Recipe - Vermont Honey Dressing

PATTI VDRJ67A
2 cup Flour
Three fourths cup Sugar
Three fourths cup Brown sugar; packed
3 teaspoon Baking powder
1 teaspoon Salt
One half cup Vegetable oil
7 Eggs; separated
Three fourths cup Water
2 teaspoon Maple flavoring
One half teaspoon Cream of tartar
1 cup Walnuts; chopped
1 cup Real maple syrup
One half cup Walnuts; toasted, chopped
Whipped cream (opt)

In large bowl of electric mixer, combine flour, sugars, baking powder and
salt. Mix until blended. In another bowl, combine oil, egg yolks, water and
maple flavoring. Turn mixer on medium speed. Add liquid ingredients to dry
ingredients. Beat 1 minute. In large metal bowl (not plastic), beat egg
whites until foamy. Add cream of tartar. Whip at high speed until stiff
peaks form. Pour batter over egg whites. Fold together gently until
blended. Fold in 1 cup of chopped nuts. Pour into ungreased 10" angel food
pan. Bake at 325~ for 55 minutes. Increase oven temperature to 350~. Bake
10 minutes longer until top springs back when touched. Cool upside down.
Remove from pan. Bring maple syrup to boil in a medium saucepan. Lower
heat. Simmer 15 minutes or until almost reduced to half. Drizzle hot syrup
over cooled cake. Sprinkle with toasted walnuts. Decorate with whipped
cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini