Cinnamon-Rum Syrup
- 3/4 c Light-colored corn syrup
- 1 ts Ground cinnamon
- 2 ts Rum OR
- 1 ts Rum extract
- 1 ts Lemon juice
Place corn syrup in a small saucepan, and cook over low heat until
thoroughly heated. Add remaining ingredients; stir well. Serve warm over
pancakes. Yield: 3/4 c (serving size: 4 ts)
Note: Rum or extract may be omitted, if desired.
CALORIES 83 (0% from fat); PROTEIN 0g; FAT 0g; CARB 20.2g; FIBER 0.1g; CHOL
0mg; IRON 0.1mg; SODIUM 33mg; CALC 3mg
Source: Cooking Light, November 1995, "The Coolest Hot Cakes Ever"
The taste of rum was too pervasive in the syrup, since neither Neil nor I
like rum. I will either cut it in half, or eliminate it altogether next
time I try this. I would definitely like to try it again (or some variant
of it) in the future.
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by LISA on 10-17-95
Posted to MC-Recipe Digest V1 #709 by Lisa Clarke on Aug 1,
97
thoroughly heated. Add remaining ingredients; stir well. Serve warm over
pancakes. Yield: 3/4 c (serving size: 4 ts)
Note: Rum or extract may be omitted, if desired.
CALORIES 83 (0% from fat); PROTEIN 0g; FAT 0g; CARB 20.2g; FIBER 0.1g; CHOL
0mg; IRON 0.1mg; SODIUM 33mg; CALC 3mg
Source: Cooking Light, November 1995, "The Coolest Hot Cakes Ever"
The taste of rum was too pervasive in the syrup, since neither Neil nor I
like rum. I will either cut it in half, or eliminate it altogether next
time I try this. I would definitely like to try it again (or some variant
of it) in the future.
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by LISA on 10-17-95
Posted to MC-Recipe Digest V1 #709 by Lisa Clarke
97
