"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Frosting for Ginger Cookies, by Mary Deetz, is from Family & Friends Treasured Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pckg. Knox gelagin - unflavored 1/4 c. cold water 3/4 c. water 1/8 tsp. salt 2 c. sugar
Dissolve gelatin in 1/4 c. cold water. Bring to a boil 3/4 c. water, salt and sugar - with cover on. Boil slowly 5 minutes Remove cover and boil till spins a long thread. Pour over dissolved gelatin and stir well. Cool - beat with mixer until it holds peaks - frost cookies.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.