CE Organic Syrups will tempt your taste buds. Try one today with your coffee, or add it to sparkling water. Adventurous? Add your favourite flavour to bake goods and desserts or try one or more as a topping for ice cream or pancakes. Good flavour, good taste…naturally.
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ORANGE-VANILLA SAUCE
Ingredients:
1 cup CE Vanilla-Orange Organic Syrup
2 tbsp Flour
1 Orange rind and juice
1 cup Boiling water
2 tbsp Butter or butter substitute
¼ tsp Salt
Instructions:
Combine sugar, salt, and flour. Add water slowly, stirring constantly. Cook over hot water, stirring constantly, 8 minutes. Add orange juice and rind, and butter. Stir until blended. Serve with steamed or baked puddings. For vanilla sauce, use 2 cups CE Vanilla Organic Syrup instead of the juice and rind of orange. (Serving/Yield: 6 Servings)
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VANILLA-ORANGE CUSTARD WITH CARAMEL-
Servings/Yield: 8
Custard Ingredients:
2 organic oranges
2 cups organic milk (do not use low-fat or non-fat)
1 cup half and half organic cream
¾ cup plus 2 tablespoons sugar
1 cup CE Vanilla-Orange Organic Syrup
4 large eggs
3 large egg yolks
Caramel Ingredients:
2 cups CE Caramel Organic Syrup
3 cups assorted mixed fresh berries
Directions for Custard:
Cut peel (orange part only) in wide strips from oranges. Combine milk, half & half and CE Vanilla-Orange Organic Syrup in a saucepan. Bring to a simmer, stir until consistent. Add orange peel and remove from heat. Cover pan and let steep for 30 minutes.
Strain mixture into a medium bowl and cool to lukewarm. Whisk eggs and yolks in large bowl to blend. Gradually whisk milk mixture into eggs. Chill until cold.
Directions for Caramel:
In a heavy medium saucepan stir over medium heat. Increase heat to bring liquid to a boil without stirring until syrup turns deeper colour. Swirl pan occasionally and brush down sides with a pastry brush about 10 minutes. Reduce to low heat and immediately pour into 6-cup soufflé dish; swirl to coat bottom and half-way up sides of dish. Cool.
Preheat oven to 350F. Whisk custard; pour into caramel-coated dish. Place in a large baking pan. Fill pan with enough hot water to come halfway up sides of dish. Cover pan completely with foil, sealing at the edges. Bake until center 3-inches of custard moves only slightly when the dish is shaken, about 1 hour. Remove from oven; let stand covered 10 minutes. Remove from water, chill overnight.
Combine berries and ¼ cup organic sugar in bowl. Let stand 30 minutes.
Run knife around sides of dish to loosen the custard. Place platter on top of dish. Invert custard, place platter atop dish. Invert custard onto platter and remove dish allowing caramel to spill out onto platter. Garnish with some berries. Serve, passing berry mixture separately. ENJOY!
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BEVERAGES
Add CE Organic Syrups to any hot organic coffee beverage.
CARAMEL COFFEE FREEZE
Ingredients:
1 oz. (2Tbsp.) CECaramel Organic Syrup
2 shots (¼ cup) Organic Espresso Coffee
6 oz. (2 cup) cold water
2 oz. (¼ cup) half & half organic cream
Ice
Instructions:
Combine all ingredients, blend with crushed or cubed ice* and serve. Serving/Yield: 1-16 oz.
HAZELNUT ICED LATTE
Ingredients:
1 oz. (2 Tbsp.) CE Hazelnut Organic Syrup
2 shots (¼cup) Organic Espresso Blend Coffee
8 oz. (1 cup) organic milk
Ice
Instructions:
Combine all ingredients, blend with crushed or cubed ice* and serve. Serving/Yield: Approx.12-16 oz.
VANILLA-ORANGE YOGHURT FLOAT
Ingredients:
1 cup CE Vanilla-Orange Organic Syrup
1 litre soda water, chilled
2 cups reduced-fat vanilla frozen yogurt, divided
Instructions:
Combine CE Vanilla-Orange Organic Syrup, and the soda water in a pitcher. Pour 1 cup of the mixture into each of 4 tall glasses; top each serving with 1/2 cup of the frozen yogurt. Serve immediately. (Servings/yield: 4 (1 1/2-cup) servings)
TRIPLE RASPBERRY BRAIN FREEZE
Ingredients:
2 cups ice cubes
1 cup CE Raspberry Organic Syrup
2 cups whole raspberries, frozen
1 1/2 cups unsweetened raspberry juice
Instructions:
Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides. (Servings/Yield: 4 (1-cup) servings)
TROPICAL PUNCH
Ingredients:
½ cup CE Mango Organic Syrup
½ cup CE Pomegranate Organic Syrup
2 cups unsweetened pomegranate juice, chilled
2 cups mango nectar, chilled
1 litre diet ginger ale, chilled
Instructions:
Combine CE Mango Organic Syrup and CE Pomegranate Organic Syrup, pomegranate juice, and mango nectar in a pitcher, stirring until mixed. Stir in ginger ale just before serving. Serve over ice. (Servings/Yield: 8 (1-cup) servings.)
DESSERTS
