BAKING WITH

APPLES
17 Tasty Recipes for Fall
 Baking with apples is one if our favourite fall
traditions. There is something about the smell
of apples baking that suits autumn more than
any other season.
COOKING We put together this cookbook devoted to
apples when we realised how popular apple
WITH recipes were on our website, especially as the
days get shorter and the air cools.

CROSBY’S In this collection of apple recipes you’ll find

FANCY 17 of our favourites. These are everyday

recipes that are satisfying and wholesome and
are sure to make your house smell delicious.
MOLASSES TABLE OF CONTENTS
Crosby’s Molasses Kitchen
Apple Gingerbread.........................................................................................................5
Apple Spice Muffin Cake............................................................................................5
Apple Cake with Molasses Cider Glaze.................................................................7
Crosby’s has been importing the world’s finest Whole Wheat Applesauce Cake...............................................................................7
molasses for over one hundred years and takes
pride in being one of the world’s largest importers of Apple Cranberry Crisp..................................................................................................9
Fancy Molasses. We are committed to maintaining Healthy Applesauce Granola.....................................................................................9
the highest standards of quality and service in all of Apple Oatmeal Pancakes...........................................................................................11
our fine food products.
Healthy Kitchen Sink Muffins.................................................................................11
Apple Cinnamon Muffins with Molasses.......................................................... 13
Apple Chai Muffins.....................................................................................................13
Wayne’s Whole Wheat Applesauce Snack Cake............................................. 15
Ginger Pear Apple Crisp............................................................................................ 15
Cranberry Sauce with Apple.................................................................................... 17
Spiced Apple Barbecue Sauce................................................................................. 17
Swedish Apple Pie........................................................................................................19
Apple Sage Baked Beans...........................................................................................19
Published by/ copyright
September 2017 Crosby Molasses Company Limited Upside Down Apple Gingerbread.......................................................................... 21

All rights reserved.

No part of this publication may be reproduced, sorted in a

retrieval system or transmitted, in any form or by any means,
without the prior written permission of the publisher. www.crosbys.com 3
APPLE GINGERBREAD

APPLE GINGERBREAD
• In a medium bowl whisk the flour, baking soda, ginger, ½ cup oil
cinnamon, cloves, and salt. 2 cups flour
• In another bowl whisk oil, molasses, brown sugar, egg, vanilla 1 ½ tsp baking soda
and ½ cup boiling water. 1 tsp ginger
• Add the flour mixture and stir just until combined. Gently fold 1 tsp cinnamon
in the apples. ½ tsp cloves
• Scrape batter into a greased and floured 9” round cake pan. ½ tsp salt
• Bake at 350°F for 45 minutes (or until a tester comes out clean) ½ cup Crosby’s Fancy Molasses
• Best eaten on the day it’s made.
½ cup brown sugar
1 egg
1 tsp vanilla
½ cup boiling water
4 tart apples peeled and cut into
½ inch chunks

APPLE SPICE MUFFIN CAKE

• In one bowl place sifted dry ingredients. ⅔ cup sugar
• In another bowl beat applesauce, molasses, eggs, and soft butter. (can be reduce to ½ cup)
APPLE SPICE MUFFIN CAKE • Combine wet and dry ingredients. 1 cup unsweetened applesauce
• Beat well by hand or with an electric beater for 3 minutes. (make your own from local apples)
• Pour into greased and floured 9" round or square cake pan and ⅓ cup Crosby’s Fancy Molasses
bake at 350°F for 30-35 minutes, until a tester comes out clean. 2 eggs well beaten
• Cool 10 minutes then remove from pan to finish cooking. ½ cup soft butter
• To serve, dust with icing sugar and cut into wedges. ¼ tsp salt
¾ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
2 cups flour (stone ground spelt
or whole white, if you have it)

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APPLE CAKE WITH MOLASSES CIDER GLAZE

APPLE CAKE WITH MOLASSES CIDER GLAZE

For cake: 1 ½ cups flour
• In one bowl, sift flour, baking soda, spices and salt. ½ tsp baking soda
• In another bowl whisk oil and sugar. Whisk in eggs, one at a time. 1 tsp cinnamon
• Whisk in applesauce and vanilla. 1/2 tsp nutmeg
• Add flour mixture, stirring just until combined. (One tip: take care 1/4 tsp salt
½ cup oil
not to overwork the batter.) ¾ cup sugar
• Stir in apples and walnuts. 2 eggs
• Scrape into a greased 8” baking pan. (Lining the bottom with ¼ cup applesauce
parchment paper will make for extra easy removal.) 1 tsp vanilla
• Bake 40-45 minutes at 325°F. 1 ½ cups peeled apples cut into 1” dice
½ cup walnut pieces
For glaze:
• Bring ingredient to a gentle boil, and stir for one minute. Glaze:
• While cake is still warm remove from pan and place on a cooling rack.
2 Tbsp Crosby’s Fancy Molasses
1 tbsp cider
Poke holes in the cake with a skewer. Brush glaze over warm cake. 1 tbsp butter
• Serve warm drizzled with any leftover glaze.

