Easy Pumpkin Spice Ice Cream is No-Churn & Speedy

Prep time: 15 minutes

Total time: 6.25 hours 385 minutes

Cooking time: 6 hours

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Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.

Pumpkin Spice Ice Cream, an easy homemade ice cream that tastes like pumpkin pie

Just in time for Thanksgiving, pumpkin spice ice cream is a simple recipe to add to your weekend menu.

Every year I look forward to a Thanksgiving dessert of my mom’s homemade pumpkin pie. And now my daughter – a 14-year old cheese cake devotee – likes to make pumpkin cheesecake. Adding pumpkin spice ice cream to the menu is a pretty easy step for those of us who love the taste of pumpkin pie.

I love that this ice cream isn’t overly sweet. It’s rich, to be sure, but the flavour doesn’t over power your taste buds and in fact, it would be very good served alongside pumpkin pie.

Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.

No-churn recipe. No ice cream maker required!

This recipe uses the same base ingredients as our other ice cream recipes but it gets an autumn twist with the addition of pumpkin puree and some pumpkin spice. It takes just a few minutes to whip up and then needs six hours in the freezer.

Pumpkin Spice Ice Cream (no-churn) Recipe

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Crosby’s Fancy Molasses
  • ½ tsp. vanilla
  • 1 tsp. pumpkin pie spice*
  • ¾ cup pumpkin puree
  • 2 cups heavy cream
  • Candied ginger, to garnish (optional)

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

Instructions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, combine the sweetened condensed milk, molasses, vanilla, pumpkin pie spice and pumpkin puree. Mix until well blended.
  3. In a large bowl whip the heavy cream until stiff peaks form. Fold in the pumpkin mixture, stirring just until it’s well incorporated and no streaks of whipped cream remain.
  4. Pour mixture into the prepared pan.  Even out the top and sprinkle a little more pumpkin pie spice over top.
  5. Cover and freeze for at least 6 hours.

Best Barbecue Recipes: Easy Beer Barbecue Sauce & Baked Beans

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Best Barbecue Recipes: Baked Beans & Easy Beer Barbecue Sauce

Our Best Barbecue Recipes Will Make Your Labour Day Barbecue Better.

Barbecue loves molasses. Whether it’s sauces or marinades or hearty side dishes, molasses suits all that we love about eating outdoors. To help make your summer barbecue even better we’re sharing two of our best barbecue recipes: a multi-purpose barbecue sauce and classic baked beans.

Molasses Baked Beans are a standard barbecue side dish  for many. I didn’t grow up eating baked beans in summer but the more I dig into barbecue recipes the more I come across baked beans recipes. Cowboy Beans appear on all sorts of lists for best BBQ side dishes. Cowboys and baked beans do go together, along with meat cooked over the fire, so I definitely understand the baked beans-barbecue connection.

This recipe for Molasses Baked Beans is based on the baked beans recipe that I grew up with. It’s an adaptation of  recipe out of the Laura Secord Canadian Cookbook. The book was originally published in 1966 but was reprinted a few years ago. Here’s the recipe.

Best Barbecue Recipes: Baked Beans & Easy Beer Barbecue Sauce

Homemade Barbecue Sauce Takes Just 10 Minutes to Make.

I grew up eating my uncle’s homemade Beer Barbecue Sauce. I know there must be 100 different kinds of prepared barbecue sauce on the grocery store shelf but if you can grab 10 spare minutes to make your own it is so worth the tiny bit of effort. And if you’re into beer, especially craft beer, you can have all sorts of fun trying different kinds of beer in this recipe.

Beer Barbecue Sauce is flavourful but not overpowering so is great with chicken and vegetables along with pork and steak. Here’s the recipe

Best Barbecue Recipes: Baked Beans & Easy Beer Barbecue Sauce

Do you have big plans for the Labour Day weekend?

These may be our best barbecue recipes (they’re two of my favourites) but we have so many more barbecue recipes to share. If you’re in search of more ideas to feed a crowd, download our free Barbecue eBook. In it you’ll find 15 recipes that are just right for the last hurrah of the summer.  Enjoy!

BBQ eBook An easy-to-download eBook featuring 15 recipes that are just right for summer.

Double Ginger Caramel Swirl No Churn Ice Cream

Servings: 10 serving(s)

Prep time: 20 minutes

Total time: 6.3 hours

Cooking time: 6 hours

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Ginger Caramel No Churn Ice Cream: If you can whip cream and have a freezer, you can make homemade ice cream. No ice cream make required with this easy no-churn recipe

If you can whip cream and have a freezer, you can make homemade ice cream. No ice cream maker required with this easy no-churn recipe

It was my mom’s idea to combine ginger and caramel in this simple no-churn ice cream recipe. Ginger and caramel are two of her favourite flavours and favourites of mine too.

