When we picked up groceries for the week at the condo, we picked up
just what we needed to get by for simple breakfasts and lunches.
I had seen brown sugar in the kitchen,
so I thought I was good to go with getting some quick oats.
However, when I tried scooping some out, it was hard as a rock.
Sometime, before I knew about google, I learned that if you put a piece of raw apple in with the hardened sugar it will soften. I thought, the more the merrier . . . but checking the container a few hours later, saw it was creating too much moisture so I removed all but one piece for the night.
The next morning it was perfectly easy to crumble up and use.
And, by the way, the next time you cook some oatmeal
slice up an apple and brown it in a teaspoon of butter.
Top your oatmeal with cooked apples and a sprinkle of brown sugar. So delicious!
Sorry, no picture.
A package of cinnamon swirl muffins made it into our cart. Go figure!
Yet, sadly, after tasting them they ended up just sitting on the counter.
I decided that dried muffin slices should make a good French toast.
There was no syrup. But we had brown sugar!
After googling for a brown sugar syrup, I came upon this site.
It turned out very nicely.
Here's the recipe:
Bring half a cup of water to a boil . . .
add 1 cup of brown sugar and cook it until it is dissolved . . .
add 1 Tbsp each of butter and rum, (shock, I know . . . long story)
Cook for another minute and you are done.
I could have licked the plate clean.
(The syrup keeps, refrigerated, but needs re-heating to melt the butter.)
12 comments:
A piece of bread does the same thing for hardened brown sugar.
I use a piece of bread (usually the end piece that nobody seems to eat) in my hardened brown sugar, as well. And I've also bought cinnamon buns that looked better than they tasted - until they got turned into french toast. I'll have to try making my own syrup next time.
My mom made a home-made pancake syrup very similar to that recipe. I liked it better than maple syrup. But I don't think there was rum in it :)
Cinnamon Bun French Toast sounds delicious! You are so resourceful. :)
Your Mennonite ancestors would have been proud of your resourcefulness!
love the cinnamon bun french toast - very creative!
Hmm...breakfast for dinner sounds good right now!
Yes, resourceful is a good word.......you can make anything taste good!
I knew that about the apple, but brown sugar syrup? My, aren't you the creative one!! Sounds and looks yummy!
I've used the apple slice trick before...but I'm reading the comments and seeing that a slice of bread works as well. What great tips we get from each other. So glad you salvaged the muffins. Another good idea!
I've also used the apple trick when the brown sugar gets hard and lumpy. Usually one wedge does the trick. The brown sugar syrup I've done as well when our kids were teenagers and I found maple syrup to pricey to serve to those endless appetites. The recipe I had advised adding a teaspoon of maple flavouring at the end. It did the trick and no one complained at the substitution.
During the hurricane, when my daughter and neice decided to make chocolate chip cookies, they discovered for some reason, that the brown sugar was not soft. I remembered your great advice in this post and I must tell you, that it worked perfectly. Thank you for sharing it.
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