Cooking With - Crosby`s Molasses

Cooking with
Crosby’s Fancy Molasses
There’s an appealing nostalgia around molasses. The word alone
is rich with memories of cozy kitchens, a slice of gingerbread with
butterscotch sauce, warm buttery biscuits drizzled with molasses, crispy
gingersnaps dunked in hot cocoa.
Molasses memories are as warm as an oven and as nourishing as the
from-scratch food that our mothers and grandmothers created. The
recipes we have gathered in this cookbook are intended to help you
recall (and perhaps recreate) those happy times. Inside you’ll find family
favourites from long ago and new discoveries that we can’t resist. All
delicious and wholesome, rich with the sweet flavor of Fancy Molasses.
Molasses is indispensable in the baked goods of your childhood
(remember the smell of gingerbread cookies?) but it’s equally compelling
in main dish meals. In this recipe collection you’ll see that there’s a place
at your table for molasses anytime of the day. It’s as well-suited to meat
and fish as it is to pancakes and porridge. Tangy and sweet, molasses
adds depth and flavor to dishes like pulled pork, grilled seafood, hearty
stews, and of course all things barbecued.
Molasses can transform everyday foods, making the meals and baked
goods that you take the time to prepare satisfying and memorable.
Bridget Oland
Crosby’s Molasses Kitchen
Table of Contents
Breads & Muffins..................... 2
Cookies & Bars...................... 11
Gingerbreads & Cakes........... 19
Desserts & Pies...................... 27
Frostings & Toppings............ 37
Appetizers & Main Dishes..... 41
Sauces & Dressings................ 57
Candies & Sweet Drinks....... 59
Crosby’s has been importing the world’s finest molasses for over
one hundred years and takes pride in being one of the world’s largest
importers of Fancy Molasses. We are committed to maintaining the
highest standards of quality and service in all of our fine food products.
Published by/ copyright
June 2012 Crosby Molasses Company Limited
All rights reserved.
No part of this publication may be reproduced, sorted in a retrieval system
or transmitted, in any form or by any means, without the prior written
permission of the publisher.
Substitutes &
Measuring Equivalents............. 65
Index..................................... 66
Breads & Muffins
Molasses Cornbread
1½ cups cold water
3 tsp salt
1 cup cornmeal (coarse grind)
1 cup cold whole milk
¼ cup Crosby’s Fancy Molasses
1 Tbsp instant dry yeast
4 cups all-purpose flour
butter, for greasing pans
olive oil, for brushing dough
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 for 1
minute, stirring constantly, until consistency of thick mush. Stir when
cooled to room temperature. Put cornmeal mixture, milk and molasses
in bowl of stand mixer equipped with dough hook. Sprinkle in yeast.
On medium speed, blend in flour 1 cup at a time. You may need to add
more flour or less depending on the humidity. Mix until dough is smooth
and supple. The dough should come away from the sides of the bowl but
stick to the bottom. Turn onto floured work surface and knead three or
four times.
Place in large, greased bowl and cover with kitchen towel. Leave in
warm place till doubled in volume, about 2 hours.
Butter 2 loaf pans (9” x 5”). Divide dough in half and pat into 2 loaves.
Place in pans and cover with kitchen towel. Let sit 45 minutes or until
doubled in size.
Brush tops lightly with oil. Bake in preheated 425°F oven for 10 minutes.
Reduce heat to 350°F and bake 20 to 25 minutes more, or until lightly
browned.
Cool on wire rack for 5 minutes, then turn out of pans. Cool to room
temperature before slicing.
Molasses Cornbread
3
Coffee Ring
1 cup butter
1 cup brown sugar
1 cup Crosby’s Fancy Molasses
1 cup cold, strong coffee
3 eggs, well-beaten
3½ cups flour
1 tsp baking soda
½ tsp nutmeg
1 tsp each, cinnamon,
mace, salt
1 cup raisins
1 cup currants
Mix in order given. Bake in coffee ring pan at 375ºF for 45-50 minutes.
Graham Biscuits
- Makes 1½ Dozen 1 cup graham flour (or
½ whole wheat & ½ rye)
1 cup white flour
2 Tbsp butter
1 tsp salt
2 Tbsp baking powder
½ tsp baking soda
2 Tbsp Crosby’s Fancy Molasses
2 Tbsp brown sugar
1 cup milk
Preheat oven to 450ºF. Cut butter into mixed dry ingredients until
the mixture is the consistency of coarse corn meal. Add the milk and
molasses all at once to the dry ingredients. Stir dough for a scant 1
minute. Drop by heaping tablespoonful onto an ungreased baking
sheet. Bake for 10 minutes or until lightly browned.
Decadent Banana Loaf
- Makes 1 Loaf 3 Tbsp butter
¾ cup sugar
3 overripe bananas
2 Tbsp Crosby’s Fancy Molasses
2 eggs
1¾ cups flour
1 tsp baking soda
1 tsp baking powder
¾ cup walnuts or
pecans chopped
½ cup chocolate or peanut
butter chips (optional)
Cream butter and sugar, mix in bananas, molasses and eggs until
smooth. Mix together flour, baking soda and baking powder. Add to
wet ingredients and beat until smooth. Fold in walnuts (pecans) and/
or chocolate chips. Bake in 8½ x 4½ inch loaf pan at 350ºF for 1 hour
or until done.
4
Orange Muffins
- Makes 1 Dozen 1 seedless orange
¼ cup orange juice
1 egg
¼ cup oil
¾ cup Crosby’s Fancy Molasses
1½ cups flour
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
Wash and quarter orange, remove seeds and chop entire orange
(including peel) in food processor. Add remaining wet ingredients
and mix. Remove to a bowl and add premixed dry ingredients. Stir
gently until dry ingredients are just moistened. Spoon mixture into
well-greased muffin pans. Bake at 375ºF for 15 to 20 minutes.
5
Wild Blueberry Muffins
Bran Muffins
- Makes 1½ Dozen -
- Makes 1 Dozen -
3 cups flour
1 cup sugar
1 Tbsp baking powder
¼ tsp baking soda
¼ tsp salt
3 large eggs
1 cup milk
¼ cup Crosby’s Fancy
Molasses
¼ cup vegetable oil
1 tsp vanilla
Combine wet ingredients in one bowl and dry ingredients in another.
Add wet ingredients to dry and stir gently until dry ingredients are
just moistened. Gently fold in 2 cups wild blueberries. Spoon mixture
into well-greased muffin pans. If you like, sprinkle with a mixture of
cinnamon and sugar. Bake at 375ºF for 15 to 20 minutes.
Ginger Muffins
- Makes 1 Dozen 1 egg
¼ cup Crosby’s Fancy Molasses
¼ cup milk
3 Tbsp melted butter
1 cup flour
1½ tsp baking powder
½ Tbsp sugar
1/8 tsp baking soda
¼ tsp ginger
¼ tsp salt
Combine wet ingredients in one bowl and dry ingredients in another.
Add wet ingredients to dry and stir gently until dry ingredients are
just moistened. Spoon mixture into well-greased muffin pans. Bake
at 375ºF for 15 to 20 minutes.
6
2½ cups cooking bran
1½ cups sour milk
1 egg
¼ cup melted butter
2/3 cup Crosby’s Fancy Molasses
1 cup sifted flour
1 tsp baking soda
1 tsp salt
½ cup raisins or
chopped dates
Soak bran in milk, add beaten egg, melted butter and molasses.
