Tuesday, March 18, 2014

Using it up.....

Using the link that was sent to me in a previous comment (Thanks Carol), I looked up the recipe and found that I have enough ingredients to make a french toast syrup for the kids dinner. I am going to substitute the heavy cream, since we don't have it, and don't need the calories, for reconstituted fat free powdered milk. 

1 cup water
1 cup packed dark brown sugar
2 tablespoons heavy cream
1/2 teaspoon ground cinnamon
1 teaspoon double strength vanilla extract
Directions:
Combine the water and the sugar in a heavy saucepan and bring to a boil over high heat.

Keep stirring until the sugar dissolves. Keep boiling until syrup is reduced to about 1 cup.

Remove from heat and whisk in the cinnamon, cream, and vanilla.

Keep warm until served, can be refrigerated for up to about 2 weeks. Rewarm before serving.

Read more: <a href="http://www.food.com/recipe/cinnamon-vanilla-pancake-syrup-205888?oc=linkback">http://www.food.com/recipe/cinnamon-vanilla-pancake-syrup-205888?oc=linkback</a>                                          

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