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: Cream butter in small mixing bowl
1: Add walnuts, sugars, maple syrup, flour, cinnamon and maple flavoring
2: Roll out half of dough to a 14 x 8-inch rectangle
3: Spread with half of filling
4: Starting with 14-inch side; roll jelly-roll fashion
5: Cut roll in half lengthwise
6: Twist the 2 strips together, keeping cut sides up
7: Shape into a ring in well-greased 8 or 9-inch round pan
8: Repeat with remaining dough
9: Cover; let rise in warm place until doubled, about 45 to 60 minutes
10: Bake at 3500 for 25 to 30 minutes, until golden brown
11: Spread while warm with Maple Glaze (posted)
12: YIELD: TWO 8-INCH COFFEE CAKES Notes: This cookbook was acquired at a junk sale
13: It captured my interest because of the annotated comments beside the recipes
14: The original owner had made comments or just check marks beside certain recipes
15: I will include these as I scan
16: This one had no markings
17: Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@mailexcite
18: com> on Nov 29, 1997