ROASTED CANDIED ALMONDS
1 egg white
1 tablespoon water
1 cup sugar
1 1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ginger
1 lb whole almonds (or pecans)
Beat the egg white with water until frothy, but not stiff. Sift the sugar, cinnamon, ginger, and salt together in a separate bowl. Add almonds to egg mixture and stir until well coated. Add sugar mixture and stir until every nut is well coated. Foil two cookie sheets and spray with Pam or Butter. Spread almonds on cookie sheets in single layer and separate as much as possible. Bake at 300 degrees for 30 minutes. Let them cool and then break apart. Place in decorative papers shaped as a cone and close with ribbon for a delicious edible gift!
MAPLE APPLE CAKE 
1½ cups white flour
1½ cups whole wheat flour
1¾ teaspoons baking powder
1¾ teaspoons baking soda
⅓ teaspoon nutmeg
1 tablespoon cinnamon
½ cup plus 2 tablespoons butter, melted
1¼ cups maple syrup
3 eggs
2 tablespoons vanilla
⅔ cup buttermilk
2½ cups Granny Smith apple, peeled and chopped
Topping:
1 cup flour
½ cup cold butter
¾ cup brown sugar
Preheat oven to 350 degrees. Sift dry ingredients together. In a separate large bowl, combine the remaining ingredients except the apples. Add the sifted dry ingredients to the wet ingredients and mix just enough to blend. Add the apples. Be careful not to overmix. Pour the batter into a greased Bundt pan. Blend the topping mixture together and sprinkle it generously over the batter. Press the topping into the batter. Bake for 50 minutes, or until a tester stick inserted in the center comes out clean. Serve warm with cinnamon or vanilla ice cream, or serve cool the next day. Wrap in colored cellophane and top with a bow for a festive treat!
Enjoy!
-Jessica