198 covered syrup Recipes

crispy corn and crispy rice cereal, mixed nuts , cashews or 1 1/2 cups almonds, brown sugar, light corn syrup, butter, chocolate-covered raisins , chocolate covered peanuts or 2 cups milk chocolate pieces

wax paper -- to line 2 8 pans, french vanilla cake mix -- 18.25 oz, swiss mocha cappuccino mix -- 1.16 oz, vegetable oil, eggs, cinnamon - espresso syrup -- see below, mascarpone frosting -- see below, chocolate-covered toffee candy bars, chopped -- such as skor or heath bars, garnish: additional chopped chocolate-covered toffee candy bars, semisweet chocolate and white chocolate shavings -- optional ..., sugar, cinnamon stick -- broken in half, instant espresso powder -- or 2 tbsp regular instant coffee, coffee liqueur -- such as kahlua ..., mascarpone cheese -- 8 oz each, powdered sugar, vanilla extract, cinnamon-espresso syrup -- from above, whipping cream

steamed dessert, flour, sugar, baking powder, cinnamon, baking soda, salt, eggs,beaten, molasses, milk, butter,melted, pecans, poached pears and apples, water, sugar, lemon juice, apples, pears, orange liqueur, in pan combine water ,sugar,and lemon juice,bring to boil., core apples ,and pears,cut each into six wedges., add the apples and pears to the syrup,reduce heat and simmer,covered for 12 minutes,or until,just tender., fruit and set aside., boil the syrup about 4 minutes or untill reduced to 1/3 cup,pour over fruit,cover and chill., when ready to serve along side the main dessert,heat in pan,stir in the orange liqueur., sherried custard sauce, egg yolks,beaten, sugar, salt, milk, cream sherry, vanilla, in pan combine egg yolks ,sugar,and salt,add milk., cook and stir over medium heat till mixture starts to thicken and coats your spoon., heat,pour custard into bowl and set inside a larger bowl with ice water,to cool., stir sauce for about 2 minutes., stir in cream sherry and vanilla,cover and chill., serve in a crystal pitcher ., hard sauce, butter, powdered sugar ,sifted, whipping cream, tespoon lemon peel,shredded, vanilla, in bowl,combine butter ,1 cup powdered sugar,whipping cream,lemon peel,and vanilla., beat with mixer,add remaining powdered sugar, until smooth., pipe the mixture into foil bonbon cups,chill the sauce until serving time.

heavy cream, strong coffee or 2 tsp instant coffee, light corn syrup, dark chocolate, chopped, vanilla extract, dulce de leche, heavy cream, spiced rum, scoop coffee ice cream, scoop vanilla ice cream, scoop chocolate ice cream, cream, chocolate-covered pretzels, chopped nut brittle, chocolate-covered cherry, edible gold sprinkles or glitter

apples (medium to large sized, i like to use braeburn, jonagold, or gala), water (approximate(just enough to cover the apples in the kettle), old fashioned oats, milk (i use skim), dried fruit (raisins, dried cranberries, dried cherries, etc, or a combination), walnuts, chopped, real maple syrup (not maple flavored pancake syrup), cinnamon (1 tsp is a lot of , use less if you aren tsp nuts like we are), brown sugar (optional)

bunuelos (mexican fritters), bunuelos may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon., all-purpose flour, granulated sugar, baking powder, salt, beaten eggs, milk, melted butter, vegetable oil for frying, cinnamon-sugar mixture, brown sugar syrup, powdered sugar for sprinkling (optional), whisk flour , sugar, baking powder and salt together in a bowl; set aside., in a small bowl, beat together the eggs and milk. stir egg/milk mixture into flour mixture; add the melted butter and mix well. (dough should be easy to handle, if too stiff add 1 to 2 tbsp more milk; be careful not to make dough sticky.), turn dough out onto a lightly floured surface and knead until very smooth., divide into 18 to 24 pieces. shape into balls; cover with a cloth and let stand for 20 minutes., roll each ball on a lightly floured surface into 4 to 6-inch rounds. let the rounds stand for 5 minutes., in large, deep skillet , heat about 2-inches of oil over medium-high heat or to 375*f (190*cup). fry dough, 1 or two pieces at a time, until puffed and golden on both side. drain well on paper toweling. sprinkle with cinnamon-sugar mixture or drizzle with brown sugar syrup and sprinkle lightly with powdered sugar, if desired. serve warm., makes about 1 1/2 to 2 dozen ., cinnamon-sugar mixture : combine 2 tsp ground cinnamon with 1/3 cup sugar. sprinkle mixture over hot bunuelos., brown sugar syrup : in a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tbsp light corn syrup and 1 (2-inch) cinnamon stick. bring to a boil and simmer, uncovered, for 10 minutes. cool to room temperature. drizzle over hot bunuelos and sprinkle lightly with powdered sugar

