Frugal Fruit Syrup

Welcome to my new followers and "Hello" to my other readers.  I hope that you are having a wonderful Christmas season.  Thank you for taking the time from your busy lives to read this blog.  It is much appreciated.

Yesterday I was a guest poster over at CJ’s blog, Morsels of Life.  The recipe, Peachy Pear Dream Bars, requires drained, canned fruit.  I was left with fruit juice to do something with so I decided to make some fruit-flavored syrup for pouring over pancakes, waffles, etc.

This is not so much a recipe as a formula since it depends on how much fruit juice there is to work with.  I had about 2 cups of drained fruit juice from the two cans of fruit I needed.  The syrup needs twice as much sugar as liquid so this would require 4 cups of sugar.  Heat the juice and sugar together until the sugar is dissolved.  Measure to see how much liquid there is.  Return to saucepan.  Dissolve 1 T. cornstarch for each cup of liquid in a little water.  Add to the sauce and bring to a boil.  Boil a minute or so until syrup thickens.  Cool and keep in the refrigerator.  Keeps for a long time.  For fruit/maple syrup add 1/2 t. or more maple extract.

 I want to thank CJ again for allowing me to guest post on her blog.  Check out the Morsels of Life for great recipes like Cheddar Bacon Potatoes, Taco Seasoning, Chicken Yakisoba, and English Toffee Cookies.  Be sure to stop by on Fridays for Five Friday Finds.  You'll be glad you did.

Oatmeal Pancakes with Cinnamon Cream Syrup

I have said before that my hubby doesn't eat breakfast except on rare occasions so I don’t make things like pancakes very often.  I did, however, want to post this recipe which was a favorite of my children when they were growing up.

The Oatmeal Pancakes are hearty but not heavy and have a nice texture with a slightly nutty flavor.  The kids preferred these to regular pancakes.  The Cinnamon Cream Syrup is great for those who like cinnamon and is a nice departure from maple syrup.  The only drawback with the syrup is that it must be refrigerated and reheated when you use it.  Since we have microwaves now that is not the chore that it used to be.

The Oatmeal Pancake recipe comes from a book, “Pancakes Aplenty”, 1962.  This was written by Ruth Ellen Church, the Chicago Tribune’s food editor who wrote under the name Mary Meade.  It has recipes for pancakes, waffles, fritters, omelets, and lots of recipes for syrups, sauces and butters.  I do not remember where the syrup recipe came from.  It might have been Better Homes and Gardens.

The recipe calls for melted fat.  Most of the time I used vegetable oil for convenience, but melted butter adds a really nice flavor to the pancakes.

Oatmeal Pancakes
1 1/2 c. quick oats
2 c. milk
1 c. flour
2 1/2 t. baking powder
1 t. salt
2 T. sugar
2 eggs, beaten
1/3 c. melted fat (this can be vegetable oil, melted butter, margarine or shortening)

Measure oats into a large mixing bowl.  Pour milk over oats and let stand 5 minutes.  Mix together flour, baking powder, salt and sugar.  Add eggs to the oat/milk mixture.  Mix well.  Add dry ingredients.  Mix quickly and lightly.  Fold in melted fat.  Pour mixture by spoonfuls onto hot griddle or frying pan.  (I use my gravel ladle to do this.  Two scoops makes about a 6 inch pancake).  Cook on one side until bubbles have formed over the top of the pancake.  Turn and cook about 1 minute on the second side.  Makes 4-6 servings.

Cinnamon Cream Syrup
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1/2 t. cinnamon
1/2 c. evaporated milk

Combine sugar, corn syrup, water and cinnamon in a small saucepan.  Bring to a boil over medium heat, stirring often.  Cook and stir 2 minutes.  Remove from heat and cool 5 minutes.  Stir in evaporated milk.  Serve warm over pancakes, waffles, French toast, ice cream or cake.  Store in refrigerator.  Makes 1 2/3 c.

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