Ginger Caramel No Churn Ice Cream: If you can whip cream and have a freezer, you can make homemade ice cream. No ice cream make required with this easy no-churn recipe

Welcome to Ice cream heaven: Ginger Caramel No Churn Ice Cream

We are officially into the routine of stopping for ice cream cones when we head to our cottage for the weekend. We drive right past a country store that serves a wonderful variety of flavours and with a car full of kids it’s hard not to stop.

One of my favourite flavours is salted caramel. But when I’m eating salted caramel ice cream I can’t help but think about ginger and a homemade ginger ice cream I had on holidays years ago.

This ginger caramel  no churn ice cream is a combination of what are really my two favourite flavours of ice cream: caramel and ginger.

For this recipe I made a half batch of our Molasses Caramel Sauce but you could use store-bought caramel sauce too.

Ginger Caramel No Churn Ice Cream

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Crosby’s Fancy Molasses
  • 2 cups heavy cream
  • ½ tsp. powdered ginger
  • ¼ cup chopped candied ginger
  • ½ cup caramel sauce

Instructions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, whisk together the sweetened condensed milk and the molasses.
  3. In a large bowl whip the heavy cream until stiff peaks form. Drizzle in the condensed milk mixture and powdered ginger and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
  4. Fold in the candied ginger then drizzle over most of the caramel sauce. Stir once or twice (you want thick ribbons of the sauce to remain) then scrape mixture into the prepared pan.  Even out the top then drizzle remaining caramel sauce over top. Draw a butter knife through the mixture in a figure-eight pattern to incorporate the final drizzle of sauce.
  5. Cover and freeze for at least 6 hours.

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6 Easy Kabob Recipes to Feed a Crowd

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6 easy kabob recipes, including chicken, pork, fish, shrimp, steak and 6 marinade recipes that you can mix and match

Go ahead, invite a crowd for supper

Here on the East Coast the forecast for the Labour Day weekend is fantastic. It’s hard to think about the kids going back to school when it’s 28 F, which is just fine with me. I plan to soak up all that summer has to offer this holiday weekend and hopefully do lots of late-summer swimming before we haul the raft out of the water at our cottage.

We’ll have family with us this weekend so easy meals are on the menu.

My go-to recipe for speedy meals for a crowd is kabobs.

Kabobs (or skewers, as we sometimes call them) cook quickly and are easy to cook on the barbecue or in the oven. Even better, rubs and marinades can be adapted to all sorts of protein, from chicken and pork to salmon, beef, shrimp and vegetables.

We have a great selection of kabob recipes to share. Take your pick and enjoy the holiday weekend.

Tip: Make large and small kabobs so guests can choose according to appetites and food doesn’t get wasted.

Tip: I like to cook my vegetables on separate kabobs since coking times for protein and vegetables can vary considerably.

6 Easy Kabob Recipes

Includes 6 terrific marinade recipes that you can mix and match

Teriyaki Salmon Skewers

teriyaki salmon

 

Ginger Chicken Kabobs

ginger chicken kabobs

Chili Molasses Steak Kabobs

steak-kabobs-01

Marinated Shrimp Skewers

Jamies-shrimp-med-e1432669925376

Coriander Salmon Skewers

Molasses salmon

Marinated Pork Kabobs

 

marinated pork kabobs

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Blueberry Bourbon Barbecue Sauce – a winning recipe

Servings: 2 cups serving(s)

Prep time: 10 minutes

Total time: 50 minutes

Cooking time: 40 minutes

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Blueberry bourbon barbecue sauce

A gorgeous barbecue sauce with a little kick.

In July we ran a recipe contest with Food Bloggers of Canada members. The challenge was to create recipes that suited summer using molasses. There were three categories: Salad & Side, Barbecue Main Dish, and Something Sweet. This Blueberry Bourbon Barbecue Sauce was the winner in the Barbecue Main Dish category.

Blueberry bourbon barbecue sauce

You might mistake this barbecue sauce for some sort of an ice cream topping because it has such a gorgeous colour. While it is lick-your-fingers delicious, the flavour is undeniably barbecue with tang from the blueberries, a little heat from the chipotle, lots of body from the bourbon and savoury sweetness from the molasses.

I have yet to try the sauce on beef but it is delicious on chicken (pictured here) and pork.

The recipe was created by Wanda Baker of BakersBeans blog She also created a turkey burger recipe using this sauce. She has all kinds of great recipes on her blog so be sure to pay her a visit.

