Title: Grandma's Recipes for Mother and Daughter
Creator: American Molasses Company
Release date: June 4, 2021 [eBook #65507]
Language: English
Credits: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net
BREADS, MEATS, VEGETABLES
CAKES, COOKIES, DESSERTS
GRANDMA’S OLD FASHIONED MOLASSES
CONTAINS NO SULPHUR DIOXIDE OR OTHER PRESERVATIVES
©1950 by American Molasses Company, 120 Wall St., New York 5, N. Y. Litho in U.S.A.
Molasses, a product of sugar cane, is a part of the American tradition and has graced American tables since the days of the first colonists. It played a very important role in the building up of the early commerce of Colonial New England where it was and still is considered an everyday food. In this part of the country, the molasses jug is as commonplace as the salt and pepper shaker.
The wise buyer who wants the best of all molasses for every purpose will study the many grades of molasses now on the market. These grades range all the way from top-quality products with a smooth, rich, mellow flavor, down to blackstrap, a low quality with a bitter “black” flavor.
The finest molasses is produced in the British West Indies where the production of molasses is a major industry and is closely supervised by the government.
From these islands and elsewhere the buyers of the American Molasses Company select the best of each grade and by skillful blending and careful aging produce Grandma’s Unsulphured Molasses with its sweet, rich, and delicate aromatic flavor.
No molasses in which sulphur dioxide is used as a clarifying agent is permitted to go into Grandma’s Molasses—the finest of all molasses blends.
AMERICAN MOLASSES COMPANY
120 WALL STREET · NEW YORK 5, NEW YORK
330 East North Water Street Chicago 11, Illinois
601 Montgomery Street San Francisco 11, California
1300 West 3rd Street Los Angeles 17, California
400 No. Gayoso Street New Orleans 19, Louisiana
15 West Queen Street Wilmington, North Carolina
BOSTON MOLASSES COMPANY
920 EAST 1st STREET • SO. BOSTON 27, MASS.
The quality of Grandma’s Unsulphured Molasses is the secret of its delightful flavor. Pour some on a teaspoon—notice its rich, golden-brown color—now taste it and enjoy its sweet, smooth flavor. Its purity is guaranteed, for it is not bleached—it does not contain sulphur dioxide or chemical preservatives of any kind. That’s why Grandma’s Unsulphured Molasses is so different from ordinary molasses.
Grandma’s Molasses is an all-purpose molasses. Use it at the table over waffles, on bread, or in milk. Use it in your favorite recipes. There’s always a dish that calls for Grandma’s Molasses. From morning fruit and cereal to dinner main dishes and desserts, you will find just the recipe you need in this booklet.
The concentrated juice of sugar cane is the source of Grandma’s Unsulphured Molasses. This high-quality molasses contains the natural health-giving sugars and minerals squeezed from sun-ripened cane. The cane juice is carefully concentrated to produce molasses of the finest flavor and the most appetizing color.
SUGAR is needed—especially by active people—to supply heat and energy. Grandma’s Unsulphured Molasses has a high sugar content. It contains cane, dextrose, and levulose sugars. Grandma’s Molasses is a natural sweet which can boast of more than energy value—it contributes zest and extra nutritional values—that is why it is referred to as “nature’s most nutritious sweetener.”
IRON is essential in the daily diet—for children and adults—to help build red blood—to help prevent nutritional anemia due to lack of iron—and to help build buoyant health.
Several foods are generally referred to as especially valuable sources of iron. Among these are molasses, liver, and spinach. Molasses is several times richer in this mineral than is spinach and ranks near liver in its rich iron content.
Grandma’s Unsulphured Molasses is a convenient and rich source of nature’s iron.
CALCIUM is essential in the diet of people of all ages. It is especially important for growing children and for pregnant and lactating mothers. Calcium helps build strong bones and teeth and steady nerves.
Grandma’s Unsulphured Molasses is considered a fair source of this important mineral.
VITAMIN B₁ is essential to good appetite and steady nerves. Molasses contains some of this important vitamin.
6 to 8 lbs. cooked ham
Whole cloves
2 tablespoons GRANDMA’S MOLASSES
½ cup sugar
½ teaspoon dry mustard
3 tablespoons GRANDMA’S MOLASSES
Heat oven to 325° F. (moderately slow). Remove skin and part of fat from a hot, cooked ham. Score fat in diamond shapes; stud with cloves. Place on wire rack (cake cooler) in large, shallow pan. (If desired, line pan with metal foil). Dribble 2 tablespoons molasses over entire surface of ham. Mix remaining ingredients; pat uniformly over ham. Bake 40 minutes or until ham is glossy and brown.
Cook slices of ham on both sides in heavy skillet until almost brown. Spread GRANDMA’S MOLASSES thinly over each side; continue cooking until ham has browned and is nicely glazed.
Topping
1 tablespoon butter or margarine
2 tablespoons GRANDMA’S MOLASSES
1 tablespoon sugar
3 slices pineapple
3 maraschino cherries
Ham Loaf
2½ cups (1 lb.) cooked, ground ham
2 cups (1 lb.) uncooked, ground pork
1 cup crushed corn flakes
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon dry mustard
2 eggs, beaten
¼ cup milk
Heat oven to 350° F. (moderate). Melt butter or margarine in 4x9x3-inch loaf pan, measured across bottom. Stir in molasses and sugar; spread uniformly over bottom of pan. Arrange pineapple and cherries over molasses-butter mixture. Mix all ingredients for ham loaf in order given. Spread mixture in pan over pineapple; press down. Bake 1 hour. Turn out on hot platter with pineapple and cherries on top.
YIELD: 16 slices, ½ inch thick.
3 tablespoons butter or margarine
½ cup chopped onions
6-oz. can tomato paste
¾ cup water
3 tablespoons vinegar
3 tablespoons GRANDMA’S MOLASSES
2 tablespoons Worcestershire sauce
2 teaspoons salt
2 teaspoons dry mustard
½ teaspoon pepper
¾ teaspoon chili powder
½ teaspoon garlic powder or 1 garlic bud
Melt butter or margarine in saucepan. Add onions; cook until limp. Add remaining ingredients; mix well. Pour over frankfurters, spareribs, hamburgers, or meat balls that have been browned. Cook over low heat or bake in oven until the sauce is of desired thickness and meat is tender.
YIELD: 1½ cups sauce.
2 cups dried Lima beans
6 cups cold water
4 teaspoons salt
¼ cup catsup
¼ cup GRANDMA’S MOLASSES
2 tablespoons chopped onion
1 teaspoon dry mustard
¼ teaspoon pepper
Frankfurters or bacon strips
Wash beans. Add cold water; soak overnight. Add salt. Cover saucepan. Cook in water in which beans were soaked until tender. Drain; save 2 cups bean liquid and mix with catsup, molasses, onion, mustard, and pepper. Pour beans into a 2-quart bean pot. Add liquid mixture. Arrange frankfurters or bacon strips over beans. Cover. Bake in moderately slow oven (325° F.) 2 hours. Uncover. Bake 15 to 20 minutes to brown frankfurters or bacon. YIELD: 8 to 10 servings.
4 cups (2 lbs.) dried beans
Cold water
1 large onion
4 teaspoons salt
½ cup catsup
½ cup GRANDMA’S MOLASSES
½ teaspoon pepper
2 teaspoons dry mustard
½ lb. salt pork
Wash beans. Cover generously with cold water; soak overnight. Add onion, salt, and if necessary, additional water to cover beans; bring to boiling point in covered saucepan. Remove onion. Simmer until beans are tender. Drain; save 3 cups bean liquid (add additional water to make 3 cups, if necessary). Mix bean liquid with catsup, molasses, pepper, and mustard. Pour beans, onion, and salt pork into bean pot. Add liquid mixture. Cover. Bake in moderately slow oven (325° F.) 1¾ hours. Uncover. Lift pork to top of beans; bake 20 to 25 minutes to brown pork. YIELD: 16 servings.
