Our Family Recipes
In a small saucepan, combine sugar and cornstarch. Slowly stir in orange juice. Add butter or margarine. Stiring constantly, bring to a boil over medium heat. Cook and stir until slightly thickened. Serve hot or cold.
In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar; set aside.
In a medium bowl, beat egg. Stir in sourdough starter, milk, and oil. Stir into flour mixture until dry ingredients are just moistened. Preheat pan. Grease pan. pour 1/4 to 1/2 cup batter onto pan. Cook 1 or 2 minutes on each side or until golden brown.
In a small saucepan, combine sugar and cornstarch. Slowly stir in orange juice. Add butter or margarine. Stiring constantly, bring to a boil over medium heat. Cook and stir until slightly thickened. Serve hot or cold.
Heat an empty medium or large empty stockpot over medium high heat. Make sure the sides of the pot or pan are tall to prevent the syrup from bubbling over.
Melt the butter in the heated pan and stir in the buttermilk and sugar. Bring the mixture to a rolling boil and boil for one minute.
Remove the pan from heat and whisk in the vanilla and baking soda. The mixture will bubble and grow. That’s okay! Keep whisking until the bubbles are gone and the mixture reaches a caramel syrup consistency.
Place butter, sugar, buttermilk, and Karo syrup in saucepan and bring to a boil continually stirring. Once it hits a rolling boil, allow to boil for 3 minutes, constantly stirring. Turn down heat and add baking soda (there will be a reaction, so keep stirring), add vanilla.
Serve warm and enjoy!
1 cup white sugar
1 cups brown sugar
1 cup water
about 1 teaspoon maple flavoring
Heat all ingredients in a saucepan on medium or low till sugar dissolves. Don’t boil.