Combine sifted dry ingredients with raisins or dates. Pour wet
ingredients into dry and stir only until flour is moistened. Spoon
mixture into well-greased muffin pans. Bake at 400ºF for about 20
minutes. Serve hot.
Swedish Yeast Bread
2 cups sour milk
2 pkg. yeast
½ cup Crosby’s Fancy Molasses
¼ cup lukewarm water
2 cups sifted flour
4 cups unsifted rye or
whole wheat flour
3 tsp salt
4 tsp caraway seed (optional)
Heat sour milk. Cool to lukewarm and add to yeast which has been
softened in lukewarm water. Add molasses. Mix dry ingredients and
add 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 until double in bulk. Knead dough lightly, then let rise
for 10 mins. Make 2 loaves, place in greased pans. Let rise in a warm
place until double in bulk. Bake at 375ºF for 30 minutes.
7
Molasses Sticky Buns
- Yield: 16 buns ½ cup sugar
2 loaves (16 ounces each) frozen
1½ tsp ground
bread dough, thawed
1/3 cup butter, softened
cinnamon
Molasses Sauce
1/3 cup Crosby’s Fancy Molasses
1 cup packed brown sugar
3 Tbsp water
½ cup butter, cubed
Roll out each loaf of bread dough into a 10” square. Spread with 1/3
cup butter to within ½ inch of edges. Combine sugar and cinnamon;
sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut
each roll into eight slices.
For sauce, in a small saucepan, bring the brown sugar, butter, water
and molasses to a boil. Pour into a greased 13” x 9” baking dish. Place
rolls, cut side down, in molasses sauce.
Cover and let rise in a warm place until doubled in size, about 30
minutes. Bake at 350°F for 30-35 minutes or until golden brown. Cool
in dish for 5 minutes; invert onto a serving platter. Serve warm.
Oatmeal Bread
- Makes 2 Loaves 2 tsp sugar
1 cup lukewarm water
2 pkg. yeast
2 cups rolled oats
3 cups boiling water
2/3 cup Crosby’s Fancy Molasses
4 tsp salt
¼ cup melted butter
7 cups flour
Mix sugar, water and yeast, let stand 10 minutes. Soak oats in hot
water. Cool. Add molasses, salt, butter and yeast to cooled oats. Blend.
Gradually mix in flour, knead until smooth. Place in a greased bowl,
cover, and allow to stand in a warm place until double in bulk. Knead
lightly and place into two greased loaf pans. Cover, let stand in warm
place until double in bulk. Bake at 350ºF for 40 minutes.
Molasses Sticky Buns
9
Cookies & Bars
Refrigerator Whole Wheat Rolls
1¾ cups milk
2 pkg. yeast
¼ cup lukewarm water
½ cup Crosby’s Fancy Molasses
2 eggs
3¾ cups sifted flour
3¾ cups unsifted whole
wheat flour
3 tsp salt
½ cup butter, melted
Scald milk and allow to cool to lukewarm. Add to yeast which has been
softened in lukewarm water. Mix in molasses and eggs. Add 4 cups of
mixed dry ingredients and beat until smooth and elastic. Stir in butter.
Add remaining flour, 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 refrigerator, no more than three
days. Remove from the refrigerator and let rest 30 minutes. Punch down.
Knead a few seconds then shape into rolls. Place 1” apart on greased
pan. Dot with butter. Allow rolls to rise in a warm place until at least
double in size. Bake at 400ºF for 12-15 min.
Ginger Snaps
1 cup Crosby’s Fancy Molasses
1 cup sugar
1 cup butter
1 Tbsp baking soda dissolved in
small amount of water
1 beaten egg
1 Tbsp ginger
1 tsp allspice
1 tsp salt
About 2¾ cups flour
Heat molasses to the boiling point, add sugar. Remove from heat, add
butter and dissolved baking soda, cool. Add egg. Sift dry ingredients
and stir in. Add more flour if necessary. Roll as for refrigerator cookies;
allow to stand in refrigerator for 24 hours and slice. Bake at 375ºF until
golden brown - 10-12 minutes.
Molasses Drop Cookies
cup butter
cup brown sugar
1 egg
¾ cup Crosby’s Fancy Molasses
¼ cup sour milk
2/3
1/3
2 cups sifted flour
½ tsp salt
1 tsp ginger
1 tsp cinnamon
1 tsp baking soda
Cream butter, blend in sugar, egg, molasses and milk. Add sifted
dry ingredients, mix thoroughly. Drop from a spoon onto a greased
cookie sheet. Bake at 375ºF for approximately 10 minutes.
10
11
Molasses Oatmeal Cookies
½ cup butter
1 cup brown sugar
2 eggs well beaten
½ cup Crosby’s Fancy Molasses
1¾ cups flour
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
2 cups rolled oats
1 cup dried cranberries
or chocolate chips
Cream butter, add sugar gradually. Blend in eggs and molasses. Sift
flour, baking soda, salt and nutmeg, add rolled oats. Stir into the butter
mixture. Mix in cranberries or chocolate chips. Drop by teaspoonful
on a greased cookie sheet. Bake at 375ºF for approximately 10 minutes.
Molasses Peanut Butter Cookies
- Makes 3½ dozen ½ cup butter
½ cup peanut butter
½ cup sugar
½ cup Crosby’s Fancy Molasses
1 tsp vanilla
1 egg, beaten
2 Tbsp milk
2 cups sifted flour
½ tsp salt
¼ tsp baking soda
1 tsp baking powder
Cream butter and peanut butter, add sugar gradually, blend in
molasses, vanilla, beaten egg and milk. Stir in sifted dry ingredients.
Drop onto greased cookie sheet and press down with the bottom
of a glass. Bake at 375ºF for 10 minutes.
12
Molasses Oatmeal Cookies
13
Quick Ginger Cookies
¾ cup butter
1 cup sugar
1 egg
½ cup Crosby’s Fancy Molasses
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
2 tsp ginger
½ tsp salt
Cream together the butter, sugar, and egg, then add the molasses.
Mix together the dry ingredients and add to the creamed mixture.
Refrigerate for 2 hours and then make into balls the size of walnuts.
Roll each ball in sugar and place on greased baking sheet. Partly
flatten balls with bottom of drinking glass which has been greased to
prevent sticking. The balls will spread upon cooking, so leave lots of
space between balls (3 - 4 inches). Bake at 350°F for 7 to 10 minutes.
Molasses Coconut Chews
cup butter
2 cups sifted cake flour
¼ tsp baking soda
¼ tsp salt
1 cup sugar
1/3
1 cup Crosby’s Fancy Molasses
¼ tsp vanilla
4 egg whites, unbeaten
1¾ cups moist, shredded coconut
Melt butter, add sifted dry ingredients. Stir in molasses, vanilla and egg
whites. Mix well. Stir in coconut. Spread in two greased 8” square pans,
lined with parchment paper. Bake at 350ºF 30 to 35 minutes. When cool,
cut each cake in 24 bars. Store in closed container.
Quick Ginger Cookies
15
Molasses Crinkles
¾ cup butter
¾ cup brown sugar
1 egg
½ cup Crosby’s Fancy Molasses
1 tsp cinnamon
2¼ cups flour
2 tsp baking soda
½ tsp cloves
1 tsp salt
1 tsp ginger
Cream butter, add sugar gradually, beat in egg and molasses. Add sifted
dry ingredients. Chill 1 hour. Shape into balls the size of walnuts.
Place on a greased cookie sheet. Press with fork. Brush top with cold
water. Sprinkle each cookie with sugar. Bake at 375ºF for 10 minutes.
