| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Canadian |
Breads, Desserts, Maple syrup |
1 |
Servings |
INGREDIENTS
| 6 |
sl |
Whole wheat or French bread |
|
|
Butter |
| 1 |
c |
Soft or grated maple sugar; up to 1 1/2 cups |
| 1/3 |
c |
Chopped walnuts |
|
|
Rich cream or sour cream |
INSTRUCTIONS
Toast the bread on one side. Butter the untoasted side. Sprinkle generously
with the sugar, without going too near the edges. Place on broiler, 4
inches away from the source of heat and broil until the sugar melts and
bubbles. Set on a plate -- each one sprinkles the nuts to taste on top and
pour cream over all.
NOTES : A sugaring party spectacular, especially since I learned to make it
at "grand'papa's" sugar ouse, with freshly beaten soft sugar. However
grated maple sugar will do very well.
Recipe by: The Canadiana Cookbook/Mme Jehan Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 24, 1997
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