|List of Ingredients|
|Blackstrap molasses is just one type of
molasses, the dark liquid byproduct of the process of refining sugar cane
into table sugar. It is made from the third boiling of the sugar syrup and
is therefore the concentrated byproduct left over after the sugarís
sucrose has been crystallized. It is what
amounts to the dregs of the barrel.|
The resulting molasses (blackstrap) is very dark
and has a robust somewhat bitter-tart flavor. As the final product,
blackstrap molasses contains the lowest sugar content of the molasses, but
has more vitamins, minerals, and trace elements (iron, potassium, calcium
and magnesium) found naturally in the sugar cane plant, making it more
nutritious than most other sweeteners.
Used in a variety of baked goods, particularly meat and
vegetable dishes, as a sweetener and coloring agent. It is also widely
accepted as a "health food". It can be used in any number
of recipes and is particularly suitable for ginger snaps, soy based
sauces, licorice, and canned baked beans.
1 c butter
1/4 c Blackstrap molasses*
2 c. whole wheat pastry flour*
1/2 t sea salt*
2 c finely chopped walnuts*
confectioners' sugar* for coating
Cream butter; add molasses. Blend flour and salt and stir in nuts.
Add flour to creamed mixture and blend well.
Shape dough into
small 1" balls. Place 1" apart on ungreased baking sheet.
Bake in moderate oven 350ļF for 25 min or til lightly browned.
confectioner sugar while warm. cool on racks. Makes 4 dozen.
*Denotes items available on
|Amount per serving|
|% Daily Value *|
|Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.|
0% of calories from Fat
100% from Carbohydrates
0% from Protein