"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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Ginger Creams Recipe

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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.
Contributor:  
Contributor:  
Shirley Cassady
Added: Monday, June 22, 2009
Category:
Category:
Ingredients:  
Ingredients:  
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
Frosting:
3 Cups Powdered Sugar
1/3 Cup of Margarine
3 Tbs. Cream
1 1/2 Tsp of Vanilla
Directions:
Directions:
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 350º. 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

 

 

 

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