Time 35m Yield 8 Number Of Ingredients 8 Steps:
Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes. Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl. Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.
Time 1h42m Yield 1 1/3 Cups Number Of Ingredients 6 Steps:
In a small saucepan stir together the sugar, cornstarch, and cinnamon. Then stir in the apple cider or juice and lemon juice. Cook and stir the mixture over medium heat till the mixture is thickened and bubbly. Then cook and stir for 2 minutes more. Remove the saucepan from the heat and stir in the butter or margarine till melted. Makes about 1 1/3 cups.
Time 25m Yield 1/2 cup Number Of Ingredients 1 Steps:
In a large pot, bring the cider to a boil over medium-high heat. Boil the cider until it has reduced to a thin syrup (you should have about 1/2 cup), approximately 25 minutes. Cool and store at room temperature.
Time 45m Yield Yield: 1 1/2 cups syrup Number Of Ingredients 8 Steps:
In a 1-quart, heat proof, microwavable measuring bowl, mix all of the ingredients. Heat in the microwave on high for about 5 minutes or until the butter is completely melted. Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes. Let stand at room temperature for about 30 minutes until slightly thickened. Hints for success: - Be sure to heat the griddle before pouring your pancake batter. - Using a copper bowl to whisk the egg whites will give you more volume. - Do not whisk the whites until they appear dry. They should be stiff, yet moist. - Fold the whites and the squash mixture gently. If you over do it you will deflate the whites and have tougher, flatter pancakes. - The syrup is rich and full of flavor. You can make it the night before, refrigerate it and reheat the next morning. - Use the freshest apple cider you can find. If you use apple juice, try to use one that is not overly sweet.
Time 15m Yield 1 Cup (approximately) Number Of Ingredients 6 Steps:
Combine sugar, cornstarch, and cinnamon in a small saucepan. Stir in apple juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes. Remove from heat and add butter. Serve with French Toast or pancakes or waffles.
Time 30m Yield 6 pancakes (2/3 cup syrup). Number Of Ingredients 19 Steps:
In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.
