Crosbys Molasses Gingerbread e Book

7/30/2019 Crosbys Molasses Gingerbread e Book

1/12


2/12

Cooking withCrosbys Fancy Molasses

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

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

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

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

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

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

Published by/ copyrightJune 2012 Crosby Molasses Company Limited

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

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

Gingerbread Pumpkin Bars ............................................2

Orange Marmalade Gingerbread ....................................4

Molasses Feather Cake ...................................................4

Old Fashioned Gingerbread ...........................................5

Apple Gingerbread Upside Down Cake .........................5Molasses Pound Cake .....................................................6

Dark and Damp Molasses Cake ......................................6

Moms Ginger Pus ........................................................8

Blackberry Gingerbread .................................................8

Peach Gingerbread .......................................................10

Chocolate Gingerbread ................................................10

Gingerbread with Coee and Chocolate .....................12

Blueberry Gingerbread .................................................12

Molasses Toee Sauce ..................................................14

Peanut Butter Topping .................................................14

Molasses Sauce .............................................................14

Molasses Chocolate Sauce ............................................16

Molasses Butter Frosting ..............................................16Fresh Fruit Sauce ..........................................................16

Substitutes &Measuring Equivalents ..................................................18

Table of Contents

Bridget OlandCrosbys Molasses Kitchen


3/12

Gingerbread

2

Base

1 cups sugar

1 cup butter, sotened

cup Crosbys Fancy Molasses

2 cups our

Filling2 cups cooked pumpkin

cup sugar


250 g cream cheese, sotened

Glaze

1 cup powdered sugar

1 Tbsp butter, sotened

Gingerbread Pumpkin Bars

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

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

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

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

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

1 tsp baking soda

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

cooking oats

1 tsp vanilla

1 tsp pumpkin pie spice*

2 eggs

tsp vanilla

1 to 2 Tbsp milk

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

Gingerbread Pumpkin Bars


4/12

4 5

cup butter, melted

1 egg, well beaten


1 cup orange marmalade

1 cups sited cake our

tsp baking powder

Orange Marmalade Gingerbread

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

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

tsp baking soda

1 tsp cinnamon

1 tsp ginger

tsp salt

4 Tbsp boiling water

2 cups sited cake our

cup sugar

1 tsp baking powder

tsp baking soda

1 tsp salt

Molasses Feather Cake

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

cup butter

1 tsp vanilla


2 eggs

cup milk

2 cups our

1 teaspoon baking soda

tsp salt

cup sugar

1 tsp ginger

Old Fashioned Gingerbread

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

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

1 tsp cinnamon

cup sot butter


1 egg

1 cup boiling water

cup butter

cup brown sugar

1 egg beaten


1 cup sited our

tsp baking powder

cup butter

4 large tart apples, sliced

Apple Gingerbread Upside Down Cake

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

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

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

tsp baking soda

tsp salt

tsp cinnamon

tsp ginger

cup sour milk

cup brown sugar

1 tsp cinnamon


5/12

6

2/3cup butter

cup sugar2/3cup Crosbys Fancy Molasses

2 eggs well beaten2/3cup sour milk

2 cups our

tsp baking soda

Molasses Pound Cake

Cream butter well and add sugar gradually, beating ater each

addition. Blend in molasses and beaten eggs. Add milk alternatelywith sited dry ingredients. Add foured raisins. Pour into prepared9 x 13 pan and bake at 350F, 50 minutes to an hour.

1 tsp allspice

tsp cloves

1 tsp cinnamon

1 tsp nutmeg

1 cup seeded raisins

dredged in1/8cup our

7

cup butter, cut into chunks

1 cups Crosbys Fancy Molasses

cup brown sugar1/3cup white sugar

3 cups all-purpose our

teaspoon fne salt

2 teaspoons baking soda

2 teaspoons ground ginger

Dark and Damp Molasses CakeAdapted (slightly) rom ww w.thekitchn.com

Heat the oven to 350F. Lightly butter or grease a 10-inch springorm cakepan. In a medium pot over medium heat combine butter and molasses.Whisk in the brown and white sugars. When the butter has melted and thesugars are no longer grainy remove rom heat. In another bowl, combinefour, salt, baking soda, ginger, cinnamon and espresso powder. Whiskthe vanilla, eggs, and milk into the molasses and melted butter. Whencombined, pour this l iquid slowly into the bowl o dry ingredients. Whiskthoroughly to combine. Pour the batter into the prepared springorm pan.Bake at 350F or 50 -60 minutes or until a tester inserted in the center othe cake comes out clean. It may take longer. Cool or 20 or 30 minutes,then run a knie around the inside o the pan to help the cakes edgesrelease. Remove the cake rom the pan and let it cool completely. Sprinklewith icing sugar or drizzle with chocolate sauce.

teaspoon cinnamon

2 teaspoons espressopowder or instantespresso

1 teaspoon vanilla

2 large eggs, beaten

1 cups whole milk


6/12

8

2/3cup butter, melted

2 cups our

1 cup brown sugar

1 tsp. baking powder

tsp. baking soda

tsp. salt

tsp. cinnamon

Blackberry Gingerbread

Preheat oven to 350 F. Grease and four a 9 square or round cakepan. A spring orm pan works too, and makes it easier to eat thecake while its still warm. Stir together four, brown sugar, bakingpowder, salt and spices. In another bowl whisk together the meltedbutter, milk, molasses, eggs and vanilla. Add the wet to the dry andcombine gently but thoroughly. Pour into prepared pan and arrangethe berries on top. Bake or 45-50 minutes. Serve on its own or witha little sweetened whipped cream on the side. A sprinkling o berriesatop the batter stay put during baking. Make sure the top isnt entirelylled with ruit you want some batter showing through.