Frosted Molasses Bars
½ cup butter
½ cup sugar
1 egg, beaten
2/3 cup Crosby’s Fancy Molasses
½ tsp. vanilla
1 cup boiling water
2 tsp.baking powder
1 tsp. baking soda
½ tsp.salt
2 ½ cups flour
½ cup nut meats (optional)
½ cup raisins
Cream butter, sugar and egg, add molasses, water and vanilla. Sift in
dry ingredients. Add nuts and raisins. Bake in 9” x 9” pan at 350ºF for
50 minutes. Ice with molasses butter frosting, page 39.
Chocolate Nuggets
1 cup butter
1 cup brown sugar
3 eggs
½ cup Crosby’s Fancy Molasses
2½ cups flour
4 tsp baking powder
½ tsp salt
2 tsp cinnamon
½ cup milk
¾ cup chopped pecans
or walnuts
1 cup chocolate chips
Cream together butter and sugar. Add eggs one at a time beating after
each. Add molasses, mix well. Sift together flour, baking powder, salt
and cinnamon. Add alternately with milk to creamed mixture. Add
nuts and chocolate. Drop by teaspoons on greased baking sheet. Bake
in 375ºF oven about 10 minutes or until a bit brown.
16
17
Gingerbreads & Cakes
Gingerbread Pumpkin Bars
Base
1½ cups sugar
1 cup butter, softened
¼ cup Crosby’s Fancy Molasses
2¼ cups flour
Filling
2 cups cooked pumpkin
¼ cup sugar
¼ cup Crosby’s Fancy Molasses
250 g cream cheese, softened
1½ tsp baking soda
1 tsp pumpkin pie spice*
1/3 cup uncooked quickcooking oats
1 tsp vanilla
1 tsp pumpkin pie spice*
2 eggs
*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger,
¼ tsp ground nutmeg and 1/8 tsp ground cloves.
Glaze
1 cup powdered sugar
1 Tbsp butter, softened
¼ tsp vanilla
1 to 2 Tbsp milk
For the base: Combine sugar, butter and molasses in large bowl.
Beat at medium speed until creamy. Reduce speed to low. Add flour,
baking soda and pumpkin pie spice. Beat until well mixed. Place ¾
cup of the mixture in small bowl, add oats and mix well. Set aside.
Press remaining mixture into un-greased 15”x10”x1” jelly-roll pan.
For the filling: Preheat oven to 350°F. Combine all the ingredients
in medium bowl except the eggs. Beat until well mixed. Add eggs and
continue beating until well mixed. Spread mixture over the pressed
bar mixture to within ¼” of edge. Crumble reserved oat mixture
over filling. Bake for 25 to 30 minutes or until topping is light golden
brown. Cool completely.
For the glaze: Combine powdered sugar, butter and vanilla in small
bowl. Beat at medium speed, gradually adding enough milk for
desired drizzling consistency. Drizzle over cooled bars.
Gingerbread Pumpkin Bars
Recipe Tip:
• Bars are best made no more than 1 day ahead as
the crust starts to soften.
• Store in loosely covered container in refrigerator.
19
Orange Marmalade Gingerbread
¼ cup butter, melted
1 egg, well beaten
½ cup Crosby’s Fancy Molasses
1 cup orange marmalade
1¾ cups sifted cake flour
¾ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp salt
4 Tbsp boiling water
In one bowl place melted butter, beaten egg, molasses and
marmalade. In another bowl place sifted dry ingredients. Pour
wet ingredients into dry and beat well. Add boiling water and mix
thoroughly. Bake in 8” square pan at 350ºF for 25 to 30 minutes.
Old Fashioned Gingerbread
2 cups flour
1 ½ teaspoon baking soda
½ tsp salt
½ cup sugar
1 tsp ginger
1 tsp cinnamon
½ cup soft butter
¾ cup Crosby’s Fancy Molasses
1 egg
1 cup boiling water
Grease and flour an 8” square pan. Sift together dry ingredients
in a large bowl. Add the butter, molasses and egg and beat for two
minutes (or 300 strokes by hand). Add the boiling water. Beat for
another two minutes and turn into prepared pan. Bake at 350ºF
for 50-55 minutes.
Apple Gingerbread Upside Down Cake
Molasses Feather Cake
2¼ cups sifted cake flour
½ cup sugar
1 tsp baking powder
½ tsp baking soda
1 tsp salt
½ cup butter
1 tsp vanilla
¾ cup Crosby’s Fancy Molasses
2 eggs
½ cup milk
Sift flour, sugar, baking powder, baking soda and salt into a mixing
bowl. Blend in butter, molasses, eggs and vanilla. Beat 2 minutes by
hand or electric beater. Add milk and beat 2 more minutes. Pour into
two well-greased 8” layer cake pans. Bake at 375ºF for 25 minutes.
¼ cup butter
¼ cup brown sugar
1 egg beaten
½ cup Crosby’s Fancy Molasses
1 cup sifted flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
½ tsp ginger
½ cup sour milk
Cream butter, add sugar gradually, beat well. Stir in egg and
molasses. Add sifted dry ingredients alternately with milk. Beat
until fluffy.
¼ cup butter
4 large tart apples, sliced
¾ cup brown sugar
1 tsp cinnamon
Melt butter in a casserole dish or pan, arrange sliced apples in it.
Sprinkle with sugar and cinnamon. Pour cake batter over apples
and bake at 350ºF for 45 minutes. Turn out upside down and serve
with Molasses Sauce, page 37.
20
21
Chocolate Gingerbread
½ cup plus 2 Tbsp butter
1 cup sugar
1½ cup Crosby’s Fancy Molasses
½ tsp ground cloves
1 tsp ground cinnamon
2 tsp ground ginger
¼ tsp ground allspice
1 ¼ tsp baking soda
dissolved in 2 tsp water
2 eggs
1 cup milk
2 ¼ cups flour
¾ cup cocoa
1 cup chocolate chips
(optional)
Melt the butter along with the sugar, molasses and spices. Whisk it
well and remove from heat. Whisk in the milk, eggs and baking sodawater mixture. Add the flour and cocoa and beat. Pour into greased
and floured 9” x 13” pan. Bake at 350ºF for 55 minutes to an hour.
Molasses Pound Cake
cup butter
¾ cup sugar
2/3 cup Crosby’s Fancy Molasses
2 eggs well beaten
2/3 cup sour milk
2 cups flour
¾ tsp baking soda
2/3
1 tsp allspice
½ tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 cup seeded raisins
dredged in 1/8 cup flour
Cream butter well and add sugar gradually, beating after each
addition. Blend in molasses and beaten eggs. Add milk alternately
with sifted dry ingredients. Add floured raisins. Pour into prepared
9” x 13” pan and bake at 350ºF, 50 minutes to an hour.
22
Chocolate Gingerbread
23
Applesauce Spice Cake
1 cup sugar
1½ tsp baking powder
1 cup unsweetened applesauce
1/3 cup Crosby’s Fancy Molasses
2 eggs well beaten
½ cup soft butter
1 tsp salt
¾ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
2 cups sifted cake flour
In one bowl place sifted dry ingredients. In another beat applesauce,
molasses, eggs, and soft butter. Combine wet and dry ingredients.
Beat well by hand or with an electric beater for about three minutes.
Pour into prepared 9” pan and bake at 350ºF for 25 to 35 minutes.
