EASTER BUNNY CAKE

Ingredients EASTER BUNNY CAKE :

  • Easy creamy icing
  • ¼ cup soft butter
  • 3 Tbsp milk
  • 1 tsp vanilla
  • 3-4 cups of icing sugar

Directions To Make EASTER BUNNY CAKE :

  • You’ll need a good 4 cups of icing to frost the entire
    cake.
  • Choose 8” round cake pans (or 6” if you have them)
    for a more manageable cake.
  • Let your kids take the lead when it comes to
    decorating. After all, the cake is really for them.
  • You’ll use extra icing on the ears and bow tie. (Since slicing to create the shapes
    exposes the crumb of the cake, the first coat of icing will be very messy)

    Icing:

  • Cream the butter with the milk and vanilla. Add the icing sugar one cup at a
    time until you get a spreadable consistency.

    Tip: You’ll need to double the icing recipe to fully frost a large bunny cake made
    with 8” pans

PEANUT BUTTER MOLASSES COOKIES RECIPE

Ingredients PEANUT BUTTER MOLASSES COOKIES RECIPE :

  • 2 to 2
  • ¼ cups flour*
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp cloves
  • 1 ¼ tsp salt
  • ¼ cup Crosby’s Fancy Molasses
  • 1 ¼ cup butter, softened
  • ½ cup peanut butter
  • 1 cup packed brown sugar
  • 1 egg
  • 30 chocolate “kisses” or “hugs”
    (optional)**

Directions to Make PEANUT BUTTER MOLASSES COOKIES RECIPE :

  • Preheat oven to 325 °F. Line cookie sheets with parchment paper.
  • In a large bowl, whisk together 2 cups of the flour, baking soda,
    cinnamon, ginger, cloves, and salt.
  • In another large bowl, beat together the molasses, butter, peanut
    butter brown sugar until smooth. Beat in the egg.
  • Stir in the flour mixture a cup at a time and mix until combined.
    (Add extra ¼ cup of flour if dough seems too soft).
  • Shape the dough into 1 ½” balls and place about 2” apart on the
    cookie sheets. Press with the tines of a fork in a criss-cross pattern.
  • Bake 11-13 minutes or until edges are firm.**
  • Transfer cookies to a cooling rack.

    *Start with the 2 cups of flour and only add the extra ¼ cup if your dough is
    too soft.
    **If you’re adding the chocolates: When there are 5 minutes left, remove the
    pan from the oven and quickly place the chocolates. Return pan to the oven to
    finish baking.

YOGURT CHOCOLATE PUDDING

Ingredients YOGURT CHOCOLATE PUDDING :

  • ½ cup heavy cream (35%)
  • 1 cup plain Greek yogurt
  • ¼ cup cocoa powder
  • 3 Tbsp Crosby’s Fancy Molasses
  • 1 Tbsp honey
  • 2 tsp vanilla

Directions To Make YOGURT CHOCOLATE PUDDING

  • In a medium bowl, whip cream to stiff peaks.
  • Add remaining ingredients and whip just until
    combined.
  • Chill before serving.

    Tip:
    Try this recipe with vanilla or coconut flavoured
    Greek yogurt.

ROASTED SWEET POTATOES

Ingredients ROASTED SWEET POTATOES :

  • 2 Tbsp olive oil
  • 2 Tbsp Crosby’s Fancy Molasses
  • 1 Tbsp Cider vinegar
  • 1 tsp grainy mustard
  • 2 tsp kosher salt
  • 1 tsp hot sauce (optional)
  • 3 sweet potatoes, scrubbed,
    skin left on

Directions To Make ROASTED SWEET POTATOES :

  • Preheat oven to 425°F and line a baking sheet with
    parchment paper.
  • Cut sweet potatoes into 8 wedges each.
    In a large bowl whisk together the first 6 ingredients.
  • Add the sweet potato wedges to the bowl and toss to
    coat.
  • Place wedges on prepared cookie sheet in a single
    layer.
  • Roast 20-25 minutes until tender and nicely browned,
    flipping halfway through.
  • Serve hot with ketchup.

    Tip:
    Sweet & Sticky Sauce on p. 18 makes a great dip for
    these wedges

EASY BLUEBERRY OAT MUFFINS

Ingredients EASY BLUEBERRY OAT MUFFINS :

  • ½ cup old fashioned rolled oats
    (not instant)
  • ½ cup milk
  • 2 tsp yogurt or lemon juice
  • 2 Tbsp Crosby’s Fancy Molasses
  • 1 large egg, room temperature
  • ½ cup oil
  • ½ cup sugar
  • 1 cup all-purpose flour, spooned in
  • ½ cup whole wheat flour, spooned in
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup fresh or frozen blueberriesTOPPING:
  • 1 Tbsp sugar
  • ½ tsp cinnamon or lemon zest

Directions to Make EASY BLUEBERRY OAT MUFFINS :

  • Preheat the oven to 400°F and prepare muffin tins.
  • Whisk together the oats, milk and yogurt or lemon
    juice. Let sit for five minutes then whisk in the
    molasses, egg, oil and sugar.
    In another bowl stir together the flours, baking
    powder, baking soda and salt.
  • Add wet to dry and stir gently until almost combined.
  • Add the blueberries and stir until evenly distributed.
  • Spoon batter into prepared pan and sprinkle each
    muffin with the topping mixture.
  • Bake 18-22 minutes

