Apple Cinnamon Butter Syrup Food

APPLE CINNAMON BUTTER SYRUP

Steps:

• 1. In a small saucepan, stir together sugar, cornstarch and cinnamon.
• 2. Then stir in the apple juice and the lemon juice. Cook and stir over medium heat until mixture is thickened and bubbly. Then cook and stir another 2 minutes on low heat.
• 3. Remove pan from heat, and stir in the butter, until melted
• 4. Makes about 1-1/3 cups. Now enjoy on your choice of pancakes, waffles or french toast! MMMMmmmmmmmm GOOD!!

CINNAMON APPLE SYRUP

Steps:

• In a saucepan, combine the apples, sugar, cinnamon and water. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. Serve over pancakes or ice cream.

APPLE PANCAKE SYRUP

Steps:

• Combine sugar, flour, cinnamon and nutmeg in a 2-quart saucepan.
• Place the pan on your stove top and stir in cider and lemon juice. Turn heat on to medium-high. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in butter.

APPLE CINNAMON SYRUP-CANNING

Steps:

• Combine apple juice and cinnamon sticks in a large saucepan. Simmer 5 minutes, and set aside. Next, combine the sugar and water in a medium saucepan. Boil to 260*F. Add apple juice and corn syrup to sugar syrup. Boil 5 minutes. Remove the cinnamon sticks. Stir in the lemon juice. Ladle the hot syrup into hot jars, leaving 1/4" headspace. Adust caps. Process in a boiling water canner 10 minutes.
• Yield: about 6 pints.

CINNAMON APPLE SYRUP

Steps:

• In a saucepan, combine all of the syrup ingredients except for the apples. Bring to a boil, stirring to dissolve sugar and melt butter.
• Boil for 1 minute then reduce heat to medium and add apples. Simmer for 10 minutes, or until apples are desired tenderness. Depending on how much moisture your apples release, you may need to stir in an additional tablespoon or so of water to reach desired consistency.
• Serve over pancakes, waffles, French toast, oatmeal or ice cream.
• Store in an airtight container in the refrigerator for up to 3 days.

APPLE-CINNAMON SYRUP

Steps:

• In a saucepan over medium heat, bring brown sugar, water, butter and cornstarch and cinnamon to a boil; boil for 2 minutes until thick. Reduce heat to medium. Add apples; cook for 10-12 minutes or until apples are tender.

CINNAMON APPLE SYRUP

Steps:

• In a small saucepan, combine the cornstarch, cinnamon and salt. Gradually stir in water and apple juice concentrate until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers.

CHUNKY APPLE CINNAMON SYRUP

Steps:

• In a saucepan, bring brown sugar, water, butter, cornstarch and cinnamon to a boil; boil until thick (about 2 minutes).
• Stir in apples; cook until tender (about 10-12 minutes).
• Serve wherever syrup, or a sweet topping is wanted.

APPLE BUTTER

Steps:

• In a microwave safe bowl, combine apples, maple syrup and cinnamon.
• Microwave on high for 15 minutes. Transfer mixture to a blender and process until smooth. Return mixture to bowl and microwave 5 minutes more. Cool and transfer to a jar. Store in refrigerator.

APPLE CINNAMON PANCAKES

Steps:

• Combine dry ingredients in a large bowl.
• Whisk remaining ingredients, in order given, in a separate bowl.
• Pour wet ingredients over the dry ingredients and stir gently just until combined - a few lumps should remain.
• Melt a thin layer of butter in a large nonstick skillet; scoop about 1/3 cup batter per pancake into skillet.
• Cook for 2 minutes or until bubbles break in batter but don't fill in; turn and cook for 1 to 2 minutes longer or until the pancakes are golden & puffed.
• Repeat with remaining batter, adding butter as required and adjusting the heat as necessary to prevent burning.
• Serve the classic way with butter & maple syrup or yogurt sweetened with maple syrup.

APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP

Steps:

• To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
• Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
• Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
• To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.

CINNAMON SYRUP RECIPE

Steps:

• Bring maple syrup to a simmer over medium heat. Add cinnamon sticks and reduce heat slightly.
• Simmer 5-10 minutes over low-medium heat.
• Remove from heat and let steep for at least 10 minutes.
• Remove cinnamon sticks before serving.
• Pour syrup into a glass container or bottle with a lid. Refrigerate.