"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


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This recipe for GINGER CREAMS, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanne Smith


1 cup butter or margarine
1 cup white sugar
2 egg yolks (save egg whites)
3 tsp. molasses
cup buttermilk To cup milk, add 1 tsp. vinegar and 1 tsp. baking soda
3 cups flour approximately
To the flour, add 1 tsp. each:
cinnamon, ginger, cloves, allspice and baking powder

1. Cream the butter with sugar. add egg yolks and molasses. Stir until mixed.
2. Add buttermilk ad distribute evenly.
3. Add the spices to the first cup of flour and mix evenly into the dough.
4. Add remaining 2 cups of flour until the dough is stiff enough to handle.
5. Chill dough if desired.
6. Roll out the dough to " thick. Cut our shapes.
7. Bake at 325F for 7 to 10 minutes depending on the thickness on an ungreased cookie sheet.
8. Watch closely as they burn easily.
9. If desired, ice with Boiled Frosting when completely cool.


2 egg whites (saved from Ginger Creams), beaten stiff
1 cup cold water
1 1/2 cups of white sugar
1 tsp. vanilla
Red or Green food coloring if desired

First combine the water and sugar in a heavy saucepan or double boiler.
Boil gently until it forms a thread like hair when poured from a spoon.
Beat the egg whites until stiff in a large glass bowl leaving enough room to add the syrup.
Pour hot syrup slowly into beaten egg whites while beating.
Be careful not to splatter hot syrup on the electric beaters.
Continue beating until icing is fairly stiff. Then add vanilla. Food coloring may be added if desired.

** It is a good idea not to beat the egg whites until the syrup is almost ready as it does take a while.

Number Of Servings:
Number Of Servings:
4-5 dozen
Personal Notes:
Personal Notes:
This was Grandma Lake's (Eliza May) recipe and it was passed down to her daughter, My Mom, Mary Breault. I always remember my Mom making Ginger Creams and decorating them with icing at Christmas. They are a little time consuming but when colored with red and green icing are very appetizing. They continue to be a favorite at family gatherings.




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