Friday, October 21, 2011

Cinnamon Cream Syrup


French toast
Originally uploaded by kileyrogers

I just wanted to share a recipe I found in a cookbook called The Breakfast Book by Marion Cunningham

This morning I was in the mood for some french toast and since I had some pumpkin left over from a pumpkin recipe, I wanted to use it in my egg dredge. Well the french toast turned out great but I couldn't find any maple syrup in my pantry to put on top. I started digging around and found this recipe for Cinnamon Cream Syrup and gave it a try. I love it! She says it goes well with brown rice pancakes or buckwheat pancakes. I'm going to try it on hot fried pound cake too. I think it would be great for that. But ya know what I really think it would be fantastic on?? I think it would be fantastic pored over peach cobbler! Maybe even over rice for a dessert rice. Do you have any ideas on what else it could be pored over?

Cinnamon Cream Syrup Recipe
Cinnamon Cream Syrup is a smooth and creamy topping with a mild cinnamon taste that goes well with Brown Rice Pancakes or Buckwheat Pancakes. It is very rich, so a little bit goes a long way. Keep it in the refrigerator, and reheat as needed.

  • 5 tablespoons butter
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon

Melt the butter in a small saucepan and stir in the cream, sugar and cinnamon. Whisking constantly, cook until the sugar has melted and they syrup is hot, about 1 1/2 minutes.

1 comment:

Mary said...

Oh my word, this looks dangerously good!

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