Cake with topping
3 tablespoons butterormargarine1 tablespoon GRANDMA’S MOLASSES¼ cup sugar2 tablespoons evaporated milkorlight cream½ cup shredded coconut
3 tablespoons butterormargarine
1 tablespoon GRANDMA’S MOLASSES
¼ cup sugar
2 tablespoons evaporated milkorlight 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 flour⅓ cup sugar1 teaspoon salt½ teaspoon soda1 teaspoon double-actingor1½ teaspoons cream of tartar baking powder1 teaspoon cinnamon1½ teaspoons ginger½ teaspoon cloves½ cup shortening, melted1 cup GRANDMA’S MOLASSES1 egg½ cup sour milk¼ cup hot water
2 cups sifted enriched flour
⅓ cup sugar
1 teaspoon salt
½ teaspoon soda
1 teaspoon double-actingor1½ 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.
Cookies
1¼ cups sifted enriched flour½ teaspoon soda½ teaspoon salt½ teaspoon cinnamon½ cup shortening¼ cup sugar½ cup GRANDMA’S MOLASSES½ teaspoon vanilla½ cup chopped nuts1 package chocolate bits
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 sugar½ cup GRANDMA’S MOLASSES3 tablespoons butterormargarine½ teaspoon salt½ cup water
1 cup sugar
½ cup GRANDMA’S MOLASSES
3 tablespoons butterormargarine
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.
Taffy
1 cup GRANDMA’S MOLASSES1 cup sugar1 tablespoon butterormargarine
1 cup GRANDMA’S MOLASSES
1 cup sugar
1 tablespoon butterormargarine
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.
POPCORN BALLS
1½ cups GRANDMA’S MOLASSES¾ cup sugar1 tablespoon butterormargarine4 quarts popped corn
1½ cups GRANDMA’S MOLASSES
¾ cup sugar
1 tablespoon butterormargarine
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.
Cook
1 cup sugar¾ cup GRANDMA’S MOLASSES⅛ teaspoon salt⅓ cup butter½ cup light cream1 teaspoon vanillaBlanched, salted almonds
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 butter1 cup sugar½ cup GRANDMA’S MOLASSES¾ teaspoon soda2 cups roasted peanuts
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.
Cook
1½ cups sugar½ cup GRANDMA’S MOLASSES¼ cup water1 tablespoon butter1 teaspoon cinnamon½ teaspoon ginger½ teaspoon allspice⅛ teaspoon cloves¾ pound pecanorwalnut meats
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 pecanorwalnut 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 crumbs⅛ teaspoon salt1 teaspoon cinnamon¼ cup GRANDMA’S MOLASSES2 tablespoons butterormargarine, melted3 tablespoons GRANDMA’S MOLASSES2½ cups (No. 2 can) sweetened applesauce
1½ cups dried bread crumbs
⅛ teaspoon salt
1 teaspoon cinnamon
¼ cup GRANDMA’S MOLASSES
2 tablespoons butterormargarine, 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 MOLASSES1 teaspoon flavoring1 cup heavy cream, whippedCrisp molasses cookies
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, beaten½ cup GRANDMA’S MOLASSES2 cups light cream¹/₁₆ teaspoon salt1 teaspoon vanilla½ cup chopped nuts (optional)
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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