Dark molasses, or more specifically, blackstrap molasses, is a byproduct after the third boiling of sugar syrup during the refining process.  It’s what’s left after the sugar has been crystallized, which we know as granulated sugar.

Blackstrap molasses is a powerhouse of vitamins and minerals.  Probably one of the only sweeteners that is actually good for you!  It’s a very good source of iron, calcium, potassium, as well as those lesser thought of nutrients we need, and the much sought after vitamin B6.   When you look for molasses, be sure to look for unsulphured molasses to get a cleaner, clearer taste.  You can store it unopened for up to a year.  Once you open your bottle of molasses, you can store it in the refrigerator (although it gets pretty slow pouring) or in a cool pantry for about six months.

When I was little, molasses was a staple in our house.  We liked it poured on a thick slice of crusty bread as a nice after school treat, or poured over our oatmeal in the morning instead of sugar or honey.  Molasses is quite sharp tasting and could be an acquired taste, but it is sweet, so most youngsters will grow to like it.

Other than just enjoying on bread or cereal, or for making baked beans, there are many really nice recipes that use molasses.  Molasses is often used in barbecue sauces, pulled pork sandwich recipes, gingersnap cookies, and many other foods that require an extra sweet and tangy flavor.  You can even just grab a bottle and use it as is to baste chicken or meat for a very colorful and rich flavor.  If you’re feeling very adventurous, you can even make your own homemade Worcestershire sauce with molasses!

Does anyone have any ideas about what to make with blackstrap molasses?  Have you ever just eaten it on bread as a treat, or is my family the only crazy one?  I’d love to hear from you!

The recipe I used the red wine vinegar for was a really good salad dressing.  I know you can use regular white vinegar for most salad dressings, but wanted this dressing to be a bit fancier.  So, that’s why I ended up with red wine vinegar in my pantry.   The recipe is for Creamy French Dressing.  This is what you’ll need if you want to make it:

1 tblsp paprika
2 tsp light brown sugar
1 tsp salt
1/8 tsp cayenne
1/3 cup red wine vinegar
1 egg
1 cup canola oil

Mix together in a bowl all the dry ingredients with a fork, then add the red wine vinegar and the egg and mix with a hand-held beater on low until it’s all blended well.  Then slowly drizzle in the oil while running the beater constantly until you see the dressing get thicker.  This makes enough dressing for quite a few salads.  Store in a glass jar with a tight lid.  You’ll need to shake it up each time you use it.

This is an easy dressing to make and I wouldn’t mind making some more, but I’m just wondering if anyone has a really good recipe to try so I can use up my red wine vinegar.  Any marinades or other main dish recipes?  I’d love to hear from you!

If you’re not familiar with tapioca, it’s not surprising.  Tapioca is one of those things I remember vaguely as a child at my grandparent’s house.  Tapioca was sort of a staple back in the old days, but has since disappeared for some reason.  I never quite got used to the tapioca pudding Grandma made because of the “bubbly” texture, some would say like fish eggs.  Well, that’s enough to turn off a little kid, but my Grandpa sure loved it!

Aside from using tapioca to thicken meat gravy, I have a little recipe that uses tapioca in a dessert-like soup.  This is a fun recipe to surprise your kids with.  When you yell “Soup’s on!” they won’t be expecting this soup at all!  Here is my Mixed-Up Fruit Soup:

Mix and stir over medium heat, 2 tablespoons quick tapioca in 1 and 1/2 cups of water, until thickened.  Take off the burner.  Add 2 tablespoons sugar and 1/2 cup frozen orange juice concentrate that’s been thawed, stir together well and heat through.  Put about 2 to 3 cups fruit in a bowl and pour mixture over the top.  Use whatever fruit you have in season, like strawberries, blueberries, or even some pitted cherries and yellow raisins.  You can serve this while it’s still warm, or serve it cold.

Tapioca is something that’s been forgotten, but shouldn’t be.  If you’ve been using tapioca all these years, or you’ve just discovered it, I’d love to hear your stories. 

One of the odd ingredients I remember was capers.  You know, those little tiny green things that come in jars?  My parents actually made Steak Tartare back in the day when it was considered safe, and cool, to eat raw beef.  This specialty dish always had a generous dose of capers both mixed in and sprinkled on the top.  Steak Tartare is not a dish that is recommended anymore, so I started thinking about those fun capers and was wondering how I could use them again, for old time sake.

In doing a little asking around, I found several people who said basically, “If you want a lot of zip, add capers.”  They went on to say that capers add a piquant flavor that’s hard to beat in dishes that could be bland without them.  Does that help?  Maybe a little. 

Seems they’re on to something.  I found several recipes for egg salad and deviled eggs that call for adding capers.  Egg dishes can be pretty bland without a good dose of spice, so capers would be a good match.

What else have you used capers for when cooking?  Have you ever used them just sprinkled on top of a salad?  If so, how did that go?  And, are you of the belief that you have to rinse them before using?  I’d be happy to hear from you if there are some ways that you like to use capers in your recipes.

Faced with numerous egg yolks staring at me from my refrigerator shelves, I know I need more than a couple ways in which to use them up.  I do have a great Hollandaise Sauce that comes in handy over the Holidays because we like to serve our vegetables kind of fancy when company comes. If you’re stuck with extra egg yolks, you might want to give this recipe a try:

Simple Hollandaise Sauce

You’ll need:  3 egg yolks, juice of 2 lemons, 1/2 tsp. salt, 1/8 tsp. cayenne pepper, and 1/2 cup melted butter, and a trusty blender.

Here’s how I make it:  Put egg yolks, lemon juice, salt, and cayenne pepper in blender.  Mix on low until just blended.  Now, put the cover on the blender, and continue on low speed while you start to pour a little of the melted butter through the opening in the cover.  Once it’s mixed a bit, turn the blender to high speed and carefully pour in remaining melted butter.  Let blend on high until mixture thickens.  Serve over hot vegetables like broccoli, green beans, or asparagus.  Or you may want to treat the family to Eggs Benedict in the morning!

Some other ideas for using up egg yolks?  I’ll bet you can make egg nog with extra egg yolks.  My husband loves egg nog and would be amazed if I gave him a cup of real homemade egg nog!  Does anyone have a recipe for egg nog?  Or, how about homemade mayonnaise?  I heard it’s fantastic, but have never tried making it.  Then there’s always homemade egg noodles…

Any ideas?  I’d love to hear from you.