..putting it on our pancakes. Years ago I found a chuck wagon chili recipe that used molasses. Mighty tasty!

It doesn't make them sweet, but it adds a nice background flavor, especially if you've used some kind of smoked meat to season the beans.

I usually use Kitchen Bouquet.

I did use it in gravy, particularly. Is it still available?

Amazon also has it.

I have been able to find it at a couple of stores where I shop. My mom always used it in gravy when she made pot roast. It's so ingrained in my taste buds that a pot roast just doesn't taste right without it.

I am a Southern gal and there is nothing I like better than a bunch of fresh cooked greens (collard mustard, turnip or mixed). I always add a few tablespoons of dark molasses to them while they are cooking. A tip from my dear mother-in-law - I hope she is frying chicken and making biscuits in heaven. She was the best southern cook ever!

the next time I cook them.

Tablespoon per cup of sugar?

Double that for dark brown sugar.

and reminds me that my mother used to do that. I keep molasses handy, I have some white sugar left over from a project a while back, I think I'll try that!

I buy the brown sugar but I don't use it much and it will go dry. The thing to know about that is, just put a piece of bread in the container/bag for a few hours and it will be soft like it was when I bought it. Merely for those who might be interested, of course.

and also when I make BBQ sauce.

Honey seems sweeter than cane sugar and it has a flavor that I love that simple sugar just doesn't have

So, when using it in a recipe, the dough will turn out slightly different depending on what you use.

because I make gingerbread people at Christmas time.

Sweet breads like banana bread are great with molasses as are savory breads like cornbread. Works great in pancakes, waffles, steel cut oatmeal and most other hot cereals.

Grandma's Dark Molasses is my fav. I always use it when I make barbecue sauce and baked beans. Its great when you want just a little taste of sweet with a deep flavor. I always use it in pecan pie. The recipe on the syrup bottle calls for 1 cup dark Karo, I use 3/4 cup dark Karo, 1/4 cup dark molasses..

But I also keep light brown and dark brown sugar on hand. It makes a different when baking, light brown will give a lighter crumb, dark brown will be crisper.

I like light brown in most cookies, because if you use dark brown and store the cookies, they will get hard, still good, but more crunch. I use white sugar or light brown when making cinnamon roll snails because the dark brown sugar gets hard on the bottom of the rolls when they cool down. If you eat them right away, no problem, but I usually split off some of my dinner roll dough to make cinnamon snails for breakfast next day,