"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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Easter Sugar Molds Recipe

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This recipe for Easter Sugar Molds, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jeannine Stadtler
Added: Saturday, January 21, 2006
Category:
Category:
Ingredients:  
Ingredients:  
6 c. granulated sugar
6 t. meringue powder
9 t. warm water
Directions:
Directions:
Dissolve meringue powder in water. Mix all ingredients
together until it looks like wet sand and stays in a ball.
Pack mold solid with sugar and turn out onto bard. Cut
off narrow end for deep hole. Put a box up against cut
of end to keep it from drying out. Let set for 3 hours or
more. Hollow out inside. Decorate as a diorama inside
and cake decorate outside. Children can create
diorama with cut up cards, candies, little plastic animals,
etc.

 

 

 

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