molasses

This cake, at its best when warm, is full of dark molasses flavor and three kinds of ginger (fresh, ground and crystallized). It can be served with powdered sugar, whipped cream or even ice cream — a drizzle of caramel sauce is especially nice, too.

Triple Ginger Skillet Cake

unsalted butter (1

granulated sugar

240 milliliters molasses (not blackstrap)

(2-inch) piece ginger, peeled

all-purpose flour

baking soda

ginger

cinnamon

fine sea salt

180 milliliters whole milk

70 grams diced crystallized ginger

Turbinado sugar, as needed, for finishing

Powdered sugar, as needed, for finishing

Heat the oven to 325 degrees, and lightly grease a 12-inch oven-safe skillet with unsalted butter.

In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter and sugar until light and fluffy, 4 to 5 minutes. Add the molasses, and grate the ginger using a fine grater into the mixing bowl. Mix until well combined, scraping the bowl as necessary, 1 minute more. Add the egg and mix to incorporate, about 30 seconds more.

In a medium bowl, whisk the flour, baking soda, ground ginger, cinnamon and salt to combine. Add half of the flour mixture to the mixer and mix on low speed to combine. Scrape the bowl well.

Add the milk and mix to incorporate. Add the remaining flour mixture and mix until just incorporated. Using a rubber spatula, fold in the crystallized ginger by hand.

Pour the batter into the prepared skillet, and spread into an even layer. Sprinkle the surface with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Let cool for 12 to 15 minutes. Serve warm or at room temperature, garnished with powdered sugar.

Traditional New England Anandama bread, a dark yeast bread made with flour, cornmeal, and molasses.

Anadama Bread

cornmeal

water

Tbsp butter (at room temperature)

Tbsp salt

dry yeast

bread flour

"whyyyy so much salt??? is it meant to say 1 teaspoon? i added a tablespoon as written, against my better judgment and the breat is salty"

"Can you use rapid rise yeast or how about a 1\/4 teaspoon of sugar in yeast water my bread didn’t rise at all"

"I know that  it is said to be from Rockport but Anna's husband Joe fished out of Marblehead."

Place the cornmeal in a large bowl. Boil the two cups of water and pour the hot water into the cornmeal, stirring constantly to prevent lumps. Let sit for 30 minutes.

Add the molasses, salt and butter and stir to combine. The cornmeal water should still be warm enough to melt the room temperature butter.

Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine. Let sit for another 5 minutes.

Add the yeast and the water to the bowl with the cornmeal and everything else, and mix to combine. Add the bread flour, a cup at a time, stirring after each addition. You will end up with something of a gloopy mess.

Butter a couple of 5x9 loaf pans. Spoon the dough mixture into the pans as best you can; it’ll be sticky. Cover with a tea towel and let rise for several hours, until it doubles in size.

Heat the oven to 350°F and bake the breads for 45-50 minutes, or until a skewer or knife blade comes out clean. Let the loaves cool for a few minutes, then turn them out onto racks to continue cooling.

"Anadama Bread is from Marblehead, MA  as are Joe Froggers.  Lots of molasses and rum were traded for the salt cod that the fisherman used to catch and dry there."

This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat. It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined. The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating. And, for a more subtly flavored frosting, substitute an equal amount of dark maple syrup for the molasses, or skip the molasses entirely for pure cream-cheese flavor.

Pumpkin Sheet Cake With Molasses Cream-Cheese Frosting

all-purpose flour,

baking powder

salt

nutmeg

cloves

light brown sugar, firmly packed

grapeseed oil

eggs

vanilla extract

(15-ounce 425-gram) can pumpkin purée

unsalted butter, softened but cool

confectioners' sugar, sifted

lemon juice

kosher salt

Heat oven to 350 degrees. Butter and flour a 9x13-inch baking pan.

In a medium bowl, whisk the flour, baking powder, baking soda, salt and spices until well combined.

