Coconut Syrup

It's my first contribution to the family recipe blog! I love homemade syrup recipes so much better than store bought. I made this syrup this last weekend at the family reunion up at the cabin. We doubled it and it was enough for everyone there. Also we used coconut imitation extract because we couldn't find any real extract, and it tasted just as good! It is so easy to make!
5/5 stars
Submitted by: Megan

Ingredients

1/2 cup butter
3/4 cup buttermilk
1 cup sugar
1/2 tsp baking soda
1 tsp coconut extract (imitation works)

Directions

Put butter, sugar and buttermilk in sauce pan, turn heat to medium high. Stir until butter melts and sugar dissolves. Bring to a boil for 1 minute. Remove from heat and stir in baking soda and coconut extract. It may start to fizz, keep stirring until it reduces.

Buttermilk Syrup

I got this recipe from my mother-in-law. And it's like trying homemade jam. Once you've tried homemade it's hard going back! It was hard to get a good picture. This is right after I made it. Hence the foam. (It makes more than this, just so you know : ))

5/5 Stars

Submitted by: Ashley

Melt 1/2 cup (1 stick) of butter in saucepan

Add:

1 1/2 cups sugar (we usually add 3/4 to 1 cup instead and it's great!)

3/4 cups buttermilk

2 Tablespoons corn syrup (we use light. not that that probably does much : ))

1 teaspoon baking soda

Bring to a boil for 5 mins on medium. Remove from heat.

Add:

2 teaspoons Vanilla

We put leftovers in a container and place in freezer. It never completely freezes. I was distracted (imagine that!) while making it today and added the correct amount of sugar in. This was the first time having it with all the sugar it says to use. And I don't know if it's cause I'm use to the sugar cut in half but I like it better with less sugar.

Mom's Whole Wheat Waffles

My absolute favorite Waffle recipe! Mom makes this on Christmas morning topped with fruit and whipped cream. Or you can top it with McKay's Mom's awesome Buttermilk Syrup (post above). I also love making enough to freeze then grab them out when needed. When they have been frozen we microwave them for like 15-20 sec then pop them into the toaster. Brin loves them as snacks!
It makes about 8 waffles.
 5/5 Stars
Submitted by: Ashley

Put 1 cup + 1 tablespoon whole wheat (the actual whole wheat berry right out of the food storage bucket, not yet ground into flour) and 1 1/2 cups milk into blender and blend for 4-6 minutes.
Add:
2 tsp baking powder
3 eggs
1 tsp soda
1/2 cup oil (or can sub apple sauce in)
1 tablespoon honey or brown sugar
1/2 tea salt

mix well, cook in waffle iron or as pancakes (makes very thin batter).

Cinnamon Syrup

I wish I had a cute little syrup container to put this in. But honestly I didn't care once I tasted it because it is goooood!

Submitted by: Jessica

5 stars

• 1/2 cup corn syrup
• 1 cup sugar
• 1 tsp cinnamon
• 1/4 cup water
• 1/2 cup evaporated milk
• 1 tsp vanilla extract

1. In a medium saucepan add corn syrup, sugar, cinnamon, and water. Stir well.
2. Bring to a boil over medium heat, stirring constantly. Once you have reached a nice rolling boil let it cook for 3-4 minutes.
3. Remove from heat and add evaporated milk.
4. Add vanilla.
5. Whisk to combine and pour over pancakes, waffles, french toast, or just drink it!! ;)

Baked French Toast

K. I didn't get a great picture of this. It tastes better then this picture, I promise! I made this on Easter morning and the fam loved it!

Submitted by: Jessica

4 stars

Ingredients:

• 1 loaf Kings Hawaiian bread, cut into 1-inch cubes (this is good but any bread will do).
• 1 8 oz package cream cheese, softened
• 5 eggs
• 2 cups milk
• 1/2 cup maple syrup
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp salt

1. Place cubed bread cubes into a greased 9x13x2 inch pan. 

2. Beat the cream cheese until fluffy. Add eggs, one at a time, beating well. 

3. Mix in remaining ingredients until blended. 

4. Pour mixture over bread. Press bread into the liquid. 

5. Cover and refrigerate overnight. 

6. Next morning, bake uncovered at 350* for about 45 minutes, or until knife inserted comes out clean. Let cool for 20 minutes before eating.

7. We topped ours with butter, powdered sugar, and our yummy homemade syrup.

I loved that I could make this the night before and have little to worry about in the morning.

Spinach and Gouda Souffle

Serving Size - Serves 8, in 6 oz ramekins

4.5 Stars

Submitted by Kelsey

1/2 stick unsalted butter

Melted 1/4 pound Gouda, grated, plus more for dusting the ramekins

1/4 cup all-purpose flour

1 1/2 cups milk

4 large eggs, separated

6 ounces fresh spinach, washed, steamed, squeezed dry, and finely chopped

1/8 teaspoon freshly grated nutmeg

Kosher salt and freshly ground black pepper to taste

Baking Directions

Preheat the oven to 375 degrees F with a baking sheet on a rack in the middle of the oven.

Brush the insides of six 6-ounce ramekins with a little of the melted butter followed by a dusting of Gouda.
Put the remaining melted butter in a medium saucepan over medium heat. When it foams, reduce the heat and gradually add the flour, stirring until there is no trace of flour left in the mixture, about 3 minutes. Whisk in the milk in a thin stream and cook, stirring until the mixture thickens to the consistency of a heavy cream. Turn off the heat and whisk in the egg yolks until incorporated. Stir in the spinach and 1/4 pound Gouda and season with the nutmeg, and salt and pepper. Set aside.

Beat the egg whites in a clean bowl with an electric mixer until stiff but not dry. Stir one-quarter of the egg whites into the spinach mixture to lighten it. Fold the remaining egg whites into the spinach mixture.
Divide the mixture evenly among the ramekins, filling them to just below the rim. Run your finger around the inside rim of the each ramekin to make a groove in the mixture.

Bake about 20 to 25 minutes, until risen and golden brown on top. Serve immediately.

Note – I purchased my ramekins at Cost Plus, see link below.
http://www.worldmarket.com/product/index.jsp?productId=4052930

Also, as this recipe makes a lot of souffles, I generally make them, cover them with s and put them with saran wrap, and put them in the freezer.  When you want to have one for breakfast, put it in the oven frozen as the oven is heating up.  When the oven is at the correct temperature, set the timer to bake for 20 to 25 minutes.

oatmeal pancakes

submitted by Ashley
5 stars
3 1/2 cups dry oats (I use quaker oats)
3 cups wheat flour
2 cups white flour
3 tablespoon sugar
3 talespoon baking powder
1 tablespoon salt
1 tablespoon baking soda
1/2 cup vegetable oil
mix all ingredients until crumbly. Store in an air tight container. When ready to make a batch of pancakes mix 1 1/2 of mix, 1 egg, and 1 cup of buttermilk.(If I don't have butermilk, I take 1 tablespoon of lemon juice put it in bottom of a cup and pour 1 cup of milk on top of it and let set for 5 min, stir and add add to mix.
1 1/2 cup of mix will serve 3-4