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: in a large mixing bowl, combine the rolled oats and butter
1: Pour boiling water over and stir until butter melts
2: Add scalded milk, maple syrup and salt
3: Let mixture cool slightly until warm to the touch (if using a thermometer, temperature should read 125 - 130 degrees)
4: Stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until smooth
5: Stir in enough all-purpose flour to make a stiff dough
6: Turn out on floured board and knead, sprinkling surface with additional flour to prevent dough from sticking, until smooth and elastic, about 8 - 10 minutes
7: Shape into a ball and place a lightly buttered bowl; turn to coat dough on all sides with butter
8: Cover with a clean dry towel and let rise for 30 minutes
9: Punch down dough and divide in half
10: Shape into loaves and place in 2 greased 8 1/2 by 4 1/2 inch loaf pans
11: Brush tops of loaves with melted butter
12: Cover and let rise in a warm place until double in bulk -- about 35 - 45 minutes
13: Bake in an oven preheated to 375 degrees for 35 - 40 minutes or until done
14: Turn loaves out of pans and let cool on racks
15: Makes 2 loaves
16: From The Gazette, 91/02/27
17: From Gemini's MASSIVE MealMaster collection at www
18: synapse
19: com/~gemini