"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

Ginger Creams Recipe

  Tried it? Rate this Recipe:


This recipe for Ginger Creams, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Cassady
Added: Monday, June 22, 2009


1 Cup Sugar
1 Cup Margarine
2 Eggs
2/3 Cup Molasses
1 Cup Lukewarm water
1/2 tsp. of cloves
1/2 tsp. of salt
1/2 tsp. of cinnamon
3 Cups of Flour
3 Cups Powdered Sugar
1/3 Cup of Margarine
3 Tbs. Cream
1 1/2 Tsp of Vanilla

Cream Sugar and Margarine together. Add one egg and 1/3 cup of molasses, cream and then repeat with remaining egg and molasses. Add in water and mix. Sift together remaining ingredients and add to above. Fill two greased 10 x 13 pans and cook for 25 minutes at 350. Frosting: Blend P. Sugar and margarine and then stir in cream and vanilla and frost when ginger creams are cool.

Preparation Time:
Preparation Time:
20 minutes




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*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.

Search for more great recipes here from over 500,000 in our family cookbooks!