---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pancake & Waffle Toppings  (Part 1) **
  Categories: Brunch, Breads
       Yield: 1 Servings
  
 -------------------------------PATTI VDRJ67A-------------------------------
            Delicious toppings
            Store in refrigerator
  
      BROWN SUGAR SYRUP: In medium saucepan, combine 1 cup firmly packed brown
   sugar and 1 cup water; bring to a boil, stirring constantly. Boil 5 minutes
   and remove from heat. Stir in 1 Tbls butter or margarine and 1/2 tsp maple
   flavoring. Makes 1 cup.
      ORANGE SYRUP: In small saucepan, combine 1/2 cup sugar, 1/4 cup frozen
   orange juice concentrate and 1/4 cup butter. Cook over low heat, stirring
   constantly, until sugar is dissolved. Makes 3/4 cup.
      APPLE CIDER SYRUP: In small saucepan, combine 2/3 cup light corn syrup
   with 1/3 cup frozen apple juice concentrate. Cook until heated. Makes 1
   cup.
      SPICY CIDER SYRUP: In medium saucepan, combine 1/2 cup sugar, 1 tbls
   cornstarch and 1/8 tsp pumpkin pie spice; stir in 1 cup apple cider and 1
   tbls lemon juice. Cook, stirring constantly, unitl mix thickens and boils
   for 1 minute. Remove from heat and stir in 2 tbls margarine. Makes 1-1/4
   cups.
      HONEY 'N MAPLE SYRUP: In small saucepan, combine 1 cup maple syrup with
   2 Tbls honey. cook until heated. Makes 1 cup.
      SPICED MAPLE SYRUP: In medium saucepan, melt 1/2 cup butter or
   margarine. Stir in 1 cup maple syrup, 1/2 tsp cinnamon, 1/8 tsp nutmeg and
   1/8 tsp allspice; bring to a boil. Cook over low heat, stirring
   occasionally, for 5 minutes. Stir well before serving; serve immediately.
   Makes 1-1/2 cups.
      WHIPPED MAPLE SYRUP: In medium bowl, cream together 1-1/2 cups powdered
   sugar, 1/2 cup softened butter, 1/2 cup maple syrup and 1 egg yolk. Makes
   1-3/4 cup. More on part 2.
  
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