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Ladies & gentlemen, I’ve got it! Whew!
Now I have a question for you …
… what do I make with molasses?
Wasn’t sure what to expect—tasted it and it has a pretty unique flavor. I really like it. To me it tastes a bit like a combination between our Dutch pancake syrup (no maple syrup, though) and a hint of our ‘appel stroop’ (thick apple molasses).
Googled the big www jungle -found tons of cookie recipes- but would rather hear some tried and true recipes. You know, the old family-type recipes. Don’t get me wrong: cookies are good, cookies are great, but I’m sure there’s so much more fun stuff to do with molasses than just make cookies with it. In other words:
Help me!
That leaves me with only one very important question: what the heck are they doing in my candle holder?
Thanks in advance,
K.
Gingerbread would be my suggestion. Not that I’ve got a recipe to give you, but still. Either the cake-like stuff or the cookies, but I usually go with the cake-like-stuff.
Thanks! Believe it or not, but I’ve never made gingerbread! It would be fun to try.
pecan pie!! will supply recipe if needed!!
Katie, yes please!! :)
I was going to suggest gingerbread too – it’s awesome cold with butter. :-)
Recipe to get you started: http://allrecipes.com.au/recipe/6754/glazed-gingerbread-cake.aspx
I use molasses to make my granola. And I second the gingerbread idea. Martha Stewart’s recipe is awesome. Takes a bit of time, but yum-o!
Thanks Margaret, think I’ll have to find Martha’s recipe. I love ginger and I love bread, so it’s bound to be a great match :)
Kay,
Molasses is great for BBQ sauces and glazes. It’s also good in baked beans. It can also be used in many dishes that call for brown sugar but has a muskier flavor. It’s also good in brines for pork. I’m pulling a pork belly out of such a brine tomorrow to smoke for bacon.
You may have heard of Anadema bread which is made with corn meal, wheat flour and molasses. Other whole wheat breads also often call for molasses, as does Shoo Fly Pie which has nothing to do with whole wheat but is a fun dish.
I’m originally from Texas where molasses is often used. I now live in Thailand which is a major sugar producer but the only molasses I can find is in specialty shops and is imported from the US or Australia.
I’m hoping my son likes your macaroni tomorrow as he’s getting tired of mac and cheese.
Fine blog and enjoy your molasses.
Bo Fai
Thanks Kirstie! Seriously wondering why I never made it before—it sounds delicious.
Bo Fai, I plan on adding some to my BBQ sauce this weekend—still have some ribs in the freezer. I can see how that would be great.
I didn’t think of pork yet! Going to give it a try. Thanks for letting me pick your brain!
I use molasses in my horses bran mash…….. not that, that would help you….
Ginger bread cookies is the other
1 cup packed brown sugar 2tsp ground ginger
1/3 c shortening 1 tsp salt
1 1/2 c dark molasses 1tsp ground all spice
2/3 cup cold water 1 tsp ground cloves
7 cups all purpose flour 1 tsp ground cinnamon
2 tsp baking soda
Mix brown sugar , shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate @ least 2 hours.
heat oven 350 f Roll dough 1/4 inch thick on a floured surface.
Cut with floured cookie cutters. place 2 inches apart on lightly greased
cookie sheet. Bake until no indentation remains when touched, 10-12 mins.
Decorate with colored icing and candies if desired. (I use this as a
recipe for Ginger bread People, It’s quick and easy. A good basic starting point. )
Also Food Network has a recipe for Moravian spice cookies that is really good.
Shortnin bread is another option
You can also use it in Barbeque sauces.
By the way love your site.
wkf, I love you!! Gingerbread cookies? Are you kidding me! I even have the crisco on hand, so I think I’m gonna try them this afternoon.
Thanks!
My mother would make these wonderful Molasses Sugar Cookies and then she’s also put Molasses in baked beans.
I love Molasses!
I have made gingerbread pancakes with it:
http://web.me.com/lizzybee/Moose_on_the_Loose/Whats_Cookin/Entries/2008/11/8_Gingerbread_Pancakes.html
And I have also made gingerbread men (for Halloween, but really they are appropriate for anytime:
http://web.me.com/lizzybee/Moose_on_the_Loose/Whats_Cookin/Entries/2008/10/27_Halloween_Special-Gingerbread_Skeleton_Men.html
I have only used it for cookies and to make brown sugar when I was out of it. Can’t wait to see what recipe’s you bring us… love your site.
I mix molasses with honey and spread it over salmon, then bake the salmon on a cook sheet using tin foil as a bag like covering. It comes out very good! I think it’s one of the reasons my husband married me…..that and my brownies :)
Where did you find molasses and crisco? We’re living here for a year and I have not found either! I love it in many things, not everyone likes the strong taste – I usually use black strap molasses. I too make ginger bread, cookies (ginger snaps) – in sauces, beans – and an oatmeal cake that is really good, and have subbed Lyles Treacle Syrup for molasses when I know people don’t like the taste…
Have fun and let us know what you make.
I have that exact same bottle of molasses!
I always use Molasses in my “Thai” peanut sauce. I don’t really have a recipe as I kind of eyeball it, but it’s usually peanut butter, molasses, soy sauce, some lime juice, ginger, garlic, a little bit of red curry paste, and maybe brown sugar if I want to sweeten it up a bit.
There’s a Newfoundland recipe for Molasses Bread with Raisins (think it’s simply called Sweet Bread). I don’t know the recipe but if you want it I can ask my Mom :)
Pleeeeeeeease make Gramercy Tavern’s Gingerbread!!!!
http://www.epicurious.com/recipes/food/views/Gramercy-Tavern-Gingerbread-103087
Be sure to let it sit 24 hours before eating, then serve with a dollop of lemon curd mixed with whipped cream.
You won’t be sorry.
I enjoy your blog!
Here’s a savory recipe using molasses from New Orleans:
Sweet Potato, Corn and Jalapeno Bisque
Time: 25 minutes
1 tablespoon peanut oil
1/2 cup chopped onions
2 teaspoons minced garlic
3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes
4 cups vegetable or chicken stock
1 medium jalapeño, seeded and finely chopped
1 cup fresh or frozen corn kernels
2 tablespoons molasses
1/2 tablespoon kosher salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
Scant pinch ground cinnamon
Finely chopped scallions, green parts only.
1. In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
2. Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
3. Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.
Yield: 6 servings.
I found a recipe at real simple a bunch of years ago with molasses. It is one of our family favorites. here’s the link to the recipe:
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=524309
I’ve changed it a bit and cook it covered on 325 for about 3 -4 hours, turning once after a couple hours. Try it, it is a good easy slow cook recipe. Goes great with red potatoes and asparagus.
We love molasses. I also use it in ginger bread, ginger bread cookies, molasses cookies, some barbecue sauces, definitely baked beans, certain breads. I
It was a major sweetener back in the “olden” days. I remember my grandfather pouring it over leftover cornbread and having that as a snack.
Beans!!! You have to make Boston beans!!!
Hi Kay I pulled up the following link from the maker of Grandma’s Molasses. Just click on the recipes bar and away you go. There are 1236 recipes so I’m sure that you will find something to make your heart sing.
http://www.grandmasmolasses.com/grandmas/default.asp