Recipe: Pancake and Waffle Toppings

Pancake and Waffle Toppings
Source: Patti (VDRJ67A)

Combine as directed for each. Store in refrigerator.

BROWN SUGAR SYRUP:
In medium saucepan, combine 1 cup firmly packed brown sugar and 1 cup water; bring to a boil, stirring constantly. Boil 5 minutes and remove from heat. Stir in 1 Tbls butter or margarine and 1/2 tsp maple flavoring. Makes 1 cup.

ORANGE SYRUP:
In small saucepan, combine 1/2 cup sugar, 1/4 cup frozen orange juice concentrate and 1/4 cup butter. Cook over low heat, stirring constantly, until sugar is dissolved. Makes 3/4 cup.

APPLE CIDER SYRUP:
In small saucepan, combine 2/3 cup light corn syrup with 1/3 cup frozen apple juice concentrate. Cook until heated. Makes 1 cup.

SPICY CIDER SYRUP:
In medium saucepan, combine 1/2 cup sugar, 1 tbls cornstarch and 1/8 tsp pumpkin pie spice; stir in 1 cup apple cider and 1 tbls lemon juice. Cook, stirring constantly, until mix thickens and boils for 1 minute. Remove from heat and stir in 2 tbls margarine. Makes 1-1/4 cups.

HONEY 'N MAPLE SYRUP:
In small saucepan, combine 1 cup maple syrup with 2 Tbls honey. cook until heated. Makes 1 cup.

SPICED MAPLE SYRUP:
In medium saucepan, melt 1/2 cup butter or margarine. Stir in 1 cup maple syrup, 1/2 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp allspice; bring to a boil. Cook over low heat, stirring occasionally, for 5 minutes. Stir well before serving; serve immediately. Makes 1-1/2 cups.

WHIPPED MAPLE SYRUP:
In medium bowl, cream together 1-1/2 cups powdered sugar, 1/2 cup softened butter, 1/2 cup maple syrup and 1 egg yolk. Makes 1-3/4 cup.

CINNAMON AND BROWN SUGAR:
In small bowl, beat together 1/2 cup softened butter, 1/2 cup powdered sugar and 1 tsp cinnamon until light and fluffy. Serve at room temperature. Makes 1 cup.

STRAWBERRY TOPPING:
In small saucepan, heat 10 oz jar strawberry preserves or jam. Makes 1 cup.

BLUEBERRY TOPPING:
In small saucepan, combine 21 oz can blueberry pie filling and 1/4 cup butter. Cook over low heat until butter is melted. Makes 2 cups.

PIE FILLING TOPPINGS:
Follow directions for Blueberry topping using apple, peach, cherry or whatever pie filling fruit is desired.

APRICOT BUTTER: In small bowl, beat together 1/2 cup softened butter and 1/4 cup apricot preserves, until light and fluffy. Serve at room temperature. Makes 3/4 cup.

HONEY BUTTER:
In small bowl, beat together 1/2 cup softened butter and 1/4 cup honey, until light and fluffy. Serve at room temperature.

ORANGE-HONEY BUTTER:
In small bowl, combine 1/2 cup softened butter or margarine, 1/4 cup honey and 1 tsp grated orange peel. Beat at high speed until light and fluffy. Makes 3/4 cup.

LOW CALORIE FRUIT TOPPING:
In small saucepan, combine 3/4 cup unsweetened orange juice, 1 tbls cornstarch and 1/4 tsp cinnamon. Cook over medium heat, stirring constantly until thickened. Stir in 2 cups fresh fruit or a 16 oz can of fruit packed in unsweetened juice, drained. Recommended fruits; sliced peaches, sliced pears, pineapple chunks or blueberries. Makes 2 cups.