Waffles With Whipped Fruit (Carolyn)

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Pumpkin Pancakes and Maple Cream Syrup (Christy & Cori)

Make pancake mix as directed on package.
Add add 1/2 cup pumpkin.

If making from scratch replace oil with pumpkin.
You can replace oil and eggs with pumpkin


Maple Cream Syrup
1 cup real maple syrup
1 cup cream or canned milk
Cook until boiling.

Stuffed French Toast (Joycelyn)

This picture shows the toast cut into bite size pieces for our recipe exchange.

1 loaf Texas Toast Bread (or slice a loaf of French Bread--I prefer this)
1 8 oz. pkg cream cheese (softened at room temperature)
1/4 cup powdered sugar
1 teaspoon vanilla
3 eggs
1/2 cup milk

Cut a pocket in each slice of Texas Toast. In a mixing bowl blend cream cheese,vanilla,and powdered sugar. Spread cream cheese mixture inside each pocket.
Whip together eggs and milk in a shallow dish. Dip both sides of bread in egg mixture. Cook on a greased hot griddle until golden brown on both sides.
Serve with your favorite syrup or jam.
I like to add 1/2 cup finely chopped pecans to the cream cheese and serve with orange syrup. YUMMMMMM

Blackberry Buttermilk Syrup (Joycelyn)

1 cup seedless blackberry jam
1 stick butter
3/4 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon vanilla

Place butter, sugar and buttermilk into a large saucepan over medium heat. Stir and melt until mixture comes to a low boil. Add blackberry jam, blend well and bring to a boil. Remove from heat and add in baking soda and vanilla. Mixture will foam. Pour syrup into a serving dish. Cover to keep warm while preparing pancakes.

Coconut Syrup (Joycelyn)

7-8 Tb. butter
3/4 c. buttermilk
1 c. sugar
1/2 tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a large pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute.(if you want a thicker syrup cook a little longer) Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Citrus Almond Syrup (Joycelyn)

1 cup Apricot preserves
1/2 cup orange juice
1/2 tsp almond extract
Combine the syrup ingredients in a sauce pan over medium heat. Bring to a boil and allow to boil for 2 minutes, stirring constantly. Remove from heat. You want it to cool for about 15 minutes before serving.

Apple Syrup (Joycelyn)

3/4 cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups apple juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Orange Pancake Syrup (Joycelyn)

1 cup sugar
1/2 cup water
1/2 cup karo syrup
Heat in a pan until boiling. Remove from heat and mix in 2/3 cup frozen orange juice consentrate until well blended. (do not mix consentrate with any water)