If you've been to The Spencer House and had our delicious Belgium Waffles or Specialty Pancakes then you've feasted on Carl's (World Famous) syrup! This is our most requested recipe....
Buttermilk Caramel Syrup
1 ½ cups butter milk
1 cup sugar
1 cup brown sugar
½ cup butter*
1 teaspoon baking soda
1 teaspoon vanilla
In a large saucepan, bring butter milk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in soda and vanilla. It will bubble up a lot. (Use a large saucepan) As it cools, the bubbles go down.
--The original recipe calls for ½ cup butter. You can cut the butter portion to ¼ cup.
--Can be used on pancakes, waffles, French Toast, German Pancakes, ice cream, etc.
LITTLE PIG SOUFFLE'
4 eggs 1 teaspoon salt
6 slices of bread, cubed 1 lb. link sausage, cut in small pieces
2 cups milk 2 cups cheddar cheese, grated
1 teaspoon dry mustard 1 can Cream of Mushroom soup
Brown sausage and drain on a paper towel, cut into small pieces. In a souffle' dish (or 9 x 13 pan), layer bread, sausage and cheese. Beat the eggs and add milk, salt and mustard. Pour over casserole. Top with mushroom soup. Let stand over night in the refridgerator. Bake at 325 degrees for 1 hour. Let set for 10 minutes before serving.
*If cooking in a glass container---bring out of the refridgerator 30 minutes before putting in the oven to bake.
CREAM CHEESE MUFFINS
8 ounces cream cheese, softened 1/4 cup soft butter
1 egg, beaten 1/2 cup milk
1 1/2 cups flour 1 tablespoon baking
1/2 cup sugar powder
1/2 teaspoon salt 1/4 teaspoon vanilla
1/4 teaspoon lemon flavor (optional)
Beat cream cheese and butter together; add egg and milk and mix well. Mixture does not have to be smooth. If you want the flavorings, add them with the milk and egg. Combine the dry ingredients and fold in just until moistened. Batter will be stiff. Fill greased or lined muffin tins about 3/4 full. Bake at 400 degrees for about 20-25 minutes, or until golden on top.
We gentley a cup of fresh blueberries and a streusel topping to this recipe. What a delight!
FLAXSEED OATMEAL PANCAKES
2 servings--4 pancakes
1/3 cup whole wheat flour 3 tablespoons quick-cooking oats
1 tablespoon flaxseed 1/2 teaspoon baking powder
1/4 teaspoon cinnamon 1/8 teaspoon baking soda
Dash of salt 1 egg, separated
1/2 cup buttermilk 1 tablespoon brown sugar
1 tablespoon oil 1/2 teaspoon vanilla extract
In a large bowl, combine the flour, oats, flaxseed, baking powder, cinnamon, baking soda and salt. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened. In a small bowl, beat egg white on medium speed untill stiff peaks form. Fold into batter.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
More to come!