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Grilled Pork Tenderloin with Molasses & Mustard

1/ 4 cup Brer Rabbit® Molasses
3 Tbsp apple cider vinegar, divided
2 Tbsp Emeril’s® Dijon mustard
2 Tbsp coarse-grained mustard
1 3/4 pound pork tenderloin

Whisk molasses, 2 tablespoons vinegar, and
both mustards in small bowl to blend. Place
pork in heavy-duty resealable plastic bag and
add marinade. Seal tightly and refrigerate 4
hours. Preheat barbecue (medium-high heat).
Drain marinade into heavy small saucepan.
Sprinkle pork with salt and pepper. Grill pork
until thermometer inserted into center
registers 145° F, turning occasionally with tongs,
about 20 minutes. Transfer pork to serving
platter and cover with foil; let rest 5 minutes.
Meanwhile, add 1 tablespoon vinegar to pan with
marinade and boil until thickened to sauce
consistency, about 1 minute. Cut pork
crosswise on slight diagonal into 1/2 ˝ thick
slices. Arrange pork slices on platter; drizzle
with sauce. Serves 4

BBQ Chicken

1 chicken (about 3 lbs.) cut into 8 pieces
2 Tbsp paprika
2 Tbsp chili powder
2 tsp coarse salt
1/2 tsp ground pepper

Heat grill to medium. Lightly oil grates. In a small
bowl combine paprika, chili powder, salt, and
pepper; sprinkle all over chicken.
Grill chicken, turning often until cooked
through, 15–20 minutes (if browning too quickly,
move to cooler part of the grill). During final 5
minutes of cooking, baste with barbecue sauce.
Serves 4

Brer's Spicy BBQ Sauce

1 Tbsp butter
1/ 4 cup finely chopped onion
1 1/2 cups ketchup
1/4 cup chili sauce
4 Tbsp brown sugar
4 Tbsp Brer Rabbit® Molasses
2 Tbsp Emeril’s® prepared yellow mustard
1 Tbsp fresh lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp Wright’s® liquid hickory smoke flavoring
1/ 2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 tsp chili powder
dash cayenne pepper (to taste)

Slowly sauté chopped onion in butter until soft. Add
remaining ingredients. Simmer for about 15 minutes.
Use 1 cup for basting and 1 cup for serving.
Delicious on pork or chicken. Makes about 2 cups
Brer’s Spicy BBQ Sauce

Molasses Ginger Cookie Sandwiches

2 cups all-purpose flour
2 tsp baking soda
2 1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt
1/ 2 cup (1 stick) unsalted butter, room temp
1/ 4 cup vegetable shortening
1/ 4 cup vegetable shortening
1 cup (packed) dark brown sugar
1 egg
1/ 4 cup Brer Rabbit® Molasses
1 Tbsp grated orange peel
1/4 cup sugar for rolling
1 qt. vanilla ice cream, softened slightly

Sift first 6 ingredients into a medium bowl. Combine butter, shortening and brown sugar in a large bowl and beat until fluffy. Add egg, molasses and orange peel, beat until blended. Add dry ingredients; mix just until incorporated. Cover and chill 1 hour. Preheat oven to 350°F. Grease 2 baking sheets. Place sugar in small bowl. Using wet hands, form dough into 24 equal balls. Roll in sugar to coat.

Transfer to prepared baking sheets, spacing 2˝ apart. Bake 12–15 minutes. until golden and cracked on top but still soft. Cool 1 minute before transferring to rack to cool completely. To Make Sandwiches: Place 12 cookies on work surface flat side up. Top each with 1/3 cup ice cream. Spread to 1/4˝ from edge. Top each with second cookie, press to adhere. Freeze 2 hours. Keep frozen until serving. Yields 12 cookie sandwiches

Grilled Molasses-Glazed Shrimp

1 pound jumbo shrimp
1 tsp olive oil
1/2 tsp salt
3 Tbsp Brer Rabbit® Molasses
1 Tbsp fresh lemon juice
2 Tbsp cilantro, chopped
1/2 tsp freshly cracked black pepper
1/2 cup unsalted peanuts, chopped

Peel and devein shrimp. Thread onto 4 skewers. Brush with oil and season with salt. Combine molasses, lemon juice, cilantro, and black pepper in a bowl; stir well. Grease and preheat grill to medium. Place shrimp skewers on grill and cook 3 minutes on each side or until done, basting frequently with molasses glaze. Sprinkle skewers with peanuts; serve immediately. Serves 4

Ginger Glazed Pork Tenderloin

1/4 cup red wine
1/4 cup Brer Rabbit® Molasses
2 Tbsp orange juice
1 tsp soy sauce
1/2 tsp ground ginger
1/8 tsp ground cinnamon
1 1/2 lbs. boneless pork tenderloin
1 Tbsp all-purpose flour
1/4 cup Emeril’s® chicken stock or broth

Preheat oven to 425°F. In a small bowl, blend
molasses, orange juice, soy sauce, ginger and
cinnamon. Arrange pork in small roasting pan and
generously brush with glaze. Roast 20–25 minutes
or until it reaches 145°F, brushing frequently with glaze. Remove pork, place on cutting board, and
wrap with aluminum foil.

