Grandma 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 a bit lighter in colour than the other molasses products, and the flavour is tangy sweet. All the recipes on this website are made with Fancy Molasses.

Uses: Fancy molasses is an excellent topping on toast, pancakes or biscuits and is a great addition to marinades, rubs and sauces. It is a popular ingredient in baked goods, yielding softer cookies and crustier bread.

Light Molasses

Light Molasses is a product made from fancy molasses plus glucose-fructose and other ingredients, and is specially-formulated to be reduced in calories.

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.

Uses: It is commonly used to flavour sweets and cookies like gingersnaps, and is also excellent in baked beans and a variety of sauces such as barbeque and sweet-and-sour sauce. 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 the fancy molasses, it is a pure product and contains no added sulphates or sulphites.

Uses: Blackstrap molasses is often used as a colouring agent in foods. Some prefer the more robust flavour of blackstrap molasses when preparing foods like baked beans or gingerbread. Blackstrap molasses is also recognized for its health benefits and is an excellent source of many minerals and nutrients including iron, magnesium and calcium.

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 a bit lighter in colour than the other molasses products, and the flavour is tangy sweet. All the recipes on this website are made with Fancy Molasses.

Uses: Fancy molasses is an excellent topping on toast, pancakes or biscuits and is a great addition to marinades, rubs and sauces. It is a popular ingredient in baked goods, yielding softer cookies and crustier bread.

Molasses granola and a bike ride in your PJs

Molasses granola is just sweet enough

It’s a spring thing, this wanting to get out more and exercise, a craving for healthy food. Forget New Year’s resolutions. April is the time that anything seems possible. I take longer walks and let the kids ride their bikes around the neighbourhood way past bedtime. Sometimes in their PJ’s. Like I did when I was little.

Granola and healthy living is a bit of a cliché I know but you have to admit that a mouthful of oats and flax with your yogurt is good for the body. This recipe is an adaptation of a Martha Stewart recipe someone gave me years ago. I make it every two weeks and store it in a sealed container. It’s yummy over yogurt, mixed with cereal or on its own.

Molasses granola

Combine in a large bowl:

  • 6 cups old fashioned rolled oats (gluten-free variety if required)
  • 1 cup sunflower seeds (not roasted or salted)
  • 1 cup sesame seeds
  • 1 cup wheat germ (omit for gluten-free version & can substitute with 1/2 cup hemp seeds)
  • 1 cup flax meal (ground flax seeds)
  • 1 cup nuts (almonds or walnuts) or pumpkin seeds
  • 2 tsp. cinnamon
  • 1 tsp. ginger (ground)

 In a small bowl stir together:

  • 1/2 cup Grandma Fancy Molasses*
  • 1/3 oil (canola or olive oil)
  • 1/2 cup orange juice, water or cider

*To make your granola extra nutritious use half blackstrap molasses

  1.  Stir liquid into dry and mix until well combined. Spread on a sided cookie sheet that has been lined with parchment paper.
  2. Bake in a slow oven (300 degrees) for about an hour, stirring every 15 minutes so the edges don’t get too brown.
  3. Cool completely, add 1 cup of dried fruit (cranberries are yum) if you like, and store in an airtight container.
  4. If you’d like it to be sweeter just add a bit more molasses.

Salad with Molasses Vinaigrette and Black Pepper Walnuts

Salad with Molasses Vinaigrette and Black Pepper Walnuts

Ingredients:

Vinaigrette
  • 1 Tbsp Dijon mustard
  • 5 Tbsp sherry vinegar
  • 1 tsp lemon juice
  • 1 Tbsp shallots, diced
  • 1 tsp garlic
  • ¾ cup olive oil
  • 1 Tbsp fresh tarragon, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh chives, chopped
  • 2 Tbsp fancy molasses
  • pinch salt and pepper

Yields 1/2 cup

Black Pepper Walnuts
  • 1 cup walnuts toasted
  • 1 tsp olive oil
  • 2 tsp fancy molasses
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp cumin
  • ¼ tsp pepper
  • 2 tsp water

Yields: 1 cup

Directions:

  1. Toast the nuts in a 350°F oven until golden, about 10 minutes. Heat the remaining ingredients in a frying pan over medium heat.
  2. Add the walnuts and cook over medium low heat, stirring constantly until the nuts are crispy and glazed, about 2 minutes.

