Apple Cider Syrup and Waffles

 I want to try this recipe that came with my mini waffle maker.  Putting it here for safe keeping.

Apple Cider Syrup

1/2 c. sugar

1 T. cornstarch

1 t. cinnamon

1 c. apple cider

1 t. lemon juice

2 T. butter

Stir together in a saucepan, sugar, cornstarch and cinnamon. 

Stir in the apple cider and lemon juice. 

Cook over medium heat until mixture boils, continue to cook until the syrup thickens.

Remove from heat and stir in the butter.  Best served warm!!  

Cinnamon Waffles

2 c. flour

1/4 c. sugar

1/2 c. brown sugar

1 T. cinnamon

4 t. baking powder

1/4 t. salt

1 3/4 c. milk

1/2 c. oil

1 t. vanilla

2 egg whites

Whisk together in mixing bowl:  flour, sugars, cinnamon, baking powder and salt.

Add: milk, oil and vanilla and stir just until combined.

Beat egg whites until foamy in a large mixing bowl until soft peaks form (soft mounds rather than sharp peaks).  

Fold the egg whites into the batter.  

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes.  

Serve with Apple Cider Syrup.

Belgian Waffles

1 1/2 t. yeast

1/4 c. warm milk

3 egg yolks

2 3/4 c. warm milk, divided 

3/4 c. butter, melted and lukewarm

1/2 c. sugar

1 1/2 t. salt

2 t. vanilla

4 c. flour

3 egg whites

In small bowl, dissolve yeast in 1/4 c. warm milk.  Let stand for 10 minutes.

In a large bowl, whisk together the egg yolks, 1/4 c. warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla.  Stir in the remaining 2 1/2 c. milk alternately with the flour, ending with the flour.  

Beat the egg whites until soft peaks form; fold into the batter.  Cover bowl with saran and let rise for 1 hour, until doubled.

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes, until golden brown.  

Oatmeal Waffles

1 1/2 c. flour

1 c. quick cooking oats

1 T. baking powder

1/2 t. cinnamon

1/4 t. salt

2 eggs, slightly beaten

1 1/2 c. milk

6 T. butter, melted

2 T. brown sugar

In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt.  Set aside.

In small mixing bowl, stir together eggs, milk, butter and brown sugar.  Add to flour mixture and stir.  

Pour into preheated waffle iron.  Cook for 4 to 6 minutes.  Best served with fresh fruit and yogurt.  

Chocolate Waffles

1 c. butter

4 eggs, beaten

1 1/2 c. sugar

1/2 c. cocoa

2 c. flour

1 t. vanilla

1 t. salt

1/2 c. water

In large bowl, beat together all ingredients.  Batter will be lumpy.  

Pour batter onto preheated waffle iron.  Cook 4 to 6 minutes.  Serve with sliced bananas and whipped cream.  

Pumpkin Waffles

2 1/2 c. flour

4 t. baking powder

2 t. cinnamon

1 t. ground allspice

1 t. ground ginger

1/2 t. salt

1/4 c. brown sugar

1 c. canned pumpkin

2 c. milk

4 eggs, separated

1/4 c. butter, melted

Combine in a mixing bowl: flour, baking powder, spices, salt and brown sugar.  

In another mixing bowl stir together the pumpkin, milk and egg yolks.  

Whip the egg whites in another bowl until soft peaks form.

Stir the flour mixture and 1/4 c. melted butter into the pumpkin mixture.

Use a whisk or rubber scraper to fold 1/3 of the egg whites into the batter.  Stir gently.  Fold in the remaining egg whites.  

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes.  

Serve with Apple Cider Syrup.

Huckleberry Kuchen......aka: Huckleberry Coffee Cake

We went Huckleberry picking and I asked for suggested uses for them on facebook.   Dean Bender suggested that I google Huckleberry Kuchen.  I learned that Kuchen is the German name for cake.   After a bit of research I came up with this revised recipe.  I thought that it needed to be topped off with huckleberry sauce.  So I revised yet another recipe and came up with the perfect sauce. Both were yummy and definitely something I will make again.  I think this is better than huckleberry pie!!

