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: * Cinnamon sugar is made by combining 1/2 cup sugar with 1/4 teaspoon cinnamon
1: Store in container with lid
2: Preheat waffle iron according to directions
3: 1
4: Fit the steel knife blade into the work bowl of a food processor
5: Combine eggs, syrup, buttermilk, flour, baking powder, baking soda, salt, shortening and walnuts in the bowl
6: Process until batter is light and airy, only about 5 seconds
7: Scrape down sides of bowl and process about 2 seconds more
8: 2
9: Pour 1/3 of the batter at a time into the center of preheated waffle iron
10: Bake according to manufacturer's instructions or until steaming stops, which takes about 5 minutes
11: Remove waffles carefully
12: Top with margarine and cinnamon sugar
13: This recipe makes 3 large waffles
14: Recipe By : Jo Anne Merrill Date: File ftp://ftp
15: idiscover
16: co
17: uk/pub/food/mealmaster/recipes/mmdja006
18: zip