Devil’s Food Cake
cup butter
cup sugar
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2/3
2/3
cup Crosby’s Fancy Molasses
3 squares bitter chocolate, melted
2 eggs
1½ cups sifted flour
¾ cup sour milk
2 cups hot water
4 cups flour
1 cup vegetable oil
1 cup sugar
2 eggs, well beaten
2 cups Crosby’s Fancy Molasses
2 tsp baking soda
2 tsp cloves
2 tsp salt
Raspberry Jam
Bring water to a boil and set aside. Mix oil and sugar, then add beaten
eggs and molasses. Mix well. Add half of the dry ingredients and mix.
Add the hot water, mix and then add the remaining dry ingredients.
Mix for 2 minutes on medium speed. Pour into 2 prepared 8” pans,
and bake at 350ºF for 40-45 minutes. Cool on a rack. Place jam
between layers of cake.
Economy Cake
2/3
Cream butter, add sugar gradually. Add baking soda, salt and vanilla.
Mix in molasses and melted chocolate. Beat in eggs. Blend in flour
alternately with sour milk. Pour into two well-greased lightly floured
8” pans. Bake at 375ºF for 25 min.
24
Molasses Jam Cake
1/3 cup butter
½ cup sugar
½ tsp baking soda
1 tsp cinnamon
½ tsp allspice
½ cup Crosby’s Fancy Molasses
1½ cups flour
¾ tsp salt
1¼ tsp baking powder
1 egg
2/3 cup sour milk
Cream butter, sugar, baking soda and spices. Add molasses and 1/4 of
the sifted flour, salt and baking powder. Beat in egg. Alternate sour
milk with remaining flour mixture. Bake in a well-greased, lightly
floured 8” square pan at 350ºF for 40 minutes.
25
Angel Molasses Cake
6 Tbsp butter
½ cup sugar
½ cup Crosby’s Fancy Molasses
2 eggs, well beaten
½ cup sour milk
2 cups sifted flour
1 tsp baking soda
1 tsp ginger
½ tsp salt
Cream butter, add sugar gradually and beat well. Blend in molasses,
beaten eggs and milk. Carefully mix in sifted flour, baking soda,
ginger and salt. Bake in 8” square pan at 350ºF for 35 to 45 minutes.
Carrot Cake
- Makes 1 Tube Cake ¾ cup vegetable oil
¼ cup Crosby’s Fancy Molasses
1½ cups white sugar
4 eggs (add one at a time)
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
½ cup walnuts (chopped)
3 cups packed grated carrots
Preheat oven to 325ºF. Add ingredients in the above order, mixing
well after each addition. Pour into prepared tube pan. Bake at 325ºF
for 1¼ to 1½ hours. Let cool completely before icing.
Icing
8 oz. cream cheese
3½ to 4 cups icing sugar
½ cup butter
2 tsp vanilla
Cream cheese and butter. Beat in the sugar gradually until you reach
desired stiffness. Mix in vanilla. Spread on cool cake. Garnish with
walnut pieces.
26
Desserts & Pies
Sticky Molasses Pudding
2 Tbsp butter
¼ cup sugar
½ cup Crosby’s Fancy Molasses
1 egg
¼ cup hot water
1 cup sifted flour
1 tsp baking soda
½ tsp salt
½ tsp ginger
¾ tsp cinnamon
TOPPING:
½ cup Crosby’s
Fancy Molasses
1½ cups cold water
½ tsp vanilla
Cream together butter, sugar, molasses and beaten egg. Add hot
water alternately with sifted dry ingredients. Pour into an 8” square
pan. Mix topping ingredients and pour over unbaked mixture. Bake
at 375ºF for 35 min. Serve warm with ice cream.
Indian Pudding
4 cups 2% or whole milk, divided
½ cup corn meal
½ cup Crosby’s Fancy Molasses
1 tsp salt
¼ cup packed brown sugar
¼ cup butter
1 ½ tsp ginger
½ tsp cinnamon
1 egg, beaten
½ cup raisins (optional)
Bring 3 cups of the milk to a simmer and carefully whisk in the
cornmeal. Stir constantly until the cornmeal is soft (about 15 minutes).
Remove from heat and stir in the molasses. Let the mixture cool for
about 20 minutes then stir in the salt, sugar, spices and egg. Pour into
a buttered 1½ quart baking dish. Smooth the top and carefully pour
over the remaining cup of milk. Bake at 300°F for about 2 hours, or
until top is browned. Serve warm with whipped cream or ice cream.
27
Mini Molasses Pavlova
- Serves 4 2 egg whites room temperature
¼ cup fine white sugar
½ tsp corn starch
2 Tbsp Crosby’s Fancy Molasses
½ tsp white vinegar
½ cup 35% cream, whipped
1 pint fresh berries
Preheat oven to 250°F. Line a baking sheet with parchment. Combine
the sugar and corn starch in a bowl.
In a mixing bowl add the egg whites and beat on medium speed.
When the eggs are foamy start to slowly add the sugar and corn
starch, then stream in the molasses. When the eggs are stiff (hold
a peak) fold in the vinegar. Make four mounds of meringue on the
baking sheet.
Bake the Pavlova in the middle of the oven for 90 minutes, then turn
off the heat and let sit for another 30 minutes. The Pavlova may be
kept in an air tight container for 2 days. Top with whipped cream and
fresh berries.
Molasses Apple Crisp
cup butter
½ cup brown sugar
¾ cup sifted flour
6 medium tart apples
1/3
cup Crosby’s Fancy Molasses
1 tsp cinnamon
¼ tsp salt
1/3
Cream butter, add brown sugar and flour gradually. Mixture will be
crumbly. Pare and slice apples and place in a buttered casserole dish.
Dribble molasses over apples along with cinnamon and salt. Crumble
flour mixture over apples. Bake at 350ºF for 30 min. Serve with ice
cream.
Mini Molasses Pavlova
29
Pumpkin Crème Brulee
2 cups cream
¼ cup canned pumpkin puree
1 tsp pumpkin pie spice*
½ cup Crosby’s Fancy Molasses
6 egg yolks
6 Tbsp demerara sugar
(natural brown sugar)
for caramelizing the top
*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger,
¼ tsp ground nutmeg and 1/8 tsp ground cloves.
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 half way up the
ramekins and bake in a 300°F oven for 45 minutes. The crème
brulee should be solid but still jiggly. Cool for at least 4 hours in the
refrigerator.
Pumpkin Crème Brulee
To Serve, sprinkle 1 Tbsp of demerara sugar on each brulee, ensure
that the entire top is covered. Melt the sugar under the broiler,
keeping a very close eye on the brulees, or use a kitchen torch.
Coffee Molasses Ice Cream
3 cups 35% cream
1 cup 2% milk
3 egg yolks
1 cup Crosby’s Fancy Molasses
1 Tbsp instant coffee
Bring 2 cups of cream and the milk to a boil in a heavy saucepan. In
another bowl whisk yolks and molasses together. Gradually whisk
in the hot cream mixture. Return the mixture to the saucepan until
the mixture thickens and leaves a path on the back of the spoon at
185°F. Remove from heat, whisk in the instant coffee and remaining
1 cup of cream. Place coffee custard in fridge ’till well cooled. (Can
be made 2 days ahead). Process coffee custard in ice cream maker
according to manufacturers instructions.
Coffee Molasses Ice Cream
31
Baked Alaska
2 egg whites,
room temperature
1 Tbsp sugar
2 tsp Crosby’s Fancy Molasses
¼ tsp vinegar
Start to beat egg whites. When they are foamy add the sugar slowly
and then add the molasses. Fold in the vinegar when the batter is stiff.