1 tsp. ginger (ground) or 2

tsp. resh grated ginger

1 cup milk


2 eggs, beaten

2 tsp. vanilla

1-1 cups o blackberries,raspberries or blueberries

cup sugar

cup butter, melted


1 cups our

1 tsp baking soda

tsp ginger

Moms Ginger Puffs

In a medium bowl combine sugar, butter and molasses. In a separatebowl combine the dry ingredients. Add this dry mixture to the sugar

& butter bowl and mix well. Stir in the boiling water and then theegg last. Spoon into cupcake pans that have been well greased orlined with paper cups. Bake at 400 F or 10-15 minutes.Makes 12 regular sized cupcakes

tsp cloves

tsp cinnamon

tsp salt

cup boiling water

1 egg, unbeaten

9


7/12

10

2/3 cup butter, melted

2 cups our

1 cup brown sugar


tsp. baking soda

tsp. salt

tsp. cinnamon

Peach Gingerbread

Preheat oven to 350 F. Grease and four a 9 square or round cake

pan. A spring orm pan works too, and makes it easier to eat the cakewhile its still warm. Stir together four, brown sugar, baking powder,salt and spices. In another bowl whisk together the melted butter,milk, molasses, eggs and vanilla. Add the wet to the dry and combinegently but thoroughly. Pour into prepared pan and arrange the peachslices on top. Bake or 45-50 minutes. Serve on its own or with a littlesweetened whipped cream on the side.

1 tsp. ginger

1 cup milk


2 eggs, beaten

2 tsp. vanilla

2-3 peaches, peeled, quartered

and thinly sliced

11

cup plus 2 Tbsp butter

1 cup sugar

1 cup Crosbys Fancy Molasses

tsp ground cloves1 tsp ground cinnamon

2 tsp ground ginger

tsp ground allspice

Chocolate Gingerbread

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

1 tsp baking soda

dissolved in 2 tsp water

2 eggs

1 cup milk2 cups our

cup cocoa

1 cup chocolate chips(optional)


8/12

12

1/2 cup Crosbys Fancy Molasses1/2 tsp. baking soda

1/2 cup butter, sotened

1/2 cup sugar

1 egg

1/2 cup milk

tsp. vanilla

Blueberry Gingerbread

Grease an 8 round or square cake pan and line the bottom withparchment paper (or four) Mix soda and molasses. Combine remain ingdry ingredients. In a medium bowl cream butter and sugar, then addthe egg, and molasses mixture. Add dry ingredients, alternately withthe milk. Fold in the blueberries. Bake at 350 or about 45 minutes.

2 cups our(hal whole

grain hal white works well)


1/2 tsp. salt

1 tsp cinnamon

1 tsp. ginger

1 cup blueberries

Gingerbread with Coffee and Chocolate

2 cups our

2 tsp. baking soda

1 tsp. coarse kosher salt

1 tsp ground cinnamon

1 tsp. ground cloves

1 tsp. ground ginger

1 cup sugar

1 cup Crosbys Fancy Molasses

1 cup olive oil or canola

3 large eggs

1 cup reshly brewed

coee(strong and hot)

1 cup chopped bittersweet

chocolate(5 to 6 ounces)

1/4 cup chopped

crystallized ginger(optional)

Preheat oven to 350F. Generously grease and four a large Bundt pan.Whisk 2 cups four and next 5 ingredients in medium bowl to blend.Combine sugar, molasses, oil, and eggs in large bowl; whisk until

well blended. Add dry ingredients and sti r to blend. Add chocolateto coee and add to mixture (there will be a ew lumps o chocolatelet). Pour batter into pan. Its a thin batter so dont panic, just placethe pan on a cookie sheet. Bake cake about 55 to 60 minutes (until itstarts pulling away rom the sides o the pan). Transer pan to rack;cool cake in pan 20 minutes. Turn cake out onto rack and cool. Forcoee whipped cream: Combine all ingredients in large bowl. Usingelectric mixer, beat until peaks orm.

1 cup chilled whipping cream

3 Tbsp powdered sugar

1 tsp instant coee crystals

Coee whipped cream:


9/12

1/3cup Peanut Butter

Peanut Butter Topping

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

with sliced apples as an aterschool snack.

2/3cup Crosbys Fancy Molasses

cup butter

Molasses Sauce

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


Frostings & Sweet Sauces

14

cup plus 1 Tbsp butter

cup brown sugar (not packed)

3 Tbsp Crosbys Fancy Molasses

Molasses Toffee Sauce

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

1 cup 35% cream

1 tsp pure vanilla

Molasses Toffee Sauce


10/12


11/12

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

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

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

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

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

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

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

Measuring Equivalents

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

Substitutes

18

Fancy MolassesThe highest grade o molasses available, ancy

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

recipes in this cook book are made with ancymolasses.

Cooking MolassesCooking molasses is a blend o blackstrap and

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

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

Blackstrap MolassesBlackstrap molasses is the highly-concentrated,

nal by-product o the rened sugar manuacturingprocess. As the sugar crystallizes, the residualcane juice thickens into a dark mass and isseparated out through a centriuge. The resultingmolasses is very dark with a robust, somewhatbitter favour. Like ancy molasses, it is a pureproduct and contains no added sulphates orsulphites. Blackstrap molasses is recognized or itshealth benets and is an excellent source o manyminerals and nutrients including iron, magnesiumand calcium.

More About Molasses

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

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


12/12

Documents

Crosbys Molasses Gingerbread e Book