Grandma's Recipes For Mother And Daughter - free ebook by American Molasses Company

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Grandma's Recipes For Mother And Daughter

American Molasses Company

87 chapters

52 minute read

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87 chapters

GRANDMA’S RECIPES for MOTHER AND DAUGHTER

GRANDMA’S RECIPES for MOTHER AND DAUGHTER

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. ©1950 by American Molasses Company, 120 Wall St., New York 5, N. Y. Litho in U.S.A....

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MOLASSES

MOLASSES

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 o

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FOOD FOR FLAVOR AND NUTRITION

FOOD FOR FLAVOR AND NUTRITION

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 mi

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GLAZED HAM

GLAZED HAM

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

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PANNED GLAZED HAM

PANNED GLAZED HAM

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....

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PINEAPPLE UPSIDE DOWN LOAF

PINEAPPLE UPSIDE DOWN LOAF

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. Arran

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BARBECUE SAUCE

BARBECUE SAUCE

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 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, spa

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BAKED LIMA BEANS

BAKED LIMA BEANS

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 stri

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BAKED BEANS (QUICK METHOD)

BAKED BEANS (QUICK METHOD)

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, mo

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BAKED CANNED BEANS

BAKED CANNED BEANS

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....

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BAKED ACORN SQUASH

BAKED ACORN SQUASH

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;

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GLAZED CARROTS AND ONIONS

GLAZED CARROTS AND ONIONS

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 :

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MASHED SWEET POTATO CASSEROLE

MASHED SWEET POTATO CASSEROLE

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....

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PLANTATION CAKE

PLANTATION CAKE

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 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

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MARBLE CAKE

MARBLE CAKE

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 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 b

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APPLESAUCE CAKE (one-bowl method) (Have all ingredients at room temperature)

APPLESAUCE CAKE (one-bowl method) (Have all ingredients at room temperature)

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 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. Beat 2 more min

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MOLASSES FEATHER CAKE (one-bowl method) (Have all ingredients at room temperature)

MOLASSES FEATHER CAKE (one-bowl method) (Have all ingredients at room temperature)

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

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MOLASSES SPONGE CAKE

MOLASSES SPONGE CAKE

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 juic

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DEVIL’S FOOD CAKE

DEVIL’S FOOD CAKE

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

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OLD FASHIONED FRUIT CAKE (heavy with fruit)

OLD FASHIONED FRUIT CAKE (heavy with fruit)

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 c

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OLD ENGLISH HARD SAUCE

OLD ENGLISH HARD SAUCE

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....

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MOLASSES WHIPPED CREAM

MOLASSES WHIPPED CREAM

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....

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MOLASSES BUTTER FROSTING

MOLASSES BUTTER FROSTING

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 co

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BOILED TAFFY FROSTING

BOILED TAFFY FROSTING

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

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BANANA WHIP TOPPING

BANANA WHIP TOPPING

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....

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BROWNED BUTTER FROSTING

BROWNED BUTTER FROSTING

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....

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RAISIN FILLING

RAISIN FILLING

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....

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MOLASSES OATMEAL COOKIES

MOLASSES OATMEAL COOKIES

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 ½ cup GRANDMA’S MOLASSES 1 teaspoon vanilla 1 teaspoon grated orange rind 1 egg 2 tablespoons milk ½ cup raisins ½ cup chopp

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OLD FASHIONED SOFT MOLASSES COOKIES

OLD FASHIONED SOFT MOLASSES 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 u

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CRISP MOLASSES COOKIES

CRISP MOLASSES 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).

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MOLASSES RUM BALLS

MOLASSES RUM BALLS

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....

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BRANDY SNAPS

BRANDY SNAPS

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

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MOLASSES SAND TARTS

MOLASSES SAND TARTS

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

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GINGER SNAPS

GINGER SNAPS

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 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 clo

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MOLASSES PEANUT BUTTER COOKIES

MOLASSES PEANUT BUTTER 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 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 cooki

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MOLASSES COCONUT CHEWS

MOLASSES COCONUT CHEWS

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. Ba

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MOLASSES DATE BARS

MOLASSES DATE 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

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REFRIGERATOR GINGER COOKIES

REFRIGERATOR GINGER COOKIES

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. B

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RAISIN PIE

RAISIN PIE

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 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 p

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PUMPKIN CHIFFON PIE

PUMPKIN CHIFFON PIE

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 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 mixtu

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PUMPKIN PIE

PUMPKIN PIE

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 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 inserte

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SHOO-FLY PIE

SHOO-FLY PIE

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 (

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MOLASSES PECAN PIE

MOLASSES PECAN PIE

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 peanu

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OLD-TIME APPLE PIE

OLD-TIME APPLE PIE

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 apple

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DEEP-DISH APPLE PIE

DEEP-DISH APPLE PIE

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.