almonds, toasted, ground sugar cookies, coarsely chopped chocolate-covered english toffee bar (such as skor or heath bar), butter, melted,hot, whipping cream, dark corn syrup, best-quality bittersweet chocolate or 6 oz semisweet chocolate, chopped, sugar , plus, sugar, egg yolks, water, instant espresso powder, ground nutmeg, chilled whipping cream, coffee liqueur, vanilla extract, coarsely chopped chocolate-covered english toffee bars (such as skor or heath bar), whole almonds, toasted

almonds, toasted, ground sugar cookies (such as pepperidge farms bordeaux; about 6 3/4 oz), coarsely chopped chocolate-covered english toffee (such as skor or heath bar; about 3 oz), butter, melted, hot, whipping cream, dark corn syrup, bittersweet (not unsweetened ) or semisweet chocolate, chopped, sugar, egg yolks, water, instant espresso powder, ground nutmeg, chilled whipping cream, coffee liqueur, vanilla extract, coarsely chopped chocolate-covered english toffee (such as skor or heath bar; about 9 oz), whole almonds, toasted

unsalted butter, dark brown sugar, light corn syrup or 3/4 cup dark corn syrup, golden syrup, eggs, at room temperature, bourbon, instant espresso powder, pure vanilla extract, table salt, very finely chopped toasted pecans, toasted pecan halves, pie crusts , blind baked, crushed chocolate-covered toffee bits

maple pecan sticky buns, melted butter, maple syrup, brown sugar, chopped pecans, thawed bread dough or fresh made bread dough, butter, softened, sugar, cinnamon, pour melted butter into the bottom of a 13-by-9-inch baking pan. drizzle evenly with maple syrup, then sprinkle with brown sugar and pecans; set aside. roll out dough into a 12-by-16-inch rectangle. spread softened butter over the surface. stir together sugar and cinnamon and sprinkle over butter. roll up dough (starting with the short side) and pinch seams to seal. cut dough into 9 slices and place in prepared pan. cover and let stand in a warm place for 45 minutes to 1 hour or until doubled in size. preheat oven to 350f. bake for 20 to 25 minutes. let stand for 5 minutes, then invert rolls onto a serving platter., makes 9 rolls

dough, whisk in the mixer bowl, eggs, buttermilk, sugar, salt, instant yeast, stir in, flour + 6 tbsp melted butter, attach bowl to mixer fitted w/dough hook & incorporate up to 2 more cups flour., knead total of 10 minutes , checking dough consistency & correcting with either more flour or buttermilk if needed, hand knead dough a few times , then place in a greased bowl, spray dough w/cooking spray & cover & let rise 2-1/2 hours, meanwhile: make filling, combine til crumbly like wet sand, brown sugar, cinnamon, salt, melted butter, goo for the bottom of pan, cook til bubbly, brown sugar, butter, corn syrup, salt, then stir in 2 tbsp cream, brown sugar, butter, corn syrup, cook til bubbly , then off heat stir in 1 tsp vanilla extract & if desired, toasted chopped pecans., spoon a little of this over the top of each baked roll .

fudge brownie mix, water, vegetable oil, eggs, maple extract, chocolate-covered peanut and maple candy, coarsely chopped, chocolate sundae syrup or regular chocolate syrup, maple cream frosting, maple extract

french toast, french pre-sliced bread, butter (enough to cover griddle or bottom of pan), milk (you can also use cream or butter, extra large egg, pure vanilla, ground cinnamon, powdered sugar, cinnamon butter, tub margarine, sugar or powdered, ground cinnamon or to taste, combine the three ingredients and mix thoroughly with a spoon., this will keep well in fridge ., syrup, aunt jemima s syrup, savannah cinnamon (sold at hallmark stores and fine gift shops) or any other liquid cinnamon syrup, heat through till very hot in microwave .

waffle cones, malted milk balls, plus 6 more for the cones, chocolate-covered peanut butter cups, chopped, vanilla and/or chocolate ice cream, chocolate fudge sauce, semisweet chocolate, chopped, milk chocolate, chopped, unsalted butter, cut into small pieces, corn syrup or agave syrup, roasted peanuts, finely chopped

chocolate syrup or 1/2 cup chocolate fudge sauce, chunky peanut butter, marshmallows, yogurt-covered raisins

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.

meringue , layers, powdered sugar, superfine sugar, salt, egg whites, room temperature, cream of tartar, vanilla extract, peppermint extract, peppermint syrup, water, sugar, peppermint schnapps, cake, all-purpose flour, natural unsweetened cocoa powder, baking powder, salt, eggs, egg yolks, sugar, vanilla extract, butter cream, heavy whipping cream, unsalted butter, cut into 8 pieces, light corn syrup, bittersweet chocolate, chopped (do not exceed 61% cacao), vanilla extract, salt, chocolate-covered mint wafers , cut into small triangles (for garnish), fresh raspberry (for garnish ), fresh mint leaves (for garnish )

chocolate syrup or chocolate fudge sauce, chunky peanut butter, marshmallows, yogurt-covered raisins, chocolate frozen yogurt or chocolate ice cream