Coconut Syrup

My kids love coconut syrup (The IHOP copycat recipe we have) and are always requesting it. I have tried to make it without buttermilk and butter using milk, lemon juice, and margarine. It is good but just not the same. So today I made a different version after looking at some recipes that said theirs tasted like what is served in Hawaii. Seeing that I have never been to Hawaii I wouldn't know but we liked this new recipe too. I personally could do without the shredded coconut in it but Cameron really liked it. The plus side to this recipe for me is that it is a pantry recipe. I can store all the needed items or have them already in my food storage items, so it can be made at anytime.

Jill's Pantry Coconut Syrup

1 (13.5 oz) can Coconut Milk, unsweetened

2 Tablespoons Corn Starch

2 1/2 cups White Sugar (Now you know why the kids love it!)

1/2 cup water

1/2 cup shredded sweetened coconut

Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the sugar, water, and coconut; bring to boil, stirring continually. As soon as the mixture comes to a roiling boil, remove from heat. Allow to cool before serving.

IHOP French Toast and Coconut Syrup!

(*Updated picture with French Bread 1/25/2010)

This french toast is great. I didn't get a picture because it disappeared so quickly. Cameron had been requesting french toast for breakfast for a while, so I thought I would give this recipe a try. The boys were so excited and had to help make the syrup. I didn't have any great french bread to use at the time I tried this one so we used our regular sandwich bread and it turn out fine. I am sure the french toast would make it over the top, but my boys didn't seem to care and loved it anyway. This would be fun to serve for those special and extra special occasions.

IHOP French Toast by Erin sisterscafe.blogspot.com

2 eggs

½ c. milk

1/8 tsp salt

1 tsp vanilla

3 T. flour

6 slices of thick sliced French bread

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup.

*This recipe reminds me of "The Best cookbooks" French Toast.

Coconut Syrup

This syrup is so tasty! Have you checked out the ingredients how can it not be anything but "Toolicious!". The flavor is wonderful and reminds me a lot of a liquid coconut cream pie. This is a new favorite at our house. Serve it with hot breakfasts, whether it be waffles, pancakes, crepes or french toast. You won't be sorry.

7-8 T. butter

¾ c. buttermilk (I didn't have buttermilk. I used 1% milk + lemon juice substitute in the Better Homes and Gardens)

1 c. sugar

½ tsp baking soda

1 tsp coconut extract **

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

**Erin from the sisters cafe blog said she also likes to use vanilla extract to change up the syrups from time to time.

Peanut Butter and Honey Syrup

During our honey harvesting this year a friend of mine told me of this Honey cookbook she got for her wedding (12 yrs ago) from our local honey store the Queen Bee Gardens. She said her kids love it. We gave it a whirl because I had some extra honey sitting around from filling jars at Christmas time for gifts. My kids liked it to. We love it on waffles with banana's on top. I also think it would be the perfect mixture for our tortilla peanut butter, honey, and banana roll-up snacks, but have yet to try it. It makes a quite a bit so I will probably half the recipe next time.

Thank your Christina R. for sharing this tasty option to mix up our breakfast routine.

Peanut Butter and Honey Syrup

2 cups honey

2 Tablespoons water

1 cup Peanut Butter

1/2 cup butter

Heat over low heat until well blended, but DO NOT BOIL!

(**Again I would half this recipe. I got to pint jars + push a small squeeze bottle [like a restaurant ketchup bottle] out of this recipe. I put it in the jars and refrigerated it. We warm up the syrup as we need it.)