Huckleberry Kuchen with Huckleberry Sauce
Cream together until light & fluffy:
1/2 c. butter, room temp.
2 t. lemon zest (1 large lemon)
7/8 c. sugar
Mix in:
2 eggs, room temp.
1 t. vanilla
Toss 2 c. huckleberries with 1/4 c. flour.
Whisk together:
1 3/4 c. flour
2 t. baking powder
1 t. salt
Add to batter a little at a time, alternating with 1/2 c. buttermilk.
Fold in huckleberries.
Spray a 9 x 9 glass baking dish.  Pour in the batter.  Sprinkle with 1 T. sugar.  Bake at 350 for 35 to 45 minutes.

Huckleberry Sauce
Place in sauce pan:
2 c. huckleberries
1/3 c. sugar
2 T. lemon juice
1/4 c. water
Bring to boil and simmer for 5 to 8 minutes.  Remove from heat.
Mix together:
2 rounded T. Instant clear jel
2 T. sugar
Stir into berry mixture and stir in 1/2 c. water until desired consistency.

Serve cake with ice cream and sauce.  Yummy!!!

Marcia's Huckleberry Syrup 
Cook the berries with some water and they will make their own juice.  Strain the juice.  Add 2 c. sugar to 1 c. of juice.  Cook until the sugar is dissolved.

Buttery Maple Syrup

Last week I at a Whiteley Lunch Karalee shared this recipe with me.  She said it was their favorite recipe from their family reunion this summer.  So easy and so good!!  and you don't need to butter your pancakes or french toast with this.  She told us how they got up there and discovered that they didn't bring any forks.  So for their french toast they cut it into strips and served the syrup in a little container and everyone dipped their strips and ate them and everyone thought it was the coolest thing ever.  Good times!!

Buttery Maple Syrup

From the kitchen of Karalee Dobbs

1 cup butter (2 cubes)

1 cup buttermilk

2 cups sugar

Bring these ingredients to a boil in a DEEP saucepan for 2 minutes.

Remove and add:

1 tsp. vanilla

1 tsp. baking soda

1 tsp. maple extract

Stir until combined.

Serves 15-20

*  When the soda is added the mixture will foam and expand.  BE SURE TO USE A DEEP ENOUGH POT.    This syrup can be doubled, no problem, but you must increase the size of the pot.  Bubbling over the top of the pot makes a very sticky mess. J

**  This syrup is better served on a heartier pancake….whole wheat, oatmeal, or other grains, as the syrup is so rich.

I made this from a pinterest post I found.....was the same recipe but without the maple extract.  It was yummy too!   

Favorite Recipes of 2011.....

Just thought I ought to post a few new favorites that I discovered in 2011!!!
Hope you enjoy them as much as I have....


I changed up this recipe a bit and it has been a hit.  The perfect way to perk up  pancakes.  It is delicious over ice cream too! 
Grape Syrup

place in 4 qt. saucepan:
1 1/2 c. sugar
2 heaping T. regular clear jel
whisk together and add:
1 1/2 c. grape juice
1/4 c. corn syrup
1 t. lemon juice
Cook over high heat stirring occasionally.  Once mixture reaches a full boil cook for 2 minutes while stirring.


Dad did really like this Grape Syrup on his Christmas Pancakes.  He took a bottle of it home with him.  I think I will try some other flavors too.  Dad really likes apricots and I have some apricot juice that would work perfect for this too!

Grape Syrup.....for Christmas Breakfast

Dad is coming for Breakfast on Christmas Morning.  It is so hard to find something he can eat these days.  Pancakes are about the only thing he asks for anymore.  So I am thinking this recipe will be the perfect way to perk up his pancakes on Christmas Morning.  Gonna give it a try.....
It says this is delicious served over ice cream or on pancakes.....his 2 favorites!!  hope he likes it!

Grape Syrup
1 1/4 c. grape juice
1 1/2 c. sugar
1/4 c. corn syrup
1 T. lemon juice
Combine all ingredients in a small saucepan.  Bring to a boil and boil for 1 minute.
Remove from heat and skim off the foam.  Cool and store in the refrigerator.
Now that I have made this......Use a 4 qt. saucepan and boil for 4 minutes, while stirring.

