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Wednesdays Unplugged - Adelaide's Frosted Ginger Creams

By Homesmsp @HomesMSP


"Singing is like a celebration of oxygen." ~ Bjork


NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!


Last night was our granddaughter's fall choir concert... always fun to see and hear her singing. It was a special bonus to also see her drawing on display.


I was just going through some old photos and found one of my husband's mother's ginger creams, one of his favorites. This photo dates back to before I was posting recipes online. I figured since this is a family recipe I should record it!


  • 1 cup dark brown sugar
    Ginger creams
  • 1 cup vegetable shortening
  • 3 eggs
  • 1 cup dark molasses
  • 1 tablespoon soda
  • 3 1/2 cups plus 2 1/2 tablespoons flour
  • 1 tablespoon ginger
  • 1 tablespoon cinnamon
  • 1 cup thick buttermilk

Cream shortening and sugar. Add eggs one at a time, beating mixture well after each addition. Add soda to molasses until it effervesses, then combine this mixture with sugar and shortening mixture to form batter.

Add cinnamon and ginger to flour. Alternately sitr portions of seasoned flour and buttermilk into batter, blending well after each addition. Drop on cookie sheet and bake at 400 degrees F about 8 minutes.


  • 8-ounce package cream cheese
  • 1 stick margarine or butter
  • 1 teaspoon vanilla
  • 1-pound box powdered sugar


  • 3 three-0unce packages cream cheese
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 5 cups powdered sugar

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks


  • Wednesdsays Unplugged - Adelaide's Homemade Ice Cream
  • Wednesdays Unplugged - Mint Puffs

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