Butter Cream Syrup

Ingredients:

1 stick butter (no substitutes)
1 c sugar
1 pt heavy cream
1 dash(es) salt
1/2 tsp vanilla (optional)

Directions:

Melt the butter in a sauce pan - add sugar and stir until disolved. Add the cream and whisk together for a couple of minutes. Serve warm over pancakes or waffles.

www.justapinch.com

Butter Cream Syrup

Time: 10 minutes
Yield: 4 cups

Recipe from the lovely and wonderful Angela Howells
***NOTE: You could easily half this recipe. Also, it will keep for 5-6 days in the refrigerator.

Ingredients:

1 C butter (I use salted)
2 C sugar
1 (12 ounce) can evaporated milk
2 tsp vanilla
dash salt

Directions:

1. Place 1 cup butter into a sauce pan and melt it over medium high heat. (Melt the butter not the pan, man.)

2. Add 2 cups sugar and 1 can evaporated milk. (Not sweetened condensed milk, please...though it is wonderful, yes?)

3. Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.  

4. Add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine.

5. Allow it to sit for 3-4 minutes, it will thicken up a bit for you while it sits.

Serve over pancakes, waffles, ice cream. warm peach cobbler.

Jamie Oliver

Vanilla Milkshake (White Cow)

Ingredients:

4 Scoops Vanilla Ice Cream

1 tbl Vanilla Extract
1 1/2 cups Milk


Directions:

Put into a blender container and blend until smooth. Serve immediately.

Soda fountain recipes from the twenties and thirties.

Cherry Chocolate Ice Cream Float

Ingredients:

1 cup water
3/4 cup sugar
2 cups carbonated water, chilled
3 tablespoons maraschino cherry juice
Chocolate syrup
14 scoops chocolate ice cream
Whipped cream in a can
7 maraschino cherries

Directions:

In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer for 5 minutes. Cool. Stir in carbonated water and cherry juice.

Drizzle chocolate syrup in each of seven chilled glasses. Place two scoops of ice cream in each glass. Pour carbonated water mixture over ice cream; top each with whipped cream and a cherry. Serve immediately.

Yield: 7 servings.

Simple and Delicious Magazine