DIY Pancake Syrup

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We use a lot of pancake syrup. A. LOT. And because I need to cut corners, I recently went in search for a recipe or some sort of alternative.

As much as I would love to, I just can’t afford to feed my children real maple syrup all the time…I would have to get my own tree…

Anyway, the answer is in the spice isle close to the vanilla somewhere. I got this bottle of Mapleine for about $4.25. For cost of 2 generic bottles of pancake syrup you can flavor a lot of pancake syrup…A. LOT.

The recipe is right on the bottle…

And just like my Chocolate Syrup recipe (coming soon) the syrup is Simple…What I mean is you make a Simple Syrup.

A Simple Syrup is 1 part water and 2 parts sugar. The sugar is completely dissolved into the water by heating; I gently boil while stirring constantly.

Simple syrups are great for making cold drinks, such as Iced Tea, sweet drinks…Sweet Tea. But they have other great uses as well.

Back to the syrup at hand, all you do is flavor the simple syrup with Mapleine and voila! Pancake syrup!

WHAT and HOW?

1 Cup Water

2 Cups Sugar

½ teaspoon Mapleine

Pour all into saucepan, gently heat to a boil and stir until all sugar has dissolved. Cool and pour into squirt bottle. (Old honey bears work great)

With heart, home and motherhood

Sarahliann

Poppy-Seed Bread Two Ways

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Hello everyone and welcome to my first ever blog post!  I am so excited to start documenting some of the fantastic aspects of the heart, home and motherhood.  (and a bit of trial and error)

My inspiration for this post is this huge lovely bag of poppy seeds I received from my brother and sis-in-law from Prague.

 I have also been craving one of my mom’s specialties, Poppy Seed Bread.  My mom has the best recipe ever…this didn’t stop me from making a few alterations…some out of necessity, some just because.

I will give you the original recipe because it is awesome, but will put my alterations in parenthesis.

Mom’s Poppy Seed Bread

This recipes makes two loaves or six mini loaves.  You could make muffins as well, but I have no idea how many you will get.

Prepare your pans and heat your oven to 350 degrees F.

3 cups sifted flour (I used 1/2 AP and 1/2 Whole Wheat)

1 1/2 t. salt

1 1/2 t. baking powder

3 eggs

2 1/4 cup sugar

1 1/8 cup oil

 1/2 cup milk (I used soy)

1 1/2 T. poppy-seed

1 1/2 t. almond extract (I only had about a teaspoon  :(…)

1 1/2 t. vanilla

1 1/2 t. butter flavoring

(my addition to the second loaf is a cup of finely chopped strawberries)

Frosting

1/4 cup orange juice

3/4 cup powdered sugar

1/2 t. almond extract (I ran out remember?)

1/2 t. vanilla

1/2 t. butter flavoring

First I mixed the dry ingredients in my mixing bowl.

And against every notion I have about wet/dry ingredients and quick breads, I added the rest of the ingredients right on top of the dry.

Normally if I see this in a recipe I would mix the wet and dry separate and slowly add the dry to the wet, but I have eaten this amazing bread so many times I am not going to argue method.

Beat 1 -2 minutes (again against my normal method).

Then I poured 3 cups of batter into my first bread pan.

My helper had woken at this point just in time for the…

strawberries!

I cut about a cup of them.

My helper stirred the strawberries in,

then  poured the rest of the batter into my other pan.

I do not have matching pans and it is difficult to tell how even the loaves are, but I did the best I could.

The recipe says to bake at 350 degrees F for an hour, however both of my loaves needed an extra 10-15 minutes.

I assembled frosting ingredients when the bread was about to be pulled from the oven.

While I waited 5 minutes for the bread to cool I mixed the ingredients right in the measuring cup.

After 5 minutes pour the frosting on the hot loaves.  They will soak up all the sweet stickiness.

The hardest part was waiting for them to cool enough to get out of the pan.

Since they are sticky the loaf in my glass pan needed a little help getting out.

I also noticed that the strawberries floated to the top of the batter while cooking (this is a liquid-y batter).

Although this does not bother me or anyone else eating this loaf, the next time around I will try to replace some of the liquid with strawberries puree.

There you have it.  My mom’s poppy-seed recipe with a little whole wheat added and a touch of summer strawberries.

Lovely.

Let me know what your favorite strawberry and poppy-seed recipes are!

With heart, home and motherhood

SarahLiann