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Cooking withCrosbys Fancy Molasses

Theres an appealing nostalgia around molasses. The word aloneis rich with memories o cozy kitchens, a slice o gingerbread withbutterscotch sauce, warm buttery biscuits drizzled with molasses, crispygingersnaps dunked in hot cocoa.

Molasses memories are as warm as an oven and as nourishing as the

rom-scratch ood that our mothers and grandmothers created. Therecipes we have gathered in this cookbook are intended to help yourecall (and perhaps recreate) those happy times. Inside youll nd ami lyavourites rom long ago and new discoveries that we cant resist. Alldelicious and wholesome, rich with the sweet favor o Fancy Molasses.

Molasses is indispensable in the baked goods o your childhood(remember the smell o gingerbread cookies?) but its equally compellingin main dish meals. In this recipe collection youll see that theres a placeat your table or molasses anytime o the day. Its as well-suited to meatand sh as it is to pancakes and porridge. Tangy and sweet, molassesadds depth and favor to dishes like pulled pork, grilled seaood, heartystews, and o course all things barbecued.

Molasses can transorm everyday oods, making the meals and bakedgoods that you take the time to prepare satisying and memorable.

Crosbys has been importing the worlds nest molasses or overone hundred years and takes pride in being one o the worlds largestimporters o Fancy Molasses. We are committed to maintaining thehighest standards o quality and service in all o our ne ood products.

Published by/ copyrightJune 2012 Crosby Molasses Company Limited

All rights reserved.No part o this publication may be reproduced, sorted in a retrieval system

or transmitted, in any orm or by any means, without the prior writtenpermission o the publisher.

Breads & Muns ....................2

Cookies & Bars ..................... 11

Gingerbreads & Cakes .......... 19

Desserts & Pies.....................27

Frostings & Toppings ........... 37

Appetizers & Main Dishes .... 41

Sauces & Dressings............... 57

Candies & Sweet Drinks ...... 59

Substitutes &

Measuring Equivalents ............65

Index ....................................66

Table of Contents

Bridget OlandCrosbys Molasses Kitchen


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3

Molasses Cornbread

Bring cold water and salt to boil in small pan on medium-high heat.Whisk in cornmeal a bit at a time. Reduce heat to low and cook or 1minute, stirring constantly, until consistency o thick mush. Stir whencooled to room temperature. Put cornmeal mixture, mi lk and molassesin bowl o stand mixer equipped with dough hook. Sprinkle in yeast.On medium speed, blend in four 1 cup at a time. You may need to addmore four or less depending on the humidity. Mix until dough is smoothand supple. The dough should come away rom the sides o the bowl butstick to the bottom. Turn onto foured work surace and knead three orour times.

Place in large, greased bowl and cover with kitchen towel. Leave inwarm place till doubled in volume, about 2 hours.

Butter 2 loa pans (9 x 5). Divide dough in hal and pat into 2 loaves.

Place in pans and cover with kitchen towel. Let sit 45 minutes or untildoubled in size.

Brush tops lightly with oil. Bake in preheated 425F oven or 10 minutes.Reduce heat to 350F and bake 20 to 25 minutes more, or until lightlybrowned.

Cool on wire rack or 5 minutes, then turn out o pans. Cool to roomtemperature beore slicing.

1 cups cold water

3 tsp salt

1 cup cornmeal (coarse grind)

1 cup cold whole milk

cup Crosbys Fancy Molasses

1 Tbsp instant dry yeast

4 cups all-purpose our

butter, or greasing pans

olive oil, or brushing dough

Breads & Muffins

Molasses Cornbread


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4

1 cup butter

1 cup brown sugar

1 cup Crosbys Fancy Molasses

1 cup cold, strong coee

3 eggs, well-beaten

3 cups our

Coee Ring

Mix in order given. Bake in coee ring pan at 375F or 45-50 minutes.

1 tsp baking soda

tsp nutmeg

1 tsp each, cinnamon,

mace, salt

1 cup raisins

1 cup currants

1 cup graham our (or

whole wheat & rye)

1 cup white our

2 Tbsp butter

1 tsp salt

Graham Biscuits- Makes 1 Dozen -

Preheat oven to 450F. Cut butter into mixed dry ingredients untilthe mixture is the consistency o coarse corn meal. Add the milk and

molasses all at once to the dry ingredients. Stir dough or a scant 1minute. Drop by heaping tablespoonul onto an ungreased bakingsheet. Bake or 10 minutes or until lightly browned.

2 Tbsp baking powder

tsp baking soda

2 Tbsp Crosbys Fancy Molasses

2 Tbsp brown sugar

1 cup milk

1 seedless orange

cup orange juice

1 egg

cup oil


Orange Mufns- Makes 1 Dozen -

Wash and quarter orange, remove seeds and chop entire orange(including peel) in ood processor. Add remaining wet ingredientsand mix. Remove to a bowl and add premixed dry ingredients. Stirgently until dry ingredients are just moistened. Spoon mixture into

well-greased mun pans. Bake at 375F or 15 to 20 minutes.

1 cups our

2 Tbsp sugar

1 tsp baking powder

1 tsp baking soda

5

3 Tbsp butter

cup sugar

3 overripe bananas


2 eggs

1 cups our

Decadent Banana Loa- Makes 1 Loaf -

Cream butter and sugar, mix in bananas, molasses and eggs until

smooth. Mix together four, baking soda and baking powder. Add towet ingredients and beat until smooth. Fold in walnuts (pecans) and/or chocolate chips. Bake in 8 x 4 inch loa pan at 350F or 1 houror until done.

1 tsp baking soda

1 tsp baking powder

cup walnuts or

pecans chopped

cup chocolate or peanut

butter chips (optional)


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Wild Blueberry Mufns- Makes 1 Dozen -

Combine wet ingredients in one bowl and dry ingredients in another.

Add wet ingredients to dr y and sti r gently until dry ingredients arejust moistened. Gently old in 2 cups wild blueberries. Spoon mixtureinto well-greased mun pans. I you like, sprinkle with a mixture ocinnamon and sugar. Bake at 375F or 15 to 20 minutes.

3 cups our

1 cup sugar

1 Tbsp baking powder

tsp baking soda

tsp salt

3 large eggs

1 cup milk

cup Crosbys Fancy

Molasses

cup vegetable oil

1 tsp vanilla

1 egg


cup milk

3 Tbsp melted butter1 cup our

Ginger Mufns- Makes 1 Dozen -

Combine wet ingredients in one bowl and dry ingredients in another.Add wet ingredients to dry and sti r gently until dry ingredients arejust moistened. Spoon mixture into well- greased mun pans. Bakeat 375F or 15 to 20 minutes.

1 tsp baking powder

Tbsp sugar1/8tsp baking soda

tsp ginger tsp salt

6

2 cups cooking bran

1 cups sour milk

1 egg

cup melted butter2/3cup Crosbys Fancy Molasses

Bran Mufns- Makes 1 Dozen -

Soak bran in milk, add beaten egg, melted butter and molasses.Combine sited dry ingredients with raisins or dates. Pour wetingredients into dry and stir only until four is moistened. Spoonmixture into well-greased mun pans. Bake at 400F or about 20minutes. Serve hot.

