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Orange Syrup

  • 1 cup sugar
  • 2 TBS cornstarch
  • 1 cup orange juice
  • 1/4 cup butter or margarine

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.

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Quick Sourdough Pancakes

  • 1 – 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS sugar
  • 1 egg
  • 1 cup sourdough starter
  • 1 cup milk
  • 3 TBS vegetable oil

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.

These are delicious with the Orange Syrup below

Orange Syrup

  • 1 cup sugar
  • 2 TBS cornstarch
  • 1 cup orange juice
  • 1/4 cup butter or margarine

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.

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Peachy Keen French Toast

  • 1 small package (3 ounce) vanilla instant pudding
  • 1 cup finely chopped fresh or canned peaches
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 5 eggs, beaten
  • 12 slices of wheat of whole grain bread

Prepare pudding according to package directions. Fold in chopped peaches, nutmeg, and cinnamon. Add eggs and mix well. Dip bread slices into mixture. Cook on well greased skillet over medium heat, turning frequently so toast doesn’t scorch.

Peach Syrup

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 3 cups pureed fresh or canned peaches
  • 1 Tbs lemon juice
  • 1/3 of recipe if you don’t want a ton of syrup
  • 1/3 cup and 3 TBS sugar
  • 3 TBS water
  • 1 cup pureed fresh or canned peaches
  • 1 tsp. lemon juice

Combine sugar and water in medium saucepan. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Add peach puree. Return to low and boil for 5 minutes. Remove from heat. Add lemon juice. Store in refrigerator in tightly sealed container.

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Kneaders caramel syrup

  • 1/2 cup butter, softened (Don’t know why it says softened since you melt it in pan. Also we tried with 1/2 the butter and it tastes great and isn’t as bad for you.)
  • 1/2 cup buttermilk
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1 tsp baking soda

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.

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Buttermilk Syrup

  • 3/4 cube butter
  • 1 1/2 cup sugar
  • 3/4 cup buttermilk
  • 1 1/2 tsp Karo syrup
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp vanilla

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!

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Syrup

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.