"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Frosted Creams Recipe

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This recipe for Frosted Creams, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mildred Palmer
Added: Sunday, October 29, 2006


1 1/2 cup sugar
1 cup shortening
1 cup cold coffee
2 eggs
1 tsp. cinnamon
3/4 baking soda
1/2 salt salt
2 1/4 cup flour

1/2 cup brown sugar
1/4 cup rich milk
1/4 cup oleo (butter)
Powdered sugar

Cream shortening and sugar, add eggs one at a time. Beat well. Sift cinnamon and salt with flour, add alternately with coffee to shortening/sugar mixture. Save a little coffee to add soda into at the last. MIx the little bit of coffee with the soda and then to mixture. Add nuts and mix well. Pour into well oiled/buttered, rimmed baking sheet and bake in 330 oven for 30 minutes.
Cool and frost with:
Cook the brown sugar, milk, and oleo til bubbly, then add enough powered sugar til thick enough to spread on frosted creams.

Personal Notes:
Personal Notes:
Grandma's notes.
"Or cook 1 cup raisins having enough water after cooking to nmeasure 1 cup. Mix like recipe leaving out coffee and using raisin water for liquid. Mix little of water at the last with soda. Bake as directed. This is the orginal recipe but my family did not care for raisins. I lost the recipe so I'm not sure about soda."

Jeff loves these frosted creams. I think they were a favorite of Uncle Bills. Jeff just told me that "He liked almost anything Grandma made" Well there you go, if grandma Palmer made it, it got ate.




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