WHOLE WHEAT APPLESAUCE CAKE

(ADAPTED FROM MARTHA STEWART EVERYDAY FOOD)
WHOLE WHEAT APPLESAUCE CAKE • In a large bowl whisk together flour, baking soda, salt and spices. 3 cups flour
• In another bowl beat butter, brown sugar and molasses until fluffy. (½ whole wheat or spelt)
• Add eggs, one at a time. 2 tsp baking soda
• Gradually add flour mixture, beating just until combined. 1 tsp salt
• Blend in applesauce.
1 ½ tsp cinnamon
1 ¼ tsp cardamom
• Spoon into a 9 inch tube pan that has been greased and floured. 1 cup butter, softened
• Smooth the top. 2 cups packed light brown sugar
• Bake at 350°F for 50 min to an hour, until the cake is pulling away ¼ cup Crosby’s Fancy Molasses
from the side of the pan and a tester comes out clean. 2 eggs
• Run a knife around the edge of the cake to loosen it from the pan.
2 cups applesauce
• Cool on a rack for 10 minutes then remove from the pan.
• Cool completely before serving, if you can wait that long.

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APPLE CRANBERRY CRISP

APPLE CRANBERRY CRISP

For the filling: Filling:
• Place the apples and cranberries in a medium casserole dish. 5-6 apples, peeled and sliced
• Pour over the molasses, sprinkle with cinnamon and dab with ½ cup cranberries (fresh or frozen)
the butter. ½ cup Crosby’s Fancy Molasses
½ tsp cinnamon
1 Tbsp butter for dabbing
For the topping:
• Combine the flour, rolled oats and brown sugar.
Topping:
1 cup flour
• Add butter and mix together into a crumble. 1 cup rolled oats
• Sprinkle the crumble mixture over the apples. ½ cup brown sugar
• Bake at 375°F for about 35 minutes, until apples are soft. ½ cup butter, softened
• Serve hot or warm.

HEALTHY APPLESAUCE GRANOLA

• Preheat the oven to 300°F and line a large sided cookie sheet with 4 cups old-fashioned (large flake)
parchment paper. rolled oats
HEALTHY APPLESAUCE GRANOLA • In a large bowl stir together the oats, sunflower seeds, coconut, ½ cup sunflower seeds
pumpkin seeds, salt & cinnamon. (The dried cranberries are added ½ cup unsweetened flaked coconut
(or shredded)
after the granola has cooked.) ½ cup pumpkin seeds
• In a medium bowl whisk the applesauce with the molasses and oil. ½ tsp salt
• Stir the wet mixture into the dry, making sure to coat the rolled ½ tsp cinnamon
oats well. ⅔ cup applesauce
• Spread evenly in prepared pan. Bake for 45 minutes, stirring every ½ cup Crosby’s Fancy Molasses
3 Tbsp olive, canola or
15 minutes. If it still needs to dry out a bit leave it in the oven, turn
grape seed oil
the oven off and check it after five minutes, then 10 minutes. ⅓ cup dried cranberries
• Remove from oven, stir in the dried cranberries. Cool completely
before packing it in a container.

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APPLE OATMEAL PANCAKES

APPLE OATMEAL PANCAKES

SERVES 4
• In a large bowl combine the rolled oats, flour, flax, baking ½ cup plus 2 Tbsp quick oats
soda and salt. (not instant)
• In another bowl, beat the egg with the molasses and sugar. 1 cup whole wheat or spelt flour
Whisk in the oil and milk. 1 Tbsp ground flax, oat bran
• Add wet mixture to dry and stir until combined.
or wheat germ
½ tsp baking soda
• Stir in the grated apple. ½ tsp salt
• Heat griddle over medium and grease with oil. Drop batter 1 egg, beaten
into pan by 1/3 cup measure. Top with thinly sliced apple. 2 Tbsp Crosby’s Fancy Molasses
When edges are set and bubbles start to form on top, flip 1 Tbsp sugar (optional)
3 Tbsp oil
and cook until done.
•
1 cup buttermilk or sour milk
Place cooked pancakes in a warm oven until ready to eat, 1 small to medium apple,
or cool on a wire rack and freeze. scrubbed and grated (skin on)
Apple slices for garnish (optional)

