Grandma's Recipes for Mother and Daughter

by American Molasses Company

Molasses Coffee Ice Cream: Add ¼ cup cold, double-strength coffee.

WEST INDIES ICE CREAM SUNDAE

Pour 1 tablespoon GRANDMA’S MOLASSES over each serving of vanilla ice cream. Top with ginger snap or molasses cooky crumbs.

STEAMED COLONIAL CUSTARD

3 eggs

¼ cup GRANDMA’S MOLASSES

¼ teaspoon salt

1 teaspoon vanilla

2 cups scalded milk

Beat eggs slightly; add molasses, salt, and vanilla. Stir in hot milk. Pour mixture into 6 custard cups; cover each with metal foil. Place cups on rack or jar lids in pan of hot water, coming half-way to top of cups. Cover pan tightly. Steam over low heat until knife inserted in center comes out clean (about 15 minutes). If water around cups is allowed to boil, custards will curdle. If desired, place a marshmallow in each cup before filling with mixture.