EASY PUMPKIN CAKE

Ingredients EASY PUMPKIN CAKE :

  • 1 cup brown sugar
  • ¼ vegetable oil
  • 2 eggs
  • 3 Tbsp Crosby’s fancy Molasses
  • ½ cup plain yogurt
  • ½ cup pumpkin purée
  • 1 ¼ cups flour
  • 1 tsp cinnamon
  • ½ tsp ginger
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
    Icing:
  • ¼ cup light cream cheese, softened
  • 2 tsp Crosby’s Fancy Molasses
  • ½ cup icing sugar
  • 2 tsp water

Directions To Make EASY PUMPKIN CAKE :

  • Preheat the oven to 350°F and grease and flour a 9” tube pan.
  • In a large bowl beat the beat the brown sugar with the oil. Beat in the
    eggs then the molasses, yogurt, and pumpkin.
  • In another bowl whisk the flour with the spices, baking powder,
    baking soda and salt.
  • Add the dry ingredients to the wet mixture and whisk until no lumps
    remain.
  • Pour into prepared pan and bake for 25-30 minutes, until the cakes
    starts to pull away from the sides of the pan and a tester comes out
    with just a few moist crumbs attached.
  • Remove to a wire rack and let cool in the pan for about 15 minutes.
  • Gently remove from pan and let cool completely.To make the icing:
  • Beat together the cream cheese, molasses, icing sugar and water. Set
    the cooled cake on a serving plate and drizzle the icing over the cake

STICKY TURKEY MEATBALLS

Ingredients STICKY TURKEY MEATBALLS :

Meatballs:

  • 1 lb ground turkey
  • 2 cloves of garlic, minced
  • 1 egg, beaten
  • 1 tsp salt
  • ½ Tbsp Crosby’s Fancy Molasses 

    Sweet and Sticky Sauce:

  • 1 Tbsp butter
  • ½ cup ketchup
  • 1 ½ cup diced onions
  • ½ cup bouillon or apple juice
  • ¼ cup Crosby’s Fancy Molasses
  • 2 Tbsp brown sugar
  • 1/3 cup cider vinegar
  • 1 tsp dry mustard
  • ¼ tsp pepper

Directions To Make STICKY TURKEY MEATBALLS :

Meatballs:

  • Heat oven to 400°F. Line a rimmed baking sheet with
    parchment paper or foil.
  • Combine the meatball ingredients. Mix well (but don’t
    over-mix) and shape lightly into 1½ inch balls.
  • Bake for 15-20 minutes, until done. (Be careful not to
    overcook.)Tip: The Sweet & Sticky Sauce makes a delicious dip
    for chicken strips.

    Sweet and Sour Sauce :

  • Melt butter in a medium pot and add the onion.
  • Saute until soft then add remaining ingredients.
  • Bring to a boil and simmer for five minutes.
  • Remove from heat. Add meatballs and toss gently.
  • Warm on minimum for 10 minutes. Serve hot

Coconut Macaroons Recipe

Ingredients Coconut Macaroons Recipe : 

  • ½ cup flour (can use gluten-free)
  • ¼ tsp salt
  • 1 ½ cups unsweetened coconut (fine)
  • 1 ½ cups unsweetened flaked coconut
    (wide)
  • 4 egg whites
  • ⅔ cup sugar
  • 2 Tbsp Crosby’s Fancy Molasses
  • 1 tsp vanilla
  • Chocolate for dipping (optional)

Directions To Make Coconut Macaroons Recipe :

  • Whisk together the flour, salt and both kinds of coconut.
  • In a double boiler or a metal bowl suspended above a pot of barely
    simmering water, whisk the egg whites with the sugar, molasses
    and vanilla until mixture warm to the touch and opaque (110°F).
    Remove from heat and pour over the dry ingredients. Fold to
    combine and set aside for 15 minutes to allow the coconut to
    absorb some of the liquid.
  • Preheat oven to 325˚F. Form mixture into 1” to 1 ½” balls and place
    on a parchment-lined baking sheet.
  • Bake 20-25 minutes until golden brown. Rotate baking sheet
    halfway through cooking.
  • Let cool then dip in melted chocolate.

