2 c. sour cream
1/2 c. maple syrup
1/4 tsp. salt

A wonderful addition to hot gingerbread, hot biscuits or spice cake, or on a slice of bread for after school snacks, Maple Cream can be kept for days in the refrigerator.

Stir together, put in a sauceboat and grate nutmeg over top. Chill thoroughly. Serves approximately 10.