Food for Thought: Creamy Cinnamon Pancake Syrup

Tuesday, March 10, 2009

Creamy Cinnamon Pancake Syrup

I had a recent request for this recipe. I thought it was already on my blog, but I guess it wasn't. It's so yummy, almost like eating caramel on your pancakes. Great on waffles, crepes, pancakes, anything. It's almost too good to be called breakfast!! I've heard they're really yummy with pumpkin pancakes (never tried it, but I will soon) if you like pumpkin like I do.

Creamy Cinnamon Pancake Syrup

1/2 cup butter or margarine

1 cup sugar

1/2 cup milk

1 tbsp karo syrup (I've done it without this and it turns out fine)

Melt in a saucepan and then add the following ingredients:

1/4 tsp baking soda

1/4 tsp cinnamon

splash of vanilla

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Tuesday, March 10, 2009

Creamy Cinnamon Pancake Syrup

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