Myrtle Marguerite Augusta Lysdahl's Ginger Cream Bars

In the photo to the left is my father (Bill) and my mother (Myrtle).  The photo was taken in the late 1950s in their flower garden.  The fully leafed out trees block the view of Amacoy Lake in the background...but if this picture had been taken in the fall you would see the lake.

I woke up missing my mother this morning.  Maybe the feeling of loneliness was prompted by the idea of knowing that I was going to be posting one of her recipes?  Anyhow for a good amount of time I traveled down "Memory Lane."  It would be so wonderful to hear her voice once again...and to be able to talk to her as well for I have so very much to tell her.

At any rate, here is her recipe for Ginger Cream Bars:

1/2 cup ole (I would use butter)
1 cup sugar
1 cup Carnation Milk (I think she meant sweetened condensed)
2 eggs
1/2 cup molasses
1 tsp each of ginger, cinnamon
2 tsp soad
1/2 tsp salt
3 1/2 cup flour
Mix all together spread on cookie sheet with rim.  Bake 350 - 30 to 35 minutes.  Frost with powdered shugar butter & canned milk--heat cream (canned milk?) & butter add powdered sugar & vanilla (how much??).  Beat and spread on.
(If you try out this recipe you will sometimes have to stop and consider the "intent" of what she was writing rather than what she actually wrote.)

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