I hope you’re all staying cool this Summer. I know we’ve been in the high 90’s all week here in Utah, and it’ll be in the 100’s later on this week, so I’m doing my outdoor exercising early in the morning. When it’s this hot, we mostly hang out inside during the late afternoon, unless we pull out the sprinklers or go to a splash pad or pool to cool off, but that’s so much work, what with sun-screening everyone, gathering towels and suits and then showering everyone once we’re back so we only do that a couple of times a week. Walks just before bed are nice too because it cools off quite a bit once the sun goes down, thank goodness.
This weeks recipe is a treat, meaning, it’s something we don’t make very often, just for holidays and birthdays because it does call for a good amount of sugar :). I use evaporated cane juice (from Costco), but it’s still sugar. This recipe is still better than the kind of syrup you’re going to buy in a grocery story, unless you get pure maple syrup, because the other kinds will have high fructose corn syrup, and other ‘made-in-a-science-lab’ type ingredients. I got this recipe from Karen Nelson, my best friends mom, while growing up in Washington, because I loved it that much! It will make any breakfast waffle, pancake, crepe etc taste heavenly.
There are only four ingredients in this vanilla syrup: butter, heavy whipping cream or whole milk, evaporated cane juice (granulated sugar), and vanilla extract. Put all four of those ingredients in a medium saucepan, bring it to a boil, whisking ocassionally, reduce the heat to low and simmer for about 15-20 minutes . Serve warm. That’s it! Simple! You will see this vanilla syrup recipe again on next week’s post, which will be a Fourth of July breakfast of Stuffed French Toast.
See, there’s the preview picture of the stuffed French Toast, with the vanilla syrup drizzled over top!
1 c butter
1 c whipping cream (or whole milk)
1 c evaporated cane juice (or granulated sugar)
2 tsp vanilla
Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes.
*You can save the leftovers in a jar and refrigerate and warm up in the microwave or over the stove when ready to serve again, but the butter separates and it’s hard to get it to be the same consistency, so this best when it’s made fresh and served immediately.