photo by verybadlady

Autumn brings many requests for syrup recipes. It’s the season for heartier breakfasts — pancakes, waffles and French toast — that can curb hunger until lunchtime. These syrups are quick and easy to make ahead over the weekend to use for the upcoming busy week. They’re more economical than real maple syrup, too. Your homemade syrup will turn ordinary breakfasts into mornings your family will look forward to.

Strawberry Syrup

2 cups strawberries
1/8 cup white sugar
1 teaspoon cornstarch, dissolved in a little water

Cut strawberries into quarters. In a medium saucepan, add strawberries and sugar. Cook over medium low. Once the mixture starts to liquefy, raise heat to medium. Continue to cook until mixtures comes to a boil. Stir in dissolved cornstarch. Continue to stir as mixture boils for 2 minutes. Remove from heat. Serve hot or cold. — Jill E., e-mail

Maple-Flavored Syrup

3 cups sugar
1-1/2 cups cold water
3 tablespoons molasses
1 teaspoon vanilla
2 teaspoons butter flavor, optional
1 teaspoon maple extract, optional

Add everything to saucepan, and bring to a boil. Stir until sugar dissolves and you get a rolling boil. Turn off the burner but leave on stovetop until bubbling stops. Store in refrigerator. — Sarah, Illinois

Buttermilk Syrup

1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

In a large saucepan (needed for expansion), stir together the sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. — Carrie, e-mail

Apple Syrup

1/2 cup brown sugar
1/3 cup water
2 tablespoons butter
1 teaspoon cornstarch
1/2 teaspoon cinnamon
dash of nutmeg
3 medium apples, peeled and sliced

Bring brown sugar, water, butter, cornstarch, cinnamon and nutmeg to a boil. Boil until mixture thickens, about 2 minutes. Stir in apples, and cook until softened, about 10 minutes.

Blueberry-Citrus Syrup

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
3 tablespoons cornstarch
1/4 cup cold water
1/2 teaspoon almond extract

In a medium saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice and sugar. Stir gently, and bring to a boil. In a small bowl, mix together the cornstarch and 1/4 cup cold water. Gently fold the cornstarch mixture into the blueberries. Simmer gently until thickened, about 4 minutes. Remove from heat, and stir in the almond extract. Let set for flavors to meld. — Brenda, e-mail

Honey-Cinnamon Syrup

3/4 cup honey
1/2 cup butter
1/2 teaspoon ground cinnamon

In a small saucepan, heat all ingredients over low heat, stirring until melted and well combined. — Ellise, South Carolina

Cinnamon Syrup

1 cup sugar
1/8 teaspoon salt
2 tablespoons flour
1/2 teaspoon cinnamon
2/3 cup water
2 tablespoons butter

In a saucepan, add sugar, salt, cinnamon, flour and water. Bring to a boil. Continue to boil until thickened. Stir in butter. — Kim, Florida

Praline Syrup

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla extract

Combine syrup, sugar and water in a saucepan over medium heat. Bring to a boil; boil for 1 minute. Remove from heat; stir in pecans and vanilla extract. Pour into hot jars, leaving 1/4 inch of headspace. Adjust caps. Process 10 minutes in a boiling-water bath. Makes about four pints. — Ellise, South Carolina

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