Do you ever wonder what recipes you’ll be known for? When I saw the recipe for Essential Buttermilk Syrup from TK member lizaskitchen, I couldn’t help but think of my mom.

She makes the most amazing Scones served with Homemade Buttermilk Syrup. You might think scones and syrup are an odd combination. But here in Utah, a scone is a piece of delicious deep-fried bread dough. They puff up and cook to a golden brown and are served piping hot with a pat of butter, syrup, jam, or dripping with honey butter—a favorite here in the Beehive State.

My mom has been making her scones since I was a little girl—sometimes for Sunday morning breakfast, or if we were really lucky, for dinner. In our family the favorite topping by far is mom’s homemade buttermilk syrup.

It’s not a recipe I’d ever seen outside my mom’s kitchen. Until I saw it here on Tasty Kitchen.

I’ve watched happily as Essential Buttermilk Syrup stayed on TK’s most popular recipes list. Elisa’s recipe is so unbelievably good, it’s sure to become a favorite for your family, too.

You won’t believe how fast and easy something this good could be.

Here’s the how to make it.

Start with a large pot. There aren’t a lot of ingredients in this recipe, but it’s a little like those volcanoes you made back in science class—when you add the baking soda, it is really going to bubble and fizz. I used a 4-quart saucepan and it was large enough because of the high sides.

In your large pot, add a cube (1/2 cup or 1 stick, in case you were wondering) of butter. Why, oh why, do all my favorite recipes start with a cube of butter!

Add a cup of sugar …

And 1/2 cup of buttermilk. I pretty much love anything with buttermilk, too.

Add one tablespoon of Karo syrup.

Stirring constantly, bring these ingredients to a boil for 2 to 3 minutes.

Now for the fun.

Stir in the baking soda and watch it go.

It doubles in size!

Add the vanilla.

Remove from the heat and set it aside, stirring occasionally while it thickens.

My mom always serves her buttermilk syrup warm. Try it on your favorite pancakes, waffles, German Pancakes, or even on “Utah” scones. Essential Buttermilk Syrup is light and buttery with a hint of caramel flavor. It is a little less sweet than maple syrup and all the better for it! The last time we had it at my mom’s, my sister said, “I swear this Buttermilk Syrup will change your life!”

Thanks, Elisa, for sharing this wonderful recipe! I love how Tasty Kitchen brings families and food traditions together! Be sure to visit her blog Liza’s Kitchen for more of her wonderful recipes.

Printable Recipe

Essential Buttermilk Syrup

by lizaskitchen on May 13, 2010 in Breakfast, Condiments, Pancakes, Sauces, Waffles May 13, 2010 BreakfastCondimentsPancakesSaucesWaffles

See post on lizaskitchen’s site!

4.97 Mitt(s) 30 Rating(s)

Prep Time: 5 mins

Cook Time: 5 mins

Difficulty: Easy

Servings: 4

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Pour this yummy syrup over waffles, pancakes, and French toast to make them oh. so. much. better!

Ingredients

• ½ cups Butter
• 1 cup Sugar
• ½ cups Buttermilk
• 1 Tablespoon Karo Syrup
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla

Preparation Instructions

In a LARGE pot, combine butter, sugar, buttermilk, and Karo syrup, and bring to a boil for about 2 to 3 minutes. Add baking soda and vanilla. Mixture will fizz to TWICE THE SIZE or more, so make sure you use a good-sized pot! Set it aside to thicken while stirring occasionally. Pour over waffles, pancakes, and French toast to make them oh. so. much. better!

 
 
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Calli is truly a woman of many talents, from cooking, sewing, crafts, beautiful photography and gardening. Her blog, Make it Do is a treasure trove of recipes, household tips, crafts projects, sewing patterns … you name it. It’s also peppered with photos of her beautiful kids. Go visit her site, and visit it often. There’s always something new to learn there!

There’s something so wonderfully addictive about Nutella. I’m not sure what it is, really, maybe the aroma of the hazelnuts mixed with the soft texture of the chocolate, and the knowledge that you can spread it on your favorite foods and call it breakfast the way the Europeans do. Clearly, the Europeans are very intelligent when it comes to breakfast.

When I saw this recipe for homemade Nutella from Elana’s Pantry, I loved the simplicity of the ingredients that she used. It also, quite honestly, looked good for you!

She uses agave instead of refined sugar, simple unsweetened cocoa powder and protein rich nuts. So I thought I would give it a whirl. Literally.