Old Fashioned Baked Beans: Simmer only until beans are half done (skins break). Bake in slow oven (300° F.) 6 to 8 hours.
2 cans baked beans
2 tablespoons GRANDMA’S MOLASSES
1 tablespoon chopped onion
½ teaspoon salt
1 teaspoon prepared mustard
3 strips bacon
Heat oven to 350° F. (moderate). Heat beans. Stir in molasses, onion, salt, and mustard. Pour into baking pan. Arrange bacon over beans. Bake until bacon is brown and crisp. YIELD: 5 to 6 servings.
Acorn squash
¹/₁₆ teaspoon salt
Dash of pepper
¹/₁₆ teaspoon cinnamon
2 whole cloves
2 teaspoons GRANDMA’S MOLASSES
1 teaspoon butter or margarine
Heat oven to 400° F. (moderately hot). Wash squash; split in half, lengthwise, and scrape out seeds. Put the remaining ingredients into each half. Bake 45 minutes, in covered pan, containing 2 inches of hot water. Uncover; bake 15 minutes or until squash is tender and has browned.
Steamed Acorn Squash: Place squash in a large pan about 4 inches deep; pour from 1 to 2 cups water around squash, and cover with metal foil. Cover pan with a tight-fitting lid. Steam over medium heat 20 minutes or until squash is tender.
8 carrots
8 onions
¼ teaspoon salt
Dash of pepper
¼ cup GRANDMA’S MOLASSES
2 tablespoons butter or margarine
Heat oven to 350° F. (moderate). Cook carrots and onions until almost tender in just enough salted water to be absorbed during cooking. Place in casserole. Sprinkle with pepper. Dribble with molasses and dot with butter or margarine. Bake, uncovered, 25 minutes (basting occasionally) until vegetables have browned and are nicely glazed.
YIELD: 4 servings.
Glazed Sweet Potatoes or Squash: Replace carrots and onions with cooked sweet potatoes or parboiled winter squash.
3½ cups mashed sweet potatoes
⅓ to ½ cup GRANDMA’S MOLASSES
3 tablespoons butter or margarine, melted
½ teaspoon grated lemon or orange rind
½ teaspoon salt
Marshmallows
Heat oven to 350° F. (moderate). Combine sweet potatoes, molasses, butter or margarine, lemon or orange rind, and salt. Add a little milk if potatoes are too dry. Pour into casserole. Top with marshmallows. Bake 30 minutes or until sweet potatoes are hot and marshmallows have browned.
YIELD: 8 servings.
2 cups sifted enriched flour
1 teaspoon salt
1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder
1½ teaspoons cinnamon
½ cup shortening
½ cup sugar
½ teaspoon soda
1 teaspoon grated lemon rind
½ cup GRANDMA’S MOLASSES
2 eggs
⅔ cup milk
Heat oven to 375° F. (moderate). Sift together first four ingredients. Cream together shortening, sugar, soda, and lemon rind. Add molasses. Stir in ½ cup flour mixture. Beat in eggs. Add milk alternately with remaining flour mixture (about ⅓ of each at a time). Beat ½ minute. Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.
YIELD: 12 servings.
2 cups sifted cake flour
1 teaspoon salt
2 teaspoons double-acting or 3 teaspoons cream of tartar baking powder
½ cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs
⅔ cup milk
¼ cup GRANDMA’S MOLASSES
1 teaspoon cinnamon
¼ teaspoon cloves
Sift together first three ingredients. Cream together shortening, sugar, and vanilla. Beat in eggs. Add milk alternately with flour mixture. Beat ½ minute. Place ⅓ of batter in a small bowl; stir in molasses and spices. Pour light and dark batters alternately into a well-greased, lightly floured, 8-inch, tube cake pan or into a 9x9x2-inch pan. Bake tube cake 1 hour in moderately slow oven (325° F.); the 9x9x2-inch cake 45 minutes in moderate oven (350° F.). Frost as desired.
YIELD: 12 servings.
2 cups sifted cake flour
1 cup sugar
1 teaspoon salt
1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder
¾ teaspoon soda
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup shortening
⅓ cup GRANDMA’S MOLASSES
1 cup unsweetened applesauce
2 eggs
Heat oven to 375° F. (moderate). Sift first seven ingredients into a mixing bowl. Add shortening, molasses, and applesauce. Mix until all flour is dampened. Beat 2 minutes by hand or electric beater (low speed). Add eggs. 9 Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer-cake pans. Cool; frost with MOLASSES MOCHA FROSTING (page 11).
YIELD: 12 servings.
2¼ cups sifted cake flour
½ cup sugar
1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder
½ teaspoon soda
1 teaspoon salt
½ cup shortening
¾ cup GRANDMA’S MOLASSES
2 eggs
1 teaspoon flavoring
½ cup milk
Heat oven to 375° F. (moderate). Sift first five ingredients into mixing bowl. Add shortening, molasses, eggs, and flavoring. Mix until all flour is dampened. Beat 2 minutes by hand or electric beater (low speed). Add milk. Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.
YIELD: 12 servings.
Spiced Feather Cake: Omit flavoring. Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
1 cup sifted cake flour
½ teaspoon salt
5 eggs, separated
½ cup sugar
½ cup GRANDMA’S MOLASSES
1 tablespoon grated orange rind
1½ teaspoons grated lemon rind
2 teaspoons lemon juice
Heat oven to 325° F. (moderately slow). Sift together flour and salt. Beat egg yolks with rotary or electric beater until thick and lemon-colored. Gradually beat in sugar and molasses. Then, by the clock, beat with rotary or electric beater (low speed) an additional 3 minutes. Stir in orange rind, lemon rind and juice. Add flour mixture, ⅓ at a time, mixing each addition until smooth. When all flour has been added, beat until light and fluffy (about ½ minute). Beat egg whites until stiff enough to stand in peaks, but not dry; fold (by hand) into batter. Bake 45 minutes in an ungreased, 9-inch, tube cake pan. Turn cake pan upside down on wire cooler. If cake has not dropped out of pan when cold, loosen from sides with spatula.
YIELD: 12 servings.
⅔ cup shortening
⅔ cup sugar
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
⅔ cup GRANDMA’S MOLASSES
3 squares bitter chocolate
2 eggs
¾ cup sour milk
1½ cups sifted enriched flour
Heat oven to 375° F. (moderate). Cream together first five ingredients. Stir in molasses. Melt chocolate over hot water; add to shortening-sugar, etc., mixture. Beat in eggs. Add sour milk alternately with flour (about ⅓ of each at a time). Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.
YIELD: 12 servings.
2½ lbs. (6¼ cups) raisins, cut in half
½ lb. (1¼ cups) candied cherries, sliced
½ lb. (1¼ cups) candied pineapple, sliced
½ lb. (2 cups) pecans, coarsely chopped
½ lb. (2 cups) blanched almonds, sliced
¾ lb. (2 cups) citron, thinly sliced
¼ cup sifted enriched flour
use to tenderize fruit:
1 cup GRANDMA’S MOLASSES
½ cup water
Cake Batter:
2 cups sifted enriched flour
¼ teaspoon soda
1½ teaspoons cinnamon
1¼ teaspoons nutmeg
1 teaspoon allspice
½ teaspoon cloves
½ sq. bitter chocolate, melted
1 cup butter or margarine
6 eggs, unbeaten
1¼ cups sugar
½ cup milk
To Freshen and Tenderize Fruit: Heat molasses and water to boiling point. Gradually stir in fruit and nuts to coat each piece with syrup. Slowly cook until all liquid is absorbed by fruit (about 5 minutes). Stir constantly. Place fruit on large platters to completely cool. Stir occasionally. Just before adding fruit to cake batter, mix fruit with the ¼ cup flour.
