CINNAMON SIMPLE SYRUP
Steps:
- In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.
CINNAMON SYRUP
My sister in law made this for me a few years ago, and it is now my favorite pancake and waffle topping.
Provided by Sallyanne
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar, salt, flour, and cinnamon in a small saucepan.
- Add water and bring to a boil.
- Boil until thickened.
- Stir in butter.
- Serve over pancakes, waffles, or french toast.
Nutrition Facts : Calories 172.9, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 83.4, Carbohydrate 35.5, Fiber 0.2, Sugar 33.3, Protein 0.3
CINNAMON SYRUP
This is an adaptation of a friend's recipe. My kids go crazy over this syrup when we have pancakes or waffles. It's also good on apple slices or strawberries. The only problem is that my kids always forget their manners and lick the leftover syrup off their plates.
Provided by A.S.G.
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 27.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 25.9 g
POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
- Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
- Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
- In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.
CINNAMON CREAM SYRUP
Cinnamon cream syrup is excellent with pecan French toast!
Provided by Wanda Galloway
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 7m
Yield 8
Number Of Ingredients 5
Steps:
- In a small saucepan, melt butter over medium heat. Stir in cream, brown sugar, maple extract and cinnamon. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly, about 3 to 4 minutes. Serve warm.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 6 g, Cholesterol 59.8 mg, Fat 18.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 11.4 g, Sodium 63.9 mg, Sugar 5 g
SPICY CINNAMON SYRUP
A pinch of cayenne pepper adds just the right amount of heat in this fragrant cocktail syrup made with cinnamon, cardamom, and vanilla beans. Bottle it for holiday or hostess gifts or use it to make our Spiced Hot Buttered Rum.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Yield Makes four 12-ounce bottles (about 6 cups)
Number Of Ingredients 5
Steps:
- Combine sugar, cardamom, and cinnamon in a medium saucepan. Split vanilla beans lengthwise and scrape out seeds; add seeds and beans to sugar mixture with 4 cups water. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; add cayenne. Let steep 1 hour.
- Strain through a fine-mesh sieve into a large liquid-measuring cup; discard cardamom pods but reserve cinnamon sticks and vanilla beans. Refrigerate until completely cool, 1 hour. Pour into gift bottles; divide reserved vanilla beans and cinnamon sticks among bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.
APPLE-CINNAMON SYRUP
Around our house, Saturday breakfasts are a time to relax. So I like to serve my family's favorite French toast topped with this homemade syrup. After such a satisfying meal, everyone slowly eases into their hectic day ahead.
Provided by Taste of Home
Time 20m
Yield about 2 cups.
Number Of Ingredients 6
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.
Nutrition Facts :
CINNAMON SYRUP CAKE
A moist, cinnamon Bundt cake, with a warm cinnamon syrup soaked in. Very easy to make, so GOOD to eat!
Provided by Theresa P
Categories Dessert
Time 1h45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350°F.
- Coat a 10" bundt pan with cooking spray.
- Stir dry ingredients together; set aside.
- Beat shortening until light and fluffy.
- Add sugar and vanilla, continue beating until light and fluffy.
- Add eggs, one at a time, beating for at least one minute after each addition.
- Add flour and milk alternatley to creamed mixture, beating well after each addition.
- Pour batter into prepared bundt pan.
- Bake for 35-40 minutes.
- Remove from oven and let cake rest for 10 minutes before turning out of pan.
- While cake is still warm, poke holes around cake (with skewer or large tined meat fork.)
- For Cinnamon Syrup:.
- Combine all syrup ingredients and heat gently until butter melts (do not boil).
- Pour WARM syrup over WARM cake.
- Sprinkle with powdered sugar.
- Let cake cool. Serve and ENJOY.
Nutrition Facts : Calories 376.6, Fat 19.1, SaturatedFat 7.2, Cholesterol 70, Sodium 301.9, Carbohydrate 47.8, Fiber 0.8, Sugar 30.8, Protein 4.2
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