"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.