Blackstrap molasses just might be the new darling of the health-conscious, hipster foodie crowd. But the fact is, it’s been around for ages, and generations have used it not only as a cooking ingredient, but also as a health tonic. We’re not claiming any medical miracles, but blackstrap molasses is higher in iron, potassium and calcium than the ordinary stuff. It’s considered the healthiest of the molasses since most of the sugar has been removed during the boiling process, while the nutrients and minerals remain. (While regular molasses is boiled twice, blackstrap molasses goes through three boilings.)
It also has a stronger, more robust flavor – ideal for that tired old baked bean recipe and other dishes that beg for a little “kick.” Taste the difference by using blackstrap molasses in place of regular in your favorite recipe! Or, try one of these:
- 2 1/3 c. boiling water
- 1 c. old-fashioned oats
- 1/2 c. butter
- 1/3 c. blackstrap molasses
- 5 1/2 c. white flour
- 5 tsp. yeast
- 2 tsp. salt
- Place the oats, butter and molasses in a large mixing bowl and pour the boiling water over them. Stir gently until all are mixed. Allow to cool until lukewarm. Add yeast and salt and mix well. Gradually add flour, mixing until a smooth dough forms. Allow dough to rise until doubled. Divide dough into three portions and place in greased loaf pans. Let rise until doubled. Bake at 375 F for 40 minutes. Cool on a wire rack before removing from the loaf pans.
- Tip: Blackstrap molasses adds extra flavor to the bread; for a milder flavor, regular molasses may be substituted.
- 1–15 oz. can dark red kidney beans
- 1–15 oz. can butter beans or white beans
- 1–15 oz. can pork and beans
- 1/2 lb. bacon
- 1 lb. ground beef
- 2 small onions, chopped
- 3/4 c. brown sugar
- 1/2 c. blackstrap molasses
- 1 c. ketchup
- 1 tsp. yellow mustard
- In a large, deep baking dish, mix all the beans together (do not drain). Set aside. In a cast iron skillet, cook the bacon until it is browned but still soft. Remove bacon from skillet, leaving the grease in the skillet. Slice bacon into small pieces. Add the ground beef to the skillet and cook until browned. Add the cut-up bacon, onions, brown sugar, blackstrap molasses, ketchup and mustard and gently stir until mixed together. Add meat mixture to bean mixture and stir to blend. Cover and bake at 350 F for 1 hour or longer, until beans are thick and bubbly. If desired, bake the last 5-10 minutes uncovered for a crustier top.
- Tip: Although this recipe calls for canned beans, you can easily substitute dried beans that have been pre-soaked and cooked until soft, along with some of their cooking water.
- 1/2 cup blackstrap molasses
- 2 cups brown sugar
- 1 cup ketchup (homemade or store-bought)
- 2 cups apple cider vinegar
- Combine all ingredients in a heavy saucepan, whisking together until smooth. Bring to a low boil, stirring often. Reduce heat and simmer, stirring occasionally, until sauce is thickened. Let cool and use immediately or store in the refrigerator until ready to enjoy.
- Note: If you’ve got adventurous taste buds, you can use your favorite hot sauce in place of the 1 c. ketchup. Good luck!
- 8 cups fresh water
- 1 cup raw honey (see below)
- 1/2 cup apple cider vinegar (can use raw, organic or regular)
- 1/2 cup blackstrap molasses
- 1/2 tsp. ground ginger
- In a large saucepan, heat all ingredients, stirring until the honey and molasses have dissolved. Cool and serve.
- Prep Time: 5
- Cook Time: 10
Looking for raw honey? We’ve got it. Gathered only from honeybees in Ohio, it’s one of the purest forms of honey. Non-filtered, gently strained and 100% unpasteurized, so all the healthful enzyme properties are preserved.