MOLASSES BREAD
Make and share this Molasses Bread recipe from Food.com.
Provided by TGirl
Categories Breads
Time 1h40m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Spray 9X4 inch loaf pan with non stick spray.
- Sift dry ingredients together.
- Mix liquid ingredients together, then add to dry mixture.
- Blend well with electric mixer.
- Pour into prepared loaf pan.
- Bake for 1 and 1/2 hours.
- Cool for 10 minutes in pan, then turn out and cool completely.
- Delicious with cream cheese.
- Freezes well.
Nutrition Facts : Calories 197.3, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.1, Sodium 383.2, Carbohydrate 42.5, Fiber 1.6, Sugar 19.4, Protein 4.1
MOLASSES-COFFEE GLAZED HAM (OR TURKEY BREAST)
You can also make this recipe using a 5-6 pound turkey breast, directions on cooking stated below. If you like lots of glaze then double the molasses/apricot jam mixture amount. Cooking time is for ham and the servings are only estimated.
Provided by Kittencalrecipezazz
Categories Ham
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl stir together all ingredients except the ham until well blended.
- Reserve 1 cup molasses-coffee sauce in a small bowl; set aside.
- Place the ham in a lightly greased 13 x 9-inch baking pan; pour the remaining molasses-coffee mixture evenly over the ham.
- Bake (lowest oven rack) at 350 degrees for 2 hours or until a meat thermometer reaches 140 degrees, basting with sauce about every 15-20 minutes.
- Cover loosley with lightly greased foil the last 30 minutes of baking to prevent excessive browning.
- Remove ham from baking pan and let stand at room temperature for 30 minutes before slicing.
- Heat the reserved 1 cup molasses-coffee sauce and serve with ham.
- FOR THE TURKEY BREAST; substitute one (5-6 pound) bone-in turkey breast with skin left on.
- Season with black pepper.
- Place the turkey breast in a greased 11 x 7-inch baking pan; cover tightly with foil.
- Proceed with directions above.
- Bake in a 350 degree oven for 1 hour; uncover and bake for another 1 hour or more or until a thermometer reads 170 degrees, basting with molasses-coffee sauce about every 15 minutes the last hour or more of baking.
- Serve with reserved sauce.
Nutrition Facts : Calories 1347.2, Fat 75, SaturatedFat 26.6, Cholesterol 383.5, Sodium 1235.7, Carbohydrate 51.4, Fiber 2.6, Sugar 34.3, Protein 113
MOLASSES BISCUITS
These gingerbread-flavored biscuits complement the smokiness of a glazed ham.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees with rack in center. Sift together flour, sugar, salt, baking powder, ginger, cloves, and pepper. Using a pastry blender or two knives, cut in butter until the mixture resembles coarse meal.
- In a small bowl, whisk together milk and molasses until completely combined. Make a well in the center of the flour mixture, and add the milk-molasses mixture.
- Using a fork, stir the mixture until it almost comes together. Gently bring the remaining smaller dough particles together with your fingertips. Transfer dough to a very lightly floured surface, and pat into a flattened circle about 6 inches in diameter and 3/4 inch thick. Cut dough into rounds with a 2-inch cookie cutter. Gently press the excess dough together, and cut several more biscuits. Gently press the remaining excess dough together one more time, and cut one more biscuit.
- Transfer biscuits to a parchment-lined baking sheet; generously brush tops with cream. Bake until golden brown, 24 to 26 minutes. Place biscuits on a wire rack to cool slightly.
MOLASSES BROWN BREAD
Make and share this Molasses Brown Bread recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Breads
Time 1h
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Grease a 9 X 5 X 3-inch pan.
- Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.
- Mix well.
- In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon.
- This misture will start to bubble.
- Immediately mix it into the dry ingredients.
- Spoon the batter into the greased pan.
- Bake at once.
- The bread is done when a toothpick comes out clean, about 1 hour.
- Turn out of the pan and cool on a wire rack.
MOLASSES TEA BREAD
I saw this on NBC a few days ago and knew I had to place it here for safe keeping. It looked great. This bread stores well and picks up flavor when wrapped with a rum-soaked cloth. To store, dip a 12- to 14-inch square of muslin or cheesecloth into a cup holding 2 or 3 tablespoons dark rum, wetting the fabric all over. Squeeze out the excess rum, wrap the molasses bread with the dampened cloth and store the bread in a tin canister, or wrap with foil and store in a dark place.
Provided by Ceezie
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Butter a 9 x 5 x 3-inch loaf pan, dust lightly with flour, shake out excess and set aside.
- In a large mixing bowl, combine the oil, eggs, molasses, sugar, ginger, allspice and cinnamon and beat vigorously with a whisk until well-blended.
- Sift together the flour, salt, baking soda and baking powder. Add the flour and buttermilk alternately to the molasses mixture, stirring with a wooden spoon after each addition. Sprinkle the walnuts or pecans all over with the flour and then stir into the batter, mixing well.
- Pour the batter into the prepared pan, and shake gently to settle the batter. Set the pan in the center of the hot oven on the lower rack. Bake the bread for 10 minutes and then scatter the top of the loaf evenly with the crystallized sugar.
