Jill's Butter Sauce

So, I follow a blog called Kipper's Snacks. I love because it is the classic recipes from a chef's family. They are simple and yummy. I trust kip.

I made his apple cake with butter sauce a few months ago, and we fell in love with the sauce. I started putting it all pancakes and french toast and wrapping it up as gifts for friends.

But the sauce was always just a little too buttery for pancakes. I made some adaptions for the sauce, and now it is much better for breakfast meals.

Jill's Butter Sauce

1 and 1/2 c. butter
1 can evaporated milk (about 1 and 1/2 cup)
1 and 1/4 c. sugar
1/4 to 1/2 c. pure maple syrup
3 T. honey
1/2 T. vanilla

Heat the butter, sugar and milk for 20 minutes, but don't let it get past a mild simmer. Mix in the maple syrup and honey. Add the vanilla.

Let the mixture cool a little and then serve. The honey might pool into little chunks of candy at the top at the sauce cools. You can pull these out and eat them, or you can just mix them back into the sauce. So yummy either way.

Monster Cookies

MONSTER COOKIES -- Recipe Supplied by Kati Kofford

Preheat oven to 350

3 large eggs

1 cup pure maple syrup

1 tsp molasses

1 stick butter, softened

4 1/2 cups rolled oats

2 tsp baking soda

2 cups chopped nuts

1 cup brown sugar (you can use less if you desire)

1 tsp vanilla

1/2 tsp salt

1 1/2 cups chunky peanut butter

2 cups freshly ground wheat flour (spelt & kamut will work, too)

2 cups mini M&M's or chocolate chips

Mix until well moistened. Drop by 1/4 cupfuls on parchment-lined cookie sheets. Don't flatten. Bake for 12-14 minutes, until they're a light golden brown. Cool on cooling rack.

P.S. The name comes from the shear size of these huge cookies. Biggest I've ever made and so fun.