Ashcraft - 101 Things to do With Pancake Mix

101 Things to Do with Pancake Mix

Stephanie Ashcraft

101 Things to Do with Pancake Mix

Digital Edition 1.0

Text 2011 Stephanie Ashcraft

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

www.101yum.com

ISBN: 978-1-4236-0791-5

To our neighbors and the great people of the town of Marana. Thank you for all you do.

In a 2-quart saucepan, combine brown sugar, cornstarch, allspice, and nutmeg. Whisk in apple juice. Cook over medium heat, stirring often, until bubbly and syrup starts to thicken. Makes 1-3/4 cups.

In a 2-quart saucepan, combine water and sugars. Bring to a boil. Boil for 2 to 3 minutes. Stir in extract. Makes 1 cup.

In a 2-quart saucepan, combine sugar, butter, buttermilk, syrup, and baking soda. Bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Remove from heat and stir in vanilla. Allow syrup to cool for 5 minutes. Makes 1 cup.

In a 2-quart saucepan, combine syrup, sugar, water, and cinnamon. Bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat. Let stand for 2 minutes and stir in milk. Makes 2 cups.

In a 2-quart saucepan, combine sugar and cornstarch. Stir in water. Add berries. Bring to a boil, stirring constantly until syrup begins to thicken. Makes 2-1/2 cups.

In a 1-quart saucepan, stir together sugar, cornstarch, and salt. Whisk in water and butter and bring to a boil, stirring constantly. Add juice and bring syrup back to a boil, stirring until it thickens. Makes 1-1/2 cups.

In a 2-quart saucepan, combine syrup, cream, and butter. Bring to a boil, stirring constantly. Reduce heat and continue to cook at a boil for 4 to 5 minutes, stirring constantly to assure that it doesnt boil over. Makes 1-1/2 cups.

In a 2-quart saucepan, combine syrup, brown sugar, and water. Bring to a boil and boil for 1 minute. Remove from heat and stir in pecans and vanilla. Makes 1-1/2 cups.

In a 2-quart saucepan, add berries and water. In a small bowl, combine sugar and cornstarch. Sprinkle sugar mixture over raspberries in pan. Stir in lemon juice. Cook over medium-high heat, stirring constantly, until syrup comes to a boil and thickens. Remove from heat. Makes 1-1/4 cups.

In a 2-quart saucepan, heat milk, butter, and coconut extract until butter melts. In a 1-quart bowl, stir together sugar, cornstarch, and salt. Slowly stir sugar mixture into milk mixture. Bring to a boil for 2 minutes. Remove from heat and stir in vanilla. Store leftover syrup in the refrigerator. Makes 1-1/4 cups.

In a 2-quart saucepan, combine berries, 3 tablespoons water, juice, and sugar. Stir occasionally and gently until sauce comes to a boil. In a small bowl, whisk together cornstarch and remaining water. Gently stir cornstarch mixture into berries. Simmer for an additional 3 to 4 minutes until sauce begins to thicken. Remove from heat and stir in extract and cinnamon. Makes 2 cups.