Kathy, 
The first recipe is from a good friend of mine, Jill Bosich. Jill is a member of the U. S. Culinary Olympic team and she competes all over the world representing the U.S.A.
She is also an instructor at a culinary college in Los Angeles. 
The other recipes came from the Web. 
Hope this helps,
Gary
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Maple Syrup

In a heavy bottom sauce pan, take 6 cups of sugar to 2 1/2-3 cups water.  Stir until sugar is dissolved.  Warm on low heat and cook until it starts to turn a light amber color...........  DO NOT TOUCH THIS as it is raging hot and the sugar can burn extremely bad.......  Remove from heat and add to this 2-3 Tablespoons of maple extract and 1/4-1/2 cup whole butter.........  this will cause the syrup to bubble up but stir it constantly with a wooden spoon.  Again, do not taste it or touch it as you can get severely burned.  Let syrup come to room temperature, stirring occasionally to speed up the cooling process.  When cool, adjust the maple flavor by adding more extract if necessary but you shouldn't need to....... only if you prefer a very rich maple flavor.......

The syrup should be a light amber color.
Store refrigerated.  To serve, warm syrup in a hot water bath.

NOTE:  Any other flavored extract can be added to this to change the flavor of the syrup or a combination of extracts as well..... ie Vanilla/Almond etc etc.
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*  Exported from  MasterCook  *

                           HONEY PANCAKE SYRUP

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Water
   1       c            HONEY
   1       t            Vanilla

  Heat water in a saucepan over medium heat.  Add honey
  just before boiling.  Stir well until combined- do not
  boil.  Remove from heat - stir in vanilla.  Store in
  covered jar or syrup dispenser in the refrigerator.
  Honey can be used straight from the jar on pancakes -
  but this syrup pours nicely and dilutes the
  overwhelming sweetnees of honey. From Connecticut
  Honey by Eastern Connecticut Beekeepers Association
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Pancake Syrup:

Ingredients 
     Any kind of available fruit 
     Sugar

Boil down whatever fruit you have handy. Place fruit in pot and fill with water until the fruit is
covered. Boil on a low simmer for about a half-hour to an hour or until fruit (such as apples, pears,
peaches, etc.) is soft and can be mashed (not necessary to mash if there are no seed or stock that
need to be removed). Strain pulp through colander (not sieve). Add 1-1/2 to 2-1/2 cups of sugar
per cup of fruit according to taste (choke cherry syrup sometimes takes more). It is not necessary to
can the syrup; just cool, put into any size jar and freeze.
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