Blueberry Bourbon Barbecue Sauce

Makes about 2 cups 

Ingredients

  • 1 Tbsp. oil
  • ⅓ cup red onion, diced
  • 2 cloves garlic, chopped
  • ¼ cup bourbon
  • 1 cup ketchup
  • ¼ cup Crosby’s Molasses
  • 1 Tbsp. brown sugar + 1 tsp
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. prepared mustard
  • 1 tsp. chipotles in adobo (or to taste if you like more heat)
  • 1 cup blueberries
  • ¼ cup water
  • Salt & pepper to taste

Instructions

  1. Heat the oil in a saucepan over medium-low heat. Add the onions and cook for 5 minutes.
  2. Stir in garlic cooking for an additional minute. Pour in bourbon and cook off for 1 minute.
  3. Reduce the heat to low. Add the ketchup, molasses, brown sugar, vinegar, mustard, chipotle, blueberries, water and a pinch of salt & pepper.
  4. Simmer 30 minutes.
  5. Taste after simmering and adjust salt & pepper as needed. Puree if you prefer a smooth texture.

Meet the other winners:

Grilled Nectarine Salad with Chipotle Dressing

grilled nectarine salad with chipotle molasses dressing

 

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Grilled Nectarine Salad with Chipotle Molasses Dressing – a summer recipe contest winner

Servings: 4 serving(s)

Prep time: 10 minutes

Total time: 20 minutes

Cooking time: 10 minutes

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grilled nectarine salad with chipotle molasses dressing

Is there anything more lovely than grilled summer fruit on a salad?

In July we ran a recipe contest with Food Bloggers of Canada members. The challenge was to create recipes that suited summer, using molasses. There were three categories: Salad & Side, Barbecue Main Dish, and Something Sweet. This grilled nectarine salad was the winner in the Salad & Side category.

This grilled nectarine salad is the best thing I have eaten all summer — and I eat a lot of very good food. It’s gorgeous, with a chipotle molasses dressing that has a great sweet-with-heat balance. The nectarines soften when they’re grilled and the sugars caramelize a bit, which makes them irresistible. Both the dressing and the nectarine flavours go beautifully with the fresh, creamy goat cheese that you nestle in beside the fruit.

The recipe was created by Leigh-Ann Kearley of Sugar N’ Stuff Blog. (Leigh-Ann was also a finalist in our cookie contest last year with her Rum Runner Molasses Cookies).  Check out her site…She has loads of great molasses recipes.

Grilled Nectarine Salad with Chipotle Molasses Dressing Recipe

Serves 4

For the dressing:

  • 1 clove garlic
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. lemon juice
  • 1/3 cup olive oil
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1-2 chipotle peppers in adobo sauce (amount depends on how much heat you like.)*
  • 1/4 tsp. sea salt

 For the salad:

  • 2 nectarines, scrubbed, pitted and sectioned
  • 1-2 Tbsp. olive oil
  • Mixed salad greens (enough for 4)
  • About 3 oz. soft goat cheese, sliced
  • 1/4 red onion, thinly sliced

 To make the dressing:

  1. Combine dressing ingredients in a blender and let it run until everything is pureed

To grill the nectarines:

  1. Toss the nectarine slices in olive oil and ensure cut sides are well coated. Place cut side down in a grill pan and cook until grill lines form (1-2 minutes per side). Flip and repeat. Remove from grill.
  2. Toss salad greens with chipotle dressing to coat.
  3. Transfer to a platter and top with grilled nectarines and goat cheese rounds.
  4. Sprinkle with onions and drizzle with a bit more chipotle dressing

 *I use 1-2 tsp. worth of puree from the can of chipotle peppers

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 Meet the other contest winners:

Blueberry Bourbon Barbecue Sauce

Blueberry bourbon barbecue sauce

 

9 Barbecue Recipes for the August Long Weekend

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PicMonkey Collage contest 

If you have a big barbecue planned for the holiday weekend we have main dish, salad and dessert recipes that you’ll want to try.

These 9 recipes are the finalists in our “Sweeten Your Summer” barbecue Recipe Contest with Food Bloggers of Canada. For the contest we invited member bloggers to submit their favourite barbecue recipes that are inspired by molasses. There were three categories.

As you’ll see, we have our work cut out for us when it comes to choosing a winner for each category. Prepare to charm your barbecue guests with these recipes that make the most of your favourite summer ingredients.

Barbecue Main Dishes

Blueberry Molasses Pork Tenderloin

Blueberry-Molasses-Pork-Tenderloin-7

Blueberry Bourbon BBQ Sauce

Blueberry-BBQ-Sauce-v3

The ProMo Burger

molassesburger12a

 

Barbecue Salads & Sides

Sweet Potato Molasses Biscuits with Molasses Butter

molassesbiscuitswithmolassesbutter3a

Grilled Nectarine Salad

grilled-nectarine-salad2

3-M Grilled Summer Fruit Salad

GrillFruit1

 

Summer Desserts

Molasses Pecan Praline No-Churn Ice Cream

Molasses-Pecan-Praline-Ice-Cream-2

Wet-Bottom Shoofly Pie

SHOOFLY PIE 2B

Bourbon Molasses Ice Cream Pie

slice

 

 

 

Ice Cream Sandwich Ideas: 5 Perfect Cookie & Ice Cream Pairings

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best cookies for ice cream sandwiches

Last evening my son asked if he could have some ice cream. Yes, I said, you can have a little bowl…

best

(Problem solving is one of his great skills…)

It’s hard not to want ice cream every day when the weather turns fine. In fact, I may have to put a lock on my freezer to keep them from dipping into it during the afternoon. That’s what my aunt used to do. She had seven boys who would raid the kitchen at any chance so she kept baking supplies locked in a high cupboard and carried the key in her apron pocket.

