"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Cinnamon Cream Syrup, by Linda Schleker, is from The Schuldt Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. sugar 1/2 c. light corn syrup 1/4 c. water 1/2 tsp. cinnamon 1/2 c. evaporated milk
Combine all except milk. Bring to boil over medium heat; stirring constantly. Cook and stir for 2 minutes more. Remove from heat and cool for 5 minutes; stir in milk. Serve warm over pancakes, waffles, or French toast. Makes 1 2/3 cup of syrup.
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