Easyapplesyrup Recipes

Steps:

• In a small saucepan, combine the cornstarch, cinnamon, nutmeg and apple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sugar substitute.

Steps:

• Put prepared apples, cinnamon, nutmeg, mace, lemon juice and butter into a deep pot.
• Cover and cook apples on medium heat until softened.
• Puree the softened apples.
• Place the pureed apples back into the pot.
• Add the remaining ingredients, except for the cornstarch and 1/4 cup of water.
• Stir until the sugar is dissolved and the mixture starts to boil.
• Allow to boil for 5 minutes.
• Mix the cornstarch with 1/4 cup of water, until all cornstarch is dissolved.
• Stir into syrup mixture and cook until slightly thickened.
• Pour into jar and refrigerate.

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.

Steps:

• In small saucepan, combine sugar, cornstarch and allspice; mix well.
• Stir in apple juice.
• Cook over medium heat for 6-8 minutes or until mixture comes to a boil and thickens, stirring frequently.
• Remove from heat; set aside.
• Serve warm.

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.

Steps:

• Cream butter and sugar.
• Add eggs one by one beating well after each addition.
• Sift dry ingredients together and add to mixture.
• Add milk mixing well.
• Add vanilla extract.
• Pour into greased Pyrex dish (9'' x 12") and spread evenly.
• Pack apple pieces evenly over batter.
• Bake at 350F for 30 minutes checking at 25 minutes.
• Boil all syrup ingredients together for 5 minutes and pour over hot cake as soon as it comes out of the oven.
• Serve as a cake or dessert with custard or cream.

Steps:

• Put water and apples in pot.
• Bring to a boil.
• Reduce heat to low. Simmer approx 25 minutes, or until soft -- stirring occasinally.
• Slightly mash apples. Add sugar, cinnamon and all spice.
• Mix well, and let simmer about 5 more minutes.
• If you want a smoother texture sauce, pour into a blender, and Puree until desired texture.

Steps:

• To make syrup: in a small saucepan, combine the syrup ingredients over medium heat, bring to a boil, reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced.
• For pancakes: Preheat grill.
• Place biscuit mix in large bowl.
• In medium bowl, combine the eggs, milk, and oil; stir into biscuit mix just until moistened.
• Stir in apple and lemon peel.
• Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
• Cook until the second side is golden brown.
• Serve apple syrup with pancakes.

Steps:

• In a saucepan, combine the apples, sugar, cinnamon and water. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. Serve over pancakes or ice cream.

Steps:

• In a small saucepan, combine sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the jelly, pecans and maple flavoring. Refrigerate leftovers.