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Full Online Book HomeLearning KitchenBreakfastandbrunches - Syrup Maple
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Breakfastandbrunches - Syrup Maple Post by :juliep Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2725

Click below to download : Breakfastandbrunches - Syrup Maple (Format : PDF)

Breakfastandbrunches - Syrup Maple

1 T. cornstarch
1 1/4 cups water (divided)
4 pkgs. sugar substitute
1/2 t. maple flavoring
1 t. vanilla extract

Dissolve cornstarch in 1/4 cup water.

In a small saucepan, combine dissolved cornstarch and 1 cup water.

Cook over medium heat and stir until thickened.

Remove from heat. Stir in sugar substitute, maple, and vanilla.

Makes 1 1/4 cups.
18 calories
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Breakfastandbrunches - Syrup Pineapple-jalapeno Breakfastandbrunches - Syrup Pineapple-jalapeno

Breakfastandbrunches - Syrup Pineapple-jalapeno
1/2 cup water 1/2 cup sugar 1/2 fresh pineapple, peeled, cored and cut into l inch chunks (3 cups) 2 large or 3 small jalapeno chilies, seeded and minced 1/4 tsp cayenne pepper pinch of salt Combine water and sugar in small saucepan and bring to boil over med. high heat. Cook for 3 minutes to dissolve, then set aside. Puree pineapple in processor or blender and stir in sugar syrup and jalapenos. Season with cayenne pepper and salt. Store in non reactive container, covered, and in fridge for up to one week. *NOTE If that is too much cayenne pepper

Breakfastandbrunches - Syrup Glace Fruit Breakfastandbrunches - Syrup Glace Fruit

Breakfastandbrunches - Syrup Glace Fruit
From How To Dry Foods by Deanna DeLongLeft over fruit from drying fruit can be used as syrupFirst Day: Combine:2 cups water2/3 c. sugar 1/2 c. light corn syrup 1 1/2 lbs. fruit Heat to 180F on candy thermometer. Remove from heat and cool.Cover and let stand at room temp. 18-24 hrs. Second Day: Remove fruit from syrup with slotted spoon. Add 1 1/4 c. sugar to syrup and bring to a boil. Remove from heat and witha metal spoon, skim foam. Add fruit to syrup and heat to 180F. Cool and let stand 18-24 hrs. Third Day: Repeat Day