To Mix Cake: Sift together flour, soda, and spices. Cream together butter or margarine, sugar, and chocolate. Beat in 3 eggs. Stir in ½ cup flour mixture; beat in remaining 3 eggs. Add remaining dry ingredients alternately with milk. Stir in freshened fruit. Line bottoms and sides of 2 greased, tube cake pans, (measuring 8 inches across bottom). Grease paper well. Pour batter into pans. Bake 3 hours in very slow oven (275° F.), keeping a large, flat pan of hot water on rack underneath cakes to prevent them from baking too dry. Turn cakes out on wire cooler; remove brown paper. Store in tightly closed tin box when cold.
YIELD: 8 pounds.
⅓ cup butter or margarine
2¼ cups sifted confectioners’ sugar
1 tablespoon milk
2 tablespoons GRANDMA’S MOLASSES
1 teaspoon flavoring or ½ teaspoon grated orange rind
Cream butter or margarine until fluffy. Add confectioners’ sugar alternately with milk and molasses. Add flavoring or orange rind.
YIELD: 1⅔ cups hard sauce.
½ cup heavy cream
1 tablespoon GRANDMA’S MOLASSES
½ teaspoon vanilla or rum extract
Whip cream until almost stiff. Add molasses and flavoring. Beat until stiff. Serve over hot gingerbread or spice cake.
YIELD: 6 servings.
⅓ cup butter or margarine
3 cups sifted confectioners’ sugar
1 egg white, unbeaten
1 teaspoon vanilla, lemon, or rum extract
1 tablespoon GRANDMA’S MOLASSES
2 tablespoons milk
Cream butter or margarine until fluffy. Add 1 cup confectioners’ sugar, egg white, and flavoring. Mix well. Add the remaining confectioners’ sugar alternately with molasses and milk. Mix thoroughly. Spread on tops and sides of two 8-inch layers or on tops of two 9-inch layer cakes.
Chocolate Frosting: Add 3 tablespoons cocoa or 1 square bitter chocolate, melted. Omit flavoring.
Molasses Mocha Frosting: Replace milk with 2 tablespoons cold, double-strength coffee. Omit flavoring.
Orange Frosting: Omit flavoring and milk. Add 2 tablespoons orange juice, 1 teaspoon grated orange rind, and ½ teaspoon grated lemon rind.
2 cups sugar
½ cup water
¼ cup GRANDMA’S MOLASSES
¹/₁₆ teaspoon salt
2 egg whites, beaten
1 teaspoon flavoring
Thoroughly mix first four ingredients in a saucepan. Cook, without stirring, to firm-ball stage (245° F.). Gradually beat hot syrup into egg whites, beaten stiff but not dry. Continue beating until mixture stands in high peaks. Beat in flavoring. (If frosting hardens before spreading, beat in a few drops of hot water). Spread on tops and sides of two 9-inch layers or on tops of 2 dozen cup cakes.
1 egg white, unbeaten
2 large ripe bananas
2 tablespoons sugar
⅛ teaspoon salt
1 tablespoon GRANDMA’S MOLASSES
Place all ingredients in a small-bottom mixing bowl. Beat vigorously with an electric or rotary beater until mixture is light and fluffy. Serve at once over squares of hot gingerbread or cake.
YIELD: 8 to 10 servings.
⅓ cup butter or margarine
3 cups sifted confectioners’ sugar
4 to 5 tablespoons light cream or undiluted evaporated milk
1 tablespoon GRANDMA’S MOLASSES
Brown butter or margarine in a saucepan. Add confectioners’ sugar alternately with cream or evaporated milk and molasses. Spread over tops and sides of two 8-inch layer cakes.
1½ cups seedless raisins, chopped
¾ cup water
¼ cup GRANDMA’S MOLASSES
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon cloves
1 tablespoon butter or margarine
½ teaspoon grated lemon rind
Grind raisins in food chopper twice, using coarsest blade. Add water, molasses, cornstarch, and spices. Mix well. Cook until mixture is thick and clear, stirring constantly. Stir in butter or margarine and lemon rind. Spread between two 9-inch layers or on tops of two 8-inch layer cakes.
1 cup sifted enriched flour
¼ teaspoon soda
1 teaspoon salt
1½ teaspoons double-acting or 2 teaspoons cream of tartar baking powder
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
2 cups uncooked quick oats
½ cup shortening
½ cup sugar
½ cup GRANDMA’S MOLASSES
1 teaspoon vanilla
1 teaspoon grated orange rind
1 egg
2 tablespoons milk
½ cup raisins
½ cup chopped nuts
Heat oven to 375° F. (moderate). Sift together first seven ingredients; mix with quick oats. Cream shortening and sugar. Add molasses, vanilla, and orange rind. Beat in egg. Add milk, raisins, and nuts. Stir in flour mixture. Drop from teaspoon onto greased cooky sheets. Bake 12 minutes or until cookies have lightly browned. Cool. Store in tightly closed tin box.
YIELD: 4 dozen cookies.
4 cups sifted enriched flour
1½ teaspoons salt
2 teaspoons soda
2 teaspoons cinnamon
2 teaspoons ginger
½ teaspoon cloves
1 cup shortening
1½ cups GRANDMA’S MOLASSES
¼ cup sugar
1 egg
Heat oven to 350° F. (moderate). Sift together first six ingredients. Melt shortening in saucepan large enough for mixing cookies. Stir in molasses and sugar. Cool. Beat in egg. Gradually add flour mixture. Beat about 20 strokes. Shape into balls (golf-ball size). Place on greased cooky sheets. Bake 15 minutes or until cookies have lightly browned. Store in covered stone jar.
YIELD: 4 dozen cookies.
3 cups sifted enriched flour
⅓ cup sugar
1 teaspoon salt
1 teaspoon soda
2 teaspoons ginger
2 teaspoons cinnamon
¾ cup shortening
1⅓ cups GRANDMA’S MOLASSES
1 tablespoon vinegar
Heat oven to 400° F. (moderately hot). Sift first six ingredients into a mixing bowl. Cut in shortening with pastry blender or fingers to resemble coarse meal. Heat molasses just to boiling point; add vinegar and gradually stir into flour-shortening mixture. Chill dough until stiff enough to roll (3 hours or overnight). Roll dough ¹/₁₆ inch thick on lightly floured board. Shape with cooky cutters. Place on lightly greased cooky sheets. Bake 6 to 7 minutes or until edges have lightly browned. Cool. Store in tightly closed tin box.
YIELD: About 6 dozen cookies.
Drop Cookies: Drop unchilled dough, ½ teaspoonful at a time, onto greased cooky sheets. Flatten ¹/₁₆ inch thick by stamping with glass covered with a damp cloth.
1 cup fine dry cooky or cake crumbs
1 cup sifted confectioners’ sugar
2 tablespoons cocoa
1 cup chopped nuts
2 tablespoons GRANDMA’S MOLASSES
¼ cup rum or brandy
Mix first four ingredients. Add molasses and rum or brandy. Mix well. Shape into balls (hickory-nut size) with hands dusted with confectioners’ sugar. Roll balls in confectioners’ sugar. Chill until ready to serve.
YIELD: About 30 balls.