Take 4 squares of cake. Put a scoop of vanilla ice cream on the cake.
Mound the meringue over the cake and ice cream. Brown quickly
under the broiler and serve.
Rhubarb Apple Pie
- Makes 2 - 9” Pies 4 cups diced rhubarb
4 cups diced apples
1½ cups sugar
1/3 cup flour
1 tsp cinnamon
½ cup Crosby’s Fancy Molasses
3 Tbsp butter
Pastry for 2, 2-crust, 9” pies
Prepare 2 pastry lined pie plates. Mix rhubarb and apples together
and then divide them equally into the pie plates. Mix dry ingredients
and once again divide mixture into the two pies. Drizzle 1/4 cup of
molasses over each pie and dot with butter. Cover pies with pastry
and cook at 400ºF for 20 minutes, then at 375ºF for 40 minutes.
Baked Alaska
33
Deep-Dish Apple Pie
Chocolate Walnut Tart
- Serves 8 -
6 large, tart, cooking apples,
sliced into eighths (6 cups)
½ cup water
½ cup sugar
½ tsp salt
½ tsp nutmeg
¼ cup Crosby’s Fancy Molasses
2 Tbsp butter
Pastry for one crust, 9-inch pie
Partially cook apples in a 9½ x 7½ casserole dish. Mix sugar, salt, and
nutmeg and sprinkle over apples. Drizzle molasses over apples and
dot with butter. Place pastry over all and trim, seal, and crimp edges.
Bake for 30 min. at 425ºF.
1 pie crust
Topping
¼ cup chocolate
chips, melted
Filling
¼ cup firmly packed brown sugar
2 eggs
½ cup Crosby’s Fancy Molasses
2 Tbsp butter, melted
1 cup chopped walnuts
Line a 9” tart pan (with removable bottom) with pastry. Bake at
450ºF for 9 to 11 minutes or until light brown. Cool. Reduce oven
temperature to 350ºF. In medium bowl, beat brown sugar and eggs
until fluffy. Add remaining filling ingredients; mix well. Pour into
cooled, baked crust. Bake at 350ºF for 35 to 45 minutes or until filling
is set. Cool. Drizzle melted chocolate over top. Store in refrigerator.
Butter Tarts
Pastry for 1 crust pie
1 cup raisins
1 cup boiling water
2 Tbsp butter
½ cup sugar
¼ cup Crosby’s Fancy Molasses
1 egg, well beaten
1 tsp vanilla
Line 12 muffin tins with pastry; prick bottoms with fork. Pour boiling
water over raisins and let stand 10 minutes. Drain. Immediately add
remaining ingredients and stir well. Add filling to tart shells. Bake at
425ºF for 12-15 minutes.
34
35
Frostings & Toppings
Molasses Toffee Sauce
½ cup plus 1 Tbsp butter
¾ cup brown sugar (not packed)
3 Tbsp Crosby’s Fancy Molasses
1¼ cup 35% cream
1 tsp pure vanilla
Melt the butter, brown sugar and molasses in a heavy bottom medium
size pot. (The pot needs to be tall enough to allow for foaming.)
When the mixture is incorporated, slowly add the cream. Boil rapidly
for 5 minutes. Remove from the heat and add the vanilla.
Peanut Butter Topping
1/3
cup Peanut Butter
2/3
cup Crosby’s Fancy Molasses
Ingredients should be at room temperature. Mix peanut butter and
molasses to a thick paste. Can be used on ice cream, muffins or eaten
with sliced apples as an afterschool snack.
Molasses Sauce
¼ cup butter
½ cup Crosby’s Fancy Molasses
Melt butter and blend in molasses. Or cream butter well, add Crosby’s
Fancy Molasses gradually and beat until light and fluffy.
Molasses Toffee Sauce
37
Molasses Chocolate Sauce
1 cup whipping cream
½ cup Crosby’s Fancy Molasses
8 oz dark chocolate,
broken into pieces
Bring cream and molasses to a gentle boil. Remove from heat and
stir in the chocolate pieces. Stir until chocolate is melted. Cool and
refrigerate.
Molasses Butter Frosting
3 cups sifted confectioners’ sugar
1 egg white, unbeaten
1 tsp vanilla, lemon or rum extract
1/3 cup butter
1 Tbsp Crosby’s
Fancy Molasses
2 Tbsp milk
Add 1 cup confectioners’ sugar, egg white and flavouring to creamed
butter. Mix well. Add remaining confectioner’s sugar alternately with
molasses and milk. Beat well.
Fresh Fruit Sauce
¼ cup Crosby’s Fancy Molasses
¼ cup firmly packed brown sugar
1 Tbsp cornstarch
1 cup orange juice
2 Tbsp butter
1 tsp grated orange peel
Molasses Chocolate Sauce
11 oz. can mandarin
orange segments, drained
8 oz. can pineapple chunks,
drained
1 cup green grapes, halved
In medium saucepan, combine molasses, brown sugar and cornstarch.
Mix well. Gradually stir in orange juice. Bring to boil. Cook over
medium heat for 5 minutes or until thickened, stirring constantly.
Remove from heat. Add butter and orange peel, mix well. Carefully
stir in fruit. Serve warm fruit sauce over slices of gingerbread.
39
Appetizers & Main Dishes
Molasses and Soy Glazed Scallops
1 cup Crosby’s Fancy Molasses
6½ Tbsp Japanese-style Soy Sauce
5 tsp sesame oil
1 tsp orange zest
20 sea scallops
sea salt
cracked black pepper
Mix molasses, soy sauce, sesame oil and orange zest in a bowl and let
the flavours of the glaze develop overnight. Preheat broiler. Reserve
about one quarter of the glaze. Marinate scallops in remaining glaze
for 10 minutes, then remove and season with salt and pepper. Place
under broiler for 3 minutes, then remove from oven. Brush scallops
with a little more glaze and finish broiling for another 3 minutes.
Brush scallops with reserved glaze when done.
Molasses and Soy Glazed Scallops
Molasses Wings
18 chicken wings
(approximately 4 pounds)
½ cup soy sauce
½ cup Crosby’s Fancy Molasses
12 garlic cloves, finely minced
½ Tbsp paprika
½ Tbsp cayenne pepper
Molasses Wings
¾ tsp salt
½ cup sweet chili sauce
1/3 cup dark rum
½ cup water
3 Tbsp finely chopped
parsley for garnish
Cut tips off of wings; wash and drain thoroughly. Mix wings with all
ingredients. Let marinate for ½ hour to overnight. (If overnight, cover
with plastic wrap). Preheat oven to 375°F. Line baking sheet with
foil or parchment paper and spread wings evenly. Pour remaining
marinade over wings. Bake for 20 minutes, and then flip wings
over. Bake for another 20 minutes until marinade has become thick
and wings are dark golden brown. Turn oven to high broil, making
sure baking sheet is on lower rack. Broil wings for approximately 5
minutes or until slightly darkened and just crisp. Let sit for 10 to 15
minutes before serving. Sprinkle with parsley.
41
Molasses Meatballs
- Serves 4 3 Tbsp vinegar
¼ cup ketchup
¼ tsp thyme
3 Tbsp Crosby’s Fancy Molasses
3 Tbsp Dijon mustard
2 dozen cooked meatballs
Blend the ingredients for the sauce in a small bowl. Pour into a large
saute pan, add meatballs and simmer for 8 to 10 minutes until the
sauce thickens and the meatballs are glazed.
