I have two bottles so far and plan to get more. I have English Toffee which is great in coffee and Pineapple. I'd like some input on how to use the syrups I have and which syrups people here like. Recipes would be great.s please. Thank you. I love this way of eating.

I use the french vanilla in a 3 minute chocolate cake. I also like to use it in my strawberry glaze/syrup to smooth out the taste. I use the peanut butter syrup in a peanut butter cheesecake and pour the carmel flavor on top of cream brulee. I use the raspberry syrup to soak cranberries when I make dried cranberries.

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Henry

These sound wonderful. DH will love the peanut butter syrup in cheesecake. Do you add any peanut butter to it also?

Oh, DaVinci SF Syrups, how do I love thee?

I use them in 1-Minute Muffins, egg creams (shakes), coffee, etc.

In coffee, I use hazelnut, irish cream, caramel, or english toffee (with cream, of course!).

In egg creams, it's eggnog, gingerbread, peanut butter, english toffee, caramel, or german chocolate cake.

I have a couple of egg cream recipes on the recipe board as well as a pumpkin 1-mm in the sticky OMM thread.

And then there's just the sweetening syrup that's great to add to something when you don't necessarily want any additional flavor.

One little quickie snack I like is 1 or 2 oz. cream cheese softened up with a little bit of cocoa and whatever syrup I fancy - german chocolate cake or peanut butter or caramel. Mix it up, stick it in the freezer for a little while (up to an hour) and it's like eating ice cream.

Once you start experimenting with them, the concoctions are endess!

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~~lavender~~

LC/JUDDDD
(Ticker total loss since 3/30/09)

I love gingerbread! Put a bit on top of the mock danish.....mmmmm! I also put it in my one minute muffin for the sweetener.

katlupe

I am having a hard time finding them here in Milwaukee, WI....not sure why?

I had to order mine from Netrition. The only DaVinci syrup in this town that I have found was vanilla in the coffee section of the Meijer store.