Orange Banana Syrup and Variations

We found this one many years ago in the "Where's Mom Now That I Need Her" book.

Still good.

1/2 c orange juice (can be sneaky and use the juice drained from the oranges)

1/4 c sugar

1 1/2 t cornstarch

1 sliced banana

1 can mandarin oranges, drained

Combine orange juice, sugar and cornstarch in a small saucepan.  Stir until cornstarch in completely dissolved.  Bring the mixture to a boil and simmer until thickened, stirring constantly.  Add banana and oranges.  Serve hot.

*To vary this syrup, substitute orange juice for water or juice of choice.  Mix with sugar and cornstarch as instructed above.  Add 1 cup of fruit or berries of choice in place of oranges and banana.

Johnson "Regular" Syrup

It's the one I have been making for years.  

Slightly more sugar than my moms, slightly less than the package recipe.

3 c sugar

2 c water

1/2 tsp mapleine

Combine sugar and water in pan and bring to a boil, stirring occasionally so it doesn't scorch on the bottom.   Allow to boil for 3-5 minutes.  Stir in mapleine and serve.

Michell's Cinnamon Syrup

We were served this tasty topping one Christmas by my sister-in-law.

It's been years and we are still using it.

2 c sugar

1 c karo (or corn syrup)

1/2 c water (optional for consistency)

1 t cinnamon

1 c evaporated milk

Add first four ingredients, (not milk), in a pan and bring to a boil stirring constantly.  Boil for 1 minute and 45 seconds.  Set aside and allow to cool for 5 minutes.  Add evaporated milk and serve over your favorite breakfast pancakes, waffles or french toast.