Sweet Old-Fashioned Goodness Can Be Good For You (NAPSA)—There are few things sweeter than a source of sweetnessthat’s also good for you. ~BSS> oe ba “ a That’s why today’s nutrition-con- scious cooks are singing the praises of molasses, which not only imparts a warm caramel aroma to food but adds iron, cal- cium and othernutrients. Premium molasses, such as Grandma’s Molasses, is made from the pure juice of sun- ripened sugarcane. Since brown sugar is simply molasses added to white sugar, you can substitute molasses for most recipes calling for brown sugar. For one cup brown sugar, use one cup granulated sugar and a half cup molasses. Molasses does not need to be refrigerated. Once open, it should be consumed within oneyear. Traditional treats made with molasses offer mouthwatering nos- talgic flavor that’s well suited to a seasonal get-together. Molassesflavored treats can also warm both body and spirit after building a snowmanorice-skating. To savor various ways you can enjoy the delicious flavor of molasses and reap the nutritional benefits, try these recipes: GRAMDMA’S CHOCOLATE GINGERBREAD COOKIES (2 dozen) 1% cupsflour 1 tsp. cinnamon \% tsp. nutmeg 1 tsp. baking soda Y cup cocoa powder 8 Tbsp.(1 stick) butter 2 tsp. freshly grated ginger % cup Grandma’s Molasses 2 Tbsp. sugar 6 oz. chocolate chips % cup chopped nuts (optional) Sift flour, cinnamon, nutmeg, baking soda and cocoa. Cream butter and ginger until light. Add molasses and Molasses adds a warm caramel flavor to a variety of dishes, as well as iron, calcium and other nutrients. sugar and combine. Gradually add flour mixture into butter mixture. Mix in chocolate and nuts. Wrap dough in plastic and refrigerate at least 1 hour. Heat oven to 325F. Roll 1 Tbsp. doughinto ball with your palms and flatten into disks. Place 2 in. apart on baking sheet. Bake 15 minutes. Cool. GRANDMA’S CHOCOLATE PECAN PIE (8-10 servings) 1% cups pecan halves 4 Tbsp (4 stick) butter 4 oz. chocolate chips 3 eggs % cup Grandma’s Molasses 4 cup light corn syrup 1 Tbsp. sugar melted, about 1 minute. In mixing bowl, lightly beat eggs. Blend in molasses, corn syrup, sugar, vanilla and salt. Stir in chocolate mixture and then pecans. Spoon mixture into piecrust and bake until filling is set, 45-50 minutes. Cool and serve with whipped cream or ice cream. GINGER-MOLASSES CARROTS 1 Tbsp. butter % cup orange juice % cup Grandma’s Molasses 1 Tbsp. fresh ginger, minced 2 tsp. orange or lemonzest, minced 1 lb. carrots, peeled and sliced Melt butter in heavy sauce- 1 tsp. vanilla pan.Stir in remaining ingredients. Add enough water to such as chocolate cookie In 350F oven, toast pecans boil. Reduce heat and simmer, \% tsp. salt Ready-madepie crust, on baking sheet for 4 minutes. Remove. Raise temp. to 375F. In small pan over low heat, stir butter and chocolate until cover carrots and bring to uncovered, until liquid is reduced, 10 minutes. For more recipes, log on to www.grandmamolasses.com or call 1-866-454-8229.
