keep warm.

*Also see post BLUEBERRY-CINNAMON SUNDAE from Friend Cookbook pg 41.

SYRUP

ORANGE SYRUP
Lisa made/served this at the Women's Day Breakfast 2015.  I didn't try it but everyone loved it - wish I would have.

1/2 c butter
1/2 c frozen concentrate
1 cup sugar

Mix all together in saucepan.  Melt over medium-low heat.  Stir occasionally.

HOMEMADE SYRUP

We love this syrup. It is in the McCleve 2nd edition pg 12.

3/4 c. water

1/2 c. corn syrup

1/2 tsp. Maple flavoring or vanilla

1/2 c. sugar

1/4 c. brown sugar

Bring to a boil. Serve warm.

BUTTERMILK SYRUP

Recipe from allrecipes.com.

This is so good. Was heavenly on pumpkin pancakes.  This is Jackson's favorite syrup.

Here’s a buttermilk syrup recipe I’ve posted before that would be so yummy with pumpkin pancakes!

2 c. sugar
1 c. butter
1 c. buttermilk
1 Tablespoon White Karo Syrup

Combine into a saucepan and boil 5 min., then remove from heat.

Add:
1 teaspoon vanilla
1 teaspoon baking soda – syrup will double in size when baking soda is added

Stir well and serve over pancakes.

COCONUT SYRUP

Love the hint of coconut.

http://valleyviewward.blogspot.com/2011/11/retreat-recipes.html

1 cube butter

1 cup sugar

1/2 cup buttermilk

Boil for 1 minute and add:

1 tsp. coconut extract

1/2 tsp baking soda

Carmamel Syrup

http://fabulesslyfrugal.com/2012/09/swedish-pancakes-and-caramel-syrup-recipe.html

This is so yummy!  We liked it better the next day - and the day after that :-)

Ingredients

• 3/4 cup buttermilk (Now I never have buttermilk on hand, so I use this substitution:  Put 3/4 of a Tablespoon of white vinegar  in a 1 cup measuring cup, then fill to 3/4 full with milk… let it sit for 5 minutes and then you’re good to go!)
• 1 1/2 cups sugar
• 1/2 cup real butter
• 2 TBSP corn syrup
• 1 tsp baking soda
• 1 tsp vanilla

Directions

Combine “buttermilk”, sugar, butter, corn syrup, and baking soda in a 4 quart pot.  Bring mixture to a boil adn reduce heat to low (just make sure it’s still bubbling).  Cook, stirring very frequently, for 7-9 minutes or until the syrup reaches a rich golden brown.  Remove from heat and stir in vanilla.

Trust me, you’ll LOVE this syrup!  I gave some to a friend and she and her family put a little in their oatmeal each morning (great idea for using the leftovers!).

NUTELLA SYRUP

Scott isn't a huge fan of all the "special" syrup I make, but he LOVED this one.  It was part of the recipe for Strawberry Buttermilk pancakes.  Haven't tried those yet, but would like to sometime.  They sounds yummy. 

http://picky-palate.com/2013/02/13/strawberry-buttermilk-pancakes-with-nutella-syrup/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PickyPalate+%28Picky+Palate%29

• Nutella Syrup
• 1 stick/1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 2 heaping tablespoons Nutella

Place butter, sugar and buttermilk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat and stir in Nutella until melted. Drizzle over pancakes.

Cinnamon Syrup
This came from Laurie Evans.  Very tasty!

Mix and bring to a boil in a good size pan:
1 cup sugar
1/2 cup milk
1 T Karo
1 tsp cinnamon
1/2 cube butter
Take off heat and add 1/4 tsp baking soda.

MAPLE - PEANUT BUTTER SYRUP
This is from Our Best Bites pg 142.  No one else really liked this but not sure why.  I LOVED it!
1/2 cup creamy peanut butter
1 cup REAL maple syrup

Heat peanut butter 30 seconds in the microwave.  Add maple syrup and gently whisk to combine.  Heat in microwave another 30 seconds, whisk, then set aside.

PEANUT BUTTER SYRUP
I wasn't going to keep this recipe because I thought it was just okay, but Scott loved it!

2/3 c sugar
1/2 c water
1/3 c peanut butter
1/2 tsp vanilla

Bring sugar and water to a full boil.  Remove from heat stir in everything else.