Best Dutch Honey Syrup Recipes
DUTCH HONEY SYRUP
"I grew up on a farm where a big breakfast was an everyday occurrence," relates Kathy Scott of Hemingford, Nebraska. "Still, it was a special treat when Mom served this scrumptious syrup with our pancakes."
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan, combine sugar, corn syrup and cream. Bring to a boil over medium heat; boil for 5 minutes or until slightly thickened, stirring occasionally. Stir in vanilla. Serve warm over pancakes, waffles or French toast.
Nutrition Facts : Calories 158 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 31mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
DUTCH HONEY PANCAKE AND WAFFLE SYRUP
This was passed down to me from my Grandmother. It is so good you won't ever and I mean never eat store bought syrup again ! I have also listed The Waffle House waffle recipe ! You know how good they are !
Provided by Angela Gray
Categories Pancakes
Time 5m
Number Of Ingredients 4
Steps:
- 1. Bring all ingredients * except vanilla * to a rolling boil for one minute. Stirring constantly.
- 2. Take off the heat and add *vanilla if using it. Let cool slightly. Will thicken as it cools, this is not a really thick syrup.
- 3. Enjoy it on pancakes and waffles or anything else you can think of. It is so good and sinful we can't eat regular syrup anymore !!!!
- 4. Refrigerate any leftover syrup for up to a week. But, I bet you won't have any left !
DUTCH HONEY SYRUP
Here is a fantastic homemade syrup recipe. It's great over pancakes, waffles, or french toast. I doubt if you will ever buy store-bought again.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a saucepan, combine sugar, corn syrup and cream.
- Bring to a boil over med heat; boil 5 mins or until slightly thickened, stirring occasionally.
- Stir in vanilla.
Nutrition Facts : Calories 1239.2, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 49.5, Carbohydrate 221.4, Sugar 141.1, Protein 2.4
PUMPKIN BREAD PUDDING WITH DUTCH HONEY SYRUP
I invented this because I don't like dry bread puddings but prefer the moist rich variety. So here is my version of an old favorite. Rich and moist but less sweet and thus the option of Dutch Honey #71143 for a topping. The family has dubbed it a favorite.
Provided by Maeven6
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place the bread crumbs in a large oversize bowl. The measurements need to be close but no need for exactness here. You can use any unflavored bread, challah, white, even raisin bread. Stale is best but not dry.
- In another medium bowl beat the eggs.
- Add 3 cups milk, sugar, pumpkin and spices in the bowl and mix well with a wire whisk.
- Pour the egg and milk mixture into the bread crumbs and stir. Let the bread soak up the milk and add more milk if it is too dry. It may vary depending on your bread.
- Add raisins and nuts.
- Pour into a well sprayed large casserole dish if it has a lid it will be better. It needs 1-2 inches of head space. Add milk if needed to fill holes.
- Cover with lid or foil and bake at 350 degrees for about 1 hour or until a skewer comes out clean. This will or should stay moist and soft not dry.
- You may also use a crockpot on low for 4-6 hours. Your crockpot liner works well in the oven too.
- While it is cooking make the Dutch Honey (recipe #71143). Just in case you have a sweet tooth in the house.
- Serve cool, cold, warm, or hot. Trust me it is good in all forms.
Nutrition Facts : Calories 238.1, Fat 11, SaturatedFat 2.8, Cholesterol 101.5, Sodium 71.8, Carbohydrate 29.7, Fiber 1.2, Sugar 22.3, Protein 7.2
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