1 cup sited our

1 tsp baking soda

1 tsp salt

cup raisins or

chopped dates

7

2 cups sour milk

2 pkg. yeast


cup lukewarm water

2 cups sited our

Swedish Yeast Bread

Heat sour milk. Cool to lukewarm and add to yeast which has beensotened in lukewarm water. Add molasses. Mix dry ingredients andadd to the wet ingredients. Mix well. Cover and let rise 10 minutes.Knead 8-10 mins. Place in a greased bowl. Cover and let rise in a

warm place unti l double in bu lk. Knead dough l ightly, then let ri seor 10 mins. Make 2 loaves, place in greased pans. Let rise in a warmplace until double in bulk. Bake at 375F or 30 minutes.

4 cups unsited rye or

whole wheat our

3 tsp salt

4 tsp caraway seed(optional)


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9

2 loaves (16 ounces each) rozen

bread dough, thawed1/3cup butter, sotened

Molasses Sauce

1 cup packed brown sugar

cup butter, cubed

Molasses Sticky Buns- Yield: 16 buns -

Roll out each loa o bread dough into a 10 square. Spread with1/3cupbutter to within inch o edges. Combine sugar and cinnamon;

sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cuteach roll into eight slices.

For sauce, in a small saucepan, bring the brown sugar, butter, waterand molasses to a boil. Pour into a greased 13 x 9 baking dish. Placerolls, cut side down, in molasses sauce.

Cover and let rise in a warm place until doubled in size, about 30minutes. Bake at 350F or 30-35 minutes or until golden brown. Coolin dish or 5 minutes; invert onto a serving platter. Serve warm.

cup sugar

1 tsp ground

cinnamon

1/3cup Crosbys Fancy Molasses

3 Tbsp water

2 tsp sugar

1 cup lukewarm water

2 pkg. yeast

2 cups rolled oats

3 cups boiling water

Oatmeal Bread- Makes 2 Loaves -

Mix sugar, water and yeast, let stand 10 minutes. Soak oats in hotwater. Cool. Add molasses, salt, butter and yeast to cooled oats. Blend.Gradually mix in four, knead until smooth. Place in a greased bowl,cover, and allow to stand in a warm place unti l double in bulk. Kneadlightly and place into two greased loa pans. Cover, let stand in warmplace until double in bulk. Bake at 350F or 40 minutes.


4 tsp salt

cup melted butter

7 cups our

Molasses Sticky Buns


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1 cups milk

2 pkg. yeast

cup lukewarm water


2 eggs

Rerigerator Whole Wheat Rolls

Scald milk and al low to cool to lukewarm. Add to yeast which has beensotened in lukewarm water. Mix in molasses and eggs. Add 4 cups omixed dry ingredients and beat until smooth and elastic. Stir in butter.

Add remaining four, mix thoroughly. Cover and let rise 10 minutes.Knead until smooth, then place in a greased bowl, turning to coat.Cover with plastic wrap. Store in the rerigerator, no more than threedays. Remove rom the rerigerator and let rest 30 minutes. Punch down.Knead a ew seconds then shape into rolls. Place 1 apart on greasedpan. Dot with butter. Allow rolls to rise in a warm place until at leastdouble in size. Bake at 400F or 12-15 min.

3 cups sited our

3 cups unsited whole

wheat our

3 tsp salt

cup butter, melted

10 11

2/3cup butter1

/3cup brown sugar1 egg


cup sour milk

Molasses Drop Cookies

Cream butter, blend in sugar, egg, molasses and milk. Add siteddry ingredients, mix thoroughly. Drop rom a spoon onto a greasedcookie sheet. Bake at 375F or approximately 10 minutes.

2 cups sited our

tsp salt1 tsp ginger

1 tsp cinnamon

1 tsp baking soda

Cookies & Bars


1 cup sugar

1 cup butter

1 Tbsp baking soda dissolved in

small amount o water

Ginger Snaps

Heat molasses to the boil ing point, add sugar. Remove rom heat, addbutter and dissolved baking soda, cool. Add egg. Sit dry ingredientsand stir in. Add more four i necessary. Roll as or rerigerator cookies;allow to stand in rerigerator or 24 hours and slice. Bake at 375F untilgolden brown - 10-12 minutes.

1 beaten egg

1 Tbsp ginger

1 tsp allspice

1 tsp salt

About 2 cups our


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12

Molasses Oatmeal Cookies

cup butter

cup peanut butter

cup sugar


1 tsp vanilla

1 egg, beaten

Molasses Peanut Butter Cookies- Makes 3 dozen -

Cream butter and peanut butter, add sugar gradually, blend inmolasses, vanilla, beaten egg and milk. Stir in sited dry ingredients.Drop onto greased cookie sheet and press down with the bottomo a glass. Bake at 375F or 10 minutes.

2 Tbsp milk

2 cups sited our

tsp salt

tsp baking soda

1 tsp baking powder

cup butter

1 cup brown sugar

2 eggs well beaten


1 cups our

1 tsp baking soda

Molasses Oatmeal Cookies

Cream butter, add sugar gradually. Blend in eggs and molasses. Sit

four, baking soda, salt and nutmeg, add rolled oats. Stir into the buttermixture. Mix in cranberries or chocolate chips. Drop by teaspoonulon a greased cookie sheet. Bake at 375F or approximately 10 minutes.

1 tsp salt

1 tsp nutmeg

2 cups rolled oats

1 cup dried cranberries

or chocolate chips

13


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1/3cup butter

2 cups sited cake our

tsp baking soda

tsp salt

1 cup sugar

Molasses Coconut Chews

Melt butter, add sifted dry ingredients. Stir in molasses, vanilla and eggwhites. Mix well. Stir in coconut. Spread in two greased 8 square pans,lined with parchment paper. Bake at 350F 30 to 35 minutes. When cool,cut each cake in 24 bars. Store in closed container.


tsp vanilla

4 egg whites, unbeaten

1 cups moist, shredded coconut

15

cup butter

1 cup sugar

1 egg


2 cups our

Quick Ginger Cookies

Cream together the butter, sugar, and egg, then add the molasses.Mix together the dry ingredients and add to the creamed mixture.

Rerigerate or 2 hours and then make into balls the size o walnuts.Roll each ball in sugar and place on greased baking sheet. Partlyfatten balls with bottom o drinking glass which has been greased toprevent sticking. The balls will spread upon cooking, so leave lots ospace between balls (3 - 4 inches). Bake at 350F or 7 to 10 minutes.

