Recipe - Maple Tourlouche

1 cup Maple syrup
1 tablespoon Soft butter
3 tablespoon Sugar
1 Egg
1 cup Allpurpose flour
2 teaspoon Baking powder
1/8 teaspoon Salt
One fourth teaspoon Nutmeg or cinnamon
One half cup Milk

Bring syrup to a boil and pour into a generously butter 8 x 8 x 2" baking
dish. Let stand in a warm place. With a large spoon or blending fork, beat
butter, sugar and egg together until creamy.

Mix remaining dry ingredients and add with the milk to creamed mixture,
stirring until well blended. Place as four large balls into hot syrup, then
stretch dough with two forks until all are joined together. This is easy
because the dough gets very soft when it comes in contact with the hot
syrup.

Bake at 350 degrees F for 30 minutes, or until golden brown. When done,
invert on a platter or serve directly from pan.

NOTES : This is sort of a quick upsidedown cake and a must in the sugaring
season in Eastern Canada. It should be served hot with cold rich cream
poured on top. As a variation, add some chopped walnuts to the hot syrup.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 24, 1997