"Dave Smith" > wrote in message
m...
> Then there is maple sugar. We had some that someone had given us and after
> it sat around for a few years I used it to make Emeril's Tarte au Sucre.
> It was incredible. I was going to make another and went out to get some
> more maple sugar and to get enough for the pie would have been $14. Ouch!

I've been buying mine from a Quebecois stall in a Calgary farmers' market
and, as you say, ouch! I've used it to make a maple/walnut version of
cinnamon buns as I have come to detest the smell of cinnamon. A local
healthnut store carries it in one pound blocks.
Graham