A bowl of ice cream is a nice treat but ice cream sandwiches are even better, especially when you have just the right cookie for the top and bottom.

Homemade Ice Cream Sandwich Ideas

Here are five suggestions for cookies that are just right for ice cream sandwiches:

Chewy Molasses Crinkle Cookies:

Such a classic chewy cookie. I’d pair these with Rolo Ice Cream, Moose Tracks, or something similar.

chewy molasses crinkle cookies

 

Peanut Butter Molasses Cookies

These cookies aren’t brittle like most peanut butter cookies and have a bit of chew to them. These would be delicious with Peanut Butter Fudge Crunch Ice Cream.

peanut butter molasses cookies

Sandra’s Really Good Molasses Cookies:

These cookies have candied ginger and a little balsamic vinegar in them which means I would automatically pair them with good-quality Strawberry Ice Cream.

really good molasses cookies with candied ginger and balsamic vinegar

Chocolate Gingersnaps

These are verging on shortbread cookies but are up to the challenge of holding it all together for an ice cream sandwich. If your local grocer has Salted Caramel Ice Cream then that would be my first choice, although Mint Chocolate Chip Ice Cream is a close second.

choc gingersnaps

Giant Ginger Cookies

This is a stellar cookie recipe and would go beautifully with some version of a Cherry or Raspberry Cheesecake Ice Cream.

giant ginger cookies

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Feeding a Crowd with Ease – Recipes and Tips for Summer Celebrations

How to feed a crowd

Recipes and Tips for Summer Celebrations

I have no recollection of Canada Day celebrations when I was growing up and I think it’s because our summers were like one extended family picnic. Week days were spent at the beach and weekends and holidays were for family day trips.

These trips always involved great picnics.  We were often with our cousins and there were mounds of food. We’d have sandwiches, hard boiled eggs and cookies for lunch but then our moms would cook great feasts around fire pits for supper. The menu didn’t vary much which was partly why it was doable for my mom with seven kids in tow.

Beach and backyard meals and snacks don’t need to be complicated. After all, the whole point of these gatherings is to spend time with family and friends. Here are 5 tips of feeding a crowd with ease:

Choose make-ahead dressings & sauces:

Save time on the day of your gathering by making dressings and sauces a few days ahead of time. Make a double or triple batch so you have extras on hand for a few weeks

Molasses vinaigrette for Strawberry Spinach Salad:

strawberry-salad-1

Tip: Fresh tender greens are a great summer treat but they can wilt if left for a while with dressing on them. If your salad needs to hold up for a while choose sturdier greens like fresh baby spinach.

Skewers, or kabobs, are a great way to feed a crowd:

teriyaki salmon kabobs

Kabobs cook quickly and are easy to cook on the barbecue or in the oven. This Teriyaki Sauce recipe works well with salmon, pork and chicken so you could use one sauce recipe for all three types of protein.

Tip: Make large and small kabobs so guests can choose according to appetites and food doesn’t get wasted.

 

Serve Worry-free salads and sides:

potato salad in molasses vinaigrette non-mayonaise

Potato salad is a summer classic but mayonnaise and heat is a worrisome combination. Make this French-style Potato Salad (no mayo) to avoid mayonnaise.

Tip: Make it a day ahead to let the flavours meld and use fresh baby potatoes. They’re delicious and don’t need to be peeled.

 

Make Big-Batch Desserts:

strawberry rhubarb pudding cake

My mom was a master of finding big batch dessert recipes to feed a crowd. Sometimes it’s as simple as doubling a recipe. You can double this recipe for Strawberry Rhubarb Pudding Cake and bake it in a 9”x13” baking dish or pan.

Enjoy Campfire treats even when there is no campfire:

chewy molasses crinkle cookies

These are the desserts I feed children at our gatherings. They’re easy and always a hit.

Tip: Put your kids in charge of making the oven s’mores for the other young guests. It will free you up to serve dessert to the adults.

Oven S’Mores with Chewy Molasses Crinkle Cookies

Indoor S’Mores – all the classic s’mores ingredients tossed together in a pan and chilled

s'mores bars

.

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Molasses Roasted Onions take Burgers from Average to Awesome

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

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molasses roasted onions

Take your burgers from average to awesome on Father’s Day.

