Friday, September 26, 2008

orange fritters with cinnamon cream syrup

sound delightful don't they. truly they are. i ate these first years ago dining here for breakfast. they were so good. on our last excursion here i found they took them off the menu and i was glad the year before i came up with my own recipe.

well, this is a concept really, i can't give you an exact recipe, it will depend on what scone mix you like.

i have found a really good boxed scone dough by a local company, honeyville.
i buy their scone box and follow the directions adding a few ingredients.

i add the zest of one orange. for the liquid, i squeeze one orange and whatever i get from that i use as part of the liquid requirement for the recipe.

here is a picture of the dough once it rises.

we took this camping and after it was done rising i put it in a container and kept it in the cooler {fridge if you are not camping} until i was ready to use it.

i fried them in oil until they were brown on each side. they are wonderful!

especially with this syrup: {which can be used on a wide variety of breakfast foods, pancakes, french toast, or you can drink it, ahem......}

Cinnamon Cream Syrup

5 T melted butter
1 C heavy cream
3 T brown sugar
1 t ground cinnamon
1/2 t maple extract (i have left this out before and it was fine)

combine all ingredients in a small saucepan on medium to high heat. cook, whisking constantly until sugar dissolves and mixture thickens slightly (3-4 minutes)

you can make this ahead and heat to serve when you are ready for it!