OR for my second batch I did this:

place in 4 qt. saucepan:
1 1/2 c. sugar
2 heaping T. regular clear jel
whisk together and add:
1 1/2 c. grape juice
1/4 c. corn syrup
1 t. lemon juice
Cook over high heat stirring occasionally.  Once mixture reaches a full boil cook for 2 minutes while stirring.

Dad did really like this Grape Syrup on his Christmas Pancakes.  He took a bottle of it home with him.  I prefer the second recipe where I added the clear jel.  This was the perfect consistency for syrup.  I think I will try some other flavors too.  Dad really likes apricots and I have some apricot juice that would work perfect for this too!

Buttermilk Pancakes and Butter Syrup

Was looking for a handout for my YW lesson tomorrow....and I found this instead....It looks really yummy....especially the syrup!!!

BEST BUTTERMILK PANCAKES (Makes nine 6-inch pancakes)
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 large eggs, lightly beaten
3 c. buttermilk
4 Tbsp. unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 1/2 cup ladle, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in 175 degree oven. Serve warm.

"The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter."

---

And here's a perfectly complimentary -- and equally healthy (ha!) -- recipe to top those pancakes.

BUTTER SYRUP

1 c. heavy whipping cream
1 stick butter
1 c. granulated sugar
1 tsp. vanilla
1/2 tsp. baking soda

Melt together whipping cream, butter and sugar over low heat. Slowly increase heat until the mixture barely comes to a boil. Add vanilla & baking soda. Turn off heat while whisking continually until ready to serve.

Fruity Pancake Syrup........and Queezeable Honey Butter

Karla, Do you know how to make fruit syrup for pancakes? I found a recipe online and you add poilet paper to it. I didn't think that would go over too well with Toby. I don't know if I would want to eat something with toilet paper in it either. Weird. Alisha

Alisha, Actually I do have this recipe that I've been meaning to try.

Huckleberry Sauce
2 c. huckleberries or any kind of berries
1/3 c. sugar
2 T. lemon juice
Bring to a boil. Reduce heat & simmer for 5 to 8 minutes. (I'm not sure but I think you would need to add some water to this? and then I would strain the berries after cooking so I had a nice clear syrup)
Then mix together:
2 T. cornstarch or clear jel
1 T. water
Slowly add to the huckleberry mixture and continue to cook til thickened.

Also in the Atkinson cookbook on page 59 there is a "Rich Maple Sauce". I think you could use any flavor of extract instead of maple and it would be good????
Also on page 94 "Strawberry Topping" is a great recipe for a fruit sauce. If you don't want fruit in it you can leave out the berries.

Also on the same piece of paper I wrote down this idea for Easy Squeeze Honey Butter.
1 bottle of squeezeable margarine - Remove about 1/4 from the bottle and then add 1/4 c. honey. Stir well and then simply squeeze onto biscuits, toast, cornbread, etc.
I wrote these down when I was at the hotel in Denver. I think I was watching the Paula Dean cooking show. She does have a web site that probably has the actually recipes if you have any questions.

Anyway hope this gives you some ideas....let me know what you do and how it turns out.
I don't think I would put toilet paper in anything I was going to eat?? Was it maybe wanting you to use toilet paper to strain it or something and then throw it away??? Strange!!!
Good luck! Aunt Karla

From: Alisha Youngberg
Sent: Thursday, August 27, 2009 3:14 PM
Subject: Re: syrup
For the "Strawberry Topping" in the cookbook, can you substitute cornstarch for clear jel? Is it a 1:1 ratio?

Yes you should be fine using cornstarch. It may take a little more. The advantage to clear jel is that it will not separate or change texture even when refrigerated.
I do have another recipe that I used to use before I got this one. and it does call for cornstarch.
Here it is.....
Strawberry Pie (an old recipe from Margaret Vickery)
1 3 oz. box Strawberry Jello
2 c. water or juice from strawberries
1/2 c. sugar
2 T. cornstarch (heaping)
strawberries
Mix together the first 4 ingredients and boil. Let sit until real thick. Add berries and put in pie shell. Refrigerate until set up. Serve topped with whipped cream.
I used this recipe in place of Danish Dessert. Which is what I always used to use for a filling for cake.