CHOCOLATE DESSERT HUMMUS

Ingredients CHOCOLATE DESSERT HUMMUS :

  • 1 ½ cups cooked chickpeas
  • ¼ cup unsweetened cocoa powder
  • 3 Tbsp Crosby’s Fancy Molasses
  • 2 Tbsp pure maple syrup
  • 1/3 cup non-dairy milk
  • ¼ cup coconut oil
  • 2 tsp vanilla
  • 1/8 teaspoon salt

Directions To Make CHOCOLATE DESSERT HUMMUS :

  • Place all of the ingredients in a food processor and
    whir until smooth.
  • Add more milk or chickpeas as required to get your
    preferred consistency.

    Tip: Skin the chickpeas first for a smoother hummus.
    To skin the chickpeas place them in a bowl of warm
    water and rub them together between your hands.
    The skins will release and float to the top when
    you stir the bowl and will be easy to skim off. Even
    removing half of the skins will make a noticeable
    difference in the texture of your hummus.

Molasses Walnut Cookies

Ingredients Molasses Walnut Cookies :

  • 1 cup flour
  • Pinch of ginger and cinnamon
  • ½ cup butter, softened
  • ¼ cup Crosby’s Fancy Molasses
  • 2 tsp vanilla extract
  • 1 scant cup ground toasted walnuts
    (a cup of walnut pieces whirred in
    the food processor until crumbly)
  • About ½ cup icing sugar, sifted
    (for rolling baked cookies)

Directions to Make Molasses Walnut Cookies :

  • Beat butter until creamy then beat in molasses and vanilla. Stir
    spices into flour and add in three additions. Stir in ground walnuts.
  • Scrape dough into a ball, press into a disk and refrigerate for an
    hour.
  • Preheat oven to 300°F.
  • Roll dough into 1” balls and place on a parchment lined baking
    sheet about 1 ½” apart.
  • Bake for 30 minutes.
  • When cool roll in icing sugar. Or roll when warm and dust again
    with sugar when cooled.

FUDGY FLAX COOKIES RECIPES

Ingredients FUDGY FLAX COOKIES RECIPES :

  • ½ cup butter, softened 2/3 cup brown sugar 1/3 cup sugar
  • ½ cup canola oil
  • 2 eggs, room temperature
  • 1 Tbsp Crosby’s Fancy Molasses
  • 2 tsp vanilla
  • 1 cups flour (use half whole wheat)
  • ¼ cup ground flax
  • ½ cup cocoa powder
  • ½ tsp salt
  • ¾ cup chocolate chips

Directions to Make FUDGY FLAX COOKIES RECIPES :

  • In a medium bowl, mash butter with the sugars.
  • Add oil and eggs and mix well.
  • Add molasses and vanilla.
  • In a separate bowl combine flour, flax, cocoa and
    salt.
  • Add flour mixture to the egg-sugar bowl and mix
    well.
  • Stir in chocolate chips.
  • Drop by 1 ½ tablespoonful onto a parchment-lined
    baking sheet.
  • Bake at 350°F for 10-12 minutes.

 

MOLASSES FLAX WAFFLES

Ingredients MOLASSES FLAX WAFFLES :

  • 1 ¼ cups flour (can use up to
  • ½ cup of whole grain flour)
  • 2 ½ tsp baking powder
  • 1 Tbsp sugar
  • ¾ tsp salt
  • 1 egg, beaten
  • ¾ cup of milk
  • 2 Tbsp Crosby’s Fancy Molasses
  • 3 Tbsp oil
  • ½ cup blueberries

Directions To Make MOLASSES FLAX WAFFLES :

  • Combine dry ingredients in a medium bowl.
    In a larger bowl combine the wet ingredients.
  • Whisk wet ingredients into dry ingredients. Stir in
    blueberries.
  • Drop by ¼ cup measure on a medium-hot, wellgreased frying pan.
    Flip when the batter is set and the edges lose their
    wet look.
  • Keep warm until ready to eat.