Warm Ginger Almond Chicken Salad
- Serves 4 Marinade
¼ cup oil
¼ cup cider vinegar
1/3 cup Crosby’s Fancy Molasses
1 tsp finely chopped Ginger root
or ½ tsp ginger
1 tsp soy sauce
½ tsp salt
Dash hot pepper sauce
Salad
1 lb. chicken breasts,
skinned, boned, cut into
thin strips
4 cups torn mixed greens
1 cup (2 medium)
shredded carrots
¼ cup chopped green onions
¼ cup sliced almonds,
toasted
Combine all marinade ingredients. Add chicken strips; blend well.
Cover; refrigerate 1 to 2 hours. In serving bowl combine greens,
carrots and green onions. Refrigerate. In large skillet, place chicken
and marinade. Bring to a boil, cooking and stirring until chicken is
no longer pink, about 3 to 5 minutes. Spoon hot chicken mixture
over salad ingredients; toss to combine. Sprinkle with almonds.
Serve immediately.
Molasses Meatballs
43
Molasses Shrimp
- Serves 4 6 Tbsp Crosby’s Fancy Molasses
1 Tbsp fresh ginger, minced
½ cup rum
2 limes, zested
32 uncooked medium shrimp,
peeled, deveined
fine sea salt
8 metal skewers or
8 wooden skewers
soaked in water at
least 1 hour
Combine molasses, ginger, rum and lime zest in medium bowl and
stir to blend. Thread 4 shrimp onto each skewer. Cover separately
and chill.
Preheat barbecue to medium-high. Sprinkle shrimp with sea salt.
Place 3 Tbsp of glaze in bowl and set aside. Brush shrimp with some
of remaining glaze. Grill shrimp until just opaque in center, brushing
occasionally with glaze, about 2 minutes per side. Drizzle with
reserved glaze and serve.
Layered Hawaiian Salsa Dip
½ cup sour cream
1 pkg (250g) cream cheese, softened
2 Tbsp Crosby’s Fancy Molasses
1 ½ cups salsa
½ cup crushed
pineapple (drained)
¾ cup grated
cheddar cheese
Beat sour cream, cream cheese and molasses until smooth. Spread
in a shallow glass oven-safe dish. Mix together salsa and pineapple,
layer on top of cheese mixture. Spread grated cheddar on top. Heat
in 350ºF oven for 10 minutes. Surround with tortilla chips and serve.
Molasses Shrimp
45
Baked Beans
3 cups white beans
¼ lb. salt pork or bacon
1 medium onion
1/3 tsp pepper
½ tsp dry mustard
Water
1/3 cup Crosby’s Fancy Molasses
2 tsp salt
Pick beans over and soak overnight. Drain, then add chopped pork,
onion, molasses, salt, pepper and mustard. Cover with water and
bake in a covered bean pot for about 6 hours at 300ºF. Add water if
beans are dry. Serve hot.
Baked Beans
Molasses Pulled Pork
Dry Rub
1 tsp cinnamon
2 tsp smoked paprika
2 tsp garlic powder
1 tsp ground ginger
½ tsp ground allspice
2 tsp chili powder
2 tsp ground mustard
1 tsp black pepper
2½ Tbsp kosher salt
––––––––––––––
5 lb pork shoulder
1½ cups Crosby’s Fancy Molasses
4 Tbsp oil
2 onions
1¾ cups coffee
Mix the 9 dry rub ingredients together and rub the pork shoulder
vigorously. Place meat in a casserole dish and pour the molasses over
the meat to coat. Cover and let marinate in the refrigerator for a day.
When ready to cook, add oil and roast in the oven until its browned
on all sides. Add onions, coffee and the marinade left in the dish.
Cover the meat with parchment paper. Seal the pot with tin foil and
put a cover on. Bake at 275°F for 4 hours or until the meat is falling
apart.
Serve with molasses barbeque sauce page 58.
Molasses Pulled Pork
47
Coffee Crusted Beef Tenderloin
- Serves 4 Spice Rub:
2 Tbsp ground coffee
1 Tbsp cocoa powder
¼ tsp cinnamon
¼ tsp coriander
2 Tbsp brown sugar
1 tsp paprika
½ tsp sage
4 beef tenderloin steaks, 6 oz each
2 tsp kosher salt
1 tsp fresh ground pepper
2 Tbsp olive oil
Molasses Shellac Sauce
2 Tbsp strong (double brewed) coffee
2 Tbsp Crosby’s Fancy Molasses
¾ cup demi-glaze
Mix the 7 spice rub ingredients together. Rub the beef tenderloin with
salt, pepper and oil, and then rub with the spices. Let sit for 30 minutes.
Combine the shellac sauce ingredients and warm through.
Sear beef in a frying pan, cook to desired doneness. Serve with the sauce.
Coffee Crusted Beef Tenderloin
Molasses Pork Tenderloin
- Serves 6 ¼ cup Crosby’s Fancy Molasses
¼ cup Kentucky Bourbon
¼ cup soy sauce
¼ cup brown sugar
3 cloves garlic, minced
¼ cup Dijon mustard
1 tsp fresh ginger root,
minced OR ¼ teaspoon
powdered ginger
1 tsp Worcestershire sauce
¼ cup vegetable oil
2 (1 lb. each) pork
tenderloins
Combine all ingredients, except pork, with a whisk or in processor.
Place tenderloin in a ziploc bag and marinate in the refrigerator
overnight.
Cook 4 inches from a hot charcoal fire for 15 to 25 minutes, or until the
pork has reached 165°F internally and has just lost its pinkness. Baste
while cooking. Do not overcook or it will be dry. (The meat may also
be broiled 6 inches from the heat for 16 to 18 minutes.) Baste often.
Molasses Pork Tenderloin
Slice in ½-inch thick slices to serve as a main course, or slice in ¼-inch
slices to put on top of French bread for a picnic.
49
Orange Glazed Ham
2 to 3½ lbs. boneless cooked ham
½ cup frozen orange juice
concentrate, thawed, undiluted
¾ cup prepared mustard
¾ cup Crosby’s
Fancy Molasses
½ tsp ground cloves
Place ham on the rack of a roasting pan. Cook at 350ºF for 20 to 30
minutes per pound. Combine ingredients; stir until smooth. During
last 30 minutes of cooking time brush mixture on ham occasionally.
Warm remaining sauce and serve with the ham.
Island Beef Stew
- Serves 6 2 lbs. boneless beef chuck
2 Tbsp flour
½ tsp dry mustard
1½ tsp salt
2 Tbsp vegetable oil
1 14 oz. can of tomatoes
½ cup sliced onion
1 tsp celery salt
¼ tsp pepper
1/3 cup vinegar
1/3 cup Crosby’s Fancy Molasses
1½ cups water
4 large carrots
1/3 cup raisins
½ tsp ginger
Wipe meat with damp cloth. Cut into 1½ inch cubes. Combine flour,
mustard and half-teaspoon salt; dredge meat with flour mixture. Heat
oil 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 or
until carrots are tender.
Orange Glazed Ham
51
Molasses Salmon
- Serves 4 ½ cup soy sauce
¼ cup extra virgin olive oil
1 tsp coriander seeds,
toasted and crushed
2 Tbsp Crosby’s Fancy Molasses
2 tsp mustard powder
1 tsp ginger, grated
2-3 cloves garlic, minced
½ tsp onion, minced
(or onion powder)
–––––––––––––––––
1 lb salmon cut into strips
32 wooden skewers
soaked in white wine
or water
Put the marinade ingredients into a large bowl for which you have a
secure lid. Add the salmon. Cover and refrigerate, shaking regularly.
