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: Additional maple syrup (optional) Combine flour, cornmeal, baking powder, baking soda and salt; set aside
1: In a mixing bowl, combine butter, sugar and eggs; mix well
2: Add syrup and buttermilk
3: Stir in dry ingredients just until moistened
4: Stir in pecans
5: Pour into a greased 8 1/2" x 4 1/2" x 2 1/2" loaf pan
6: Bake at 350 degrees for 35-40 minutes or until bread tests done
7: Cool for 10 minutes in pan
8: Serve warm with syrup if desired or allow to cool
9: Yield: 1 loaf
10: SOURCE:*Shirley Brownell, Amsterdam, NY, Country Magazine July/Aug
11: 1993 POSTED BY: Jim Bodle 8/93 From Gemini's MASSIVE MealMaster collection at www
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13: com/~gemini