Cinnamon-rum Syrup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Alcohol, Breakfast, Lisa, Polkadot, Sauces | 3 | Servings | ||
INGREDIENTS
| 3/4 | c | Light-colored corn syrup |
| 1 | t | Ground cinnamon |
| 2 | t | Rum OR |
| 1 | t | Rum extract |
| 1 | t | Lemon juice |
INSTRUCTIONS
Place corn syrup in a small saucepan, and cook over low heat until thoroughly heated. Add remaining ingredients; stir well. Serve warm over pancakes. Yield: 3/4 c (serving size: 4 ts) Note: Rum or extract may be omitted, if desired. CALORIES 83 (0% from fat); PROTEIN 0g; FAT 0g; CARB 20.2g; FIBER 0.1g; CHOL 0mg; IRON 0.1mg; SODIUM 33mg; CALC 3mg Source: Cooking Light, November 1995, "The Coolest Hot Cakes Ever" The taste of rum was too pervasive in the syrup, since neither Neil nor I like rum. I will either cut it in half, or eliminate it altogether next time I try this. I would definitely like to try it again (or some variant of it) in the future. From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by LISA on 10-17-95 Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 5.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g