"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for MUFFINS ~ GINGER, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


1/2 c. shortening
1/2 c. sugar
2 eggs
1 c. dark molasses
3 c. flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 c. hot water

2 T. confectioners sugar
2 T. milk
1/4 tsp. ginger

Preheat oven to 375.

Cream shortening and sugar. Add eggs and molasses. Beat again. Mix dry ingredients in a separate bowl. Sift, then stir into creamed mixture, alternately with hot water while beating. Mix until smooth.

Pour into greased muffin tins or mini loaf pans. Bake for 20 - 25 minutes. Reduce baking time to 10 - 12 minutes for mini-muffins. Cool in pans for 10 minutes before turning out. Mix glaze ingredients in small bowl and brush across tops of muffins, once cooled.




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