1 : c Light cream
3 : tb 100% Pure Maple Syrup
4 : tb Confectioner sugar
2 : ts Vanilla extract
3/4 : c Heavy cream
1/2 : c Milk
2 : ts White rum; (optional)
1 : c Stem ginger; drained and
-finely : -finely chopped.
60 : Walnuts
1 : Egg White
1 : pn Salt
200 : ml Maple Syrup
240 : ml Double Cream
4 : md Apples, peeled and sliced
-(up : -(up to 5)
1/2 : c Maple syrup
1 : ts Cinnamon
1/2 : ts Nutmeg
1 : ts Cornstarch
0: Sift flour with baking powder and salt
1: Cut in shortening until mixture is as fine as corn meal
2: Add milk, mixing until a soft dough is formed
3: Knead lightly on floured board for about 20 seconds
4: Roll to about 1/4 inch thickness and spread well with soft butter
5: Now spread one half of the dough very generously with maple sugar which has been scraped from the pail
6: Fold the other half of buttered dough over the sugared half
7: Cut in 1 inch squares and place thightly together in buttered baking pan
8: Bake quickly in 450 F
9: for 15 minutes
10: From: Vermont Cook Book Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
11: synapse
12: com/~gemini