I find myself growing more intrigued by molasses and wonder what others think of it. Love it? Hate it? How do you enjoy using it? In looking through my vintage recipe cards, it's clear that it had its day pre-WWI when sugar prices were high. In my circle of friends, it seems relegated to winter holidays and I wish it were used more often. I'm definitely a lover: gingersnaps, gingerbread, drizzled over pancakes or ice cream, and sometimes eaten from the jar with a spoon!