Never Fail Syrup Food

EASY NO-FAIL MICROWAVE PEANUT BRITTLE

Steps:

• Combine sugar and corn syrup in a 3-qt heat-resistant plastic microsafe bowl.
• Microwave on high for 5 minutes.
• Stir in peanuts; microwave on high for 2-3 mins longer, or until peanuts and syrup are lightly browned.
• Add butter, vanilla and baking soda.
• Mix until light and foamy (be careful, syrup is HOT!).
• Pour quickly onto a buttered cookie sheet, and spread to desired thickness.
• When cool, break into pieces.

SIMPLE, FLUFFY PANCAKES

Steps:

• Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
• Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
• Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
• Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
• Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!).
• When bubbles rise to the surface (see video), flip and cook the other side until golden.
• Remove and keep warm in a low oven.
• Use more butter every 2 to 3 pancakes - depends how good your non stick coating is.
• Serve with toppings of choice!

NO WEEP, NO SHRINK MERINGUE

Steps:

• Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
• Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.

NO-FAIL FRENCH CREPES

Steps:

• Heat an electric griddle to 350º, or a 12-inch nonstick skillet over medium-high heat.
• Whisk the egg in large bowl. Whisk in the milk.
• Add the Bisquick and whisk until there are few lumps. The batter will be thin.
• Butter the griddle or skillet, using about 1-1/2 teaspoons of the butter.
• Cook 2 crepes at once on griddle, or one at a time in skillet by pouring the batter by scant 1/4 cupfuls onto hot griddle.
• Cook on the first side until the crepes begin to set and tiny bubbles appear on the surface, about 1 minute.
• Turn and cook for another 30 seconds. Remove to a plate.
• Repeat, butter the griddle/pan as needed, until all the batter is used.
• Whisk jam in small bowl until smooth.
• To assemble, spread 1 tablespoon jam over one side of each crepe. Squirt a generous amount of whip cream over the jam. Starting at that edge, gently roll up the crepe.
• Garnich each with about 1 teaspoon of jam and dollop of cream.
• You can also drizzle with chocolate syrup.
• Serve at once.

NEVER FAIL MAPLE SYRUP

Steps:

• 1. Stir together syrup, sugar, water and salt in saucepan and slowly bring to a boil, stirring occasionally.
• 2. Let boil 5 minutes. Add maple flavor.
• 3. Makes about a pint.