2 tsp baking soda

1 tsp cinnamon

1 tsp cloves

2 tsp ginger

tsp salt

Quick Ginger Cookies


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16

1 cup butter

1 cup brown sugar

3 eggs


2 cups our

4 tsp baking powder

Chocolate Nuggets

Cream together butter and sugar. Add eggs one at a time beating atereach. Add molasses, mix well. Sit together four, baking powder, saltand cinnamon. Add alternately with milk to creamed mixture. Addnuts and chocolate. Drop by teaspoons on greased baking sheet. Bakein 375F oven about 10 minutes or until a bit brown.

tsp salt

2 tsp cinnamon

cup milk

cup chopped pecans

or walnuts

1 cup chocolate chips

17

cup butter

cup sugar

1 egg, beaten2/3cup Crosbys Fancy Molasses

tsp. vanilla

1 cup boiling water

Frosted Molasses Bars

Cream butter, sugar and egg, add molasses, water and vanilla. Sit indry ingredients. Add nuts and raisins. Bake in 9 x 9 pan at 350F or50 minutes. Ice with molasses butter rosting, page 39.

2 tsp.baking powder

1 tsp. baking soda

tsp.salt

2 cups our

cup nut meats (optional)

cup raisins

cup butter

cup brown sugar

1 egg


1 tsp cinnamon

Molasses Crinkles

Cream butter, add sugar gradually, beat in egg and molasses. Add siteddry ingredients. Chill 1 hour. Shape into balls the size o walnuts.Place on a greased cookie sheet. Press with ork. Brush top with cold

water. Sprinkle each cookie with sugar. Bake at 375F or 10 minutes.

2 cups our

2 tsp baking soda

tsp cloves

1 tsp salt

1 tsp ginger


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Gingerbread Pumpkin Bars

Gingerbreads & Cakes

19

Base

1 cups sugar

1 cup butter, sotened


2 cups our

Filling2 cups cooked pumpkin

cup sugar


250 g cream cheese, sotened

Glaze

1 cup powdered sugar

1 Tbsp butter, sotened

Gingerbread Pumpkin Bars

For the base: Combine sugar, butter and molasses in large bowl.Beat at medium speed until creamy. Reduce speed to low. Add four,baking soda and pumpkin pie spice. Beat until well mixed. Place cup o the mixture in small bowl, add oats and mix well. Set aside.Press remaining mixture into un-greased 15x10x1 jelly-roll pan.

For the flling: Preheat oven to 350F. Combine all the ingredientsin medium bowl except the eggs. Beat until well mixed. Add eggs andcontinue beating until well mixed. Spread mixture over the pressedbar mixture to within o edge. Crumble reserved oat mixtureover lling. Bake or 25 to 30 minutes or until topping is light goldenbrown. Cool completely.

For the glaze: Combine powdered sugar, butter and vanilla in smallbowl. Beat at medium speed, gradually adding enough milk ordesired drizzling consistency. Drizzle over cooled bars.

Recipe Tip: Bars are best made no more than 1 day ahead as

the crust starts to soten. Store in loosely covered container in refrigerator.

1 tsp baking soda

1 tsp pumpkin pie spice*1/3cup uncooked quick-

cooking oats

1 tsp vanilla

1 tsp pumpkin pie spice*

2 eggs

tsp vanilla

1 to 2 Tbsp milk

*Substitute tsp ground cinnamon, tsp ground ginger, tsp ground nutmeg and 1/8 tsp ground cloves.


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20 21

cup butter, melted

1 egg, well beaten


1 cup orange marmalade


tsp baking powder

Orange Marmalade Gingerbread

In one bowl place melted butter, beaten egg, molasses and

marmalade. In another bowl place sited dry ingredients. Pourwet ingredients into dry and beat well. Add boiling water and mixthoroughly. Bake in 8 square pan at 350F or 25 to 30 minutes.

tsp baking soda

1 tsp cinnamon

1 tsp ginger

tsp salt

4 Tbsp boiling water


cup sugar

1 tsp baking powder

tsp baking soda

1 tsp salt

Molasses Feather Cake

Sit four, sugar, baking powder, baking soda and salt into a mixingbowl. Blend in butter, molasses, eggs and vanilla. Beat 2 minutes byhand or electric beater. Add milk and beat 2 more minutes. Pour intotwo well-greased 8 layer cake pans. Bake at 375F or 25 minutes.

cup butter

1 tsp vanilla


2 eggs

cup milk

2 cups our

1 teaspoon baking soda

tsp salt

cup sugar

1 tsp ginger

Old Fashioned Gingerbread

Grease and four an 8 square pan. Sit together dry ingredientsin a large bowl. Add the butter, molasses and egg and beat or twominutes (or 300 strokes by hand). Add the boiling water. Beat or

another two minutes and turn into prepared pan. Bake at 350For 50-55 minutes.

1 tsp cinnamon

cup sot butter


1 egg

1 cup boiling water

cup butter

cup brown sugar

1 egg beaten


1 cup sited our

tsp baking powder

cup butter

4 large tart apples, sliced

Apple Gingerbread Upside Down Cake

Cream butter, add sugar gradually, beat well. Stir in egg and

molasses. Add sited dry ingredients alternately with milk. Beatuntil fu y.

Melt butter in a casserole dish or pan, arrange sliced apples in it.Sprinkle with sugar and cinnamon. Pour cake batter over applesand bake at 350F or 45 minutes. Turn out upside down and servewith Molasses Sauce, page 37.

tsp baking soda

tsp salt

tsp cinnamon

tsp ginger

cup sour milk

cup brown sugar

1 tsp cinnamon


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22 23

2/3cup butter

cup sugar2/3cup Crosbys Fancy Molasses

2 eggs well beaten2/3cup sour milk

2 cups our

tsp baking soda

Molasses Pound Cake

Cream butter well and add sugar gradually, beating ater eachaddition. Blend in molasses and beaten eggs. Add milk alternately

with sited dry ingredients. Add foured raisins. Pour into prepared9 x 13 pan and bake at 350F, 50 minutes to an hour.

1 tsp allspice

tsp cloves

1 tsp cinnamon

1 tsp nutmeg1 cup seeded raisins

dredged in1/8cup our

cup plus 2 Tbsp butter

1 cup sugar


tsp ground cloves

1 tsp ground cinnamon

2 tsp ground ginger

tsp ground allspice

Chocolate Gingerbread

Melt the butter along with the sugar, molasses and spices. Whisk itwell and remove rom heat. Whisk in the milk, eggs and baking soda-water mixture. Add the four and cocoa and beat. Pour into greasedand foured 9 x 13 pan. Bake at 350F or 55 minutes to an hour.

1 tsp baking soda

dissolved in 2 tsp water

2 eggs

1 cup milk

2 cups our

cup cocoa

1 cup chocolate chips(optional)

Chocolate Gingerbread


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1 cup sugar

1 tsp baking powder

1 cup unsweetened applesauce1/3cup Crosbys Fancy Molasses

2 eggs well beaten

cup sot butter

Applesauce Spice Cake

In one bowl place sited dry ingredients. In another beat applesauce,

molasses, eggs, and sot butter. Combine wet and dry ingredients.Beat well by hand or with an electric beater or about three minutes.Pour into prepared 9 pan and bake at 350F or 25 to 35 minutes.