Marinate for 1 hour. Thread salmon onto skewers. Heat the grill to
medium-high, oiling the grates so your skewers don’t stick. Cook on each
side for about 4 minutes, or until done to your liking. Or broil in the oven.
Fajitas
- Serves 5 Marinade
10 (8 to 10 inch) flour
¼ cup Crosby’s Fancy Molasses
tortillas softened
¼ cup oil
1 cup shredded cheese
2 Tbsp lime juice
Refried beans
2 tsp chili powder
Chopped tomatoes
½ tsp oregano leaves
Shredded lettuce
½ cup chopped onion
Chopped avocado
2 garlic cloves, minced
Salsa
–––––––––––––––––––
Sour cream
1 lb. boneless top round or sirloin steak, cut into thin
strips, or chicken breasts.
In medium bowl, combine all marinade ingredients; mix well.
Add meat; stir to coat. Cover; marinate in the fridge 4 to 6 hours
or overnight. Stir occasionally. In large skillet, stir-fry meat mixture
5 minutes or until brown. To serve, place meat on centre of each
tortilla; top with cheese, refried beans, tomatoes, lettuce, avocado
and salsa. Roll up envelope fashion. Serve with sour cream.
Molasses Salmon
53
Dry Garlic Spare Ribs
Chicken Brochettes
- Serves 2 -
4-5 lbs spareribs
½ cup Crosby’s Fancy Molasses
½ cup brown sugar
1 Tbsp dry mustard
2 cloves garlic, minced
3 Tbsp soy sauce
Chopped chives
Place spareribs in a large pot, cover with water and bring to a boil.
Simmer for 30 minutes, or until meat is cooked. Prepare sauce while
ribs are cooking. Mix the next five ingredients together. Place the
cooked spareribs on a foil or parchment paper covered cookie sheet.
Pour sauce over ribs. Bake at 350ºF for 20 minutes, basting often with
sauce as they cook. Garnish with chives.
1 lb. boneless chicken breast
Marinade
1/3 cup oil
1/3 cup white wine
or cider vinegar
Pinch of red pepper flakes
1/3 cup Crosby’s Fancy Molasses
¼ cup soy sauce
2 cloves garlic, minced
Mix marinade ingredients together. Cut chicken into 1½ inch cubes
and add to marinade. Marinate 2 to 3 hours, stirring from time to
time. Make the brochettes, alternating pieces of chicken with your
choice of vegetables (peppers, onions, zucchini, mushrooms…).
Bake 12 minutes in 350ºF oven, or until cooked, or grill, basting
brochettes occasionally with remaining marinade. If you don’t have
time to marinate, just broil the chicken in the marinade, being sure
to flip the pieces over at least once during cooking.
Steak or Veal Goulash
1½ lbs. veal or steak
1/3 cup flour
½ tsp salt
¼ tsp pepper
½ tsp celery salt
2 Tbsp butter or oil
1 can (2½ cups) tomatoes with juice
¼ cup Crosby’s Fancy Molasses
3 carrots diced
1 small onion sliced
¼ cup finely chopped red pepper
Cut veal or steak in 1½ inch cubes. Coat meat with a mixture of the
flour, salt, pepper, and celery salt. Brown meat in hot butter or oil.
Remove meat from skillet, add 2 tbsp. of the flour mixture to butter
and mix thoroughly. Add tomatoes, molasses, carrots, onion and red
pepper. Return meat. Cover and simmer gently 1 hour or until meat
is tender.
54
55
Sauces & Dressings
Sweet Molasses Vinaigrette
cup walnut oil
cup olive oil
¼ cup cider vinegar
1/3
1/3
3 Tbsp Crosby’s Fancy Molasses
Generous pinch of salt
Fresh ground pepper
Combine everything in a mason jar and give it a good shake. Store
in the fridge. Walnut oil can be replaced with olive oil if necessary.
Molasses Herb Vinaigrette
1 Tbsp Dijon mustard
5 Tbsp sherry vinegar
1 tsp lemon juice
1 Tbsp diced shallots
1 tsp garlic
¾ cup olive oil
1 Tbsp fresh tarragon, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp fresh chives, chopped
2 Tbsp Crosby’s Fancy Molasses
pinch salt and pepper
Whisk together vinegar, lemon juice, mustard and molasses. Stir in
remaining ingredients.
Molasses Herb Vinaigrette
57
Molasses Coffee Barbecue Sauce
2 onions, diced
2 large cans (2 ½ cups)
plum tomatoes
5 cloves garlic, minced
1 Tbsp fresh ginger
2 sprigs fresh thyme
1 Tbsp Dijon mustard
1 apple, sliced
1 cup coffee
1 cup Crosby’s Fancy
Molasses
¼ cup apple cider vinegar
1 bay leaf
Salt and pepper to taste
Sauté the onions. Add the remaining ingredients in a pot and simmer
over low heat for 45 minutes. Season to taste and press through a
strainer or a food mill.
Crosby’s Barbecue Sauce
½ cup diced onions
¾ cup water
3 Tbsp butter
¾ tsp chili powder
2 Tbsp Worcestershire sauce
3 Tbsp vinegar
2 tsp salt
½ tsp garlic powder or
1 garlic clove, minced
2 tsp dry mustard
1 6 oz. can tomato paste
3 Tbsp Crosby’s Fancy Molasses
½ tsp. pepper
Sauté onions in butter. Add remaining ingredients; mix well and
simmer 5 minutes.
Candies &
Sweet Drinks
Peanut Brittle
2 cups sugar
½ cup Crosby’s Fancy Molasses
½ cup corn syrup
1 cup water
2 tsp butter
2 tsp baking soda
1 tsp vanilla extract
2 cups unsalted peanuts
Combine sugar, molasses, corn syrup and water in a heavy, 3 qt.
saucepan. Cook over low heat until sugar is dissolved. Increase heat to
medium and cook without stirring to 234ºF. Add butter and continue
cooking to 285ºF stirring constantly to avoid burning. Remove from
heat. Add baking soda, vanilla and peanuts and mix well. Pour onto
two lightly buttered baking sheets spreading as thinly as possible.
Walnut Clusters
1½ cups sugar
½ cup Crosby’s Fancy Molasses
¼ cup water
tsp salt
1 Tbsp butter
2 cups walnuts
1/8
Cook sugar, molasses, water and salt until small quantity dropped
into cold water forms semi-firm ball (245º). Remove from heat, add
butter and walnuts. Stir until mixture begins to look cloudy. Drop
from a spoon on a buttered cookie sheet.
58
59
Hot Apple Cider
4 slices of lemon
12 whole cloves
2 L apple cider
½ cup Crosby’s Fancy Molasses
2 cinnamon sticks
Juice of 2 lemons
Combine all the ingredients in a large pot, or you can use a crock pot.
Simmer on medium heat for 15 minutes, then hold on low. This
always makes the house smell great.
Old-Time Toffee
1 cup butter
2½ cups brown sugar
1 cup Crosby’s Fancy Molasses
1 can evaporated milk (15 oz.)
Melt butter, add sugar and molasses. Let come to a boil, add milk and
boil 20 minutes (firm ball 245ºF). Stir constantly. Pour into buttered
pan and mark into squares while warm.