HEALTHY KITCHEN SINK MUFFINS

ADAPTED FROM THE PIONEER WOMAN
• Preheat the oven to 350°F. Grease a 12-count muffin pan. 1 cup whole wheat
HEALTHY KITCHEN SINK MUFFINS • In a large bowl combine flours, ground flax, rolled oats, brown or spelt flour (spooned in)
sugar, salt, baking soda, baking powder, cinnamon, walnuts, and ½ cup flour (spooned in)
cranberries. Stir until combined. ¼ cup ground flaxseed
• In a separate bowl whisk together the buttermilk, egg, vanilla,
1 cup rolled oats (not instant)
½ cup brown sugar, packed
banana, applesauce and molasses. ½ tsp salt
• Pour the wet ingredients into the dry ingredients, stirring until it 1 tsp baking soda
just barely comes together. 2 tsp baking powder
• Divide batter among muffin cups and bake for 16-18 minutes, or ½ tsp ground cinnamon
½ cup walnuts, roughly chopped
until deep golden brown.
½ cup dried cranberries
or dried cherries or
*Can use half milk half yogurt or sour your milk with 1 Tbsp. 1 cup buttermilk*
of vinegar 1 egg
1 tsp vanilla
1 banana, mashed
½ cup applesauce
¼ cup Crosby’s Fancy Molasses

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APPLE CINNAMON MUFFINS WITH MOLASSES

APPLE CINNAMON MUFFINS WITH MOLASSES

MAKES 12 REGULAR SIZED MUFFINS
• Preheat oven to 400°F and grease muffin pan (or line with 1 cup flour
muffin cups). ½ cup whole wheat or spelt flour
• In a large bowl, whisk flours, baking powder, salt, and cinnamon. 2 tsp baking powder
• In another bowl, whisk together buttermilk, molasses, eggs, ¼ tsp salt
1 tsp cinnamon
vanilla, and oil. ½ cup buttermilk or sour milk*
• Make a well in the dry ingredients and pour in the buttermilk ½ cup Crosby’s Fancy Molasses
mixture. Stir gently until almost combined. 2 eggs
• Add the chopped apples and gently fold them into the batter. 1 tsp vanilla extract
• Spoon batter into prepared muffin cups and bake for 15-20 ¼ cup canola, grape seed
or olive oil
minutes.
2 cups peeled and chopped apples
(about 2 medium apples)
*To sour milk, add ½ Tbsp. of vinegar to your measuring cup
and fill to the ½ cup mark with milk. Let sit 5 minutes.

APPLEMAKES
CHAI MUFFINS
12 MUFFINS
• Preheat oven to 400°F and prepare 12 muffin cups. 1 ½ cups spelt or whole wheat flour
APPLE CHAI MUFFINS • In a large bowl, combine flour, oats, baking powder, baking soda, 1 ½ cups old fashioned rolled oats
salt and spices. 1 tsp baking powder
• In a medium bowl, combine milk and cider vinegar and let sit ½ tsp baking soda
¼ tsp salt
for a few minutes. Stir in applesauce, grated apple, molasses, egg 1 tsp cinnamon
and vanilla. 1 tsp ginger
• Add wet to dry and mix very gently. ¼ tsp cloves
• Divide mixture among 12 prepared muffin cups and bake for ¼ tsp nutmeg
about 20 minutes. ½ tsp. cardamom
½ cup milk
1 ½ tsp cider vinegar
1 cup unsweetened applesauce
1 apple, grated with peel on
⅓ cup Crosby’s Fancy Molasses
1 egg, beaten
1 tsp vanilla

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WAYNE’S WHOLE WHEAT APPLESAUCE SNACK CAKE