- Bake the molasses bread for 45 to 50 minutes or until it is brown and puffy and a knife or toothpick inserted in the center comes out clean but a little moist. Don't overbake the bread and dry it out; it should be moist.
- Remove the pan from the oven and cool on a wire rack for 15 minutes. Run a metal spatula around the edge of the bread and turn out the bread onto a rack or board lined with a tea cloth or sheet of wax paper. Then, turn the bread upright and serve warm, if desired.
CHUCK'S MOLASSES FRENCH TOAST
The molasses in the batter gives this version of the classic breakfast food a caramel coating that is quite delicious. This one also proves to be a great way to use up the left over Challah from Shabbat on a Saturday morning.
Provided by cdelpm2
Categories Breakfast and Brunch French Toast Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
- Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.
Nutrition Facts : Calories 668.8 calories, Carbohydrate 85.1 g, Cholesterol 253.1 mg, Fat 27.9 g, Fiber 3.8 g, Protein 19.9 g, SaturatedFat 13 g, Sodium 899.7 mg, Sugar 8.8 g
MOLASSES-BEEF CURRY
Being dairy and soy free has made it difficult to eat some of my favorite foods: Japanese. This is a soy and dairy free version of one of my favorite meals.
Provided by mdcook
Categories World Cuisine Recipes Asian
Time 2h5m
Yield 4
Number Of Ingredients 13
Steps:
- Combine flour, salt, and pepper in a bowl, then add beef, tossing to coat. Shake off excess flour. Heat the olive oil in a large skillet over medium-high heat. Cook and stir onions and beef until browned. Stir in beef stock, bay leaves, and curry powder. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in carrots, rice vinegar, molasses, and potatoes and simmer for an additional hour until tender.
Nutrition Facts : Calories 632.4 calories, Carbohydrate 56.4 g, Cholesterol 98.5 mg, Fat 27.4 g, Fiber 7.3 g, Protein 39.1 g, SaturatedFat 9.7 g, Sodium 319.3 mg, Sugar 10.2 g
RYE AND MOLASSES BREAD WITH BEER
Provided by Florence Fabricant
Categories side dish
Time 4h10m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Dissolve yeast in milk. Set aside in a warm place to proof, about five minutes.
- Mix all but one tablespoon of the molasses with orange rind, salt and ground fennel seeds in a saucepan. Bring to a boil, then mix with beer in a large bowl. Mix the remaining tablespoon of molasses with a tablespoon of warm water and set aside to use as a glaze.
- Stir in the yeast mixture. Then stir in the oats, bran and rye flour. Add the whole wheat flour, a half-cup at a time, to make a soft, somewhat sticky dough.
- Turn the dough out onto a board liberally spread with the all-purpose flour. Knead until the dough is soft, smooth and fairly elastic, adding more all-purpose flour as necessary. Most of the stickiness should be gone from the dough.
- Place dough in an oiled bowl, cover and set aside to rise until doubled, one-and-a-half to two hours. Punch dough down, knead briefly and divide in half.
- Shape each portion of dough into a narrow, plump oval and press the fennel seeds into the top of each loaf. Place loaves on an oiled baking sheet and set aside to rise until doubled, about one hour.
- Preheat oven to 375 degrees. Brush each loaf with some of the glaze prepared in Step 2. Place breads in the middle of the oven and bake until they sound hollow when tapped, about 40 minutes. Brush more glaze on the loaves during baking.
- Cover breads loosely with foil and cool on racks.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 1 gram, Carbohydrate 70 grams, Fat 3 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 17 grams
MOLASSES FRUIT BREAD
Make and share this Molasses Fruit Bread recipe from Food.com.
Provided by Chef mariajane
Categories Quick Breads
Time 1h
Yield 1 Bread
Number Of Ingredients 14
Steps:
- To the sifted dry ingredients add the egg, molasses, sugar, shortening, lemon juice, rind, fruit and nuts. Blend well. Add milk to the flour mixture and stir only until ingredients are blended.
- Pour into a well greased 5x9x3-inch pan. Bake at 350F for one hour.
Nutrition Facts : Calories 2677.7, Fat 100, SaturatedFat 23.2, Cholesterol 234.3, Sodium 6982.4, Carbohydrate 406.7, Fiber 13.9, Sugar 164.9, Protein 48.4
MOLASSES SWEETBREAD
This is my grandmother's recipe for molasses raisin bread from the Maritimes.
Provided by Lisa Hayes
Categories Bread Quick Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch cake pan.
- In a large bowl, mix together the molasses, lard, salt, and raisins. Stir in the boiling water until smooth. Sift together the flour, ground ginger and baking soda. Stir the flour into the molasses mixture until smooth. Pour the batter into the prepared pan,
- Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack before removing from the pan.
- While the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.
- Once the frosting and cake are both cool, spread the icing on the cake and serve.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 76.6 g, Cholesterol 19.2 mg, Fat 8.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.2 g, Sodium 232.2 mg, Sugar 50.1 g
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