Homemade Strawberry Syrup

I woke up this past Saturday thinking I wanted pancakes.  However I did not have any syrup and I always wondered how it would taste homemade so I proceeded to read about 6000 recipes. I got the jist that the bulk of them used one part brown sugar, one part white sugar and one part water.  I had all of those things and some strawberries I needed to use up.  Swwwweeet! 

And sweet it was.  I had mixed the strawberries that I strained out of the syrup into the pancake batter and that was actually my mistake when it came to sweetness.  I rarely come across anything that is too sweet for my sweet tooth and the basically candied strawberry pancakes were it.  The next day I decided to give it a second try since I had leftover syrup and without the candied strawberries in the batter it was great.

The syrup had a fun pink tint to it due to the strawberries, however I'm not as handy with a camera as I am with a skillet.  The strawberry flavor was a nice light tone and not overpowering.  However if you'd like super strawberry flavor use more.  You can also use other berries, fruits, butter, maple or other extracts, only brown sugar, dark brown sugar instead of light, or only white sugar and other variations if you'd like a different flavor. 

I know what you are thinking "STOP JABBERING and get to the recipe!"  Your wish is my command....

Ingredients:

1 Cup Light Brown Sugar

1 Cup White Sugar

1 Cup Water

1 Cup Sliced Strawberries

2 Teaspoons Vanilla Extract

1 Large sauce pan, it needs boiling room.

Directions:

Put strawberries and brown sugar in sauce pan.

 

Over medium heat slowly stir in the water and stir constantly until brown sugar is dissolved about 1-2 minutes. The mixture will just be starting to get warm.

Slowly pour in white sugar while stirring and constantly stir until the white sugar is dissolved.

Turn heat to high bringing mixture to a boil for 2 minutes while constantly stirring.  

(Do not stop stirring at this point or it WILL overflow.  

If it starts to bubble too close to the top just lift off the burner 

for a few seconds until it pipes back down.)

Turn heat to medium low.

Add vanilla and stir.

 

Simmer for 15-25 minutes stirring often. I did it for 25, the longer the thicker it will be the shorter the thinner it will be.

Strain into a bowl.  Figure out something yummy to do with the strained fruit.

Use a funnel to transfer the syrup from the bowl to a mason jar or some other kind of containing/pouring device that will be convenient to transfer your super yummy syrup to your pancakes, waffles and other culinary awesomeness creations.

The syrup will keep for a few weeks in the refrigerator.  

Reheat in the microwave at 50% power until it's the desired temperature.

 

Text all of your friends and brag about what a domestic goddess you are because you just made homemade syrup and none of those store brands have anything on you.

Mmmmmmm!

 

Who would have thought homemade syrup was actually this easy?

I hope you not only enjoy eating it but enjoy making it!



Much love and super yumminess!

MawMaw Eade's Banana Nut Bread

The week of Thanksgiving is officially here!!  I absolutely love Thanksgiving, it is my favorite holiday no matter what.

Everyone seems to have their own traditions for Thanksgiving.  Mine has always been to cook a ton of food!  It does not matter if Thanksgiving dinner is being held at someone else's house, I will bring my contribution to that dinner, and then we always have all of the fixings of Thanksgiving leftovers at my house since I had cooked everything for home as well.  A lot of years during my stay in California we would have the family gathering the day before Thanksgiving, which many families seemed to do there, so the day of Thanksgiving we would just have friends over eat and it would be a great time.  There's probably only been 2 years in my adult life that I just did not cook anything. 

This year for me is very low key.  My first Thanksgiving as a single woman and not living near family and all of my nearby friends have their own things to do so it's just me and I'm ok with that.  I'll be cooking a downsized version of my favorite Thanksgiving foods and having any of my neighbors I see hanging about with no Thanksgiving food come and help themselves to a plate.

After waking up super early and putting the turkey in the oven... My first tradition of the day is enjoying some Banana Nut Bread with some hot coffee.  This was something we always had when I was a child at Thanksgiving and I've carried it into adulthood using the same recipe that my mom used when I was a kid.  My great grandmother, MawMaw Eade's recipe.  MawMaw was very special and passed away about 18 years ago, I'm happy each year to celebrate her memory baking this bread.  I'm so not filling up on a bunch of everyday breakfast foods and making it to where I don't have room to over-stuff myself with the good stuff later.  So for me it's all about in the morning just having a couple of slices of the banana nut bread warmed up and slathered with some real butter.  YUM!!

This bread freezes well if you want to make several in advance and freeze them until it's time to eat them.  I always bake 2-3 loaves several days in advance and actually munch on them all Thanksgiving week. It's the first thing I bake for the Thanksgiving season every year and when that delicious aroma starts wafting from the oven you know Thanksgiving is officially here.

********************************

MawMaw Eade's Banana Nut Bread

1 1/2 Cup All Purpose Flour
1 1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Cinnamon
1/8 Tsp Salt
1 Egg
1 Cup Mashed Bananas
    (about 2 large bananas)
1/4 Cup Oil (Vegetable or Canola)
1 Tsp Lemon Zest (optional)
3/4 Cup Sugar
1/2 Cup Pecans or Walnuts (I'm using walnuts this year)

**My MawMaw's recipe did not call for vanilla, however I have incorporated 1/2 Tsp of Vanilla Extract over the years as well.  I also forgot to grab a lemon for zest at the store so I used 1/4 tsp lemon juice.

Preheat oven to 350 degrees.
Grease and lightly flour loaf pan. (Or use a baking spray that contains flour.)

Stir together dry ingredients in a large bowl. (Excluding sugar and nuts.)
Lightly beat the egg in a separate bowl.

Stir the rest of the wet ingredients, including banana, together in the bowl with the egg.
Add sugar into the wet ingredients until mixed well.
Mix the wet ingredients into the dry ingredients making sure dry ingredients have all been incorporated.
Your batter will be lumpy and thick.
Mix in the nuts.
Pour into your prepared pan and bake for 45-55 minutes. (Toothpick test.)
Serve warm with real butter!
Wrap in foil to keep moist.

Reheat slices in microwave for about 15-20 seconds to experience warm banana nut bread goodness time and time again.

If you do not have a freezer stockpile of ripe bananas and find that your grocery store does not have ripe bananas just put them in a brown bag with an apple as I've done here, these were still slightly green yesterday.

I hope you enjoy this recipe!  I know there are many ways to make it, but this recipe has never failed me.  I love how it has just enough banana and it's not too sweet.

Much Love!