WAYNE’S WHOLE WHEAT APPLESAUCE

SNACK CAKE
• Preheat oven to 350°F. 1 cup brown sugar
• Butter a 9” x 13” baking pan or line it with parchment paper ½ cup butter, softened
• In a medium bowl whisk together the dry ingredients. 2 large eggs
• In a large bowl beat the butter with the sugar until creamy. 1 ¼ cups applesauce
⅓ cup Crosby’s Fancy Molasses
Beat in eggs, one at a time, then applesauce. Add molasses and 1 tsp vanilla
vanilla and mix until well combined. 1 ½ cups flour (spooned in)
• Gradually add the dry ingredients and beat until well combined. 1 cup whole wheat or spelt flour
Stir in raisins, if using. (spooned in)
• Spread in prepared pan and bake for 25-30 minutes until done. 1 tsp baking soda
• Cool in pan for 10 minutes then upend on a wire rack
1 tsp cinnamon
•
¼ tsp allspice
Dust with powdered sugar before serving if desired. ¼ tsp salt
½ cup raisins or chocolate chips
(optional)

GINGER PEAR APPLE CRISP

• In a large bowl toss the pears and apples with the flour Filling:
then add the molasses, lemon juice and ginger. 4 pears, peeled and chopped
GINGER PEAR APPLE CRISP • In another bowl whisk the rolled oats, flour, brown sugar 2 apples (not too crisp)
and ginger. Pour over the melted butter and stir until well peeled and chopped*
2 Tbsp flour
blended. ⅓ cup Crosby’s Fancy Molasses
• Scrape the pear mixture into a good-sized casserole dish 2 tsp lemon juice
(high-sided for a deeper crisp) and top with the flour ¼ tsp ginger
mixture.
• Bake at 350°F for 50-60 minute or until filling starts to Topping:
1 cup rolled oats
bubble up. (Actual cooking time will depend on the depth
1 cup flour
of your baking dish.) ½ tsp ginger
⅓ - ½ cup brown sugar
½ cup butter, melted
*Can replace apples
with additional pears

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CRANBERRY SAUCE WITH APPLE

CRANBERRY SAUCE WITH APPLE

(ADAPTED FROM THE NEW YORK TIMES COOKBOOK)
• In a medium pot combine the cranberries, sugar, molasses 1 pound of cranberries,
and apples. picked over and washed
• Cover and place on medium heat, stirring from time to time. 1 ½ cups sugar
• Bring to a boil and cook for about 10 minutes, stirring often. ½ cup Crosby’s Fancy Molasses
• Uncover, turn the heat down to a simmer and cook another
2 apples, peeled, cored and diced
½ tsp cinnamon
15 minutes. ⅛ tsp allspice
• Stir in the spices. ⅛ tsp ground cloves
• Mixture will thicken as it cools but cook it a little longer if you
prefer a thicker sauce.
• Store in the refrigerator.
• This cranberry sauce will last for three months.

SPICED APPLE BARBECUE SAUCE

ADAPTED FROM FOOD & DRINK
• In a deep pot melt butter over medium heat. Saute onion, salt 1 Tbsp butter or olive oil
SPICED APPLE BARBECUE SAUCE and spices until onion is softened. 1 small onion, diced
• Stir in apples, molasses, sugar, tomato paste, water and vinegar. ½ tsp salt
• Turn heat up to high and bring to a boil. Reduce heat and ¼ tsp cinnamon
⅛ tsp cayenne
simmer for 20 minutes, until apples are soft. Pinch of cloves
• Mash or puree. Simmer 15 minutes longer for a thicker sauce. 3 apples, peeled and chopped
(about 3 cups)
¼ cup Crosby’s Fancy Molasses
¼ cup, packed, brown sugar
1 small can tomato paste (156 ml)
1 cup water or beer
½ cup cider vinegar

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SWEDISH APPLE PIE

SWEDISH APPLE PIE

SERVES 8-10
• Preheat oven to 350°F. 5 apples, peeled, cored and cut into
• Fill a deep 10" pie dish with the sliced apples. Sprinkle with ½"-thick wedges
cinnamon and drizzle over the molasses. 2 Tbsp Crosby’s Fancy Molasses
• In a medium saucepan over medium heat, melt butter. Remove 1 tsp cinnamon
1 cup sugar
from heat and whisk in sugar, flour, egg, salt and ginger. ¾ cup butter
• Pour over apples, covering as evenly as possible. 1 cup all-purpose flour
• Bake until crust is golden brown and crisp, 45 minutes to 1 hour. (can use half whole wheat)
1 large egg
¼ tsp salt
¼ tsp ginger