1 tsp salt

tsp baking soda

tsp cinnamon

tsp nutmeg


24

2/3cup butter2/3cup sugar

1 tsp baking soda

1 tsp salt

1 tsp vanilla

Devils Food Cake

Cream butter, add sugar gradually. Add baking soda, salt and vanilla.Mix in molasses and melted chocolate. Beat in eggs. Blend in fouralternately with sour milk. Pour into two well-greased lightly foured8 pans. Bake at 375F or 25 min.


3 squares bitter chocolate, melted

2 eggs

1 cups sited our

cup sour milk

2 cups hot water

4 cups our

1 cup vegetable oil

1 cup sugar

2 eggs, well beaten

Molasses Jam Cake

Bring water to a boil and set aside. Mix oil and sugar, then add beateneggs and molasses. Mix well. Add hal o the dry ingredients and mix.

Add the hot water, mix and then add the remaining dry ingredients.Mix or 2 minutes on medium speed. Pour into 2 prepared 8 pans,and bake at 350F or 40-45 minutes. Cool on a rack. Place jambetween layers o cake.

2 cups Crosbys Fancy Molasses

2 tsp baking soda

2 tsp cloves

2 tsp salt

Raspberry Jam

25

1/3cup butter

cup sugar

tsp baking soda

1 tsp cinnamon

tsp allspice


Economy Cake

Cream butter, sugar, baking soda and spices. Add molasses and 1/4 othe sited four, salt and baking powder. Beat in egg. Alternate sourmilk with remaining four mixture. Bake in a well-greased, lightlyfoured 8 square pan at 350F or 40 minutes.

1 cups our

tsp salt

1 tsp baking powder

1 egg2/3cup sour milk


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26

6 Tbsp butter

cup sugar


2 eggs, well beaten

cup sour milk

Angel Molasses Cake

Cream butter, add sugar gradually and beat well. Blend in molasses,beaten eggs and milk. Careully mix in sited four, baking soda,ginger and salt. Bake in 8 square pan at 350F or 35 to 45 minutes.

2 cups sited our

1 tsp baking soda

1 tsp ginger

tsp salt

cup vegetable oil


1 cups white sugar

4 eggs (add one at a time)

2 cups our

Carrot Cake- Makes 1 Tube Cake -

Preheat oven to 325F. Add ingredients in the above order, mixing

well a ter each addit ion. Pour into prepared tube pan. Bake at 325For 1 to 1 hours. Let cool completely beore icing.

Icing

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

cup walnuts (chopped)

3 cupspacked grated carrots

8 oz. cream cheese

3 to 4 cups icing sugar

cup butter

2 tsp vanilla

Cream cheese and butter. Beat in the sugar gradually until you reachdesired stiness. Mix in vanilla. Spread on cool cake. Garnish with

walnut pieces.

Desserts & Pies

27

2 Tbsp butter

cup sugar


1 egg

cup hot water

1 cup sited our1 tsp baking soda

Sticky Molasses Pudding

Cream together butter, sugar, molasses and beaten egg. Add hotwater alternately with sited dry ingredients. Pour into an 8 squarepan. Mix topping ingredients and pour over unbaked mixture. Bakeat 375F or 35 min. Serve warm with ice cream.

tsp salt

tsp ginger

tsp cinnamon

TOPPING:

cup Crosbys

Fancy Molasses1 cups cold water

tsp vanilla

4 cups 2% or whole milk, divided cup corn meal


1 tsp salt

cup packed brown sugar

Indian Pudding

Bring 3 cups o the milk to a simmer and careully whisk in thecornmeal. Stir constantly unti l the cornmeal is sot (about 15 minutes).Remove rom heat and stir in the molasses. Let the mixture cool orabout 20 minutes then stir in the salt, sugar, spices and egg. Pour intoa buttered 1 quart baking dish. Smooth the top and careully pourover the remaining cup o milk. Bake at 300F or about 2 hours, oruntil top is browned. Serve warm with whipped cream or ice cream.

cup butter1 tsp ginger

tsp cinnamon

1 egg, beaten

cup raisins (optional)


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29Mini Molasses Pavlova

2 egg whites room temperature

cup fne white sugar

tsp corn starch


Mini Molasses Pavlova- Serves 4 -

Preheat oven to 250F. Line a baking sheet with parchment. Combinethe sugar and corn starch in a bowl.

In a mixing bowl add the egg whites and beat on medium speed.When the eggs are oamy start to slowly add the sugar and cornstarch, then stream in the molasses. When the eggs are sti (holda peak) old in the vinegar. Make our mounds o meringue on thebaking sheet.

Bake the Pavlova in the middle o the oven or 90 minutes, then turno the heat and let sit or another 30 minutes. The Pavlova may bekept in an air tight container or 2 days. Top with whipped cream andresh berries.

tsp white vinegar

cup 35% cream, whipped

1 pint resh berries

1/3cup butter cup brown sugar

cup sited our

6 medium tart apples

Molasses Apple Crisp

Cream butter, add brown sugar and four gradually. Mixture will becrumbly. Pare and slice apples and place in a buttered casserole dish.Dribble molasses over apples along with cinnamon and salt. Crumblefour mixture over apples. Bake at 350F or 30 min. Serve with icecream.

1/3cup Crosbys Fancy Molasses1 tsp cinnamon

tsp salt


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Pumpkin Crme Brulee

Coffee Molasses Ice Cream31

2 cups cream

cup canned pumpkin puree

1 tsp pumpkin pie spice*


Pumpkin Crme Brulee

Heat cream, pumpkin puree and pumpkin pie spice on the stove.Whisk molasses and egg yolks together, and add the heated cream to

the egg-molasses mixture. Pour into 4 oz ramekins.Place ramekins in a large pan and pour hot water hal way up theramekins and bake in a 300F oven or 45 minutes. The crmebrulee should be solid but still jiggly. Cool or at least 4 hours in thererigerator.

To Serve, sprinkle 1 Tbsp o demerara sugar on each brulee, ensurethat the entire top is covered. Melt the sugar under the broiler,keeping a very close eye on the brulees, or use a kitchen torch.

6 egg yolks

6 Tbsp demerara sugar(natural brown sugar)or caramelizing the top

*Substitute tsp ground cinnamon, tsp ground ginger, tsp ground nutmeg and 1/8 tsp ground cloves.

3 cups 35% cream

1 cup 2% milk

3 egg yolks

Coee Molasses Ice Cream

Bring 2 cups o cream and the milk to a boil in a heavy saucepan. Inanother bowl whisk yolks and molasses together. Gradually whiskin the hot cream mixture. Return the mixture to the saucepan untilthe mixture thickens and leaves a path on the back o the spoon at185F. Remove rom heat, whisk in the instant coee and remaining1 cup o cream. Place coee custard in ridge till well cooled. (Canbe made 2 days ahead). Process coee custard in ice cream makeraccording to manuacturers instructions.


