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<DIV>In a message dated 4/21/2007 6:30:53 AM Pacific Daylight Time, grossfamm@comcast.net writes:</DIV>
<BLOCKQUOTE style="PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: blue 2px solid"><FONT face=Arial size=2>>>remember, that's <STRONG>blackstrap</STRONG> molasses, the nasty, bitter, healthy kind. <<</FONT></BLOCKQUOTE></DIV>
<DIV><FONT face="Comic Sans MS">A major part of "spring tonic" (along with whiskey). If it don't taste nasty, it don't do no good.</FONT></DIV>
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<DIV><FONT face="Comic Sans MS">Actually, it doesn't taste all that bad. Makes a good "base" for sauces -- thickens them, and darkens them, and adds flavor without making them too sweet. </FONT><FONT face="Comic Sans MS">Also can be used in baked goods (besides "molasses pie"). You can get a strong "molasses" taste without going into diabetic shock, or making the batter/dough too wet and sticky ... and if you prefer "sweeter," you can add some brown sugar.</FONT></DIV>
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