Maple Pancake Syrup

2 cups granulated sugar
1 cup water
1/4 teaspoon cream of tartar
1 teaspoon maple flavoring
2 tablespoons butter

In a saucepan, mix the sugar and water together and bring to a boil.
  
Remove the syrup from the heat and add the cream of tartar, maple flavoring, and butter.  Stir until smooth. Store any leftovers in the refrigerator. 

from: The Prepared Pantry

Chinese Pork Tenderloin with Noodles

2 (1-lb) pork tenderloins, trimmed
1/4 c. lower-sodium soy sauce, divided
1 T. hoisin sauce
1 T. tomato sauce
1 t. sugar
1 t. grated peeled fresh ginger
2 garlic cloves, minced
3 T. seasoned rice vinegar
1 t. dark sesame oil
8 c. hot cooked Chinese-style noodles (about 16 ounces uncooked)
1 c. matchstick-cut carrots
3/4 c. diagonally sliced green onions
1/4 c. fresh cilantro leaves
1/3 c. chopped unsalted, dry-roasted peanuts or cashews
1/3 c. chopped fresh cilantro
9 lime wedges

Place tenderloins in a 5-quart electric slow cooker. Combine 1 tablespoon soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. Remove pork from slow cooker, and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.

Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.

Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients (through cilantro leaves), tossing to coat.

Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro. Serve with lime wedges.

from: myrecipes.com