1 Tbsp instant coee


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4 cups diced rhubarb

4 cups diced apples

1 cups sugar1/3cup our

Rhubarb Apple Pie- Makes 2 - 9 Pies -

Prepare 2 pastry lined pie plates. Mix rhubarb and apples togetherand then divide them equally into the pie plates. Mix dry ingredientsand once again divide mixture into the two pies. Drizzle 1/4 cup omolasses over each pie and dot with butter. Cover pies with pastryand cook at 400F or 20 minutes, then at 375F or 40 minutes.

1 tsp cinnamon


3 Tbsp butter

Pastry or 2, 2-crust, 9 pies

33Baked Alaska

2egg whites,

room temperature

1 Tbsp sugar

Baked Alaska

Start to beat egg whites. When they are oamy add the sugar slowlyand then add the molasses. Fold in the vinegar when the batter is sti.Take 4 squares o cake. Put a scoop o vanilla ice cream on the cake.Mound the meringue over the cake and ice cream. Brown quicklyunder the broiler and serve.

2 tsp Crosbys Fancy Molasses

tsp vinegar


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34

Pastry or 1 crust pie

1 cup raisins

1 cup boiling water

2 Tbsp butter

1 pie crust

Topping

cup chocolate

chips, melted

Butter Tarts

Chocolate Walnut Tart- Serves 8 -

Line 12 mun tins with pastry; prick bottoms with ork. Pour boilingwater over ra isins and let s tand 10 minutes. Drain. Immediately add

remaining ingredients and stir well. Add lling to tart shells. Bake at425F or 12-15 minutes.

Line a 9 tart pan (with removable bottom) with pastry. Bake at450F or 9 to 11 minutes or until light brown. Cool. Reduce oventemperature to 350F. In medium bowl, beat brown sugar and eggsuntil fuy. Add remaining lling ingredients; mix well. Pour intocooled, baked crust. Bake at 350F or 35 to 45 minutes or until llingis set. Cool. Drizzle melted chocolate over top. Store in rerigerator.

cup sugar


1 egg, well beaten

1 tsp vanilla

Filling

cup irmly packed brown sugar

2 eggs


2 Tbsp butter, melted

1 cup chopped walnuts

35

6 large, tart, cooking apples,

sliced into eighths (6 cups)

cup water

cup sugar

tsp salt

Deep-Dish Apple Pie

Partially cook apples in a 9 x 7 casserole dish. Mix sugar, salt, andnutmeg and sprinkle over apples. Drizzle molasses over apples and

dot with butter. Place pastry over all and trim, seal, and crimp edges.Bake or 30 min. at 425F.

tsp nutmeg


2 Tbsp butter

Pastry or one crust, 9-inch pie


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Molasses Toffee Sauce

1/3cup Peanut Butter

Peanut Butter Topping

Ingredients should be at room temperature. Mix peanut butter andmolasses to a thick paste. Can be used on ice cream, muns or eaten

with sliced apples as an aterschool snack.


cup butter

Molasses Sauce

Melt butter and blend in molasses. Or cream butter well, add CrosbysFancy Molasses gradually and beat until light and fuy.


Frostings & Toppings

37

cup plus 1 Tbsp butter

cup brown sugar (not packed)


Molasses Toee Sauce

Melt the butter, brown sugar and molasses in a heavy bottom mediumsize pot. (The pot needs to be tall enough to allow or oaming.)When the mixture is incorporated, slowly add the cream. Boil rapidlyor 5 minutes. Remove rom the heat and add the vanilla.

1 cup 35% cream

1 tsp pure vanilla


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cup frmly packed brown sugar

1 Tbsp cornstarch

1 cup orange juice

2 Tbsp butter

1 tsp grated orange peel

Fresh Fruit Sauce

In medium saucepan, combine molasses, brown sugar and cornstarch.Mix well. Gradually stir in orange juice. Bring to boil. Cook overmedium heat or 5 minutes or until thickened, stirring constantly.Remove rom heat. Add butter and orange peel, mix well. Careullystir in ruit. Serve warm ruit sauce over slices o gingerbread.

11 oz. can mandarin

orange segments, drained

8 oz. can pineapple chunks,

drained

1 cup green grapes, halved

39Molasses Chocolate Sauce

3 cups sited conectioners sugar

1 egg white, unbeaten

1 tsp vanilla, lemon or rum extract1/3cup butter

1 cup whipping cream


Molasses Butter Frosting

Molasses Chocolate Sauce

Add 1 cup conectioners sugar, egg white and favouring to creamedbutter. Mix well. Add remaining conectioners sugar alternately withmolasses and milk. Beat well.

Bring cream and molasses to a gentle boil. Remove rom heat andstir in the chocolate pieces. Stir until chocolate is melted. Cool andrerigerate.

1 Tbsp Crosbys

Fancy Molasses

2 Tbsp milk

8 oz dark chocolate,

broken into pieces


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Molasses and Soy Glazed Scallops

Molasses Wings41


6 Tbsp Japanese-style Soy Sauce

5 tsp sesame oil

1 tsp orange zest

18 chicken wings(approximately 4 pounds)

cup soy sauce


12 garlic cloves, fnely minced Tbsp paprika

Tbsp cayenne pepper

Molasses and Soy Glazed Scallops

Molasses Wings

Mix molasses, soy sauce, sesame oil and orange zest in a bowl and let

the favours o the glaze develop overnight. Preheat broiler. Reserveabout one quarter o the glaze. Marinate scallops in remaining glazeor 10 minutes, then remove and season with salt and pepper. Placeunder broiler or 3 minutes, then remove rom oven. Brush scallops

with a little more glaze and nish broiling or another 3 minutes.Brush scallops with reserved glaze when done.

Cut tips o o wings; wash and drain thoroughly. Mix wings with allingredients. Let marinate or hour to overnight. (I overn ight, cover

with plastic wrap). Preheat oven to 375F. Line baking sheet withoil or parchment paper and spread wings evenly. Pour remainingmarinade over wings. Bake or 20 minutes, and then fip wingsover. Bake or another 20 minutes until marinade has become thickand wings are dark golden brown. Turn oven to high broil, makingsure baking sheet is on lower rack. Broil wings or approximately 5minutes or until slightly darkened and just crisp. Let sit or 10 to 15minutes beore serving. Sprinkle with parsley.

20 sea scallops

sea salt

cracked black pepper

tsp salt

cup sweet chili sauce1/3cup dark rum

cup water

3 Tbsp fnely choppedparsley or garnish

Appetizers & Main Dishes


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Molasses Meatballs43

3 Tbsp vinegar

cup ketchup

tsp thyme

Molasses Meatballs- Serves 4 -

Blend the ingredients or the sauce in a small bowl. Pour into a largesaute pan, add meatballs and simmer or 8 to 10 minutes until thesauce thickens and the meatballs are glazed.


