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: Heat oven to 350
1: Butter and flour a 9 x 5 in
2: loaf pan
3: Mix both flours, baking powder, baking soda, and salt in mixing bowl
4: Whisk egg, butter, syrup and buttermilk in separate large mixing bowl until blended
5: Add flour mixture and stir just until smooth
6: Fold in nuts
7: Pour into prepared pan
8: Bake until wooden pick inserted in center comes out clean, 40-45 minutes
9: Cool in pan on wire rack 5 minutes
10: While bread is cooling, make Maple Cinnamon Glaze
11: Turn bread out of pan onto rack
12: Brush top and sides with syrup glaze, using pastry brush
13: Let stand 5 minutes, then sprinkle top evenly with cinnamon sugar
14: Let cool completely before serving
15: Cut bread into 1/2 inch thick slices
16: Maple Cinnamon Glaze: 1 Tbsp
17: sugar 1/4 tsp
18: cinnamon 2 Tbsp
19: maple syrup 1 Tbsp
20: unsalted butter Mix sugar and cinnamon in small bowl; set aside
21: Place syrup and butter in small saucepan; heat, stirring occasionally, over low heat until completely blended
22: From: Good Food 3/87 Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
23: synapse
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