"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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.
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