Pancake & Waffle Toppings (Part 1) **

Directions

BROWN SUGAR SYRUP: In medium saucepan, combine 1 cup firmly packed brown sugar and 1 cup water; bring to a boil, stirring constantly.

Boil 5 minutes and remove from heat.

Stir in 1 Tbls butter or margarine and ½ teaspoon maple flavoring.

Makes 1 cup.

ORANGE SYRUP: In small saucepan, combine ½ cup sugar, ¼ cup frozen orange juice concentrate and ¼ cup butter.

Cook over low heat, stirring constantly, until sugar is dissolved.

Makes ¾ cup.

APPLE CIDER SYRUP: In small saucepan, combine ⅔ cup light corn syrup with ⅓ cup frozen apple juice concentrate.

Cook until heated.

Makes 1 cup.

SPICY CIDER SYRUP: In medium saucepan, combine ½ cup sugar, 1 tbls cornstarch and ⅛ teaspoon pumpkin pie spice; stir in 1 cup apple cider and 1 tbls lemon juice.

Cook, stirring constantly, unitl mix thickens and boils for 1 minute.

Remove from heat and stir in 2 tbls margarine.

Makes 1¼ cups.

HONEY 'N MAPLE SYRUP: In small saucepan, combine 1 cup maple syrup with 2 Tbls honey.

cook until heated. Makes 1 cup.

SPICED MAPLE SYRUP: In medium saucepan, melt ½ cup butter or margarine.

Stir in 1 cup maple syrup, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg and ⅛ teaspoon allspice; bring to a boil.

Cook over low heat, stirring occasionally, for 5 minutes.

Stir well before serving; serve immediately.

Makes 1½ cups.

WHIPPED MAPLE SYRUP: In medium bowl, cream together 1½ cups powdered sugar, ½ cup softened butter, ½ cup maple syrup and 1 egg yolk.

Makes 1¾ cup.