APPLE SAGE BAKED BEANS

• Soak 2 cups of dried navy or white beans in water overnight. 2 cups dried white beans
• The next day, drain the beans, put them in a pot and cover with 1 slice bacon (omit for
APPLE SAGE BAKED BEANS vegetarian/vegan version)
water. Bring to a boil, and simmer for 45 minutes.
• Fry the bacon (if using), discard pan drippings and roughly chop. 1 onion, chopped
• Drain the beans and put them in a large ovenproof pot with a
1 carrot, chopped
2 apples, peeled and cut in chunks
tight fitting lid, or a bean crock. Add the bacon, chopped carrot, ½ cup Crosby’s Fancy Molasses
onion and apple. ½ cup maple syrup
• Mix together the molasses, maple syrup, Dijon, sage, garlic, 1 Tbsp Dijon mustard
salt, pepper and water and pour over the beans. (Add additional 1-2 Tbsp chopped fresh sage
(or ½-1 Tbsp dried)*
water, if required, so beans are just covered.).
•
2 cloves garlic, minced
Cover the pot and cook at 275°F for 4-6 hours, until tender. Stir ½ tsp salt
occasionally and add water if necessary so the beans do not dry Generous pinch of pepper
out. Take the lid off for the last hour of cooking to help the beans 1 ½ cups water
brown and to thicken the sauce. *Can substitute thyme.

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UPSIDE DOWN APPLE GINGERBREAD

UPSIDE DOWN APPLE GINGERBREAD

• Preheat the oven to 325°F For the topping:
• Put the 1 Tbsp. and 1 tsp. of butter in a high-sided 9” pan and (which begins as the bottom)
place it in the oven for a few minutes, until the butter melts. 4 apples, peeled, cored and cut into
Remove it from the oven and use a pastry brush to coat the 8 wedges each
1 Tbsp + 1 tsp butter
sides of the pan with the butter. Sprinkle the 2/3 cup of brown ⅔ cup light brown sugar
sugar over the melted butter in the bottom of the pan. Place the
sliced apples on the sugar in a circular pattern. For the cake:
• In a medium bowl whisk the flour with the baking soda, baking 2 ⅓ cups flour
powder and spices. 2 tsp baking soda
• In a large bowl whisk the eggs with the ½ cup brown sugar.
½ tsp baking powder
½ tsp salt
Whisk in the molasses and ¾ cup melted butter. Stir in the flour ¾ tsp ginger
mixture. Add boiling water last and beat well. 1 ¼ tsp cinnamon
• Pour into prepared pan. ½ tsp nutmeg
• Bake at 325°F for 60-75 minutes, until the middle is set. (The ⅛ tsp cloves
variety and freshness of your apples will affect cooking time.) 2 eggs, beaten
½ cup light brown sugar
¾ cup Crosby’s Fancy Molasses
¾ cup melted butter
1 cup boiling water

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 Notes

MORE ABOUT OUR MOLASSES

Fancy Molasses
The highest grade of molasses available, fancy molasses
is the pure juice of the sugar cane, condensed, inverted
and purified. It is 100% natural and contains no additives
or preservatives. It is lighter in colour than the other
molasses products, and the flavour is tangy sweet.
All the recipes in this cook book are made with fancy
molasses.

Cooking Molasses
Cooking molasses is a blend of blackstrap and fancy
molasses. It is thicker and darker than fancy molasses
– less sweet, with a more “full-flavoured” taste. Any
product made with cooking molasses will have a much
more robust “molasses” flavour than if fancy molasses
is used.

Blackstrap Molasses
Blackstrap molasses is the highly-concentrated, final
by-product of the sugar manufacturing process. As the

MOLASSES sugar crystallizes, the residual cane juice thickens into a

dark mass and is separated out through a centrifuge. The

100% NATURAL
resulting molasses is very dark with a robust, somewhat
bitter flavour. Like fancy molasses, it is a pure product
and contains no added sulphates or sulphites. Blackstrap
• Tasty & nutritious molasses is recognized for its health benefits and is
an excellent source of many minerals and nutrients
• Made from pure sugarcane including iron, magnesium and calcium.

• A source of iron, magnesium and potassium RE

SERVATIV
We Don’t Add Sulfur
ES
NO P

• No preservatives Crosby’s does not add sulphur to any of our products.

1 00
%
NATURAL

• Gluten free
• Non-GMO

www.crosbys.com 23
Sometimes
Slow is a
good thing.
FOR MORE GREAT RECIPES AND
TO FIND OUT MORE ABOUT
MOLASSES VISIT CROSBYS.COM

Crosby Molasses Company Limited

327 Rothesay Ave.
Saint John, NB
Canada E2J 2C3

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