Buttermilk Syrup

Note:  Christmas Eve is a breakfast kind of night for us.    Pancakes, eggs, cheesy grits, bacon and a roaring fire (if the weather cooperates).     When you are enjoying all your favorites, you really need homemade syrup too!

 

Buttermilk Syrup

Ingredients
2 T. butter, softened

3/4 cup sugar

1 t. light corn syrup

1/2 cup buttermilk

1/2 t. baking soda

1 t. vanilla extract

Directions
In a saucepan over medium-high heat, boil all ingredients except vanilla for one minute.  Remove from heat and stir in vanilla.  Cover and store in refrigerator.  Makes about one cup.

Crockpot Candy

Note:   Hubs asked me to make treats for the guys who work for him.    Crockpot candy makes a lot plus it is a crowd pleaser.   Most of all it is EASY!

Crockpot Candy

Ingredients
2 lbs salted dry-roasted peanuts
4 oz German's sweet chocolated
12 oz semi-sweet chocolate chips
2 1/2 lb white almond bark

Directions
Layer ingredients in the crockpot starting with the peanuts and ending with the almond bark.   Do not stir.   Put the lid on.   Turn the crockpot on low and leave for 3 hours.    Stir really well with wooden spoon.  Drop into cupcake liners.    I prefer the mini-cupcake liners.

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Ingredients:

For the Cinnamon Filling...In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon

Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.

For the Icing...
2 cups powdered sugar
1 tsp vanilla
4 T. milk

Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.

For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:

Let's make this easy!! Use any pancake mix you desire.

Preparation:

In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake.

Chocolate Chip Pancakes

Note:  Breakfast is delicious any meal of the day!    We are going to have the college kids over from our church for a pancake supper soon.   I think we will make it extra special with a few wonderful pancake recipes.

Chocolate Chip Pancakes

Ingredients:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 cup mini semi sweet chocolate chips

Preparation:

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.