1 cup sifted cake flour
1 teaspoon cinnamon
⅔ cup sugar
½ cup GRANDMA’S MOLASSES
2 teaspoons ginger
½ cup butter or margarine
Heat oven to 300° F. (slow). Sift together first four ingredients. Heat molasses just to boiling point in saucepan large enough for mixing cookies. Add butter or margarine; stir until melted. Stir in flour mixture. Mix well. Drop ½ teaspoonful dough at a time onto greased cooky sheets, 2 inches apart. Bake 15 to 18 minutes. Remove from oven. Cool 2 minutes. Carefully slip spatula underneath wafer to remove from pan. Quickly roll over handle of wooden spoon. If wafers become brittle before they are shaped, place in oven a minute to reheat. Then remove from pan. Store in tightly closed tin box.
YIELD: 30 rolled wafers.
Ice Cream Shells: Drop 1 tablespoonful of dough at a time onto greased cooky sheets, 3 inches apart. Bake 20 minutes. Shape over bottom of custard cups. Just before serving, fill shells with ice cream.
YIELD: 18 ice cream shells.
4 cups sifted enriched flour
1⅔ cups sugar
1⅓ cups butter or margarine
⅔ cup GRANDMA’S MOLASSES
1 whole egg plus 1 egg yolk
¼ cup sugar
1 teaspoon cinnamon
Sift together flour and sugar. Cut in butter or margarine with fingers or pastry blender to resemble coarse meal. Combine molasses and eggs; stir into flour-butter mixture. Chill dough overnight or until ready to bake. Roll dough ¹/₁₆ inch thick on board dusted with confectioners’ sugar. Shape with cooky cutters. Place on greased cooky sheets. Mix sugar and cinnamon; sprinkle lightly over unbaked cookies. Bake in moderately hot oven (400° F.) 6 to 7 minutes or until edges have lightly browned. Cool. Store in tightly closed tin box.
YIELD: 14 dozen cookies.
Drop Cookies: Drop unchilled dough, ½ teaspoonful at a time, onto greased cooky sheets. Flatten cookies to ¹/₁₆ inch thick with bottom of glass covered with damp cloth.
3 cups sifted enriched flour
1½ teaspoons soda
1 teaspoon salt
3 teaspoons ginger
½ cup shortening
1 cup sugar
½ cup GRANDMA’S MOLASSES
½ cup plus 1 tablespoon water
Heat oven to 475° F. (very hot). Sift together first four 15 ingredients. Cream shortening and sugar. Add molasses. Add water alternately with flour mixture. Put dough through pastry bag or drop ½ teaspoonful dough at a time onto greased cooky sheets. Flatten cookies ⅛ inch thick by stamping with bottom of glass covered with a damp cloth. Bake 6 minutes or until cookies have lightly browned. Cool. Store in tightly closed tin box.
YIELD: 8 to 9 dozen cookies.
1 cup sifted enriched flour
½ teaspoon salt
¼ teaspoon soda
1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder
½ cup shortening
½ cup peanut butter
½ cup sugar
½ cup GRANDMA’S MOLASSES
1 teaspoon vanilla
1 egg
2 tablespoons milk
Heat oven to 375° F. (moderate). Sift together first four ingredients. Cream shortening, peanut butter, and sugar. Add molasses and vanilla. Beat in egg. Add milk. Stir in flour mixture. Drop onto greased cooky sheets. Flatten cookies ⅛ inch thick by stamping with bottom of glass covered with damp cloth. Bake 10 minutes or until cookies have lightly browned. Cool. Store in tightly closed tin box.
YIELD: 3½ dozen cookies.
2 cups sifted cake flour
¼ teaspoon soda
¼ teaspoon salt
1 cup sugar
⅓ cup butter or margarine
1 cup GRANDMA’S MOLASSES
¼ teaspoon vanilla
4 egg whites, unbeaten
1¾ cups moist, shredded coconut
Heat oven to 350° F. (moderate). Sift together first four ingredients. Melt butter or margarine; add to flour mixture along with molasses, vanilla, and egg whites. Mix well, but do not overmix. Stir in coconut. Pour into two greased, 8x8x2-inch pans, lined with waxed paper, greased and lightly floured. Bake 35 minutes or until done. Remove from pan onto wire coolers; remove paper. When cold, cut each cake into 24 bars. Store in tightly closed tin box. MOLASSES COCONUT CHEWS improve with age if air is excluded when stored. YIELD: 48 bars.
1 cup sifted enriched flour
½ teaspoon salt
⅓ teaspoon soda
1 egg, beaten
½ cup sugar
½ cup GRANDMA’S MOLASSES
¼ cup shortening, melted
½ teaspoon vanilla
⅔ cup chopped nuts
7-oz. pkg. pitted dates, chopped fine
Heat oven to 350° F. (moderate). Sift together first three ingredients. Combine egg, sugar, molasses, shortening, and vanilla. Stir in flour mixture, nuts, and dates. Pour into a 9x9x2-inch pan, lined with waxed paper, greased and lightly floured. Bake 40 minutes or until done. Turn out onto wire cooler; remove paper. When cold, cut into 32 bars. Roll in confectioners’ sugar, if desired. YIELD: 32 bars.
2½ cups sifted enriched flour
1 teaspoon salt
¼ teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
½ cup shortening
½ cup GRANDMA’S MOLASSES
½ cup sugar
1 egg
¾ cup chopped nuts (optional)
Sift together first five ingredients. Melt shortening in a saucepan large enough for mixing cookies. Stir in molasses and sugar. Beat in egg. Add nuts. Gradually add flour mixture. Form dough into 2 rolls, 2 inches in diameter. Wrap in waxed paper. Chill overnight or until ready to bake. Slice ⅛ inch thick. Bake on greased cooky sheets 10 minutes or until cookies have lightly browned in moderate oven (375° F.). Cool. Store in a tightly closed tin box.
YIELD: 5 dozen cookies.
Raisin Cookies: Replace nuts with chopped raisins.
2½ cups (15-oz. box) seedless raisins
2¾ cups water
½ cup GRANDMA’S MOLASSES
½ teaspoon salt
¼ teaspoon cloves
1 teaspoon cinnamon
3 tablespoons cornstarch
3 tablespoons cold water
1 teaspoon grated lemon rind
1 tablespoon lemon juice
Pastry for 2-crust, 9-inch pie
Heat oven to 425° F. (hot). Wash raisins. Add water, molasses, salt, and spices. Mix cornstarch and water; add to raisin mixture and cook until thick. Add lemon rind and juice. Cool. Pour into a 9-inch pie pan lined with unbaked pastry. Cover with remaining pastry rolled ⅛ inch thick; trim, seal, and flute edge. Cut a gash in top crust to allow for escape of steam. Bake 40 minutes or until pastry has browned.
YIELD: 6 servings.
1 envelope unflavored gelatin
¼ cup cold water
2 eggs, separated
½ cup GRANDMA’S MOLASSES
½ teaspoon salt
½ teaspoon ginger
¾ teaspoon nutmeg
¾ teaspoon cinnamon
1 cup mashed pumpkin
½ cup milk
½ cup sugar
9-inch, cold, baked pie shell
Soften gelatin in cold water. Mix egg yolks, molasses, salt, spices, and pumpkin. Stir in milk. Cook over hot water until thick, stirring constantly. Remove from heat; add softened gelatin. Chill over ice water until mixture begins to congeal, stirring frequently. Gradually beat sugar into beaten egg whites; fold into pumpkin-gelatin mixture. Pour into a cold, baked, 9-inch pie shell. Chill until firm. Garnish with whipped cream just before serving.
YIELD: 6 servings.
Sweet Potato or Squash Chiffon Pie: Replace pumpkin with mashed sweet potatoes or squash.
