Buttermilksyrup Food

BUTTERMILK SYRUP

Steps:

• Place first five ingredients in large saucepan.
• bring to boil and cook for 7 minutes (mixture will foam), stirring to prevent scorching.
• Remove from heat and stir in vanilla extract.
• Serve with German pancakes,or waffles,french toast,etc.

GRANDMA'S BUTTERMILK SYRUP

Steps:

• Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

BUTTERMILK SYRUP

Steps:

• Mix together sugar, butter, and buttermilk and bring to a boil. Boil for 45 seconds and remove from heat.
• Stir in baking soda and vanilla.
• Serve over pancakes or waffles.
• Bottle and store in the refrigerator. Serve warm.
• (When I made it I found that it separated into layers in the refrigerator. Just wait till it has cooled most of the way and shake the bottle).

BUTTERY MILK SYRUP

Steps:

• In a saucepan combine the butter or margarine, evaporated milk, white sugar, and the vanilla extract. Bring to a boil over medium high heat and continue to cook for 5 minutes. Pour over your choice of cake while syrup is still warm.

BUTTERMILK CARAMEL SYRUP

Steps:

• Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.

BUTTERMILK GLAZED CARROT CAKE

Steps:

• LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
• Mix the flour, soda, cinnamon and salt together.
• Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
• Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
• Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
• For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
• Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
• For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
• Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.

BUTTERMILK SYRUP

Steps:

• Bring the butter, sugar, buttermilk and Karo syrup to a boil in large pan. Remove from heat and stir.
• Then add the baking soda and vanilla. Mixture will fizz to twice the size. Let set, stirring occasionally.
• Serve while hot.

CREME BRULEE FRENCH TOAST WITH BUTTERMILK SYRUP

Steps:

• In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together Eggs, cream, salt, and vanilla . Spon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350°F for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan).
• To make syrup: Mix all ingrediaents except vanilla and heat in saucepan to boiling. Boil 5 minutes stirring constantly. Remove from heat and add vanilla.

BUTTERMILK SYRUP

Steps:

• In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.