An aside, this totally worked. My kitchen-o-phobe now makes pancakes, grilled cheese, soup and food from mixes. That's amazing for a kid who couldn't toast a bagel. I wonder where we got him in a house of kids who can cook stroganoff and curries... must take after his Dad.
The boys rediscovered chess. It's nice to see them renew one of their great loves.
As for recipes, I've been pretty laid flat, but I have made syrup a few times.
Cinnamon syrup (seriously, I'll never go back to regular):
1 cup sugar
1/8 teaspoon salt
2 tablespoons flour
1/2 teaspoon cinnamon
2/3 cup water
2 tablespoons butter
Mix sugar, salt, flour, and cinnamon.
Add water and bring to a boil.
Boil until thickened.
Stir in butter.
Serve over pancakes, waffles, or french toast.
This is AMAZING on pumpkin pancakes. Wow.
We also made Buttermilk Syrup which we are counting as a "C" as we call it "Caramel Syrup".
You can find the recipe at Our Best Bites, my new favorite blog.
When it looks like this:
Don't taste it. To quote my 80's self - Grody to the max!
You're nearly there when it looks like this:
They say to cook it nine minutes, but if you live on the top of a mountain with a flaky stove it might take up to twelve or thirteen.
Here's a terrible shot of the finished product:
Do not use this on something strong flavored like pumpkin pancakes. It is better, scratch that, AWESOME on waffles or ice cream. Use it to top something mild flavored so the caramel flavor can really shine.
You really should whip up some of that cinnamon syrup. It's liquid heaven.