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Cook Talk

Butter and syrup for 60
Hi there,
I am bringing syrup and butter (pancake feed) for 60 high school athletes
How much of each would you recommend?
Thank you for the help
reecipe for homemade syrup that would usually serves 100, but the boys will use more:

Breakfast Syrup for 100
1/4 cup per person
For the best flavor and consistency, these syrups are made to be served warm. They will be stiff if you serve them straight from the refrigerator, so set the glass jar in a pan of hot water and let them warm up. Alternately, scoop out a portion of syrup into a small bowl and warm it for a few seconds in the microwave.

1 gallon (4 quarts or 16 cups) water

12 lb brown sugar (may use 1/2 white)
1/2 tsp. salt
OPTIONAL 1/2-1 cup molasses

3 oz corn starch dissolved in 1 cup water
3-4 tbsp. mapleine flavoring

Combine water, sugar, and salt. Bring to a boil (20 minutes?), reduce to a simmer and cook 10 minutes. Carefully stir in dissolved cornstarch, cook an additional 5-10 minutes or until thickened. Remove from heat and stir in flavoring. Refrigerate.

Syrup with thicken further upon cooling.
Refrigerate leftovers.

Store all home made syrups in the refrigerator for up to two weeks, if they last that long.

Butter, at least 4 pounds, and it will last better if you whip it. You can whip in up to 1/4 canola oil to increase volume and spreadability.

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