⅔ cup sugar
1 tablespoon flour
½ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
⅛ teaspoon cloves
⅓ cup GRANDMA’S MOLASSES
2 cups mashed pumpkin or squash
3 eggs
1 cup undiluted evaporated milk or light cream
9-inch, unbaked pie crust
Heat oven to 400° F. (moderately hot). Mix first six ingredients. Add molasses, pumpkin or squash, and eggs. Mix well. Stir in milk or cream. Pour into a 9-inch pie pan lined with unbaked pastry. Bake 40 minutes or until knife inserted in center of filling comes out clean.
YIELD: 6 servings.
Sweet Potato Pie: Reduce sugar to ½ cup; replace pumpkin or squash with mashed sweet potatoes.
1¼ cups sifted enriched flour
½ cup sugar
½ teaspoon nutmeg
1 teaspoon cinnamon
⅓ cup butter or margarine
¾ cup GRANDMA’S MOLASSES
¾ cup cold water
½ teaspoon soda
9-inch, unbaked pie crust
Heat oven to 450° F. (hot). Sift together first four ingredients. Cut butter or margarine into flour mixture with fingers or pastry blender to resemble coarse crumbs. Mix molasses, water, and soda; pour into a 9-inch pie pan lined with unbaked pastry. Sprinkle crumbs over liquid. Bake 15 minutes in hot oven (450° F.); reduce heat to moderate (350° F.), and bake 35 to 40 minutes or until filling is firm.
YIELD: 6 servings.
3 eggs, beaten
¾ cup GRANDMA’S MOLASSES
¾ cup white corn syrup
2 tablespoons butter or margarine, melted
⅛ teaspoon salt
1 teaspoon vanilla
1 cup chopped pecans
1 tablespoon flour
8-inch, unbaked pie crust
Heat oven to 375° F. (moderate). Combine first six ingredients. Mix pecans with flour; add to egg-molasses, etc., mixture. Pour into an 8-inch pie pan lined with unbaked pastry. Bake 40 minutes or until filling is firm.
YIELD: 6 servings.
Molasses Peanut Pie: Replace pecans with roasted peanut halves.
5 cups sliced, tart, cooking apples (4 to 5 large apples)
⅔ cup sugar
4 to 5 tablespoons enriched flour[1]
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon grated lemon rind[2]
¼ cup GRANDMA’S MOLASSES
1 tablespoon lemon juice[2]
2 tablespoons butter or margarine
Pastry for 2-crust, 9-inch pie
Heat oven to 450° F. (hot). Spread apples in 9-inch pie pan lined with unbaked pastry. Sprinkle apples with mixture of sugar, flour, salt, nutmeg, and lemon rind. Dribble molasses and lemon juice over apples; dot with butter. Cover with remaining pastry rolled ⅛ inch thick; trim, seal, and flute edge. Cut a gash in top crust to allow for escape of steam. Bake 10 minutes in hot oven (450° F.); reduce heat to moderate (350° F.) and bake 30 to 40 minutes or until apples are tender.
YIELD: 6 servings.
6 large, tart, cooking apples, sliced into eighths (6 cups)
½ cup water
½ cup sugar
½ teaspoon salt
½ teaspoon nutmeg
¼ cup GRANDMA’S MOLASSES
2 tablespoons butter or margarine
Pastry for one-crust, 9-inch pie
Heat oven to 425° F. (hot). Parboil apples in the water; spread in a 6x10x2-inch casserole. Sprinkle apples with mixture of sugar, salt, and nutmeg. Dribble molasses over apples; dot with butter. Cover with pastry, rolled into a rectangular shape, ⅛ inch thick. Trim, seal, and flute edge. Cut three gashes in pastry to allow for escape of steam. Bake 30 minutes or until apples are tender and crust has browned.
YIELD: 6 to 8 servings.
2 cups cooked, pitted prunes
¼ cup prune juice
¾ cup GRANDMA’S MOLASSES
3 egg yolks, beaten
1 tablespoon lemon juice
1 teaspoon grated lemon rind
¼ cup butter or margarine, melted
¹/₁₆ teaspoon cloves
Pastry for 2-crust, 9-inch pie
Heat oven to 450° F. (hot). Chop prunes. Add prune juice, molasses, egg yolks, lemon juice and rind, butter or margarine, and cloves. Pour into a 9-inch pie pan lined with unbaked pastry. Roll remaining pastry ⅛-inch thick. Cut into strips, ½ inch wide; twist, and place over filling in criss-cross pattern. Seal ends to bottom crust; trim and flute edge. Bake 10 minutes in hot oven (450° F.); reduce heat to moderate (350° F.) and bake 30 minutes or until pastry has browned.
YIELD: 6 servings.
1 envelope unflavored gelatin
¼ cup cold water
2 eggs, separated
¼ cup sugar
⅛ teaspoon salt
1¾ cups milk or light cream
¼ cup GRANDMA’S MOLASSES
¼ cup sugar
½ cup moist, shredded coconut
1 teaspoon vanilla or 2 teaspoons rum extract
9-inch, cold baked pie shell
Soften gelatin in cold water. Mix egg yolks, ¼ cup sugar, salt, and milk or cream in top of double boiler; cook over hot water (do not allow water to boil) until custard coats the spoon. Stir constantly. Remove from heat. Add softened gelatin. Stir in molasses. Chill over ice water until mixture begins to congeal (thick as fresh egg whites). Gradually beat the remaining ¼ cup sugar in beaten egg whites; fold into custard-gelatin mixture. Fold in coconut and flavoring. Pour into a cold baked pie crust. Chill until firm. Garnish with whipped cream and coconut just before serving.
YIELD: 6 servings.
Coffee Chiffon Pie: Replace milk with double-strength coffee.
1 cup sifted enriched flour
1 teaspoon soda
½ teaspoon salt
½ teaspoon ginger
¾ teaspoon cinnamon
¼ cup sugar
2 tablespoons shortening
½ cup GRANDMA’S MOLASSES
1 egg
¼ cup hot water
½ cup GRANDMA’S MOLASSES
1½ cups cold water
½ teaspoon vanilla
Heat oven to 375° F. (moderate). Sift together first five ingredients. Cream sugar, shortening, and molasses. Beat in egg. Add hot water alternately with flour mixture. Pour batter into a greased 8x8x2-inch pan. Mix remaining ingredients and pour over unbaked pudding. Bake 35 minutes or until done. Serve warm, in squares, with sauce spooned over each serving.
YIELD: 8 servings.
⅓ cup cornstarch
½ cup cold milk
¼ teaspoon salt
2 cups hot milk
2 eggs, beaten
½ cup GRANDMA’S MOLASSES
2 tablespoons butter or margarine
2 teaspoons vanilla
Mix first three ingredients in top of double boiler. Add hot milk. Cook over boiling water until mixture is thick, clear, and smooth, stirring constantly. Mix eggs and molasses; slowly add to hot mixture. Cook over hot water until pudding is thick, stirring constantly. Stir in butter or margarine and vanilla. Pour into individual dessert dishes. Chill.
YIELD: 6 servings.
¼ cup corn meal
2 cups hot milk
½ teaspoon salt
⅛ teaspoon soda
3 tablespoons sugar
1 tablespoon butter or margarine
⅓ cup GRANDMA’S MOLASSES
1 cup cold milk
Heat oven to 275° F. (slow). Mix corn meal and hot milk. Cook until thick (about 15 minutes), stirring constantly. Remove from heat. Stir in remaining ingredients. Pour mixture into a one-quart casserole. Bake 2 hours. Serve warm with ice cream, whipped cream, or plain.
YIELD: 6 to 8 servings.
Spiced Indian Pudding: Add ½ teaspoon each, ginger and cinnamon.
