Quarter and core the washed cabbage and cut into fine strips. Season with salt, pepper, nutmeg, and vinegar, and mix thoroughly. Place in a well buttered casserole and bake in moderate (350 °F) oven for approx. 45 minutes. Peel, core, and slice the apples. Stir apples and maple syrup into the cabbage and cook 30 minutes. Serve in the casserole.
Combine syrup and molasses and bring to a boil. Remove from heat and add butter to melt. Sift dry ingredients together. Combine gradually with syrup mixture. Add brandy and stir. Drop mixture by teaspoonful onto a greased baking sheet and bake in slow oven (330 °F) until flat and 'lacy' (about 10 minutes). Loosen each cookie and gently roll it around the handle of a wooden spoon. Slide off and cool on rack. Serve filled with whipped cream.
Preheat oven to 350 °F. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper.
In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.
Heat maple syrup in a double boiler. Beat egg yolks well and add slowly to the syrup, stirring constantly. When mixture thickens, allow to cool. Add whipped cream and stiffly beaten egg whites. Turn into a souffle dish and refrigerate several hours. Garnish with strawberries and sprinkle generously with rum.
Mix all dry ingredients. Mix all wet ingredients. Mix well together dry and wet ingredients. Bake in slow (325 °F) oven until golden (about one hour) stirring occasionally. Cool and store. Serve with milk. Keeps well.
Peel bananas and place in a shallow baking pan. Combine lemon juice, maple syrup, butter, and orange juice and pour over bananas. Sprinkle with cinnamon. Bake at 325 °F for 30 minutes, basting occasionally. Before serving, sprinkle with brandy and ignite. Serve flaming.