I also would recommend Anzac Cookies (Biscuits). They are wonderful! You can also use Steen's in place of molasses in most recipes, it is delicious on waffles and pancakes, and can take the place of corn syrup and honey. It is terrific for iced tea! There are a lot of recipes for it on Steen's website: http://www.steensyrup.com/recipes.html Click on the link for their recipe table of contents to see them all.

Anzac biscuits (cookies).... http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=520070

Saveur has a recipe for a classic Acadian dessert (from New Orleans) called Gateau de Sirop, and it calls for Steen's. I tore it out and have saved it for years, but haven't gotten to make it yet as I am lacking the Steen's! http://www.saveur.com/article/Recipes/Gateau-de-Sirop-Cane-Syrup-Cake

In an Old Fashioned or cocktails made with bourbon or rum. In a salad dressing where you want to take the edge of the acidic ingredient, without adding water. ;o)

See the recipe here for flank steak from "The Lee Bros. Simple Fresh Southern" -- uses cane syrup in the sauce. http://bit.ly/d7TyPX