3 Tbsp Dijon mustard

2 dozen cooked meatballs

Marinade

cup oil

cup cider vinegar1/3cup Crosbys Fancy Molasses

1 tspfnely chopped Ginger root

or tsp ginger

1 tsp soy sauce

tsp saltDash hot pepper sauce

Warm Ginger Almond Chicken Salad- Serves 4 -

Combine all marinade ingredients. Add chicken strips; blend well.Cover; rerigerate 1 to 2 hours. In serving bowl combine greens,carrots and green onions. Rerigerate. In large skillet, place chickenand marinade. Bring to a boil, cooking and stirring until chicken isno longer pink, about 3 to 5 minutes. Spoon hot chicken mixtureover salad ingredients; toss to combine. Sprinkle with almonds.Serve immediately.

Salad

1 lb. chicken breasts,

skinned, boned, cut into

thin strips

4 cups torn mixed greens

1 cup (2 medium)

shredded carrots

cupchopped green onions cup sliced almonds,

toasted


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Molasses Shrimp45


1 Tbsp resh ginger, minced

cup rum

2 limes, zested

32 uncooked medium shrimp,

peeled, deveined

Molasses Shrimp- Serves 4 -

Combine molasses, ginger, rum and lime zest in medium bowl and

stir to blend. Thread 4 shrimp onto each skewer. Cover separatelyand chill.

Preheat barbecue to medium-high. Sprinkle shrimp with sea salt.Place 3 Tbsp o glaze in bowl and set aside. Brush shrimp with someo remaining glaze. Grill shrimp until just opaque in center, brushingoccasionally with glaze, about 2 minutes per side. Drizzle withreserved glaze and serve.

fne sea salt

8 metal skewers or

8 wooden skewers

soaked in water at

least 1 hour

cup sour cream

1 pkg (250g) cream cheese, sotened


1 cups salsa

Layered Hawaiian Salsa Dip

Beat sour cream, cream cheese and molasses until smooth. Spreadin a shallow glass oven-sae dish. Mix together salsa and pineapple,layer on top o cheese mixture. Spread grated cheddar on top. Heatin 350F oven or 10 minutes. Surround with tortilla chips and serve.

cup crushed

pineapple (drained)

cup grated

cheddar cheese


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Baked Beans

Molasses Pulled Pork

Dry Rub

1 tsp cinnamon

2 tsp smoked paprika

2 tsp garlic powder

1 tsp ground ginger

tsp ground allspice

2 tsp chili powder

2 tsp ground mustard

Molasses Pulled Pork

Mix the 9 dry rub ingredients together and rub the pork shouldervigorously. Place meat in a casserole dish and pour the molasses overthe meat to coat. Cover and let marinate in the rerigerator or a day.

When ready to cook, add oi l and roast in the oven until its brownedon all sides. Add onions, coee and the marinade let in the dish.Cover the meat with parchment paper. Seal the pot with tin oil andput a cover on. Bake at 275F or 4 hours or until the meat is allingapart.

Serve with molasses barbeque sauce page 58.

1 tsp black pepper

2 Tbsp kosher salt

5 lb pork shoulder

1 cups Crosbys Fancy Molasses

4 Tbsp oil

2 onions

1 cups coee

3 cups white beans

lb. salt pork or bacon

1 medium onion1/3tsp pepper

Baked Beans

Pick beans over and soak overnight. Drain, then add chopped pork,onion, molasses, salt, pepper and mustard. Cover with water andbake in a covered bean pot or about 6 hours at 300F. Add water ibeans are dry. Serve hot.

tsp dry mustard

Water1/3cup Crosbys Fancy Molasses

2 tsp salt

47


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Coffee Crusted Beef Tenderloin

Molasses Pork Tenderloin49

Spice Rub:

2 Tbsp ground coee

1 Tbsp cocoa powder

tsp cinnamon

tsp coriander

2 Tbsp brown sugar

1 tsp paprika

tsp sage


cup Kentucky Bourbon

cup soy sauce

cup brown sugar

3 cloves garlic, minced cup Dijon mustard

Coee Crusted Bee Tenderloin- Serves 4 -

Molasses Pork Tenderloin- Serves 6 -

Mix the 7 spice rub ingredients together. Rub the bee tenderloin withsalt, pepper and oil, and then rub with the spices. Let sit or 30 minutes.Combine the shellac sauce ingredients and warm through.

Sear bee in a rying pan, cook to desired doneness. Serve with the sauce.

Combine all ingredients, except pork, with a whisk or in processor.Place tenderloin in a ziploc bag and marinate in the rerigeratorovernight.

Cook 4 inches rom a hot charcoal re or 15 to 25 minutes, or until thepork has reached 165F internally and has just lost its pinkness. Baste

while cooking. Do not overcook or it will be dry. (The meat may alsobe broiled 6 inches rom the heat or 16 to 18 minutes.) Baste oten.

Slice in -inch thick slices to serve as a main course, or slice in -inchslices to put on top o French bread or a picnic.

4bee tenderloin steaks, 6 oz each

2 tsp kosher salt

1 tsp resh ground pepper

2 Tbsp olive oil

Molasses Shellac Sauce

2 Tbsp strong(double brewed) coee


cup demi-glaze

1 tsp resh ginger root,

minced OR teaspoon

powdered ginger

1 tsp Worcestershire sauce

cup vegetable oil2 (1 lb. each) pork

tenderloins


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51

2 lbs. boneless bee chuck

2 Tbsp our

tsp dry mustard

1 tsp salt

2 Tbsp vegetable oil

1 14 oz. can o tomatoes

cup sliced onion

1 tsp celery salt

Island Bee Stew- Serves 6 -

Wipe meat with damp cloth. Cut into 1 inch cubes. Combine four,mustard and hal-teaspoon salt; dredge meat with four mixture. Heatoil in Dutch oven; brown meat on all sides. Add tomatoes, onion,celery salt, one teaspoon salt and pepper. Mix vinegar, molasses and

water; add to meat. Cover; simmer two hours. Peel and slice carrots.Add to meat with raisins and ginger. Cook 20 to 30 minutes longer oruntil carrots are tender.

tsp pepper1/3cup vinegar1/3cup Crosbys Fancy Molasses

1 cups water

4 large carrots1/3cup raisins

tsp ginger

2 to 3 lbs. boneless cooked ham

cup rozen orange juice

concentrate, thawed, undiluted

cup prepared mustard

Orange Glazed Ham

Place ham on the rack o a roasting pan. Cook at 350F or 20 to 30minutes per pound. Combine ingredients; stir until smooth. Duringlast 30 minutes o cooking time brush mixture on ham occasionally.

Warm remaining sauce and serve with the ham.

cup Crosbys

Fancy Molasses

tsp ground cloves

Orange Glazed Ham


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Marinade


cup oil

2 Tbsp lime juice

2 tsp chili powder

tsp oregano leaves cup chopped onion

2 garlic cloves, minced

Fajitas- Serves 5 -

In medium bowl, combine all marinade ingredients; mix well.Add meat; stir to coat. Cover; marinate in the ridge 4 to 6 hoursor overnight. Stir occasionally. In large skillet, stir-ry meat mixture5 minutes or until brown. To serve, place meat on centre o eachtortilla; top with cheese, reried beans, tomatoes, lettuce, avocadoand salsa. Roll up envelope ashion. Serve with sour cream.

