Finally able to google Brer Rabbit mfg (since our ice storm, have had erratic web service), and learned that their 'mild' molasses is the first or light molasses; second boiling is full and third is blackstrap. Will give this a trial.

Nancy, here's a good bread recipe that uses a lot more than a couple of tablespoons of maple syrup. I love it, and the coffee does not add a discernable coffee flavor but it does add a nice "secret ingredient" flavor. MAPLE OATMEAL BREAD 3 3 ¼ cups flour 1 pkg dry yeast ¾ cup prepared coffee 1/2 cup quick cooking rolled oats ½ (scant) cup maple syrup 2 tbls butter 1 tsp salt 1 egg Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface, knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes kneading). Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour. Punch down dough, cover and let rest 10 minutes. Meanwhile lightly grease a 9x5x3 inch loaf pan. Shape dough into a loaf and place into prepared pan, cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake at 350 F about 30 minutes or until bread sounds hollow when lightly tapped. Remove from pan immediately and cool on wire rack. Makes 1 loaf (14 slices) Each slice contains 149 calories, 3 grams total fat, 2 grams sat. fat, 1 gr fiber, 26 gr. Carbs, 196 mg sodium, 4 gr protein. (Contains 8% of daily requirement of iron) And here's a really nice maple scone... Maple Cream Scone 2 cups all-purpose or unbleached flour 1 tablespoon baking powder 3/4 teaspoon salt 4 tablespoons cold butter, cut into 1/4-inch pieces, plus 2 tablespoons butter, melted 3/4 cup heavy cream 1/4 cup plus 2 tablespoons pure maple syrup 1. Preheat oven to 425 F. Lightly grease a baking sheet (I used silpat on the baking sheet). 2. Combine the flour, baking powder, and salt in a large bowl. Cut the butter pieces into the flour until the mixture resembles coarse crumbs. Make a well in the mixture. 3. Blend the cream and 1/4 cup of the maple syrup and pour the mixture into the well. Stir, just until the dough coheres. 4. Lightly flour a work surface; turn the dough onto the surface and knead four or five times, gently. Pat or roll to a thickness of about 3/4 inch. Cut into 2-1/2-inch to 3-inch rounds with a biscuit cutter and place on the prepared baking sheet. 5. Stir together the melted butter and remaining 2 tablespoons maple syrup, then brush a little on each scone. Keep the remaining syrup mixture warm. Bake the scones for about 15 minutes, until golden. Serve hot. Spoon the remaining warm syrup mixture over the scones. Yield: About 12 scones. Source: Maple Syrup Cookbook, copyright 1989, 2001 Mmmmm, love maple syrup. Like other kids, Ashley'd rather have Mrs. Butterworth. Have I mentioned that she's a heathen when it comes to food, LOL? Annie

The cream of tartar in Grainlady's recipe is tartaric acid and that does help prevent crystallization. However, depending upon the recipe, it might not be enough acid for the desired result. The advantage of corn syrup is you are adding another form of sugar and that does help prevent the sugar crystals from adhering to each other. (I mean a small amount of corn syrup in a candy along with granulated sugar.) When I have candy where crystallization is a risk (like Oklahoma Brown Candy) I usually add a bit of lemon juice and a tablespoon or so of corn syrup. Neither is enough to alter the flavor but it does make for a smooth texture. I think Annie has a family recipe for white fudge that calls for cream of tartar. It's the same principle; add a bit of acid to inhibit crystal formation. Carol

Maureen, I know that you need to use some baking soda when you use buttermilk to bake with. I found these instructions: "Leavened buttermilk recipes usually include baking soda. Take care in substituting buttermilk for regular milk when using baking powder, as it upsets the balance of alkali to acid. Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process. To achieve the desired result when using buttermilk instead of milk, substitute baking soda for some or all for of the baking powder. For each cup of buttermilk used in place of sweet milk, reduce the amount of baking powder by two teaspoons, and replace with 1/2 teaspoon of baking soda." Ann