1 tablespoon GRANDMA’S MOLASSES
1 teaspoon flavoring
1 cup heavy cream, whipped
Crisp molasses cookies
Add molasses and flavoring to whipped cream. Arrange alternate layers of
cookies and whipped cream on a dessert plate, using 5 to 6 cookies for
each serving. Chill several hours or overnight. Just before serving,
garnish with additional whipped cream, and shaved bitter or semi-sweet
chocolate, if desired.
YIELD: 6 to 8 servings.
TAFFY ICE CREAM
(Set temperature control of refrigerator to coldest point)
2 eggs, beaten
½ cup GRANDMA’S MOLASSES
2 cups light cream
¹/₁₆ teaspoon salt
1 teaspoon vanilla
½ cup chopped nuts (optional)
Thoroughly mix all ingredients. Pour into an ice tray; place in freezing
compartment to freeze until almost stiff. Transfer frozen mixture to a
bowl; beat until smooth. Add nuts, if used. Pour into ice tray. Freeze
until stiff (3 to 4 hours).
YIELD: 6 servings.
[Illustration: Back cover]