Wheat Gingerbread Cookies Recipe

Ingredients Wheat Gingerbread Cookies Recipe :

1 cup butter
2 cup sugar
1 egg, beaten
½ cup Crosby’s Fancy Molasses
1 Tbsp lemon juice
3 cups All purpose flour
1 cup whole wheat flour
1 tsp baking soda
½ tsp salt
2 tsp ginger
2 tsp cinnamon
½ tsp allspice
¼ tsp each, nutmeg, cloves

Directions Wheat Gingerbread Cookies Recipe :

In a large bowl beat butter and sugar until creamy.
Beat in egg and molasses. Add lemon juice. Sift dry ingredients. Gradually add to creamed mixture.
When flour is fully incorporated gather dough into a ball, cut in half and pat into two disks.
Chill for one hour.
To bake, preheat oven to 350 °F.
Roll dough on a lightly floured surface to ¼” to ½” thick and cut into shapes.
Bake on a parchment lined baking sheet for 8-10 minutes

CHOCOLATE FROSTING

Ingredients CHOCOLATE FROSTING :

  • ½ cup butter, softened (can use
    non-dairy butter or margarine)
  • 2 Tbsp Crosby’s Fancy Molasses
  • 1 tsp vanilla
  • ¼ cup milk (can use non-dairy)
  • ¾ cup cocoa
  • 3 cups icing sugar

Directions To Make CHOCOLATE FROSTING :

  • Cream butter, molasses & vanilla.
  • Add milk and mix well.
  • Add cocoa then the icing sugar one cup at a time,
    mixing well after each addition.

Scented Gingersnaps Recipes

Ingredients Scented Gingersnaps Recipes :

1 ½ cup butter, room temperature
1 cup Crosby’s Fancy Molasses
2 cups sugar
1 Tbsp + 1 tsp ground ginger
1 Tbsp + 1 tsp cinnamon
2 tsp ground cloves
1 ½ tsp ground cardamom
1 cup heavy cream, whipped
to stiff peaks
9 cups flour (lightly spooned in)
1 Tbsp baking soda

Direction to Make Scented Gingersnaps Recipes :

Beat together butter and molasses.
Beat in sugar and spices.
With a wooden spoon fold in the whipped cream.
Whisk together flour and baking soda then add to creamed mixture
in three additions.
Mix until just combined.
Refrigerate for at least an hour, or overnight.
Scrape dough onto a lightly floured surface, divide in half.
On a very lightly floured surface roll to ¼” thickness. Cut into Holiday shapes.
Preheat oven to 400°F.
Bake on a parchment lined baking sheet for 5-6 minutes. Watch
closely

CHOCOLATE CHIP COOKIE BARS

Ingredients CHOCOLATE CHIP COOKIE BARS :

  • ¾ cup olive oil
  • ¼ cup melted butter
  • 1 ¼ cup brown sugar
  • ¼ cup sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 2 tsp vanilla
  • 1 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 Tbsp ground flax
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup bittersweet chocolate chips
  • Extra chocolate chips for sprinkling
    (optional)

Directions to Make CHOCOLATE CHIP COOKIE BARS :

  • Preheat oven to 350°F.
  • Line an 11×17-inch baking sheet with parchment
    paper.
  • In a large mixing bowl, beat together olive oil,
    melted butter, brown sugar, white sugar, molasses
    and vanilla.
  • Beat in eggs, one at a time.
  • Stir in flours, flax, baking soda, cinnamon and salt
    and stir until almost combined.
  • Add chocolate chips and stir until well combined.
  • Spoon dough onto prepared baking sheet and
    spread evenly, right to the edges. (It’s easiest to use
    wet hands for this job.)
  • Sprinkle over extra chocolate chips and press into
    the dough.
  • Bake for 23-25 minutes, until golden and set.
  • Cool on a rack. Let cool before cutting

SPICE MOLASSES COOKIES

Ingredients Spice Molasses Cookies Recipe :

  • 1 cup packed dark brown sugar
  • 3 cups flour
  • 1½ teaspoons baking soda
  • Grated zest of one orange
    (about 1 Tbsp)
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon allspice1/3 cup dried cranberries

Ingredients for Baking:

  • 1 egg
  • 1 cup (2 sticks) butter, softened
  • ½ cup Crosby’s Fancy Molasses
  • 1 teaspoon vanilla
  • Sugar for rolling (optional)

Instructions for Jar:

Place brown sugar in 1-quart jar and pack down firmly and evenly. In
medium bowl, combine flour with baking soda, orange zest, cinnamon,
ginger, cloves and allspice. Stir well to mix. Spoon flour mixture over
brown sugar, pressing down with each addition. Place cranberries over
flour mixture and press down to fit all in jar. Place lid on jar to close.

Instructions for Baking:

Preheat oven to 375°F. Empty contents of jar into large mixing bowl.
Add egg, butter, molasses and vanilla. Beat on low speed or by hand
until dough is thoroughly blended. Drop by rounded teaspoonful onto
parchment lined cookie sheet. Or form into balls and roll in sugar if
you prefer more of a crackle top cookie. Bake for 7 to 9 minutes or
until set. Makes about 4 dozen.