Place roasting pan over medium-high heat and
deglaze pan with red wine, stirring frequently,
scraping up bits from bottom of pan. Combine
flour with broth, add to pan along with remaining
glaze. Bring to boil. Reduce heat and simmer, stirring frequently, 2 minutes or until thickened. Slice pork and serve with glaze. Serves 4.

Gingerbread Dough Master Recipe

1 3/4 cups all-purpose flour
1 1/4 tsps. pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Brer Rabbit Molasses
1/4 cup packed brown sugar
2 tbls. shortening, softened
3 tbls. water, cold

Stir flour, pie spice, baking soda and salt together in small bowl. Set aside. Mix molasses, sugar and shortening together in large bowl. Mix in water (mixture may curdle). Mix in flour mixture.
Form into disk shape, wrap in plastic and refrigerate at least 1 hour. Heat Oven to 350°. On a well floured surface, roll out dough into 1/8 to 1/4-inch thick. Cut into desired shapes. Place on greased baking sheets. Bake 10-14 minutes, or until gingerbread is firm in the center but not browning on the edges. Assemble using royal icing and decorate as desired.

Makes one small gingerbread house or one 10-inch sleigh

For Chocolate Gingerbread Dough: Add 1/4 cup baking cocoa to flour mixture.

Royal Icing

6 cups confectioners' sugar
1/2 teaspoon cream of tartar
4 egg whites, beaten

In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 4 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

Download our Sleigh Templates by clicking below:
Sleigh Front and Back
Sleigh Sides
Sleigh Bottom

Chocolate Pepermint Gingerbread Cookies

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
1/4 cup cocoa powder
8 Tbsp butter
2 t sp grated fresh ginger or 1 tsp ground ginger
1/2 cup Brer Rabbit® Molasses
4 Tbsp sugar, divided
6 ounces chocolate chips
1/2 cup chopped nuts (optional)
1/4 cup crushed peppermint candy canes

Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside. Cream butter and ginger until light and fluffy. Stir in molasses and 2 Tbsp sugar. Gradually add flour mixture into butter mixture. Stir in chocolate chips and nuts. Wrap dough in plastic and refrigerate at least 1 hour. Heat oven to 325°F. Roll a tablespoon of dough into ball with palms and flatten into disks. Dip in crushed candy canes and remaining 2 Tbsp sugar. Place 2 inches apart on baking sheet. Bake 15 minutes. Cool. Yield: 2 dozen

Oatmeal Lace Cookies

8 Tbsp butter
1/4 cup milk
1/4 cup Brer Rabbit® Molasses
1 tsp vanilla
3/4 cup sugar
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup quick or oldfashioned oats
1 cup chopped nuts (optional)

Preheat oven to 375°F. Melt butter in saucepan. Remove from heat; stir in milk, molasses and vanilla. Sift together sugar, flour, baking powder and salt. Blend into milk mixture. Stir in oats and nuts. Drop by level teaspoonfuls 2˝ apart on greased cookie sheet. Bake 6–8 minutes. Cool. Yield: 6 dozen.

Gingerbread Scones

2 cups all-purpose flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup cold butter, cut into 1/2” pieces
1/3 cup Brer Rabbit® Molasses
1/2 cup milk
1 egg, separated
sugar for sprinkling

In a large bowl, combine dry ingredients. Cut in
butter until mixture resembles coarse crumbs. In a
small bowl, combine the molasses, milk and egg
yolk until smooth. Stir into the flour mixture until
moistened. Turn out onto floured surface; knead
gently 6–8 times. Pat into an 8˝ circle; cut into 12 wedges and place 1˝ apart on a greased or
parchment-lined baking sheet. Beat egg white until
frothy; brush over scones. Sprinkle with sugar. Bake at 400ºF for 12–15 minutes or until golden brown. Serve warm.

Topping: For hearty robust flavor at breakfast, serve molasses as a topping on pancakes, waffles, French toast or hot cereal. Molasses also makes an excellent topping for ice cream, custard or pudding.

Glaze: Use molasses to glaze ham, spareribs, pork roast and poultry during last half hour of roasting for a rich, golden brown color and lightly sweet taste.

Sweetener: For hot beverages with a twist, stir molasses into coffee, tea or hot cocoa. Substitute molasses for corn syrup in your favorite pecan pie recipe.

Speedy Molasses Barbeque Sauce: Stir 2 tablespoons molasses into 1 cup of barbeque sauce.

Hearty Pork & Beans: Add 2 tablespoons molasses to 1 (16 oz.) can warmed pork & beans. Heat through.

Molasses Spread: Blend 1 tablespoon molasses and 1 teaspoon sugar into 1/2 cup margarine or butter. Use as a spread on pancakes, waffles, toast or muffins. Store in refrigerator.