1 rennet tablet
1 tablespoon cold water
2 cups light cream
¼ cup sugar
¼ cup GRANDMA’S MOLASSES
1 teaspoon vanilla
Turn refrigerator control to coldest point. Set out ice tray. Crush rennet tablet; dissolve in cold water. Mix cream, sugar, and molasses; warm over low heat to 110° F. (lukewarm), stirring constantly. Add vanilla and dissolved rennet tablet. Pour, at once, into ice tray. Do not move until set (about 10 minutes). Freeze in ice cube unit of refrigerator until almost stiff. Turn into a bowl. Beat until smooth. Return to ice tray. Freeze until stiff (3 to 4 hours).
YIELD: 6 servings.
Molasses Coffee Ice Cream: Add ¼ cup cold, double-strength coffee.
Pour 1 tablespoon GRANDMA’S MOLASSES over each serving of vanilla ice cream. Top with ginger snap or molasses cooky crumbs.
3 eggs
¼ cup GRANDMA’S MOLASSES
¼ teaspoon salt
1 teaspoon vanilla
2 cups scalded milk
Beat eggs slightly; add molasses, salt, and vanilla. Stir in hot milk. Pour mixture into 6 custard cups; cover each with metal foil. Place cups on rack or jar lids in pan of hot water, coming half-way to top of cups. Cover pan tightly. Steam over low heat until knife inserted in center comes out clean (about 15 minutes). If water around cups is allowed to boil, custards will curdle. If desired, place a marshmallow in each cup before filling with mixture.
YIELD: 6 servings.
Baked Colonial Custard: Bake custards in shallow pan of hot water in slow oven (300° F.) until knife inserted in center comes out clean (40 to 50 minutes).
2 cups sifted enriched flour
¼ cup sugar
1 teaspoon salt
1 teaspoon soda
1½ teaspoons cinnamon
½ teaspoon cloves
2 eggs, beaten
¾ cup GRANDMA’S MOLASSES
¼ cup shortening, melted
2 cups chopped, pitted dates
2 cups chopped raisins
1 cup sliced citron
¼ cup milk or cider
Sift together first six ingredients. Add eggs, molasses, and shortening. Mix well. Add fruit; mix well to coat each piece with the mixture. Stir in milk or cider. Pour batter into 2 one-quart molds, filling each ⅔ full. Cover with tight-fitting lids or metal foil. Steam 3 hours. Steam individual molds (custard cups or gelatin molds) 1½ hours. Serve hot with hard sauce, foamy sauce, or whipped cream.
YIELD: 18 to 20 servings.
8 tart cooking apples
½ cup sugar
1 teaspoon cinnamon
½ cup GRANDMA’S MOLASSES
Hot water
Heat oven to 350° F. (moderate). Peel 1-inch strip around stem of apple; core, being careful not to cut through the blossom end. Place in baking pan about 3 inches deep. Mix sugar, cinnamon, and molasses; pack in center of apples. Pour hot water (about ¼ inch deep) in pan around apples. Cover. Bake 30 minutes. Uncover. Bake 20 minutes or until apples are tender, basting occasionally.
YIELD: 8 servings.
2 tablespoons sugar
¼ teaspoon nutmeg
⅛ teaspoon salt
¼ teaspoon grated lemon rind
6 large tart cooking apples
¼ cup GRANDMA’S MOLASSES
1 tablespoon lemon juice
¼ cup butter or margarine
⅓ cup sugar
2 tablespoons GRANDMA’S MOLASSES
1 cup sifted enriched flour
Heat oven to 375° F. (moderate). Mix first four ingredients. Slice apples ⅛ inch thick. Arrange in alternate layers with sugar mixture in a 6x10x2-inch casserole. Dribble molasses and lemon juice over apples. Cream butter or margarine, sugar, and molasses; add flour. Mix to a crumb consistency; sprinkle over apples. Bake 50 minutes or until apples are tender and crumbs are brown.
YIELD: 6 to 8 servings.
Pear Dessert with Streusel Crumbs: Replace apples with pears.
4 firm bananas
¼ cup GRANDMA’S MOLASSES
1 tablespoon lemon juice
2 tablespoons butter or margarine
Cut peeled bananas in half, lengthwise. Arrange in baking dish. Mix molasses and lemon juice; pour over bananas. Dot with butter. Place under broiler heat (350° F.) 10 to 12 minutes, basting occasionally.
YIELD: 4 servings as a dessert or 8 servings as a meat accompaniment.
6 large, fresh, cooking pears
¾ cup sugar
¼ cup GRANDMA’S MOLASSES
2 cups water
6 whole cloves
2 sticks cinnamon
Heat oven to 350° F. (moderate). Wash unpeeled pears. Cut a thin slice from bottom of each pear; stand upright in baking pan. Mix remaining ingredients in saucepan; cook until sugar is dissolved and pour over pears. Cover. Bake 35 minutes. Uncover. Bake 15 minutes or until pears are tender.
YIELD: 6 servings.
2½ cups sifted enriched flour
1 teaspoon salt
1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder
1 teaspoon ginger
2 teaspoons cinnamon
½ teaspoon cloves
½ cup shortening
½ cup sugar
¾ teaspoon soda
1 cup GRANDMA’S MOLASSES
2 eggs
1 cup hot water
Heat oven to 350° F. (moderate). Sift together first six ingredients. Cream shortening, sugar, and soda. Add molasses. Stir in ½ cup flour mixture. Beat in eggs. Add hot water alternately with remaining flour mixture (about ⅓ of each at a time). Beat ½ minute. Bake 45 minutes or until done in a well-greased, lightly floured, 9x9x2-inch pan.
YIELD: 9 to 12 servings.
Topping
1 tablespoon butter or margarine
⅓ cup GRANDMA’S MOLASSES
¼ cup sugar
6 slices pineapple
6 maraschino cherries
Cake Batter
1½ cups sifted enriched flour
¾ teaspoon salt
¾ teaspoon double-acting or 1¼ teaspoons cream of tartar baking powder
½ teaspoon each, ginger and cinnamon
¼ teaspoon cloves
⅓ cup shortening
⅓ cup sugar
½ teaspoon soda
½ cup GRANDMA’S MOLASSES
1 egg
½ cup sour milk
Heat oven to 350° F. (moderate). Melt butter or margarine in 8×8×2-inch pan. Stir in molasses and sugar; heat just to boiling point. Over this, arrange pineapple and cherries; set aside. TO MIX CAKE: Sift together first six ingredients. Cream shortening, sugar, and soda. Add molasses. Stir in ¼ cup flour mixture. Beat in egg. Add sour milk alternately with remaining flour mixture (about ⅓ of each at a time). Beat ½ minute. Pour batter in pan over pineapple and cherries; spread to sides and corners. Bake 1 hour or until done. Cool 15 to 20 minutes before removing from pan.
YIELD: 9 servings.
Pear Upside Down Gingerbread: Replace pineapple with pear halves.
1 egg, beaten
½ cup milk
2 tablespoons GRANDMA’S MOLASSES
Dash of salt
4 to 5 slices bread
Mix first four ingredients. Dip each slice of bread into mixture. Fry until golden brown in a little hot fat. Serve with butter or margarine and GRANDMA’S MOLASSES.
YIELD: 4 to 5 slices of toast.
1 cup sifted enriched flour
1 teaspoon salt
3 teaspoons double-acting or 4 teaspoons cream of tartar baking powder
1 cup unsifted whole-wheat flour
2 eggs, separated
3 tablespoons GRANDMA’S MOLASSES
2 cups milk
2 tablespoons shortening, melted
Sift together first three ingredients; mix with whole-wheat flour. Combine egg yolks, molasses, milk, and shortening; stir into flour mixture. Beat egg whites stiff, but not dry; fold into batter. Bake a spoonful at a time on a lightly greased, hot griddle.
YIELD: 12 griddle cakes.
