Molasses is not the usual topic for a kitchen pantry discussion. But then again, maybe it should be. Because molasses is not only delicious, as well as nutritious, but probably used more often than, you might know...come and take a look!
And yes your grandmother and probably even your mother, most likely had a bottle of it in her pantry. We use molasses quite a lot around here. For a couple of reasons, first the flavor and after that, the nutrition. Yes the nutrition. Currently molasses is having a revival of sorts, and that revival is for the nutrition. One tablespoon of molasses has about 58 calories along with trace mineral of iron, calcium and potassium. Molasses also comes in three varieties, light, dark and blackstrap. And while the darker the molasses, the better the nutrition, I will be honest, blackstrap is not the flavor of molasses I use.
Molasses is simply the by-product of boiling down sugar cane or sugar beet juice,
into a thick, sticky, richly flavored sweetener. But with that said, beet sugar molasses is not what you purchase in the grocery store! Additional research taught me that while sugar beets are made into molasses, it is not for human consumption. It does have commercial uses, and of course a bit of it goes into cattle food. But cane sugar molasses was the most popular sweetener in the United States until about 1880. At the time refined sugar was very expensive. Molasses also has the distinct use of being distilled into rum! After World War I, sugar prices dropped sharply and folks migrated over to, much easier to use granulated sugar. With sugar use continuing to grow yearly, since then.
A little side note about beet sugar
and most likely the molasses end of the business. When we lived in Wyoming we were surrounded by sugar beet fields. Lots of them. The sugar from the beets was used by the soda bottling company in town. Almost everyone said that the sugar beet process would make the whole town stink! For days on end. Now I know that the stink that everyone referred to was most likely the molasses being boiled down. And with so many cattle being raised in Wyoming, I have no doubt the molasses was used locally as well.
Sulfured or Unsulfured? You do have a choice.
Sugar cane is treated with Sulfur Dioxide to prevent spoilage of the green sugar canes before being processed into sugar. However this chemical leaves behind a strong taste in the finished molasses. And although you did not ask, I am suggesting that you buy unsulfured molasses. After all, who needs sulfur dioxide in their food?
If you do not have a bottle of molasses in your pantry,
I hope you get one soon! That delicious flavor in brown sugar? Molasses. Gingerbread? Molasses. Baked beans? Molasses. Bar-be-que Sauce? Molasses. I think you get the idea! When ever possible I like to use a natural sweetener such as molasses over refined sugar. To my way of thinking, those minerals lurking in all that delicious flavor, are just as important as flavor to capture and serve to the family.
Come and take a look at some of our favorite recipes calling for molasses:
BEANS:
Sweet Onion Beans. We have these on had in the freezer! It is the first thing my husband requests when lunch supplies start running low!
Slow Cooker Potluck Baked Beans. This is one of the easiest dished to put together when you have been invited to a potluck. Or even just for the family, who will thank you!
Julia's Slow Cooker Baked Beans. Even Julia Child herself, loved molasses in baked beans.
Homemade (No)Pork and Beans. Easy and delicious!
BREAD:
Heirloom Boston Brown Bread. A must any time you are serving beans!
Molasses Sweetened Corn Cake. A Fannie Farmer recipe!
Whole Wheat Cottage Cheese Yeast Buns do not contain molasses, but the Molasses Honey Butter you serve with them, does!
DESSERTS:
Shoo Fly Cake. I have been making this for decades, you will love it!
Gingerbread and Pear Pudding Cake. Those pears in the pudding are perfect with the gingerbread cake!
Gingerbread and Ginger Snap Cookie Mix! We love this pantry mix, and so will you!
Chocolate Peanut Butter Drop Cookies. The molasses in this recipe, actually has a job to do....
Gingerbread with Chocolate Icing, from Laurie Colwin. (enough said!)
And let's not forget about Homemade Brown Sugar! Any time you use brown sugar, you get that delicious taste of molasses in your food!
What is your favorite way to use molasses?
You may also enjoy: 
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#scratchmadefoodforyourfamily
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I don't think I have ever had Molasses in my kitchen but I think it should, it sounds like fantastic stuff. Those beans look so good and the desserts too!
ReplyDeleteKim, I wasn't fond of it as a kid, but then when I developed a better sense of flavor, I realized how delicious it really is! Thanks for stopping by, I appreciate it!
DeleteI really enjoyed learning more about molasses! I have to be honest and admit that I do not have a bottle in my fridge. When a recipe recently asked for molasses I used date syrup, or silan in Hebrew.
ReplyDeleteLisa, date syrup would be a delicious substitute!
DeleteI remember moms from childhood making molasses cookies and pies. I haven't used it in decades. I'm a diabetic now and use a little dark agave nectar when I'm adding sweetener. I'll have to read up on molasses and diabetes as I'd love to use it again. Of course, I don't really bake desserts anymore - sigh! #MMBC
ReplyDeleteCarol, I love hearing stories about our mom's kitchens! Thanks so much for stopping by, I appreciate it.
DeleteI used to have an old bottle of molasses in our pantry.. I honestly don't know where it came from as I can not remember ever using it before in any recipe. We finally tossed it out in one of our clean outs when it was far past it's expiration date (though I am reading that it never really actually goes bad and can be used for far longer than any dates printed on it).
ReplyDeleteJoanne, it is like honey in that regard! I enjoy the deep rich flavor it offers food.
DeleteI really love the flavor of molasses, but most of my family doesn't. I knew it's better for you than sugar, but I didn't know there were actual nutrients in it! So interesting. Thanks for sharing. Visiting from the Talking About it Tuesday link party.
ReplyDeleteJennifer my daughter recently began taking a spoonful each day to add iron to her diet. Thanks so much for stopping by, have a great week ahead.
DeleteThat's so interesting! What a smart idea. :) Thank you for sharing this with us at the Will Blog for Comments #91 linkup. Looking forward to see what you'll share at #92 when it opens next week. Wishing you a wonderful week.
DeleteI usually have a jar of it in my pantry. We have sugarcane molasses here in australia, i believe. Funny how it is/was a byproduct and used in cattle feed etc.
ReplyDeletesherry
Sherry, molasses seems to have a lot of history in it's long time of use by many for food, distilling and even cattle food!
Delete