Rosemary Chicken

• 8 chicken breast halves -- skinned and boned
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 6 tablespoon Grandma's Molasses
• 6 tablespoon vegetable oil
• 1/4 cup dark rum
• 4 teaspoons dry mustard
• fresh rosemary springs

Light a medium-hot fire in a BBQ grill. Pound the chicken breasts slightly to flatten evenly. Season with salt and pepper. In a shallow dish, blend together the molasses, oil, rum and mustard, whisking until t he mustard is dissolved. Add the chicken breasts and turn to coat with the molasses mixture.

Grill the chicken a total of 8 minutes, turning and brushing with the molasses mixture several times, until the chicken is nicely browned on the outside and white but still moist in the center. (Stop basting at least 1 minute before removing the food, so that the marinade is fully cooked.)

Garnish with rosemary sprigs.

BBQ Ribs

• 1 rack of ribs
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 6 tablespoon Grandma's Molasses
• 6 tablespoon vegetable oil
• 1/4 cup dark rum
• 4 teaspoons dry mustard
• fresh rosemary springs

Dry Rub: Salt and black pepper, onion powder and
garlic powder. Rub on both sides of ribs and refrigerate 2–4 hours or
overnight. Heat oven to 250ºF. Line a rimmed baking sheet with foil.
Add 2 cups of water to baking sheet (prevents ribs from drying out). Place ribs on a rack on baking sheet. Bake 4 hours or
until very tender, adding water to pan as needed. While ribs are baking, make BBQ sauce. Preheat grill to medium. Place
ribs on grill and baste with sauce, turning frequently for approx. 15–20 minutes.

Grandma’s Memphis-Style BBQ Sauce (Makes about 2 cups)

• Tbsp butter
• ¼ cup finely chopped onion
• 1 ½ cups ketchup
• ¼ cup chili sauce
• 4 Tbsp brown sugar
• 4 Tbsp Grandma’s®
  Molasses
• 2 Tbsp Emeril’s® prepared
  yellow mustard
• 1 Tbsp fresh lemon juice
• 1 Tbsp Worcestershire
  sauce
• 1 Tbsp Wright’s® liquid hickory smoke flavoring
• ½ tsp garlic powder or
  granulated garlic
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp chili powder
• Dash cayenne pepper, or to taste

Sauté onion in butter until soft. Add remaining ingredients. Simmer about 15 minutes. Adjust seasonings to taste.
Serves 4–6

Chicken Sate with Spicy Peanut Dipping Sauce

• ½ cup Emeril’s® chicken stock
• ½ cup lite coconut milk
• 2 Tbsp low-sodium soy sauce
• 1 shallot, sliced thin
• 1 clove garlic, minced
• 1 ½ tsp Thai fish sauce
• 1 Tbsp brown
• 2 Tbsp Grandma’s® Molasses
• ½ tsp lime zest
• 1 Tbsp fresh minced ginger
• 1 lb skinless, boneless chicken tenders
• 8 (8˝) bamboo skewers, soaked for 20 minutes

Marinade
In a medium bowl, whisk together all marinade ingredients.
Add chicken and marinate for 1 hour in refrigerator. Remove
chicken and discard marinade. Spray a nonstick grill pan
with cooking spray and preheat over a medium-high flame.
While pan is heating, thread chicken onto skewers. Grill 2–3
minutes per side, until meat is cooked through. Serve
chicken skewers with Peanut Dipping Sauce.
Serves 4 (2 skewers and 2 Tbsp peanut sauce per serving)

Spicy Peanut Dipping Sauce

• ½ cup creamy peanut butter
• ¼ cup Emeril’s® chicken stock
• 3 Tbsp low-sodium soy sauce
• 1 ½ Tbsp brown sugar
• ¼ cup Grandma’s® Molasses
• 1½ Tbsp minced fresh ginger
• 2 Tbsp fresh lime juice
• 1 tsp minced garlic
• ½ tsp chili flakes
• 1 tsp red curry paste
• 1 shallot, peeled & chopped

Place all ingredients in food processor and blend until
smooth. Can be made 1 day ahead and keeps 3–4
days in the refrigerator. Makes approx. 1 ½ cups.

Grilled Fruit Kabobs

• ¼ cup Grandma’s® Molasses
• 1 Tbsp lemon juice
• 1 Tbsp butter or margarine
• 4 cups fresh fruit such as peaches, pears,
  strawberries and pineapple, cut into cubes
• 4–6 wooden skewers, soaked in water for 15 minutes

Combine molasses, lemon juice, and butter in a pot to
create a glaze. Heat until boiling and continue
cooking for 3 minutes, stirring occasionally. Skewer
fruit and brush with glaze. Grill on medium heat for
approx. 5 minutes, turning and basting frequently.
Serves 4–6

Easy Baked Beans

• 1 medium onion, minced
• 2 large cloves garlic, minced
• 1 cup ketchup
• ½ cup Emeril’s® chicken stock
• ¼ cup bourbon
• ¼ cup Grandma’s® Molasses
• ¼ cup Emeril’s® Dijon or coarse-grain mustard
• 1 Tbsp Worcestershire sauce
• ½ cup packed dark brown sugar
• ½ tsp ground pepper
• 1 tsp kosher salt
• 1 tsp paprika
• 1 cup diced ham
• 5 cans (14 ½ ounces) Joan of Arc® Great Northern
  Beans, rinsed and drained (or white Cannellini Beans)
• 6 strips bacon

