Recipe - Cinnamon-Rum Syrup

Three fourths cup Lightcolored corn syrup
1 teaspoon Ground cinnamon
2 teaspoon Rum OR
1 teaspoon Rum extract
1 teaspoon Lemon juice

Place corn syrup in a small saucepan, and cook over low heat until
thoroughly heated. Add remaining ingredients; stir well. Serve warm over
pancakes. Yield: Three fourths cup (serving size: 4 ts)

Note: Rum or extract may be omitted, if desired.

CALORIES 83 (0% from fat); PROTEIN 0g; FAT 0g; CARB 20.2g; FIBER 0.1g; CHOL
0mg; IRON 0.1mg; SODIUM 33mg; CALC 3mg

Source: Cooking Light, November 1995, "The Coolest Hot Cakes Ever"

The taste of rum was too pervasive in the syrup, since neither Neil nor I
like rum. I will either cut it in half, or eliminate it altogether next
time I try this. I would definitely like to try it again (or some variant
of it) in the future.

* From the Polka Dot Cottage, 12018223627, NJ's BBS for Homemakers!
Posted by LISA on 101795

Posted to MCRecipe Digest V1 #709 by Lisa Clarke lisa@gaf.com on Aug 1,
97