A question about a recipe: Swiss Spice Cookie

I have a question about the ingredient "bottle of light molasses" on the recipe "Swiss Spice Cookie" from Foodie-isms.

Ashie12
  • Posted by: Ashie12
  • March 24, 2012
  • 2074 views
  • 4 Comments
Swiss Spice Cookie
Recipe question for: Swiss Spice Cookie

4 Comments

susan G.
susan G. March 24, 2012
Blackstrap, in my opinion, is not so much strong as more savory than sweet. I do occasionally use it in baking (not in this recipe!) for the tangy taste.
On the subject of molasses, look for information about the "Great Molasses Flood" in Boston, 1919.
http://www.boston-discovery-guide.com/great-molasses-flood.html#axzz1q3L5rGak
 
susan G.
susan G. March 24, 2012
Looking at the recipe, your question may be "what size bottles?" There's a standard size, 12 ounces, that you'll commonly find in brands like Grandma's and Brer Rabbit.
 
sdebrango
sdebrango March 24, 2012
Two articles I read said they are interchangeable in recipes but not as a substitute for black strap molasses which is very strong.
 
sdebrango
sdebrango March 24, 2012
I don't know what your question is but I am going to venture a guess that its the about the difference between light and dark molasses here is an article that explains the difference, it seems like its basically how its processed, light being the first extraction and dark the second http://johndlee.hubpages.com/hub/Light--Dark-or-Blackstrap-Molasses---Which-Do-You-Need-Understanding-the-Differences
 
Recommended by Food52

Popular on Food52