Marys Frosted Creams Recipes

FROSTED CREAMS

Steps:

• Cream shortening and sugar well.
• Add beaten eggs and molasses, mixing well.
• Dissolve soda in sour milk and add to creamed mixture.
• Mix together flour, salt and cinnamon, then add to creamed mixture.
• Bake at 350 in greased jelly roll pan (15x10) for 20-25 minutes.
• Cool and frost with thin powdered sugar butter icing.

MY GRANDMOTHER'S FROSTED GINGER CREAMS

Steps:

• 1. Cream together butter and sugar. Add eggs. Beat until light and fluffy. Add molasses. Blend in.
• 2. Sift together flour, ginger, cloves, cinnamon and salt.
• 3. Add baking soda to water.
• 4. Add dry ingredients and water to egg mixture alternatively.
• 5. Bake at 350 degrees in a jelly roll pan for 25 minutes or until cake tests done. Cool cake before frosting.
• 6. To make frosting add brown sugar, milk and butter to a saucepan. Bring to a boil. Remove from heat and add powdered sugar to thicken. Add 1 teaspoon vanilla. Frost the cake immediately while frosting is warm. Spread as you pour. Frosting sets fast and is hard to spread otherwise. I can not see why you can not frost while the cake is still warm. It might make it easier! Just a tip.

CHOCOLATE COOKIES ( ROMANY CREAMS)

Steps:

• Preheat oven 350°F.
• Cream butter and sugar.
• Beat eggs and vanilla and beat into butter mixture.
• Sift in dry ingredients, add coconut and mix well.
• Scoop 1 tsp mounds onto prepared cookie sheet.
• Bake for 13 minutes.
• Cool on wire rack.
• TOPPING:.
• Melt chocolate in double boiler and dip in 1/2 of each cookie.
• Lay cookies on sheet of wax paper and sprinkle on vermicilli.
• Place in refrigerator just long enough for chocolate to harden.