Oatmeal Griddle Cakes: Replace whole-wheat flour with 1 cup quick oats.
1 cup sifted enriched flour
1 teaspoon salt
3 teaspoons double-acting or 4 teaspoons cream of tartar baking powder
1 cup unsifted whole-wheat flour
3 eggs, separated
3 tablespoons GRANDMA’S MOLASSES
1½ cups milk
¼ cup shortening, melted
Sift together first three ingredients; mix with whole-wheat flour. Combine egg yolks, molasses, milk, and shortening; stir into flour mixture. Beat egg whites stiff, but not dry; fold into batter. Bake in hot waffle irons.
YIELD: 8 waffles.
2 cups sifted enriched flour
1 teaspoon salt
½ teaspoon soda
¾ teaspoon double-acting or 1¼ teaspoons cream of tartar baking powder
1 egg, beaten
½ cup GRANDMA’S MOLASSES
⅓ cup sugar
¼ cup shortening, melted
1 tablespoon lemon juice
1½ teaspoons grated lemon rind
⅓ cup chopped figs or dates
¼ cup sliced citron
½ cup chopped nuts
⅔ cup milk
Heat oven to 350° F. (moderate). Sift together first four ingredients. Add egg, molasses, sugar, shortening, lemon juice and rind, fruit, and nuts. Mix well. Add flour mixture alternately with milk. Mix only until ingredients are blended. Bake one hour or until done in well-greased, lightly floured, 5x9x3-inch bread pan.
YIELD: 1 loaf.
2 packages granulated yeast
¼ cup lukewarm water
2 cups sour milk
½ cup GRANDMA’S MOLASSES
2 cups sifted enriched flour
4 cups unsifted rye or whole-wheat flour
3 teaspoons salt
4 teaspoons caraway seed (optional)
Soften yeast in lukewarm water. Heat sour milk; cool to lukewarm, and add to yeast. Add molasses. Mix enriched flour, rye or whole-wheat flour, salt, and caraway seed if used. Gradually add to yeast-milk mixture. Mix well. Turn dough onto floured board. Cover and let rest 10 minutes. Knead until smooth and elastic (8 to 10 minutes). Place dough in a greased bowl. Coat all sides of dough with grease by wiping it against sides of bowl. Cover and let rise in a warm place (80 to 85° F.) until double in size. Knead dough on floured board a few seconds; cover, and let rest 10 minutes. Shape into 2 loaves. Place in greased 5x10x3-inch bread pans. Let rise in warm place until double in size. Bake in hot oven (425° F.) 30 minutes or until crust is well browned and shrinks from sides of pan.
YIELD: 2 loaves.
2 packages granulated yeast
¼ cup lukewarm water
1¾ cups milk
½ cup GRANDMA’S MOLASSES
2 eggs
3¾ cups sifted enriched flour
3¾ cups unsifted whole-wheat flour
3 teaspoons salt
½ cup shortening, melted
Soften yeast in lukewarm water. Scald milk; cool to lukewarm, and add yeast. Stir in molasses and eggs. Mix enriched flour, whole-wheat flour, and salt; add 4 cups to yeast-molasses, etc., mixture. Beat batter until smooth and elastic (falls in sheets from spoon). Add shortening; beat thoroughly. Add remaining flour; work it in well. Turn dough onto bread board; cover and let rest 10 minutes. Knead until smooth and elastic (about 10 minutes). Place in greased bowl. Coat all sides of dough with grease by wiping it against sides of bowl. This prevents a crust from forming over dough. Store in refrigerator overnight or 3 to 4 days. Knead a few seconds; shape into rolls; place 1 inch apart on greased pans. Brush tops with melted butter or margarine. Let rise in warm place (80 to 85° F.) until double in size. Bake in moderately hot oven (400° F.) 12 to 15 minutes.
YIELD: 5 to 6 dozen rolls.
Poppy Seed Rolls: Brush tops of rolls before they rise with frothy egg whites; sprinkle with poppy seed.
1 cup sifted enriched flour
2 teaspoons soda
1 teaspoon salt
1 cup quick oats
2 cups corn meal
1 cup GRANDMA’S MOLASSES
2 cups sour milk
1 cup raisins
Sift together first three ingredients. Add quick oats and corn meal (save ¼ cup in which to coat raisins). Stir in molasses and sour milk. Mix raisins with the ¼ cup dry mixture; add to batter. Mix well. Pour into 4 greased No. 2 cans, filling each ¾ full. Cover with metal foil or 2 layers of brown paper tied in place with a strong cord. Steam 2 hours, counting from the time water begins to boil.
YIELD: 4 loaves.
2½ cups sifted enriched flour
2 teaspoons double-acting or 3 teaspoons cream of tartar baking powder
½ teaspoon soda
1½ teaspoons salt
1½ cups bran
1 egg, beaten
1 cup GRANDMA’S MOLASSES
¾ cup milk
¼ cup shortening, melted
Heat oven to 400° F. (moderately hot). Sift together first four ingredients. Add bran. Mix egg, molasses, milk, and shortening; add to flour-bran mixture. Stir only until blended. Fill well-greased muffin pans ¾ full. Bake 20 minutes or until done.
YIELD: 16 large or 24 small muffins.
1 cup sifted enriched flour
¾ teaspoon salt
¼ teaspoon soda
2 teaspoons double-acting or 3 teaspoons cream of tartar baking powder
½ teaspoon cinnamon
¾ cup unsifted whole-wheat flour
½ cup shortening
½ cup GRANDMA’S MOLASSES
1 egg
¾ cup milk
1 cup blueberries
Heat oven to 375° F. (moderate). Sift together first five ingredients; mix with whole-wheat flour. Cream shortening and molasses. Beat in egg. Add flour mixture alternately with milk. Stir in blueberries. Fill well-greased muffin pans ¾ full. Bake 18 minutes or until done.
YIELD: 24 small muffins.
Stir 1 tablespoon GRANDMA’S MOLASSES into 1 cup cold milk. Serve at once.
1 tablespoon GRANDMA’S MOLASSES
1 cup milk
Dash of allspice and cinnamon
Nutmeg
Combine first four ingredients in saucepan. Heat thoroughly and pour into cup. Dust with nutmeg. Serve at once.
1 fully ripened banana
¾ cup of milk
1 to 2 tablespoons GRANDMA’S MOLASSES
Dash of salt
Mash banana until creamy and smooth. Add remaining ingredients. Mix well. Serve at once.
1 cup butter or margarine
1 cup GRANDMA’S MOLASSES
1 egg yolk
Cream butter or margarine until soft. Add molasses and egg yolk; mix until blended. Serve over pancakes, waffles, or slices of bread (heat under broiler if desired). Store in covered jar in refrigerator. Stir mixture thoroughly just before spreading.
YIELD: 2 cups spread.
1 teaspoon salt
1 teaspoon paprika
½ teaspoon dry mustard
⅛ teaspoon pepper
2 teaspoons grated onion
1 clove garlic
2 cups salad oil
¼ cup GRANDMA’S MOLASSES
¼ cup catsup
¾ cup vinegar
1 small or ½ large egg white
Combine first seven ingredients; let stand one hour. Add remaining ingredients and beat vigorously with rotary egg beater.
YIELD: 3 cups salad dressing.
Plain French Dressing: Omit egg white.
1½ cups sifted enriched flour
¾ teaspoon salt
¾ teaspoon double-acting or 1¼ teaspoons cream of tartar baking powder
⅓ cup shortening
½ cup sugar
½ teaspoon soda
1 teaspoon cinnamon
½ teaspoon allspice
½ cup GRANDMA’S MOLASSES
1 egg, unbeaten
⅔ cup sour milk
Heat oven to 350° F. (moderate). Sift together first three ingredients. Cream shortening, sugar, soda, and spices. Add molasses. Stir in ¼ cup flour mixture. Beat in egg. Add sour milk alternately with remaining flour mixture. Beat ½ minute. Bake 40 minutes or until done in a well-greased, lightly floured, 8x8x2-inch pan. Cool. Frost as desired.