Preheat oven to 350ºF. Lightly grease a 9˝ x 13˝ glass or ceramic baking dish. In a large bowl, mix all ingredients except the ham, beans and bacon until blended. Fold in the ham and beans; transfer to dish. Place bacon strips across top. Bake 1 hour, until beans are thick and bubbly and bacon is crisp. If necessary, place the dish beneath the
broiler to crisp bacon. Serve warm. Serves 10–12

Bacon-Wrapped Pork Tenderloin

• ¼ cup honey
• 2 Tbsp Grandma’s® Molasses
• 2 Tbsp Thai red chili paste
• ½ cup soy sauce
• 2 Tbsp orange marmalade
• 2 Tbsp fresh ginger, grated
• 1 lb pork tenderloin, cut on the bias into 6 pieces
• 6 slices bacon

Whisk the first six ingredients together to make marinade. Trim all fat and silver skin off the tenderloin. Pour marinade into small bowl just large enough to hold the pork in a single layer. Secure bacon around pork pieces with toothpicks.  Place bacon-wrapped pork in marinade and refrigerate for 4 hours. Preheat oven to 400ºF. Remove pork pieces from marinade and place on rack over a baking pan. Discard marinade. Roast for 25 minutes, until center of pork reaches
140ºF and bacon is crispy. Serves 2–3

Gingerbread Dough Master Recipe

• 1 3/4 cups all-purpose flour
• 1 1/4 tsps. pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup Grandmas Original or Robust Molasses
• 1/4 cup packed brown sugar
• 2 tbls. shortening, softened
• 3 tbls. water, cold

Stir flour, pie spice, baking soda and salt together in small bowl. Set aside. Mix molasses, sugar and shortening together in large bowl. Mix in water (mixture may curdle). Mix in flour mixture.
Form into disk shape, wrap in plastic and refrigerate at least 1 hour. Heat Oven to 350°. On a well floured surface, roll out dough into 1/8 to 1/4-inch thick. Cut into desired shapes. Place on greased baking sheets. Bake 10-14 minutes, or until gingerbread is firm in the center but not browning on the edges. Assemble using royal icing and decorate as desired.

Makes one small gingerbread house or one 10-inch sleigh

For Chocolate Gingerbread Dough: Add 1/4 cup baking cocoa to flour mixture.

Royal Icing

• 6 cups confectioners' sugar
• 1/2 teaspoon cream of tartar
• 4 egg whites, beaten

In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 4 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

Download our House Templates by clicking below:
Gingerbread House - Front and Back
Gingerbread House - End
Gingerbread House - Roof
Gingerbread House - Chimney
Gingerbread House - Bay Window
Gingerbread House - Window

Hermits

• 1/2 cup butter or margarine
• 1/2 cup sugar
• 1/ 2 cup Grandma’s® Molasses
• 2 eggs
• 2 cups sifted all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/8 tsp allspice
• 3/4 cup raisins
• 1/2 cup chopped nuts

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Bring sugar, molasses, ginger and cinnamon to a boil in
a large saucepan. Add baking soda; it will boil up. Pour
the molasses mixture over butter in a mixing bowl. Mix
to combine. Beat egg, stir into molasses mixture.
Gradually add flour. Knead to mix thoroughly, adding
enough additional flour to obtain a stiff dough. Divide in
two, press into rectangle-shaped mounds, cover with
plastic and chill.

Bake for 12 to 15 minutes in the preheated
oven. Cool for 5 minutes on the cookie sheets
then cut into 2 inch bars while still warm.

Old-Fashioned Gingerbread

• 1 3/4 cups plus 2 Tbsp flour
• 1 1/2 tsp baking soda
• 2 1/4 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Pinch of salt
• 5 Tbsp butter, softened at room temperature
• 1/3 cup sugar
• 1 large egg
• 3/4 cup Grandma’s® Molasses
• 3/4 cup cold water

Heat oven to 350º F. Grease an 8˝ x 8˝ cake pan. Sift
together the flour, baking soda, spices and salt onto a
sheet of waxed paper. Set aside.

In a large mixing bowl, beat the butter until light and
creamy. Add the sugar and continue beating until light and
fluffy. Add the egg and beat until well combined. Scrape
down the sides of the bowl and pour in the molasses in a
slow, steady stream, beating all the while. Add half of the
sifted dry ingredients and mix just until well combined.
Mix in the remaining dry ingredients. Slowly pour in the
cold water and stir until well incorporated.

Pour batter into the prepared pan and bake until a
toothpick inserted in the center comes out clean, 35–40
mins. Let cool in the pan about 1 hour before serving. Cut
the cake into squares and dust with powdered sugar.
Yields 16 two-inch pieces.

Gingerbread Scones

• 2 cups all-purpose flour
• 3 Tbsp brown sugar
• 2 tsp baking powder
• 1 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup cold butter
• 1/3 cup Grandma’s® Molasses
• 1/2 cup milk
• 1 egg, separated
• sugar for sprinkling

In a large bowl, combine dry ingredients. Cut in butter
until mixture resembles coarse crumbs. In a small bowl,
combine the molasses, milk and egg yolk until smooth.
Stir into the flour mixture until moistened. Turn out onto
floured surface; knead gently 6–8 times. Pat into an 8˝ circle; cut into 12 wedges and place 1˝ apart on a
greased or parchment-lined baking sheet. Beat egg
white until frothy; brush over scones. Sprinkle with sugar.
Bake at 400º F for 12–15 mins. or until golden brown.
Serve warm. Yields 12 scones