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: Whip milk into beaten egg, using egg beater
1: Sift flour, baking powder and salt together
2: Add to egg and milk mixture a little t a time, alternating with maple syrup (this is important)
3: Fold in melted butter
4: Bake 25 minutes in 325 F oven in muffin pan
5: Source: Mrs
6: Whiting Preston Gasparilla Cookbook - ISBN: 0-9609556-0-7 Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
7: synapse
8: com/~gemini