Molasses Chicken Wings

Molasses Chicken Wings

Ingredients:

  • 18 chicken wings (approximately 4 pounds)
  • ½ cup soy sauce
  • ½ cup fancy molasses
  • 12 garlic cloves, finely minced
  • ½ Tbsp paprika
  • ½ Tbsp cayenne pepper
  • ¾ tsp salt
  • ½ cup sweet chili sauce
  • 1/3 cup dark Jamaican rum
  • ½ cup water
  • 3 Tbsp finely chopped parsley for garnish>

Directions:

  1. Cut tips off of wings; wash and drain thoroughly. Mix wings with all ingredients well. Let marinate for ½ hour to overnight. (if overnight, cover with plastic wrap) Preheat oven to 375°F. Line baking sheet with aluminum foil and spread wings evenly. Pour remaining marinade over wings.
  2. 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.
  3. 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.
  4. Let sit for 10 to 15 minutes before serving. Sprinkle with parsley.

Layered Hawaiian Salsa Dip

hawaiian-salsa

Ingredients:

  • ½ cup sour cream
  • 1 pkg. (250 g) cream cheese, softened
  • 2 tbsp. Fancy Molasses
  • 1½ cups salsa
  • ½ cup crushed pineapple (drained)
  • ¾ cups grated cheddar cheese

Directions:

  1. Beat sour cream, cream cheese and molasses until smooth. Spread in shallow, glass, oven safe dish. Mix together salsa and pineapple, layer on top of cheese mix. Spread grated cheddar on top. Heat in 350°F oven for 10 minutes. Surround with tortilla chips and serve.

Molasses and Soy Glazed Scallops

Molasses and Soy Glazed Scallops

Ingredients:

  • 1 cup (250 mL) Fancy Molasses
  • 6½ tbsp (100mL) Japanese-style Soy Sauce
  • 5 tsp (25 mL) sesame oil
  • 1 tsp (5 mL) orange zest
  • 20 sea scallops
  • sea salt
  • cracked black pepper

Directions:

  1. Mix molasses, soy sauce, sesame oil and orange zest in a bowl and let the flavours of the glaze develop overnight.
  2. 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.
  3. Place under broiler for 3 minutes, then remove from oven.
  4. Brush scallops with a little more glaze and finish broiling for another 3 minutes. Brush scallops with reserve glaze when done. Serves 4.

Broiled Grapefruit

Ingredients:

  • Grapefruit

Directions:

  1. Cut grapefruit into halves. Cut around each section, loosening fruit from membrane. Do not cut outer edge of fruit; cut only within the membrane of each segment.
  2. Top each grapefruit half with 1 tablespoon of Fancy Molasses.
  3. Place on broiler rack three inches from heat. Broil slowly 10 to 15 minutes, or until grapefruit is slightly browned and heated through.

Hot Spiced Milk

Hot Spiced Milk

Ingredients:

  • 1 tbsp Fancy Molasses
  • 1 cup of milk
  • Dash of allspice and cinnamon or nutmeg

Directions:

  1. Place Fancy Molasses, milk, allspice and cinnamon in a saucepan and heat thoroughly.
  2. Pour into a cup and sprinkle with nutmeg. Serve immediately.

