I've been hearing so many good things about Davinci syrups. I think I'm going to get some. I just wondered if any of you have recommendations about flavors. I think I'll try the pancake syrup for sure. It would be nice if I could find some other flavors that I could use in several different dishes (I'm not a coffee drinker). Any recommendations from all you low carb cookers? Also, have you found any lower cost places to buy them than the Davinci site?

Cisco

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It depends on what you want to use them for. I have a wine-rack in my kitchen filled with 18 different DaVinci syrups for different uses.

I've never been able to force myself to drink enough just plain water, so I keep a pitcher of flavored water in the fridge. I make it by adding one tablespoon of any DaVinci fruit flavored syrup to two quarts of water, and it's delicious. I also like to add a bit of lemon, lemon-lime, amaretto or spice syrup to iced tea.

For baking (I make a lot of cakes and muffins that are protein-powder based rather than flour-based) I use the vanilla, amaretto, chocolate, coconut, spice and gingerbread flavors, along with whatever fruit flavors go with any small amounts of fruit I may use in the muffins. (BTW, I make passable low-carb "raisins" for raisin cookies and muffins by soaking bits of jicama or zucchini overnight in spice-flavor DaVinci syrup in the fridge.)

One thing we do not use is DaVinci pancake syrup on pancakes and waffles. It's so watery-thin that we prefer to buy one of the sugar-free syrups at the grocery store -- usually Smuckers.

Try netrition.com. They have one price shipping, $4.95, no matter how much you buy. And they have a good selection of sf flavors.

I don't mind their pancake syrup. Sometimes I'll heat it up, add a pat of butter, and then dip a bite of pancake into the syrup, rather than pouring it over them.

I always have vanilla on hand, for the occasional flavored coffee (I don't drink flavored very often) I like to have caramel and kahlua. For hot cocoa, I like the peppermint.

I really like enelkay's idea of flavoring water with it. I'm going to try that later today. Thanks for the tip!

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Nita

The one that I use the most of is French vanilla. I also like the caramel to put on custard. Others just depend on the particular recipe. When I make dried cranberries, I like to soak the raw cranberries in Davincis raspberry syryp before drying.

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Henry

i use the vanilla kind a lot for cooking, to add the vanilla and a little sweetness. people use a variety of them in their one-minute muffins. My local Walmart has a few flavors as well. i do recommend that if you go with netrition to get the pumps along with them for an extra couple of bucks - they make it a lot more fun!

i also like the toasted marshmellow. but i am a coffee drinker and besides with cooking, most of mine end up in coffee.

i also like some in my "maggie's cereal," and think the pancake syrup would be a good choice for that. as i recall, the pancake one should be refrigerated i'm thinking? most of them don't have to be, but that one and eggnog should be.

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