Buttermilk Caramel Syrup

Love this syrup recipe from Our Best Bites website.  This is addicting it so delicious. 

Make 2 cups of syrup

You can put this on pancakes, waffles, French toast, ice cream, or eat it with a spoon. Admit it. You know you'll do it.

INGREDIENTS:

3/4 c. buttermilk  (substitute: 1 TBS white vinegar to 1 cup milk)
1-1/2  cups sugar
1 stick real butter
2 Tablespoon corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

DIRECTIONS:

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients, but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.

When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.  There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir. 

Now eat it however you please.  And this ain't just for breakfast, folks. Try it on ice cream.

Recipe from:  Our Best Bites - Buttermilk Caramel Syrup

German Pancakes

This recipe come from Taste of Home cookbooks.  

                                                         

Prep/Total Time: 30 min. - Yield: 4-8 Servings

INGREDIENTS:

6 eggs

1 cup 2% milk

1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons butter, melted

Confectioners' sugar (optional)

DIRECTIONS:

In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.  Pour the butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.  Dust pancake with confectioners' sugar; serve immediately with the syrup. Good served with Buttermilk Caramel Syrup.

Nutritional Facts:  1 serving (8 servings) (1 each)equals 428 calories, 19 g fat (11 g saturated fat), 203 mg cholesterol, 543 mg sodium, 56 g carbohydrate, trace fiber, 8 g protein.

Recipe from Taste of Home http://www.tasteofhome.com/Recipes/German-Pancake

Basic Crepe Batter

This recipe came from my friend Koryn Steven’s crepe pan recipe booklet.  We love borrowing her crepe maker.

Yields: 16 crepes

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 Tablespoons butter, melted

DIRECTIONS:

Place ingredients in blender container in order given.  Blend 30 seconds, stop and stir down sides.  Blend 30-60 seconds until smooth.  Or, in a large mixing bowl, whisk together the milk, water and the eggs. Gradually sift in the flour, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.   Cook the crepe for about 1 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Migas

This recipe comes from The Pioneer Woman. 

Serves 6

Prep Time: 15 minutes  Cook Time: 15 minutes

4 whole Corn Tortillas

1 whole Jalapeno, Seeds and Membranes Removed, Finely Diced

4 whole Plum Tomatoes, Roughly Chopped

1 whole Green Pepper, Roughly Chopped

1 whole Red Bell Pepper, Roughly Chopped

1 whole Medium Onion, Chopped

12 whole Large Eggs

1 cup Monterey Jack Cheese, Grated

1/3 cups Cilantro, Chopped

1 Tablespoon Butter

1 Tablespoon Olive Oil

1/4 cup Half-and-half

DIRECTIONS:

In a bowl, whisk together eggs and half & half.  Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.  Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans.  Delicioso!