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: Raise about an hour, or until light
1: Roll out about 1/2 inch thick and sprinkle with broken walnuts and a very little maple syrup
2: Roll up and cut off in 1-inch slices
3: Place in muffin tins, each one containing a tablespoon of maple syrup and a few nuts
4: Allow to rise and bake 15 to 20 minutes in about 400 oven
5: From: A Vermont Cook Book Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
6: synapse
7: com/~gemini