You begin by laying the hazelnuts out on a sheet tray or roasting pan and roasting them in the oven for 8-10 minutes. The idea is that you want to accentuate their nuttiness but not make them so dark that they become bitter.

When they are ready they will be slightly darker and their skins will crack.

This is good because you now will need to rub the skins off with a paper towel. This isn’t the easiest thing to do, but just do your best. Some skins just want to stay on. If most of the skins are off, that works, since you’re just trying to take away any extra bitterness that the skins add.

Then transfer the nuts to a food processor …

And blend away. You are going to begin to make a nut butter and as it blends it will start to become creamy.

This is what it looks like when it is halfway there.

You’ll want to scrape down the sides several times along the way so that it blends well.

It will look something like this when it is ready. You can see the oil from the nuts have begun to release.

Now you add the cocoa …

The vanilla …

The salt …

The agave …

And the hazelnut oil. Hazelnut oil is a bit tricky to find in some places. I found this at a health food store, but you would be fine without it if it’s not something you have available.

After another good blend you’ll have a nice chocolaty mixture. It will be a bit denser than the store-bought Nutella, but still chocolaty, nutty and delicious.

You can serve it with so many things, for breakfast, dessert, or an afternoon snack. It’s so versatile. And this version is pretty guilt-free, too.

Thank you to Elana for the tasty and healthy recipe! Check out her wonderful blog Elana’s Pantry—she has a new book out as well featuring delectable cupcakes!

Printable Recipe

Homemade Nutella

by elanaspantry on February 5, 2010 in Gluten-Free, Homemade Ingredients, Special Dietary Needs February 5, 2010 Gluten-FreeHomemade IngredientsSpecial Dietary Needs

See post on elanaspantry’s site!

4.83 Mitt(s) 6 Rating(s)

Prep Time: 10 mins

Cook Time: 8 mins

Difficulty: Intermediate

Servings: 6

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I haven’t had Nutella since I was a student traveling in Europe decades ago with a EuroRail pass, sleeping in youth hostels. Back then, we used to eat the chocolate stuff for breakfast. These days, I find the real thing a little too sweet for my taste. So I was happy to see Amy’s Scattergood’s Homemade Nutella recipe in the Los Angeles Times—what a great idea! And the perfect starting point for a version of my own.

Ingredients

• 1 cup Hazelnuts
• ¼ cups Cocoa Powder
• 5 Tablespoons Agave Nectar
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Hazelnut Oil
• 1 pinch Celtic Sea Salt

Preparation Instructions

Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant.
Transfer the hazelnuts to a towel and rub off the skins if you can (I didn’t have a lot of luck with this).
In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed.
Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
Store in a glass mason jar in the refrigerator.
Bring to room temperature prior to serving.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.

It’s funny how our bodies crave certain things at different times of the year isn’t it? As soon as the temperature rises—and it has risen indeed, my friends—my taste buds crave all things citrus. So when this Lemon Cream Fruit Dip from The Suzzzz was recently added to Tasty Kitchen, I didn’t waste any time trying it out.

This dip, like many other scrumptious findings here at Tasty Kitchen, combines well with other recipes. There’s a whole list of sauces, dips and dressings, sweet and savory, that can round out or pull together an otherwise ordinary dish. I decided to combine this Lemon Cream Dip with Three Many Cooks’ lovely Great Granola recipe and some fresh blueberries for a parfait perfectly perfect for a light warm weather treat.

The Lemon Cream Fruit Dip and Great Granola can both be made ahead, which makes for easy assembling of the parfaits closer to serving time.

Let’s walk through the Lemon Cream Fruit Dip recipe process.

You’ll need some basic ingredients to get started: granulated sugar, flour, lemon juice, lemon zest, an egg, boiling water, heavy cream and powdered sugar. For the full list of ingredient measurements, be sure to check the link at the end of this post.

Begin by combining the sugar, flour and lemon juice in a double boiler over low heat. I don’t own a double boiler, so I improvise with a glass (heat safe of course) bowl over a saucepan. It works just fine.

Next, add the lemon zest. Don’t you just love the fresh fragrance of lemon zest? So perky!

Beat the egg yolk and stir a little at a time into the lemon mixture. You want to just add a tad at a time so as not to scramble the egg yolk. And be sure to stir as you’re adding it in.

Beat the egg white until stiff. Then fold it into the lemon mixture.

Add the boiling water and cook in the double boiler until it thickens, stirring occasionally. It should take about 10-15 minutes. Remove from heat when the mixture has thickened and let cool. (I covered it and stuck it in the fridge, because I had to run and pick my kids up.)

