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Nestled at the base of the Niagara Escarpment, Milton is a preferred tourist destination, attracting more than 1.5 million visitors to the area each year. Also known as Escarpment Country™, Milton provides easy access for day tripping and weekend excursions in a scenic setting — all within an hour's drive from Toronto.For conservation enthusiasts, there is an abundance of parkland offering hiking on the Bruce Trail and the Niagara Escarpment. In town, take a leisurely stroll along the nature trails surrounding our century-old Mill Pond in the heart of our historic downtown area. For sports enthusiasts, we are a"perfect fit" for those who seek a healthy and active way of life. Seasonal outdoor recreation such as swimming, kayaking, sail boarding and skiing is justminutes away off Highway 401 at the Kelso Conservation Area. Milton is also a golfer's paradise. Visit our fairs and festivals, explore an ostrich farm, gather fresh fruits and vegetables at a pick-your-own farm or plan a visit to the weekly Saturday morning downtown Farmers' Market. Explore an authenticIroquoian Village at Crawford Lake. Try your luck at Mohawk Slots and Racetrack. Whether you are a visitor to our town or looking to relocate as a result of our new residential and industrial growth, consider our unique town and country atmosphere as the place to live, work and play.

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Maple Apple Strudel

2
1 tbsp
3 tbsp
2 tbsp
3.5 oz
1/4 c
2 tbsp

2
apples peeled, halved & cored
lemon juice
raisins
rum
sponge cake
maple syrup
melted butter
cinnamon, to taste
eggroll skins
egg wash, as necessary
Powdered sugar, for garnish
Preheat the oven to 425˚F. Thinly slice the apples. Place them in a microwave-safe dish, add lemon juice and microwave until soft. In a small bowl, combine raisins and rum. Soak until raisins are soft. Dice sponge cake into 3 centimeter cubes; place in a bowl. Mix in apples, raisins, rum, maple syrup, butter and cinnamon. Let filling stand until sponge cake is moistened. Spread out one of the egg roll skins. Place half of the filling horizontally in the center. Fold the bottom edge of the skin over the filling then fold the top edge over. Repeat with remaining eggroll skin and filling. Place the rolls, folded side up, on a baking sheet. Brush tops with egg wash; bake until golden. When cool enough to touch, garnish with powdered sugar as desired. Serve warm.