Caramelized onions are the easiest way to elevate just about any meal. When cooked for a long time, molasses roasted onions develop a rich, savoury sweetness that complements meats, cheeses and anything spicy. The recipe calls for a little balsamic vinegar (or cider vinegar) which balances the sweet and gives the flavour a bright edge.

Try these molasses roasted onions as a topper on beef, chicken or even salmon burgers. Leftovers can go on pizza.

Molasses roasted onions 5sm

Burger topper combos:

  • Extra sharp cheddar, grainy mustard & molasses roasted onions
  • Goat cheese, prepared pesto & molasses roasted onions
  • Blue cheese & molasses roasted onions

What burger topper combo do you suggest?

Tip: Make these a few days ahead and reheat them on the grill.

Molasses Roasted Onions Recipe

Ingredients:

  • 2 large onions peeled and sliced thickly
  • 3-4 Tbsp. Crosby’s Fancy Molasses
  • Pinch of salt
  • A few grinds of black pepper
  • 1 Tbsp. balsamic vinegar or cider vinegar
  • One sprig of fresh thyme (optional)

Instructions:

  1. Combine all the ingredients in a bowl and mix well.
  2. Make a packet with tin foil and pour the ingredients in the foil. Wrap well and then wrap again in foil so you have a double layer.
  3. Bake in the oven at 350 F or on the BBQ over medium, for about 40 minutes.
  4. These onions store well. Make them ahead of time and store in the fridge for up to a week.

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Effortless Oven Baked Spareribs

Servings: 6 serving(s)

Prep time: 10 minutes

Total time: 1 hours 55 minutes

Cooking time: 1 hours 45 minutes

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These oven baked spareribs are an effortless treat. They take all of five minutes to put together and then bake in the oven for about 2 hours. All you need to do is baste them a few times.

oven baked spareribsThis is a recipe from my childhood, one of those memorable meals that my mom would make from time to time.

It’s a good recipe for spring, on those days when you want that barbecue feeling without actually setting up the barbecue.

oven baked spareribs

These oven baked spareribs are an effortless treat. They take all of five minutes to put together and then bake in the oven for about 2 hours. All you need to do is baste them a few times.

My kids devoured these in an instant. No wonder — they’re tender and the sauce is irresistible. My favourite part though is lemon. Sliced thinly and laid on top of the ribs before baking they caramelize so can be eaten. Please, eat the lemons!

oven baked spareribs
The nutritional count assumes that your will lick up every drop of the sauce. As delicious as it may sound we find that there is always at least 1/2 a cup of sauce left in the pot.

Barbecue version: You can finish these ribs on the barbecue. Lift them out of the pot after about 1 1/2 hours, shake off the sauce and grill over medium for 3-4 minutes per side, basting with remaining sauce.

Spicy version:  Substitute Asian chili sauce for the tomato-based chili sauce called for in the recipe.

Oven Baked Spareribs Recipe

Serves 6

Ingredients:

  • 3 lbs. ribs (membrane removed)
  • ½ tsp. salt
  • A few grinds of black pepper
  • 1 lemon, thinly sliced, seeds removed
  • ¾ cup chopped onion
  • 1/3 cup chili sauce (choose gluten-free if necessary)*
  • 2 Tbsp. dry mustard (powder)
  • ½ cup brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • ¾ cup orange juice
  • 1 tsp. lemon juice

*Try spicy Asian chili sauce for ribs with a bit of heat

Instructions:

  1. Preheat oven to 350 F
  2. Place ribs in a covered roasting pan or Dutch oven.
  3. Sprinkle with salt and pepper and dress with lemon slices and sprinkle over the onions.
  4. In a medium bowl whisk the chili sauce, mustard powder, brown sugar, molasses, orange juice and lemon juice.
  5. Pour half of the mixture over the ribs, cover and bake for 60 minutes, basting once with another spoonful of the sauce.
  6. Remove lid and continue to bake for another 45-60 minutes, basting a few time with remaining sauce and pan sauces.
  7. Cut into individual ribs and serve.

Nutritional info: Per serving:

  • Calories: 429
  • Fat: 17.9 g
  • Saturated Fat: 7.2 g
  • Cholesterol: 73 mg
  • Sodium: 489 mg
  • Carbs: 47 g
  • Sugar: 38 g
  • Protein: 19.3 g
  • Potassium 786 mg

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Grilled Teriyaki Salmon with Molasses

Servings: 4 serving(s)

Prep time: 30 minutes

Total time: 40 minutes

Cooking time: 10 minutes

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Grilled Teriyaki Salmon with Molasses

In this Grilled Teriyaki Salmon recipe, molasses is a star.

Used in place of sugar in this iconic sauce, molasses gives teriyaki sauce more depth and flavour as well as a wholesome kind of sweetness.

Instead of calling it grilled teriyaki salmon I should title this recipe “How to feed a crowd and have them all licking their fingers” because that was the scene at our cottage last weekend as supper was devoured. It’s a beautiful sight to see food so heartily enjoyed, especially when it takes all of five minutes to prepare. Prepared lovingly, nonetheless, but still everything was ready in a flash.