10 (8 to 10 inch) our

tortillas sotened

1 cup shredded cheese

Reried beans

Chopped tomatoes

Shredded lettuceChopped avocado

Salsa

Sour cream

1 lb. boneless top round or sirloin steak, cut into thin

strips, or chicken breasts.

Molasses Salmon

cup soy sauce

cup extra virgin olive oil

1 tsp coriander seeds,

toasted and crushed


2 tsp mustard powder

1 tsp ginger, grated

Molasses Salmon- Serves 4 -

Put the marinade ingredients into a large bowl or which you have asecure lid. Add the salmon. Cover and rerigerate, shaking regularly.Marinate or 1 hour. Thread salmon onto skewers. Heat the grill tomedium-high, oiling the grates so your skewers dont stick. Cook on eachside or about 4 minutes, or until done to your liking. Or broil in the oven.

2-3 cloves garlic, minced

tsp onion, minced

(or onion powder)

1 lb salmon cut into strips

32 wooden skewerssoaked in white wineor water

53


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4-5 lbs spareribs


cup brown sugar

1 Tbsp dry mustard

Dry Garlic Spare Ribs

Place spareribs in a large pot, cover with water and bring to a boil.Simmer or 30 minutes, or until meat is cooked. Prepare sauce whileribs are cooking. Mix the next ve ingredients together. Place thecooked spareribs on a oil or parchment paper covered cookie sheet.Pour sauce over ribs. Bake at 350F or 20 minutes, basting oten withsauce as they cook. Garnish with chives.

2 cloves garlic, minced

3 Tbsp soy sauce

Chopped chives

54

1 lbs. veal or steak1/3cup our

tsp salt

tsp pepper

tsp celery salt

2 Tbsp butter or oil

Steak or Veal Goulash

Cut veal or steak in 1 inch cubes. Coat meat with a mixture o thefour, salt, pepper, and celery salt. Brown meat in hot butter or oil.Remove meat rom skillet, add 2 tbsp. o the four mixture to butterand mix thoroughly. Add tomatoes, molasses, carrots, onion and redpepper. Return meat. Cover and simmer gently 1 hour or until meatis tender.

1 can (2 cups) tomatoes with juice


3 carrots diced

1 small onion sliced

cup fnely chopped red pepper

1 lb. boneless chicken breast

Marinade1/3cup oil1/3cup white wine

or cider vinegar

Chicken Brochettes- Serves 2 -

Mix marinade ingredients together. Cut chicken into 1 inch cubesand add to marinade. Marinate 2 to 3 hours, stirring rom time totime. Make the brochettes, alternating pieces o chicken with yourchoice o vegetables (peppers, onions, zucchini, mushrooms).Bake 12 minutes in 350F oven, or until cooked, or grill, bastingbrochettes occasionally with remaining marinade. I you dont havetime to marinate, just broil the chicken in the marinade, being sureto fip the pieces over at least once during cooking.

Pinch o red pepper akes1/3cup Crosbys Fancy Molasses

cup soy sauce


55


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57

Sauces & Dressings

Molasses Herb Vinaigrette


5 Tbsp sherry vinegar

1 tsp lemon juice

1 Tbsp diced shallots

1 tsp garlic

cup olive oil

Molasses Herb Vinaigrette

Whisk together vinegar, lemon ju ice, musta rd and molasses. Stir inremaining ingredients.

1 Tbsp resh tarragon, chopped

1 Tbsp resh parsley, chopped

1 Tbsp resh chives, chopped


pinch salt and pepper

1/3cup walnut oil1/3cup olive oil

cup cider vinegar

Sweet Molasses Vinaigrette

Combine everything in a mason jar and give it a good shake. Storein the ridge. Walnut oil can be replaced with olive oil i necessary.


Generous pinch o salt

Fresh ground pepper


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58

Candies &Sweet Drinks

59

2 onions, diced

2 large cans (2 cups)

plum tomatoes


1 Tbsp resh ginger

2 sprigs resh thyme


cup diced onions

cup water

3 Tbsp butter

tsp chili powder

2 Tbsp Worcestershire sauce

3 Tbsp vinegar

Molasses Coee Barbecue Sauce

Crosbys Barbecue Sauce

Saut the onions. Add the remaining ingredients in a pot and simmer

over low heat or 45 minutes. Season to taste and press through astrainer or a ood mill.

Saut onions in butter. Add remaining ingredients; mix well andsimmer 5 minutes.

1 apple, sliced

1 cup coee

1 cup Crosbys Fancy

Molasses

cup apple cider vinegar

1 bay lea

Salt and pepper to taste

2 tsp salt

tsp garlic powder or

1 garlic clove, minced

2 tsp dry mustard

1 6 oz. can tomato paste

3TbspCrosbys Fancy Molasses

tsp. pepper

2 cups sugar

cup Crosbys Fancy Molasses cup corn syrup

1 cup water

Peanut Brittle

Combine sugar, molasses, corn syrup and water in a heavy, 3 qt.saucepan. Cook over low heat until sugar is dissolved. Increase heat tomedium and cook without stirring to 234F. Add butter and continuecooking to 285F stirring constantly to avoid burning. Remove romheat. Add baking soda, vanilla and peanuts and mix well. Pour ontotwo lightly buttered baking sheets spreading as thinly as possible.

2 tsp butter

2 tsp baking soda1 tsp vanilla extract

2 cups unsalted peanuts

1 cups sugar


cup water

Walnut Clusters

Cook sugar, molasses, water and salt until small quantity droppedinto cold water orms semi-rm ball (245). Remove rom heat, addbutter and walnuts. Stir until mixture begins to look cloudy. Droprom a spoon on a buttered cookie sheet.

1/8tsp salt

1 Tbsp butter

2 cups walnuts


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Hot Apple Cider61

4 slices o lemon

12 whole cloves

2 L apple cider

Hot Apple Cider

Combine all the ingredients in a large pot, or you can use a crock pot.Simmer on medium heat or 15 minutes, then hold on low. Thisalways makes the house smell great.


2 cinnamon sticks

Juice o 2 lemons

1 cup butter

2 cups brown sugar

Old-Time Toee

Melt butter, add sugar and molasses. Let come to a boil, add milk andboil 20 minutes (rm ball 245F). Stir constantly. Pour into butteredpan and mark into squares while warm.


1 can evaporated milk (15 oz.)


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2 cups sugar

cup evaporated milk


2 Tbsp butter

2 squares semi-sweet chocolate,

melted

Fruit & Nut Fudge

Put the sugar, milk and molasses in a saucepan. Stir until dissolved.Boil over medium heat to 238F or until a little o the mixture orms a

sot bal l when dropped in cold water. Stir in the butter and chocolate.Allow to cool. Beat until creamy. Add nuts, ruit and vanilla. Pour into8 x 4 greased loa tin. When cool cut into squares.

cup nuts cut fne

cup raisins or

other ruit

1 tsp vanilla

63Molasses Eggnog

2 eggs

2 Tbsp Fancy Molasses

2 cups 17% cream

Molasses Eggnog

Mix all the ingredients in a blender on high speed. To thicken theeggnog, add a couple o ice cubes to the blender.

