Pancake & Waffle Toppings (Part 1) **

1 cup firmly packed brown sugar and 1 cup water; bring to a boil, stirring constantly. Boil

5 minutes and remove from heat. Stir in

1 Tbls butter or margarine and 1/2 tsp maple flavoring. Makes

1 cup. ORANGE SYRUP: In small saucepan, combine

1/4 cup frozen orange juice concentrate and 1/4 cup butter. Cook over low heat, stirring constantly, until sugar is dissolved. Makes

3/4 cup. APPLE CIDER SYRUP: In small saucepan, combine

2/3 cup light corn syrup with

1/3 cup frozen apple juice concentrate. Cook until heated. Makes

1 cup. SPICY CIDER SYRUP: In medium saucepan, combine

1/2 cup sugar,

1 tbls cornstarch and 1/8 tsp pumpkin pie spice; stir in

1 cup apple cider and 1 tbls lemon juice. Cook, stirring constantly, unitl mix thickens and boils for 1 minute. Remove from heat and stir in

2 tbls margarine. Makes

1-1/4 cups. HONEY 'N MAPLE SYRUP: In small saucepan, combine

1 cup maple syrup with

2 Tbls honey. cook until heated. Makes

1 cup. SPICED MAPLE SYRUP: In medium saucepan, melt

1/2 cup butter or margarine. Stir in

1 cup maple syrup,

1/2 tsp cinnamon,

1/8 tsp nutmeg and 1/8 tsp allspice; bring to a boil. Cook over low heat, stirring occasionally, for 5 minutes. Stir well before serving; serve immediately. Makes

1-1/2 cups. WHIPPED MAPLE SYRUP: In medium bowl, cream together

1-1/2 cups powdered sugar,

1/2 cup softened butter,

1/2 cup maple syrup and 1 egg yolk. Makes

1-3/4 cup. More on part

2. --