Grilled Teriyaki Salmon with Molasses

An endlessly versatile sauce:

  • This teriyaki sauce can be used with salmon steaks, fillets or strips of salmon threaded on skewers. You’ll find that the sauce helps to keep the fish moist during cooking.
  • A short marinating time deepens the flavour but isn’t necessary.
  • Feel free to adjust the seasoning if you like more or less ginger or garlic. You can also adapt the sweetness of the recipe by playing with the amount of molasses you include.
  • Try this sauce with shrimp, chicken or beef — that’s how versatile it is.
  • Homemade teriyaki sauce will last a couple of weeks in the fridge.

Grilled Teriyaki Salmon with Molasses

 Grilled Teriyaki Salmon Recipe

Serves 4

Teriyaki Sauce

  • ¼ cup cold water
  • 3 tsp. cornstarch
  • ½ cup soy sauce or tamari (gluten free)
  • 5 Tbsp. Crosby’s Fancy Molasses
  • 1 ½ tsp. grated fresh ginger
  • 1 clove of garlic, minced
  • 1 tsp. toasted sesame oil
  • ¼ cup cider vinegar
  • Enough salmon for 4 people. (Salmon steaks, fillets or skinless pieces cut into strips for threading on skewers)

Directions:

For the teriyaki sauce:

  1. In a medium pot whisk cornstarch into water then whisk in remaining ingredients (except fish)
  2. Bring to a gentle simmer, stirring constantly and cook until it begins to thicken (2-3 minutes).
  3. Remove from heat and let cool slightly.

To cook the fish:

  1. Marinate salmon in half of the sauce for 15 to 30 minutes.
  2. When ready to cook fish remove from marinade, shake off excess and discard.
  3. Grill on the barbecue or broil, flipping halfway through cooking. (Time will depend on type of fish and cooking method.)
  4. Serve additional sauce alongside, if desired.

Nutritional info: Per serving.

  • Calories: 293
  • Fat: 14.6 g
  • Saturated Fat: 2.9 g
  • Cholesterol: 71.4 mg
  • Sodium: 606 mg
  • Carbs: 12.9 g
  • 5ugar: 8.8 g
  • Protein: 25.9 g

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If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.
.

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Sweet Molasses Barbecue Sauce

Prep time: 5 minutes

Total time: 5 minutes

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 sweet molasses barbecue sauce

Sweet Molasses Barbecue Sauce Recipe

Ingredients:

  • ¾ cup brown sugar
  • ¾ cup ketchup (or up to 1 cup)
  • ¼ cup cider vinegar
  • 1/4 cup water
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 Tbsp. Worcestershire Sauce
  • 2 tsp. dry mustard
  • 2 tsp. paprika
  • ½ tsp. smoked paprika
  • ½ to 1 tsp. black pepper
  • 1/2 tsp. coarse salt (optional)

Instructions:

  1. Whisk together all sauce ingredients in a large bowl.  Transfer to a jar with a tight fitting lid and refrigerate.

This sauce will last in the fridge for at least a month.

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Chicken Kabobs with Sweet Molasses Barbecue Sauce

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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chicken kabobs with sweet molasses barbecue sauce

Kabobs are my kind of barbecue dish — quick to cook and virtually fool proof, especially for chicken.

I have too many childhood memories of community chicken barbecues where I was served chicken legs that were black and crispy on the outside and still raw in the middle.  They looked so good on the outside but you just couldn’t eat them.

I don’t want to stress over my chicken and I don’t want to be poking it to pieces during grilling to see if it’s cooked.

No, chicken kabobs are the way to go, especially these chicken kabobs with sweet molasses barbecue sauce.

chicken kabobs with sweet molasses barbecue sauce

With this recipe you get that chicken barbecue feeling, complete with a slathering of old fashioned tasting barbecue sauce, and you get meat that’s cooked just right.

This simple barbecue sauce is no-cook – you just mix up the ingredients and set the meat to marinate. Feel free to adjust the ingredient quantities if you’d like more spice, or add a dash of hot sauce, or may be a bit more smoked paprika, or some minced onion….

chicken kabobs with sweet molasses barbecue sauce

Kabobs are a great dish for entertaining too because there is no slicing or carving involved. Single servings on a stick and grab two if you’re hungry.

This finger-food versatility of kabobs makes them ideal for summer.