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MOLASSES PRUNE PIE

MOLASSES PRUNE PIE

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 pla

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COCONUT CHIFFON PIE

COCONUT CHIFFON PIE

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 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. Remo

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SAUCY PUDDING

SAUCY PUDDING

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 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 r

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MOLASSES CORNSTARCH PUDDING

MOLASSES CORNSTARCH PUDDING

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 d

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INDIAN PUDDING

INDIAN PUDDING

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, gi

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MOLASSES ICE CREAM

MOLASSES ICE CREAM

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

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WEST INDIES ICE CREAM SUNDAE

WEST INDIES ICE CREAM SUNDAE

Pour 1 tablespoon GRANDMA’S MOLASSES over each serving of vanilla ice cream. Top with ginger snap or molasses cooky crumbs....

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STEAMED COLONIAL CUSTARD

STEAMED COLONIAL CUSTARD

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 marshma

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PLUM PUDDING

PLUM PUDDING

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 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

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BAKED APPLES

BAKED APPLES

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....

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APPLE DESSERT WITH STREUSEL CRUMBS

APPLE DESSERT WITH STREUSEL CRUMBS

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 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. Cre

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BROILED BANANAS

BROILED BANANAS

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....

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BAKED PEARS

BAKED PEARS

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....

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GRANDMA’S FAVORITE GINGERBREAD

GRANDMA’S FAVORITE GINGERBREAD

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 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 m

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PINEAPPLE UPSIDE DOWN GINGERBREAD

PINEAPPLE UPSIDE DOWN GINGERBREAD

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 ½ cup sour milk Heat oven to 350° F. (moderate). Melt butter or margarine in 8×8×2-inch pan. Stir in mola

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FRENCH TOAST

FRENCH TOAST

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....

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WHOLE-WHEAT GRIDDLE CAKES

WHOLE-WHEAT GRIDDLE CAKES

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

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WHOLE-WHEAT WAFFLES

WHOLE-WHEAT WAFFLES

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....

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MOLASSES FRUIT BREAD

MOLASSES FRUIT BREAD

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 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,

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SWEDISH YEAST BREAD

SWEDISH YEAST BREAD

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. K

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REFRIGERATOR WHOLE-WHEAT ROLLS

REFRIGERATOR WHOLE-WHEAT ROLLS

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. A

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STEAMED BROWN BREAD

STEAMED BROWN BREAD

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 h

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SWEET BRAN MUFFINS

SWEET BRAN MUFFINS

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

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WHOLE-WHEAT BLUEBERRY MUFFINS

WHOLE-WHEAT BLUEBERRY 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 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-grease

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MOLASSES MILK SHAKE

MOLASSES MILK SHAKE

Stir 1 tablespoon GRANDMA’S MOLASSES into 1 cup cold milk. Serve at once....

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HOT SPICED MILK

HOT SPICED MILK

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....

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MOLASSES BANANA MILK SHAKE

MOLASSES BANANA MILK SHAKE

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....

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ALWAYS-READY MOLASSES SPREAD

ALWAYS-READY MOLASSES SPREAD

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....

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CREAMY FRENCH DRESSING

CREAMY FRENCH DRESSING

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 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....

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MOLASSES ONE-EGG CAKE

MOLASSES ONE-EGG CAKE

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 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

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BROILED COCONUT TOPPING

BROILED COCONUT TOPPING

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....

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QUICK GINGERBREAD

QUICK GINGERBREAD

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 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

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MOLASSES CHOCOLATE BIT COOKIES

MOLASSES CHOCOLATE BIT COOKIES

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

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MOLASSES LOLLIPOPS

MOLASSES LOLLIPOPS

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. 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....

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LADS AND LASSES TAFFY

LADS AND LASSES TAFFY

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

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MOLASSES POPCORN BALLS

MOLASSES POPCORN BALLS

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: 1

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SURPRISE CARAMELS

SURPRISE CARAMELS

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

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PEANUT BRITTLE

PEANUT BRITTLE

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 ti

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SPICED NUTS

SPICED NUTS

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,

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APPLESAUCE PUDDING

APPLESAUCE PUDDING

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,

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MOLASSES COOKY REFRIGERATOR CAKE

MOLASSES COOKY REFRIGERATOR CAKE

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....

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TAFFY ICE CREAM (Set temperature control of refrigerator to coldest point)

TAFFY ICE CREAM (Set temperature control of refrigerator to coldest point)

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....

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