In a mixing bowl, whip the cream and the powdered sugar until soft peaks form.

Fold the whipped cream into the lemon mixture. Don’t over mix.

Gently fold it in until combined. It should be light and fluffy. And such a pretty pale yellow color. Now, you can stop here and just use it as a dip with fruit (or your finger), but we’re moving onward to the parfait.

Again, the granola recipe used here is the Great Granola from Three Many Cooks. It’s easy to put together, and oh so tasty. Great granola for sure! The recipe makes a good amount, so you’ll have plenty to use for the parfaits and some leftover for snacking. Or add some milk for a mighty fine bowl of cereal. The full recipe link is at the end of this post.

When you’re ready to assemble the parfaits, simply layer the berries (I chose blueberry, but any berry or fruit will do) with the Lemon Cream Fruit Dip, then top it off with the crunchy granola.

An excellent flavor and texture combination. And easy to make ahead, too! Wouldn’t they be perfect for a picnic or poolside party, in small mason jars?

A big thanks to The Suzzzz and Three Many Cooks for sharing your recipes with us all. I don’t know about you, but I can think of all sorts of parfait combinations that this Lemon Cream Fruit Dip and Great Granola could complete.

Printable Recipe

Lemon Cream Fruit Dip

by The Suzzzz on May 23, 2011 in Desserts, Fruit Desserts May 23, 2011 DessertsFruit Desserts

5.00 Mitt(s) 2 Rating(s)

Prep Time: 10 mins

Cook Time: 40 mins

Difficulty: Intermediate

Servings: 20

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Light, fluffy summer dip to serve with cut fruit, melons, angel food cake, or doughnut holes.

Ingredients

• ½ cups Granulated Sugar
• 1 Tablespoon Flour
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Lemon Zest
• 1 whole Egg, Separated
• ½ cups Boiling Water
• 1 cup Heavy Cream
• ¼ cups Powdered Sugar

Preparation Instructions

In a double boiler over low heat, dissolve sugar, flour, and lemon juice. Stir in zest. Beat egg yolk and slowly stir in to the lemon mixture. Beat egg white until stiff and fold into the lemon mixture. Add boiling water and cook in the double boiler until glossy and thick (about 10-15 minutes). Remove from heat and allow to thoroughly cool. Whip cream and powdered sugar until soft peaks form. Fold into the lemon sauce.

Printable Recipe

Great Granola with Cherries and Almonds

by ThreeManyCooks on April 30, 2010 in Breakfast April 30, 2010 Breakfast

See post on ThreeManyCooks’s site!

5.00 Mitt(s) 2 Rating(s)

Prep Time: 10 mins

Cook Time: 55 mins

Difficulty: Easy

Servings: 12

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Described by many as “the best granola … ever.” Need we say more?

Ingredients

• 2 cups Old Fashioned Oats
• ½ cups Wheat Germ
• ¼ teaspoons Salt
• ⅓ cups Sliced Almonds
• ⅓ cups Sweetened, Flaked Coconut
• ¼ cups Maple Syrup
• 3 Tablespoons Flavorless Oil (such As Vegetable Or Canola)
• 2 Tablespoons Warm Water
• ¾ teaspoons Almond Extract
• ⅓ cups Dried Cherries

Preparation Instructions

Adjust oven rack to middle position and heat oven to 275 degrees. Mix oats, wheat germ, salt, almonds and coconut in a medium bowl. Heat syrup, oil, water, and almond extract to a simmer in a small saucepan over medium heat. Drizzle over oat mixture and stir to combine. Pour mixture into a 13-by 9-inch pan coated with vegetable cooking spray. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in cherries. Continue to bake until golden brown, about 20 to 25 minutes longer. Let cool and serve. (Can be stored in an airtight tin for 1 month.)

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

I love spaetzle. It’s so comforting and German. It’s pasta with a twist, with some crunch, with some extra butter, and some herbs when you feel like it. This recipe from TK member Candi reminded me how great and versatile spaetzle can be.       One of the things I like about her recipe […]

Today’s post is from Adrianne and Caroline of A Cozy Kitchen. Their blog is so full of mouthwatering recipes and beautiful photographs, you could spend hours in there trying to figure out what to try first. They picked the perfect warm weather treat to share with us today: Frozen Hot Chocolate Milkshake from TK member […]

Hi, my names Jenna and I love beets. Like, I really love beets. When I was little, I remember going to visit my grandma and she would boil beets for me then sprinkle them with sugar for an afternoon treat. I must have been one of the only six-year-olds that actually asked for beets. Then, […]