Chicken Kabobs with Sweet Molasses Barbecue Sauce Recipe

Sweet Molasses Barbecue Sauce

Ingredients:

  • ¾ cup brown sugar
  • ¾ cup ketchup (or up to 1 cup)
  • ¼ cup cider vinegar
  • 1/4 cup water
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 Tbsp. Worcestershire Sauce
  • 2 tsp. dry mustard
  • 2 tsp. paprika
  • ½ tsp. smoked paprika
  • ½ to 1 tsp. black pepper
  • 1/2 tsp. coarse salt (optional)
  • 2 lbs. boneless, skinless chicken breast or thigh, cut into chunks or strips
  • ¼ cup chopped cilantro

Instructions:

  1. Whisk together all sauce ingredients in a large bowl. Remove half of sauce to a jar and add chicken to the bowl.
  2. Cover and place chicken in fridge to marinate for two hours to overnight.

When ready to cook:

  1. Preheat grill to medium or preheat oven broiler.
  2. Thread chicken pieces onto skewers, shaking off extra sauce (soak skewers in cold water for 30 minutes beforehand, if they’re wooden)
  3. Grill until done, turning once after 5 minutes. (Total time will depend on size of your chicken pieces)
  4. Drizzle with additional sauce and sprinkle with cilantro before serving.

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A Victoria Day Weekend Menu

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sauce and salad
I recall years when I swam on Victoria Day weekend, or at least got dunked, and my kids usually do the same. A right of spring I suppose and a way to kick off that summer feeling.

No one but the dog has been in the water so far this year.

But just because we’re having a slow spring doesn’t mean that we need to fall behind with barbecue season.

I know lots of people who barbecue all year long but for many  of us, Victoria Day weekend kicks off barbecue season.

To give you that summer feeling here are  some menu ideas for Victoria Day, meals that can be cooked on the barbecue or brought indoors if the weather is out of sorts.

Victoria Day Weekend Menu ideas:

 

Uncle George’s Beer Barbecue Sauce:

We credit my Uncle George with making our summer barbecue much better when he shared his recipe for barbecue sauce way back in the 1970s.

beer barbecue sauce

 

Finger food just suits summer. If you’re a fan of tender and messy ribs we have two great recipes for you:  Bourbon Baby Back Ribs and Spice Rubbed Ribs with Molasses Slather.

bourbon ribs

spice rubbed ribs with molasses slather

Who doesn’t love wings? No matter the weather these Sticky Asian Wings are the treat that my kids always clamour for. Cook these in the oven or on the grill.

sticky asian wings

What’s a cookout without potato salad? Our version is warm weather friendly, dressed in a molasses vinaigrette rather than mayo. It’s loaded with vegetables and tastes best at room temperature.

potato salad with molasses vinaigrette non-mayonaise

For those of you who prefer more vegetables, our Snow Pea and Red Pepper Salad is a great addition to the barbecue buffet.

crunchy Snow pea and red pepper salad

Top off your weekend barbecue with summery ice cream sandwiches made with chewy chocolate molasses cookies. This recipe is great for homemade s’mores too.

chewy chocolate molasses cookies

I hope that your holiday weekend is filled with warm and welcoming gatherings, summer food and the feeling that we have finally shed winter.

 

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Steak Kabobs with Molasses Chili Marinade

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Steak kabobs with molasses chili marinade

Seasoned with garlic, ginger and chili powder, molasses chili marinade is an easy way to add extra flavour to meat of all sorts. 

My friend Nadine took down a kitchen wall when her boyfriend and my husband were away on their annual fishing trip.

He had no idea.

All sorts of people were in on it which made the whole event even more exciting (and covert).  His mom and dad, brother and sister in law came from out of town to help and an electrician uncle came over too.

An easy way to feed a crowd.

It’s hard to feed a crowd when your kitchen is in a shambles so I invited them all over for supper on Saturday night. They brought some food and I prepared a mishmash of dishes.

We had a big, fun family-style meal and joked that may be next year we could all take down a wall in my kitchen to surprise my husband.

Steak kabobs with molasses chili marinade

Great with steak, chicken, pork and salmon.

I had a two-pound sirloin steak from our local farmers’ market so decided to make kabobs to help it go further. This molasses chili marinade was a hit and tasted great the next day too.

Normally I would have cooked these on the grill but last weekend was not a barbecue weekend. We had record rainfall in my part of the province so I cooked the kabobs under the broiler.

Steak kabobs with molasses chili marinade

Steak kabobs with molasses chili marinade

Adapted from  www.cookincanuck.com

Ingredients:

  • 1/4 cup brown sugar
  • 1/4 cup Crosby’s Fancy Molasses
  • 3 Tbsp soy sauce or tamari (GF)
  • 2 Tbsp cider vinegar
  • 4-5 cloves garlic, smashed
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp chili powder
  • 1/4 tsp freshly ground black pepper
  • 2 lbs steak, cut in 1″- 1 1/2″ cubes

Directions:

  1. In a medium bowl whisk together brown sugar, molasses, soy sauce, vinegar, garlic, ginger, chili powder and pepper. Mix until the sugar is dissolved.
  2. Place steak cubes in the marinade and toss them around with your hands until well  coated.
  3. Let marinate in the refrigerator for 1-4 hours, covered, tossing occasionally.
  4. If using wooden skewers soak them in water for at least 30 minutes.
  5. Thread meat on skewers, leaving space in between the cubes so they cook evenly.
  6. Turn the oven to broil.
  7. Place the kabobs on a foil-lined cookie sheet and broil 4-6 inches from the heat.
  8. Turn after 3-4 minutes and then check for doneness after another 3-4 minutes. Continue cooking to your preference.
  9. Reserve the marinade and simmer in a small pot for 10 minutes. Strain and serve with the kabobs.

