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Monday, April 23, 2012

Divine Buttermilk Syrup and a Giveaway!

 This weekend we had some of our favorite friends come and stay with us.  There's nothing like having company in town to use as an excuse to make breakfast that should actually be considered a dessert.
If you need a good go-to breakfast/brunch idea, ANY thing covered in this buttery goodness will win over your crowd, ANY crowd for that matter!  This syrup is delicious on thick slices of french toast, waffles or pancakes.  In fact, it's so beyond good that I can't help but dip my strawberries, bananas, apples, even my breakfast sausage in it...it's that good!
On a side note, see this perfect little receptacle that holds my syrup-y goodness (below)?  It's the perfect size, not too big, not too small, just big enough to hold about 2-3 cups worth of syrup to keep it warm on the stove...this is my grandma Dewey's "syrup holding thingy."  Several years ago, when we were cleaning out my grandparents house, after my grandma had passed away, we helped my grandpa have a garage sale.  I saw this gem sitting on a table alongside many other 25 cent items.  I knew I couldn't let this go for only a quarter.  To me, this little container had a lot of history and reminded me of many memories.  My grandma was a wonderful cook.  She wasn't the most adventurous cook, but the recipes/meals that she did make, divine.  Although she made most items from scratch, she was also the queen of Eggo waffles.  She was the BEST Eggo waffle maker.  They were always super buttery, crispy on the outside but soft on the inside, and she always warmed our syrup up in this dish.  This is one of the items that helps me preserve some of the wonderful memories I have of my grandma.

 Here's the recipe:

Buttermilk Syrup:

1 cup sugar
1 cube butter
1/2 cup buttermilk
2 tbs light corn syrup

Bring these 4 ingredients to a slow boil for 4-5 minutes then take the pan off the heat and add in 1 teaspoon vanilla and 1/4 teaspoon baking soda...and wala- that's it!!


Wanna know a naughty little secret that I should admit to and maybe you'll want to try too...?

I double this recipe, use 1/2 of it for our breakfast, put it in the fridge, then reheat heat it later in the day or night...causing it to turn a carmel-y brown color because of the longer cooking time...I then pour the new carmel-y goodness into a dish and dip apples in it...you'll be surprised at how quickly you'll down 5 apples...I'm just sayin...

OK, off you go...TRY this recipe, your family will thank you...and if you do try it- leave a comment here that you tried it AND send me a picture and a note to lindsaybanner1 AT hotmail dot com...and you'll be entered to win a prize...a GOOD prize!!! *You can also leave a comment linking me to one of your favorite brunch/breakfast ideas for a second entry- so 2 chances to enter!!  All entries must be submitted by Sunday, April 29th. *All entries submitted may be posted by us on our Facebook wall and/or our blog*

Enjoy, and get cookin!!

10 comments:

kristina said...

What is a cube of butter? This sounds really good!

KimChee said...

I tried it! It was fabulous!!

KimChee said...

And I sent you an e-mail with pictures too :D Here's a link to the waffle recipe I used, from my own blog:
http://kimcheecasserole.blogspot.com/2011/07/malted-waffles.html

CFMommee said...

Sounds delightful! I am wondering about the "cube" of butter. Does that mean 1/2 cup...1 stick? Thanks!

Julia Lyssand said...

I tried it this morning. My eight year old said it was the best syrup ever!

Campbells said...

We LOVE LOVE LOVE this recipe! You wouldn't have a balanced waffle breakfast without it--"sugarie" goodness is a food group, right?

Lindsay Banner said...

Yay!! So glad you ladies like it!! :)

Núriah said...

I suspect a cube of butter is just that, a cube. :) Probably translates to 2 TBSP.

Anonymous said...

A cube of butter is a 1/2 cup or a stick of butter. :)

Anonymous said...

I've made this several times now -- we love it. I too was unsure what a cube was. Googleing it gave many answers to that question so i started experimenting. I've made it with 2 tbsp. and with 1 stick (1/2 cup) and both work. My family liked more butter! I also add a pinch if salt. Either way you can't really go wrong!