    Tips:
    Drizzle with a maple syrup, or a molasses maple
    syrup blend (3 Tbsp maple syrup and 1 Tbsp
    molasses).
    Freeze leftovers for weekday mornings

TRUFFLE STUFFED MOLASSES COOKIES

Ingredients TRUFFLE STUFFED MOLASSES COOKIES :

  • 1 cup brown sugar
  • ¾ cup butter, melted
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 2 ¼ cups flour
  • 1 tsp ginger
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • ¼ cup sugar (for rolling)
  • 6-8 Lindt white chocolate truffles, cut into quarters

Directions To Make TRUFFLE STUFFED MOLASSES COOKIES :

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  • In a large bowl beat sugar and butter until well combined. Beat in
    egg and molasses.
  • Add flour, ginger, baking soda and cinnamon and beat until
    completely combined.
  • Cover and refrigerate 20 minutes to an hour.
  • Shape dough into 1 1/2” balls and flatten the middle with your
    thumb. Place a truffle piece in the middle and roll the dough
    around it, being careful not to leave any holes or gaps for it to leak.
    Roll cookie in granulated sugar and place on a cookie sheet at least
    2” apart. Chill for 10 minutes, if you have time.
  • Bake 8-10 minutes, until set. Cool slightly before removing from
    pan to a cooling rack.

Pecan Toffee Bars Recipe

Ingredients Pecan Toffee Bars Recipe :

Base:

1 cup + 4 Tbsp butter, softened
6 Tbsp sugar
1 large egg
½ tsp vanilla
2 cups flour
¼ tsp baking powder
½ tsp ground ginger
Pinch of salt

Topping:

1 cup butter, cut into chunks
1 ½ cups light brown sugar, packed
½ cup Crosby’s Fancy Molasses
2 Tbsp heavy cream
1 lb pecan halves

Directions to Make Pecan Toffee Bars Recipe : 

To make the base:

• Beat together the butter and sugar. Mix in the egg and vanilla.
• Whisk together the flour, baking powder, ginger and salt and stir
into the creamed mixture. Stir just until combined.
• Press into a 9”x13” pan that has been lined with parchment paper.
(Ensure that the parchment goes up the sides too).
• Bake at 350°F for 15 minutes.
• Leave the oven on.

To make the topping:

• Combine butter, brown sugar and molasses in a medium sauce
pan over low heat. Stir to combine as the butter melts. Raise the
temperature to medium and bring to a boil. Boil for three minutes
then remove from heat, stir in the heavy cream and pecans.
• Combine well with a rubber spatula then carefully pour, scrape and
spread over the baked crust.
• Return to the oven for 30-35 minutes.
• Remove from oven and let cool before cutting

 

PEANUT BUTTER EASTER EGGS

Ingredients PEANUT BUTTER EASTER EGGS :

  • 2/3 cup all-natural peanut butter
    or almond butter
  • 1 Tbsp Crosby’s Fancy Molasses
  • 1-2 Tbsp coconut flour
  • 150 g dark chocolate
  • Sprinkles (optional)

Directions To Make PEANUT BUTTER EASTER EGGS :

  • In a medium bowl blend the peanut butter, molasses
    and coconut flour to create a dough. It should be stiff
    enough that you can gather it into a ball with your
    hands.
  • Using a half tablespoon measure, scoop the dough
    into the spoon and press it firmly until the top is
    flat. Nudge it out with your thumb, place on a
    parchment-lined baking sheet, and press outer edge to create an egg shape.
  • Set in the freezer for 20 minutes.
  • While the eggs are chilling, melt the chocolate in a double boiler.
  • Working quickly, drop one egg at a time into the chocolate. Lift it out with a fork,
    flat side down, and place back on the cold baking sheet. Immediately sprinkle
    with decorations. (The chocolate will set quickly.)
  • Store in the fridge or a cool place.

    Tip:
    You won’t use all of the chocolate but you’ll need the melted chocolate to be
    deep enough to dip