Hot Apple Cider
61
Molasses Eggnog
2 eggs
2 Tbsp Fancy Molasses
2 cups 17% cream
2 Tbsp rum
Fresh grated nutmeg
Mix all the ingredients in a blender on high speed. To thicken the
eggnog, add a couple of ice cubes to the blender.
Serve with grated nutmeg on top.
Fruit & Nut Fudge
2 cups sugar
½ cup evaporated milk
½ cup Crosby’s Fancy Molasses
2 Tbsp butter
2 squares semi-sweet chocolate,
melted
½ cup nuts cut fine
¼ cup raisins or
other fruit
1 tsp vanilla
Put the sugar, milk and molasses in a saucepan. Stir until dissolved.
Boil over medium heat to 238ºF or until a little of the mixture forms a
soft ball when dropped in cold water. Stir in the butter and chocolate.
Allow to cool. Beat until creamy. Add nuts, fruit and vanilla. Pour into
8” x 4” greased loaf tin. When cool cut into squares.
Molasses Eggnog
63
Substitutes
Buttery Molasses Fudge
4 cups sugar
½ cup Crosby’s Fancy Molasses
¼ cup corn syrup
1½ cups evaporated milk
¼ cup butter
2 tsp vanilla
Sour Milk - Fresh Milk
For 1 cup, place 1 tablespoon lemon juice or vinegar in bottom
of a measuring cup. Add enough milk to make 1 cup. Stir and let
mixture curdle, about 5 min.
Combine sugar, molasses, corn syrup and milk in a heavy 3 qt.
saucepan. Over medium heat cook to 232ºF. Remove from heat and
without stirring add butter (in thin slices) and vanilla. Let rest 1/2
hour or until cool enough to handle. Beat until fudge thickens and
loses its gloss. Spread in 8” x 8” buttered pan. Cool and cut into
squares.
Cocoa - Chocolate
One square (1 ounce) of chocolate equals three tablespoons of
cocoa and one tablespoon of butter.
Brown Sugar
One cup of firmly packed brown sugar equals 1 cup of granulated
sugar plus 1 tablespoon of molasses.
Molasses
Molasses Pull Taffy
½ cup Crosby’s Fancy Molasses
1½ cups sugar
1½ Tbsp vinegar
½ cup water
¼ tsp cream of tartar
4 Tbsp butter
1/8 tsp baking soda
One cup of molasses equals 3/4 cup of sugar. In baking, decrease
liquid by 1/4 cup for each cup of molasses. Omit any baking powder
and add 1/2 teaspoon of baking soda.
Baking Powder
One teaspoon of baking powder equals 1/4 teaspoon of baking
soda plus 3/8 teaspoon of cream of tartar.
Powdered Milk - Fresh Milk
One cup fresh milk equals four tablespoons powdered milk and one
cup of water. When powdered milk is to be used, it is convenient
to combine it with flour and other dry ingredients and then add the
required quantity of water at the point where the use of fresh milk
is called for.
Place molasses, sugar, vinegar and water in a heavy saucepan and
cook until a small amount dropped in cold water is brittle (256ºF).
Remove from heat and add butter, cream of tartar and baking soda.
Pour into a buttered pan. When cool enough to handle pull until light
in color. (Butter hands before pulling). Twist and cut into 1” pieces.
Wrap in waxed paper.
Measuring Equivalents
64
1 tablespoon = 3 teaspoons
2 tablespoons = 1 ounce
16 tablespoons = 1 cup
1 cup = 8 ounces
1 cup = 250 ml
1 kg = 2.2 lbs
1 cup = 1/2 pint
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 litre = 35 ounces
65
Index
Molasses Crinkles 16
Molasses Drop Cookies 11
Molasses Eggnog 63
A
F
Molasses Feather Cake 20
Angel Molasses Cake 26
Fajitas 53
Molasses Jam Cake 25
Apple Gingerbread Upside Down Cake 21
Fresh Fruit Sauce 39
Molasses Meatballs 43
Applesauce Spice Cake 24
Frosted Molasses Bars 17
Molasses Oatmeal Cookies 13
Fruit & Nut Fudge 63
Molasses Peanut Butter Cookies 13
G
Molasses Pork Tenderloin 49
Baked Beans 47
Gingerbread Pumpkin Bars 19
Molasses Pulled Pork 47
Bran Muffins 7
Ginger Muffins 6
Molasses Pull Taffy 64
Butter Tarts 34
Ginger Snaps 11
Molasses Salmon 53
Buttery Molasses Fudge 64
Graham Biscuits 5
Molasses Sauce 37
C
H
Molasses Shrimp 45
Carrot Cake 26
Hot Apple Cider 61
Molasses Toffee Sauce 37
I
Molasses Wings 41
B
Baked Alaska 33
Chicken Brochettes 55
Chocolate Gingerbread 23
Molasses Herb Vinaigrette 57
Molasses Pound Cake 23
Molasses Sticky Buns 9
Indian Pudding 27
Chocolate Walnut Tart 35
Island Beef Stew 51
Oatmeal Bread 9
L
Old Fashioned Gingerbread 21
Layered Hawaiian Salsa Dip 45
Orange Glazed Ham 51
Coffee Molasses Ice Cream 31
Coffee Ring 4
Crosby’s Barbecue Sauce 58
D
M
Measuring Equivalents 65
Refrigerator 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 Muffins 6
Orange Marmalade Gingerbread 20
Orange Muffins 5
P
Mini Molasses Pavlova 29
Deep-Dish Apple Pie 34
Molasses and Soy Glazed Scallops 41
Peanut Brittle 59
Devil’s Food Cake 24
Molasses Apple Crisp 29
Peanut Butter Topping 37
Dry Garlic Spare Ribs 54
Molasses Butter Frosting 39
Pumpkin Crème Brulee 31
Economy Cake 25
R
Old-Time Toffee 61
Decadent Banana Loaf 4
E
Quick Ginger Cookies 15
O
Chocolate Nuggets 16
Coffee Crusted Beef Tenderloin 49
Q
Molasses Chocolate Sauce 39
Molasses Coconut Chews 15
Molasses Coffee Barbecue Sauce 58
Molasses Cornbread 3
66
67
Notes
More About Molasses
Fancy Molasses
The highest grade of molasses available, fancy
molasses is the pure juice of the sugar cane,
condensed, inverted and purified. It is 100%
natural and contains no additives or preservatives.
It is lighter in colour than the other molasses
products, and the flavour is tangy sweet. All the
recipes in this cook book are made with fancy
molasses.
Cooking Molasses
Cooking molasses is a blend of blackstrap and
fancy molasses. It is thicker and darker than fancy
molasses – less sweet, with a more “full-flavoured”
taste. Any product made with cooking molasses
will have a much more robust “molasses” flavour
than if fancy molasses is used.
Blackstrap Molasses
Blackstrap molasses is the highly-concentrated,
final by-product of the refined sugar manufacturing
process. As the sugar crystallizes, the residual
cane juice thickens into a dark mass and is
separated out through a centrifuge. The resulting
molasses is very dark with a robust, somewhat
bitter flavour. Like fancy molasses, it is a pure
product and contains no added sulphates or
sulphites. Blackstrap molasses is recognized for its
health benefits and is an excellent source of many
minerals and nutrients including iron, magnesium
and calcium.
We Don’t Add Sulfur
Sulphur dioxide and/or sulfites used to be added to molasses
as a preservative or bleaching agent and causes an unpleasant
aftertaste. Crosby’s does not add sulphur to any of our products.