"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 MOLASSES "WARTS", by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, January 27, 2009


1/2 c shortening
1 c sugar
1 egg
1/2 c molasses
1/3 c cold water
3 c flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1 c raisins
1 c nuts

Cream shortening and sugar, beat well. Add egg, molasses, and water. Sift dry ingredients, then add to molasses mixture. Add raisins and nuts. Spray pans and drop by spoonful. Bake at 350 until soft-baked.




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