MOLASSES COOKY REFRIGERATOR CAKE

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.

FOOTNOTES

Transcriber’s Notes