Looking for more barbecue ideas to help sustain you through your kitchen reno? You might like our spice rubbed ribs with molasses slather.

Spice-rubbed ribs

 

Beer barbecue sauce with molasses – let summer begin!

Servings: Makes 1 1/2 cups serving(s)

Prep time: 5 minutes

Total time: 15 minutes

Cooking time: 10 minutes

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Beer-bbq-sauce-839x1024

This homemade beer barbecue sauce with molasses is simple and so flavourful. Use it on chicken, steak, vegetables, whatever. It’s great for oven “barbecuing” too.

This is that last day of school for my kids so the official kick off to summer in my books. The occasion calls for a summer barbecue to celebrate two months of freedom and a break from the morning rush.

This beer barbecue sauce recipe came from my Uncle George decades ago. He was very into grilling and we were not so this recipe helped us along. I can’t say we ever became a family of barbecue aficionado but our meals made on the grill could pass with a push.

How to cook chicken on the barbecue using indirect heat:

I have always felt out of my element cooking with the barbecue so more often than not default to “oven” barbecuing. I suspect the distance between the kitchen and the barbecue is much to blame since all of that running back and forth to manage things cooking in both places is often more effort than it’s worth. Still, I have somewhat mastered the art of indirect cooking on our backyard grill. It’s a wonderful method for half chickens and is more relaxing since there is no need to hover over the flames. Instead you simply heat the grill to medium, turn off one side, place the chicken on the “off” side and close the lid. There is a little moving and flipping required from time to time since the side of the bird closest to the heat cooks more quickly but still, it’s fairly low maintenance.

When the chicken is pretty much cooked through I apply a few layers of this sauce during the final 10 minutes or so of cooking.

Tip:

To change up this recipe use different types of beer. We have always made beer barbecue sauce with a locally brewed lager but I had a note from someone who tried it with a sturdy stout beer and had great success.

Beer Barbecue Sauce with Molasses

  • 1/2 cup minced onion
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup Dijon mustard
  • ½ cup chili sauce
  • 1 tsp. Worcestershire sauce (look for gluten-free if nexessary)
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ cup beer
  1. Saute the onion in 1 Tbsp. of oil until soft. Add remaining ingredients, bring to a boil and simmer for 10-20 minutes. (Sauce will thicken as it cools.)
  2. Brush barbecue sauce on grillables during the last few minutes of grilling.

Nutritional info: Per Tbsp. Calories: 24, Fat: 0 g, Saturated Fat: 0g, Cholesterol: 0 mg, Sodium: 29.5 mg, Carbs: 5.4 g, Sugar: 3.3 g

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Pulled Pork with Molasses

Pulled Pork with Molasses

Pulled Pork with Molasses

Ingredients:

Dry Rub
  • 1 tsp cinnamon
  • 2 tsp smoky paprika
  • 2 tsp garlic powder
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • 2 tsp chili powder
  • 2 tsp ground mustard
  • 1 tsp black pepper
  • 2½ Tbsp kosher salt
  • 5 lb pork shoulder
  • 1½ cup Fancy Molasses
  • 4 Tbsp oil
  • 2 onions
  • 400 mL coffee
Molasses Barbeque Sauce

*Yields 3 cups

  • 2 onions, diced
  • 2 – 840 mL cans plum tomatoes
  • 5 cloves garlic
  • 1 Tbsp fresh ginger
  • 2 sprigs fresh thyme
  • 1 Tbsp Dijon mustard
  • 1 apple, sliced
  • 1 cup coffee
  • 1 cup fancy molasses
  • ¼ cup apple cider vinegar
  • 1 bay leaf
  • Salt and pepper to taste

Directions:

Dry Rub
  1. Mix the 9 dry rub ingredients together and rub the pork shoulder vigorously. Place meat in a dish and pour the molasses over the meat to coat. Cover and let marinate in the refrigerator for a day. In a hot casserole dish, add oil and brown all sides of the pork. Add onions, coffee and the marinade left in the dish. Cover the meat with parchment paper. Seal the pot with tin foil and put a cover on.
  2. Place in a 275°F oven for 4 hours or until the meat is falling apart.
Molasses Barbecue Sauce

Sauté the onions. Add the remaining ingredients in a pot and simmer over low heat for 45 minutes. Season to taste and press through a strainer or a food mill.

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