Syrup - Buttermilk, Nutella, Cinnamon, Coconut, Strawberry, Raspberry

Buttermilk Syrup - Our Best Bites

¾ c buttermilk

1 ½ c sugar

1 stick butter

2 T. corn syrup

1 tsp soda

1 tsp vanilla


Instructions:
 Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan

Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

Nutella Syrup

½ c butter

½ c sugar

½ c milk

½ tsp soda

½ tsp vanilla

¼ c nutella

Combine butter, sugar and milk 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~ The Sisters Cafe

½ c butter

¾ c. buttermilk

1 c. sugar

½ tsp soda

1 tsp cinnamon

Place butter, buttermilk and sugar in a pot over medium heat. Stir until butter melts and sugar dissolves. Bring to a boil, and boil one minute. Remove from heat and add baking soda and cinnamon. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.

Coconut Syrup

1/2 C butter


3/4 C buttermilk


1 C sugar


1/2 t baking soda


1-2 t coconut extract

Strawberry Sauce - Our Best Bites

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract (my favorite) or vanilla extract

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

Strawberry Syrup – The Sisters Café

1 Cup sugar

1 T cornstarch

¼ tsp. cinnamon

2 cups roughly chopped strawberries

Combine sugar, cornstarch, and cinnamon in saucepan; stir in strawberries. Bring to a boil over medium heat.  Cook and stir 2 minutes or until slightly thickened. Remove from heat and cool slightly. This makes about 2 cups of syrup.  (frozen strawberries, thawed, would work too.)

Blueberry Syrup

1 cup sugar

2 T. cornstarch

1 cup water

1 cup blueberries

1 T. butter

In a heavy pot, combine sugar, corn starch and water. Cook about 5 minutes or until thickened. Stir in blueberries. Simmer for 10 minutes or until blueberries burst. Add the butter and stir until melted. Serve warm. Keeps in the refrigerator for up to 30 days

Raspberry Syrup

(Jamie Cooks It Up, Yield: 1 ½ cups, time: 10 min)

4 tsp cornstarch

½ cup sugar

1 12 oz package raspberries, fresh or frozen

1 ½ tsp water

1 ½ tsp lemon juice

1 T. butter

½ tsp vanilla

dash salt

1.    Add cornstarch to a medium pan.

2.   Add sugar and mix

3.   Add water and lemon juice and mix

4.   Add berries

5.    Bring mixture to a boil over medium high heat, stirring frequently.

6.   Let it bubble and boil for 1 minute. It should thicken

7.   Remove from heat and add 1 T butter, ½ tsp vanilla and dash salt