Serve with grated nutmeg on top.

2 Tbsp rum

Fresh grated nutmeg


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4 cups sugar


cup corn syrup

1 cups evaporated milk

Buttery Molasses Fudge

Combine sugar, molasses, corn syrup and milk in a heavy 3 qt.saucepan. Over medium heat cook to 232F. Remove rom heat and

without stirring add butter (in thin slices) and vanil la. Let rest 1/2

hour or until cool enough to handle. Beat until udge thickens andloses its gloss. Spread in 8 x 8 buttered pan. Cool and cut intosquares.

cup butter

2 tsp vanilla

64


1 cups sugar

1 Tbsp vinegar

cup water

Molasses Pull Tay

Place molasses, sugar, vinegar and water in a heavy saucepan andcook until a small amount dropped in cold water is brittle (256F).Remove rom heat and add butter, cream o tartar and baking soda.Pour into a buttered pan. When cool enough to handle pull unti l lightin color. (Butter hands beore pulling). Twist and cut into 1 pieces.

Wrap in waxed paper.

tsp cream o tartar

4 Tbsp butter1/8tsp baking soda

Sour Milk - Fresh MilkFor 1 cup, place 1 tablespoon lemon juice or vinegar in bottomo a measuring cup. Add enough milk to make 1 cup. Stir and letmixture curdle, about 5 min.

Cocoa - ChocolateOne square (1 ounce) o chocolate equals three tablespoons ococoa and one tablespoon o butter.

Brown SugarOne cup o rmly packed brown sugar equals 1 cup o granulatedsugar plus 1 tablespoon o molasses.

MolassesOne cup o molasses equals 3/4 cup o sugar. In baking, decreaseliquid by 1/4 cup or each cup o molasses. Omit any bak ing powderand add 1/2 teaspoon o baking soda.

Baking PowderOne teaspoon o baking powder equals 1/4 teaspoon o bakingsoda plus 3/8 teaspoon o cream o tartar.

Powdered Milk - Fresh MilkOne cup resh milk equals our tablespoons powdered milk and onecup o water. When powdered milk is to be used, it is convenient

to combine it with four and other dry ingredients and then add therequired quantity o water at the point where the use o resh milkis called or.

Measuring Equivalents

1 tablespoon = 3 teaspoons 1 kg = 2.2 lbs2 tablespoons = 1 ounce 1 cup = 1/2 pint16 tablespoons = 1 cup 1 teaspoon = 5 ml1 cup = 8 ounces 1 tablespoon = 15 ml1 cup = 250 ml 1 litre = 35 ounces

Substitutes

65


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IndexA

Angel Molasses Cake 26

Apple Gingerbread Upside Down Cake 21

Applesauce Spice Cake 24

B

Baked Alaska 33

Baked Beans 47

Bran Muns 7

Butter Tarts 34

Buttery Molasses Fudge 64

C

Carrot Cake 26

Chicken Brochettes 55

Chocolate Gingerbread 23

Chocolate Nuggets 16

Chocolate Walnut Tart 35

Coee Crusted Bee Tenderloin 49

Coee Molasses Ice Cream 31

Coee Ring 4

Crosbys Barbecue Sauce 58

D

Decadent Banana Loa 4

Deep-Dish Apple Pie 34

Devils Food Cake 24

Dry Garlic Spare Ribs 54

E

Economy Cake 25

F

Fajitas 53

Fresh Fruit Sauce 39

Frosted Molasses Bars 17

Fruit & Nut Fudge 63

G

Gingerbread Pumpkin Bars 19

Ginger Muns 6

Ginger Snaps 11

Graham Biscuits 5

H

Hot Apple Cider 61

I

Indian Pudding 27

Island Bee Stew 51

L

Layered Hawaiian Salsa Dip 45

M

Measuring Equivalents 65

Mini Molasses Pavlova 29

Molasses and Soy Glazed Scallops 41

Molasses Apple Crisp 29

Molasses Butter Frosting 39

Molasses Chocolate Sauce 39

Molasses Coconut Chews 15

Molasses Coee Barbecue Sauce 58

Molasses Cornbread 3

66 67

Molasses Crinkles 16

Molasses Drop Cookies 11

Molasses Eggnog 63

Molasses Feather Cake 20

Molasses Herb Vinaigrette 57

Molasses Jam Cake 25

Molasses Meatballs 43

Molasses Oatmeal Cookies 13

Molasses Peanut Butter Cookies 13

Molasses Pork Tenderloin 49

Molasses Pound Cake 23

Molasses Pulled Pork 47

Molasses Pull Tay 64

Molasses Salmon 53

Molasses Sauce 37

Molasses Shrimp 45

Molasses Sticky Buns 9

Molasses Toee Sauce 37

Molasses Wings 41

O

Oatmeal Bread 9

Old Fashioned Gingerbread 21

Old-Time Toee 61

Orange Glazed Ham 51

Orange Marmalade Gingerbread 20

Orange Muns 5

P

Peanut Brittle 59

Peanut Butter Topping 37

Pumpkin Crme Brulee 31

Q

Quick Ginger Cookies 15

R

Rerigerator Whole Wheat Rolls 10

Rhubarb Apple Pie 33

S

Steak or Veal Goulash 54

Sticky Molasses Pudding 27

Substitutes 65

Swedish Yeast Bread 7

Sweet Molasses Vinaigrette 57

W

Walnut Clusters 59

Warm Ginger Almond Chicken Salad 43

Wild Blueberry Muns 6


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Fancy MolassesThe highest grade o molasses available, ancy

molasses is the pure juice o the sugar cane,condensed, inverted and puried. It is 100%natural and contains no additives or preservatives.It is lighter in colour than the other molassesproducts, and the favour is tangy sweet. All the

recipes in this cook book are made with ancymolasses.

Cooking MolassesCooking molasses is a blend o blackstrap and

ancy molasses. It is thicker and darker than ancymolasses less sweet, with a more ull-favouredtaste. Any product made with cooking molasses

will have a much more robust molasses favourthan i ancy molasses is used.

Blackstrap MolassesBlackstrap molasses is the highly-concentrated,

nal by-product o the rened sugar manuacturingprocess. As the sugar crystallizes, the residualcane juice thickens into a dark mass and is

separated out through a centriuge. The resultingmolasses is very dark with a robust, somewhatbitter favour. Like ancy molasses, it is a pureproduct and contains no added sulphates orsulphites. Blackstrap molasses is recognized or itshealth benets and is an excellent source o manyminerals and nutrients including iron, magnesiumand calcium.

More About Molasses

We Dont Add SulurSulphur dioxide and/or sultes used to be added to molasses

as a preservative or bleaching agent and causes an unpleasantatertaste. Crosbys does not add sulphur to any o our products.

Notes


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