Molasses sticky buns, recipe below
Many of the southern recipes that call for molasses may have originated during the Civil War when the confederate government rationed luxury items such as sugar, particularly in non-sugar producing states. As the war raged on Union blockades prevented the importation of sugar from Louisiana, Florida, and the Caribbean to ports in the Carolinians and Virginia. To meet the challenge of cooking during the Civil War and sugar rationing, many recipes called for molasses. “Long Sweeting,” as people called molasses in Charleston County, South Carolina during the Civil War, was used to make molasses sticky buns. Molasses sticky buns, according to WPA writer Wendell B. Phillips, “were made of a rich biscuit dough, rolled thin, spread with molasses and butter, rolled up like a jelly roll, then sliced thin, placed on a biscuit tin and baked. This does not sound like it would be so good, but try them!” Phillips was one of many writers who collected local recipes for the America Eats Project during the Depression. It was a proposed WPA book that never made it into publication. America Eat Sources are in archives scattered around the country. I found this molasses sticky bun source in Washington, D. C. in the archives of the Library of Congress. Here is a recipe for molasses sticky buns below:
Molasses sticky bun recipe: http://sweet-recipes.com/bread-recipes/molasses-sticky-buns-recipe/
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