Make your Holiday Breakfast a little SWEETER!


The first time I tasted this homemade Buttermilk syrup…I thought my knees
were going to buckle. It was so fabulous, I could hardly believe how delicious
it was. Now, I have become so spoiled that I really can’t eat regular store bought
syrup. I love to make both this Blueberry and Orange Syrup for special
breakfast brunches, and anytime we gather to enjoy breakfast foods for
dinner! Hope your Holiday breakfast is a little sweeter this year!!!


Buttermilk Syrup

1½ c. butter
3 tsp. vanilla extract
2¼ c. sugar
3 tsp. baking soda
1½ c. buttermilk

In a large pot over medium heat, melt butter, then add sugar
and buttermilk. As it begins to boil, turn down heat and let
simmer for 3 to 4 minutes. Remove from heat and add vanilla
and soda. The syrup will foam immediately. Serve warm. May
be refrigerated for up to 2 weeks.

Blueberry Syrup

2 c. sugar
2 c. fresh blueberries
4 tbsp. cornstarch
2 tbsp. butter
2 c. water

In a heavy pot, combine sugar, cornstarch and water. Cook
about 5 minutes or until thickened. Stir in blueberries.
Simmer for 10 minutes or until blueberries burst. Add
butter and stir until melted. Serve warm. May be
refrigerated for up to 30 days.

Orange Syrup

2 c. butter
2 c. sugar
12 oz. frozen orange juice
In a heavy pot, combine butter, sugar and orange juice.
Cook until butter is melted, do not boil. Remove from
heat. Cool 10 minutes. Beat until slightly thickened. Serve
warm. May be refrigerated for up to 30 days.

Excerpt From: Michelle Huxtable’s The Gathering of Friends, volume three Celebrations

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