YIELD: 9 servings.
Molasses-Raisin Cake: Stir ¾ cup chopped raisins into mixture just before adding egg.
3 tablespoons butter or margarine
1 tablespoon GRANDMA’S MOLASSES
¼ cup sugar
2 tablespoons evaporated milk or light cream
½ cup shredded coconut
Melt butter or margarine in saucepan. Add molasses, sugar, milk or cream, and coconut. Mix well. Spread over hot cake. Place under broiler until topping is bubbly and brown, watching closely to prevent burning.
YIELD: Topping for 8 or 9-inch square cake.
2 cups sifted enriched flour
⅓ cup sugar
1 teaspoon salt
½ teaspoon soda
1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder
1 teaspoon cinnamon
1½ teaspoons ginger
½ teaspoon cloves
½ cup shortening, melted
1 cup GRANDMA’S MOLASSES
1 egg
½ cup sour milk
¼ cup hot water
Heat oven to 350° F. (moderate). Sift together first eight ingredients. Stir in melted shortening, molasses, egg, and sour milk. Beat in hot water. Bake 45 minutes or until done in a well-greased, lightly floured, 9x9x2-inch pan.
YIELD: 9 to 12 servings.
1¼ cups sifted enriched flour
½ teaspoon soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup shortening
¼ cup sugar
½ cup GRANDMA’S MOLASSES
½ teaspoon vanilla
½ cup chopped nuts
1 package chocolate bits
Heat oven to 350° F. (moderate). Sift together first four ingredients. Cream shortening, sugar, and molasses. Beat in egg and vanilla. Gradually stir in flour mixture. Add nuts and chocolate bits. Drop from teaspoon onto lightly greased cooky sheets. Bake 10 minutes. Cool. Store in tightly closed tin box.
YIELD: 4 dozen cookies.
1 cup sugar
½ cup GRANDMA’S MOLASSES
3 tablespoons butter or margarine
½ teaspoon salt
½ cup water
Combine all ingredients in a 2-quart saucepan. Stir until sugar is dissolved. 31 Cook slowly to hard-crack stage (290° F.) or until syrup, when dropped in cold water, forms a hard, stiff ball. Drop from tablespoon onto end of wooden skewers arranged on buttered pan. Remove from pan when cold.
YIELD: About 20 lollipops.
1 cup GRANDMA’S MOLASSES
1 cup sugar
1 tablespoon butter or margarine
Combine all ingredients in a 2-quart saucepan. Stir until sugar is dissolved. Cook over medium heat until syrup, when dropped in very cold water, separates into threads which are hard but not brittle (270° F.). Stir constantly. Pour onto greased cooky pan or platter. As edges cool, fold toward center or they will harden before center is ready to pull. (DO NOT DISTURB THAT PART OF TAFFY WHICH HAS NOT COOLED OR CANDY WILL STICK TO PAN). Fold into ball when candy is cool enough to handle. Pull with lightly buttered fingers until candy is light in color. Stretch into a long rope, ½ inch wide. Cut into 1-inch pieces. Wrap each piece of taffy in waxed paper.
YIELD: 1¼ lbs.
1½ cups GRANDMA’S MOLASSES
¾ cup sugar
1 tablespoon butter or margarine
4 quarts popped corn
Mix first three ingredients in a 2-quart saucepan. Stir to dissolve sugar. Cook over medium heat until syrup, when dropped in very cold water, separates into threads which are hard but not brittle (270° F.). Stir constantly. Pour syrup over popped corn, stirring to coat each kernel with syrup. Shape into balls with lightly buttered hands when cool enough to handle. Wrap each ball in waxed paper.
YIELD: 12 to 16 popcorn balls.
Cracker Jack: Add 2 cups roasted peanuts to popcorn before adding syrup.
Puff Balls: Replace popcorn with 1 large box rice krispies, puffed wheat, or puffed rice.
1 cup sugar
¾ cup GRANDMA’S MOLASSES
⅛ teaspoon salt
⅓ cup butter
½ cup light cream
1 teaspoon vanilla
Blanched, salted almonds
Mix first five ingredients in a saucepan. Stir to dissolve sugar. Cook over medium heat to 250° F. in winter or 255° F. in summer, or until syrup, when dropped in very cold water, forms a firm ball. Remove from heat. Add vanilla. Pour into a buttered cooky pan. Cool until candy can be handled. Cut into 1-inch squares. Place a whole almond in center of each square. Roll into balls between palms of hands, keeping almond in center. Wrap each piece in waxed paper.
YIELD: 1¼ pounds.
2 tablespoons butter
1 cup sugar
½ cup GRANDMA’S MOLASSES
¾ teaspoon soda
2 cups roasted peanuts
Melt butter in a saucepan. Add sugar and molasses. Mix well. Cook over medium heat, stirring frequently, to 300° F. or until syrup, when dropped in very cold water, becomes brittle. Remove from heat. Stir in soda. Quickly add peanuts. Pour into 2 large, greased cooky pans. Lift edges and stretch candy as thin as possible when cool enough to handle. Break into pieces. Store in tightly closed jar or tin box.
YIELD: 1¼ pounds.
1½ cups sugar
½ cup GRANDMA’S MOLASSES
¼ cup water
1 tablespoon butter
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon allspice
⅛ teaspoon cloves
¾ pound pecan or walnut meats
Mix first four ingredients in a saucepan. Stir to dissolve sugar. Cook over medium heat to 245° F. or until syrup, when dropped in cold water, forms a firm ball. Remove from heat. Add spices. Stir until syrup begins to grain. Add nuts and stir until all nuts are coated with syrup and well grained. Before coating hardens, separate each nut; place on waxed paper to cool. Store in tightly closed jar or tin box.
YIELD: 1¼ pounds.
1½ cups dried bread crumbs
⅛ teaspoon salt
1 teaspoon cinnamon
¼ cup GRANDMA’S MOLASSES
2 tablespoons butter or margarine, melted
3 tablespoons GRANDMA’S MOLASSES
2½ cups (No. 2 can) sweetened applesauce
Heat oven to 375° F. (moderate). Mix together first five ingredients. Pat ½ of crumb mixture over bottom of a greased 6x10x2-inch baking pan. Bake 10 minutes. Mix molasses and applesauce; pour over baked crumbs. Cover with remaining crumbs. Bake 20 minutes or until crumbs are brown. Serve plain, with lemon sauce, or with whipped cream.
YIELD: 6 to 8 servings.
1 tablespoon GRANDMA’S MOLASSES
1 teaspoon flavoring
1 cup heavy cream, whipped
Crisp molasses cookies
Add molasses and flavoring to whipped cream. Arrange alternate layers of cookies and whipped cream on a dessert plate, using 5 to 6 cookies for each serving. Chill several hours or overnight. Just before serving, garnish with additional whipped cream, and shaved bitter or semi-sweet chocolate, if desired.
YIELD: 6 to 8 servings.
2 eggs, beaten
½ cup GRANDMA’S MOLASSES
2 cups light cream
¹/₁₆ teaspoon salt
1 teaspoon vanilla
½ cup chopped nuts (optional)
Thoroughly mix all ingredients. Pour into an ice tray; place in freezing compartment to freeze until almost stiff. Transfer frozen mixture to a bowl; beat until smooth. Add nuts, if used. Pour into ice tray. Freeze until stiff (3 to 4 hours).
YIELD: 6 servings.