Hot Apple Cider

Hot Apple Cider

Ingredients:

  • 4 slices of lemon
  • 12 whole cloves
  • 2 L apple cider
  • ½ cup Fancy Molasses
  • 2 cinnamon sticks
  • Juice of 2 lemons

Directions:

  1. Combine all the ingredients in a large pot, or you can use a crock pot.
  2. Simmer on medium heat for 15 minutes, then hold on low.

This always makes the house smell great.

Molasses Eggnog

eggnog

Ingredients:

  • 2 eggs
  • 2 Tbsp Fancy Molasses
  • 500 mL 17% cream
  • 2 Tbsp rum
  • Fresh grated nutmeg

Directions:

  1. Mix all the ingredients in a blender on high speed. To thicken the eggnog, add a couple of ice cubes to the blender.
  2. Serve with grated nutmeg on top.

Deep Dish Apple

Deep Dish Apple

Deep Dish Apple Pie

Ingredients:

  • 6 large, tart, cooking apples, sliced into eights (6 cups)
  • ½ cup water
  • ½ cup sugar
  • ½ tsp salt
  • ½ tsp nutmeg
  • ¼ cup Grandma Fancy Molasses
  • 2 tbsp butter

Directions:

  1. Preheat oven to 425 F
  2. Partially cook apples in a 9½” x 7½” casserole dish. Mix sugar, salt, and nutmeg and sprinkle over apples. Spread molasses over apples and dot with butter.
  3. Place pastry over all and trim, seal, and crimp edges. Slash or poke holes to allow steam to escape.
  4. Bake for 30 minutes.

Old Time Apple Pie

Old Time Apple Pie

Ingredients:

  • 2/3 cup sugar
  • 5 cups sliced tart, cooking apples
  • 4 to 5 tbsp enriched flour
  • ½ tsp salt
  • ½ tsp nutmeg
  • ½ tsp grated lemon rind
  • ¼ cup Fancy Molasses
  • 1 tbsp lemon juice
  • 2 tbsp butter or margarine

Directions:

  1. Line two 9″ pie pans with pastry. Sprinkle apples with a mixture of sugar, flour, salt, nutmeg and lemon rind. Spread in pie pan. Place Fancy Molasses and lemon juice over apples and dot with butter. Cover with remaining pastry. Trim, seal and flute edge.
  2. Bake at 450°F for 10 minutes, then at 350°F for 30 to 40 minutes.

Raisin Pie

Raisin Pie

Ingredients:

  • 2 cups seeded raisins
  • 2 cups boiling water
  • 1 tbsp cornstarch
  • ½ cup Fancy Molasses
  • ¼ tsp salt
  • 1 tbsp butter
  • 2 tbsp lemon juice
  • 2 tsp grated lemon rind

Directions:

  1. Cook raisins in water until tender. Dissolve cornstarch in a little cold water, then add to saucepan, along with Fancy Molasses and salt. Remove from stove and add butter, lemon juice and rind. Cool. Fill pastry lined pie pan. Cover with top crust.
  2. Bake at 425°F for 30 to 40 minutes.

Mincemeat Pie

Mincemeat Pie

Ingredients:

  • 2 lbs. lean meat
  • 1 lb. suet
  • 7 lbs. apples
  • 2 cups sugar
  • 1 tbsp. cloves
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1 tbsp. cinnamon
  • 1 tbsp. salt
  • ½ cup vinegar
  • 1¾ cups Fancy Molasses
  • 2 cups beef stock
  • 2 lemons
  • 2 oranges
  • ¾ cup fruit juice
  • 3 lbs. raisins

Directions:

  1. In enough water to cover, cook the meat until tender. Drain, saving liquid. Put meat, apples and suet through food chopper. Add sugar, spices, salt, vinegar, raisins, Fancy Molasses and 2 cups of liquid saved from meat. Grate the rind from lemons and oranges and add juices. Bring to boiling point and simmer for 45 minutes. Pour into sterilized jars. When using, fill a 9" pastry lined pie pan. Cover with top or lattice crust. Bake at 425°F for 30-40 minutes