In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter and grapeseed oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds between each. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary.

Turn the mixer to low, and add the dry ingredients. Stir until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding in the dry ingredients. The batter will be thick and fluffy, so make sure to scrape the bottom and sides of the bowl to ensure it is evenly mixed.

Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.

Cool the cake, still in the pan, on a rack for 15 minutes, then use the tip of a knife to loosen the edges and carefully invert it onto the rack to cool completely.

Make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth. Turn the speed to low and slowly add the confectioner’s sugar, mix until the sugar is moistened, then turn the mixer up to medium-high and whip until smooth. Add the molasses, lemon juice, vanilla and pinch of salt, and whip until smooth.

Invert the cooled cake to a serving platter, frost and serve. Alternately, you can also frost and serve this cake in the pan it was baked in, if you’d rather not transfer it to a serving platter.

With a jar of molasses on the shelf, you can always whip up a batch of DIY brown sugar in a pinch. It's not necessarily tastier or more convenient than the real deal, but without question, it's better than having to give up on a batch of your favorite cookies.

Homemade Brown Sugar Recipe

sugar

In the bowl of a stand mixer fitted with a paddle attachment, combine sugar and molasses. Mix on low speed until roughly incorporated, then increase to medium speed and mix until light, fluffy, and perfectly homogeneous, with an appearance just like that of real brown sugar. Use in your favorite recipes, or store in an airtight container up to 1 month at room temperature. 

Lamb Köfte with Yogurt Sauce and Muhammara Recipe

Lamb Köfte with Yogurt Sauce and Muhammara

plain low-fat yogurt

tahini (sesame seed paste)*

lamb

mint

onion

garlic cloves,

paprika

cumin

coarse kosher salt

black pepper

cayenne pepper

onions,

finely chopped drained roasted red peppers

(or more) pomegranate molasses**

Italian parsley

Bon Appétit

Stir all ingredients in medium bowl to blend. Cover and chill.

Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.

Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.

Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.

Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.

Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.

Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.

Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw. 

Roasted Chicken Thighs With Peanut Butter Barbecue Sauce

canola oil

minced onion (about 1/4 medium onion)

tomato paste

natural smooth peanut butter

soy sauce

white vinegar

brown sugar

unsulphured molasses

Worcestershire sauce

smoked paprika

cayenne

chicken thighs

barbecue sauce

Kosher salt

Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.

Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.

In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.

Roasted Maple-Glazed Pork Tenderloin

maple syrup

red wine vinegar

cornstarch

table salt

pork tenderloins (1 1/4 to 1 1/2 pounds each)

vegetable, canola or coconut oil

Preheat the oven to 375 degrees F. Stir...

Preheat the oven to 375 degrees F. Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.

Whisk cornstarch, sugar, salt, and black pepper in...

Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).

In a 12-inch nonstick skillet, heat the oil...

In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.

Transfer the tenderloins to a lightly greased oven-proof...

Transfer the tenderloins to a lightly greased oven-proof wire rack set in rimmed baking sheet. If you don't have a rack that size, the tenderloins can be placed on a lightly greased baking sheet - the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.

Pour off any excess grease/fat from the skillet...

Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.

Transfer 1 1/2 tablespoons of the hot glaze...

Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.

While the tenderloins rest, stir the remaining 1/4...

While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it's ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.

The molasses cookie recipe you need to bookmark for every holiday season. These things are perfectly chewy for days and days.

Chewy Molasses Cookies

cardamom

½ cup (1 stick) unsalted butter, melted

(light)

¼ cup (packed) dark brown sugar

Coarse sanding or raw sugar (for rolling)

In this recipe, molasses keeps these cookies magically fresh and chewy for days.

Place racks in lower and upper thirds of oven; preheat to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.

Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

DO AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.

The traditional boozy honey glaze for this holiday ham is punched up in this rendition with molasses and brassy red chiles.

Honey-And-Rye-Glazed Ham

rye whiskey or bourbon or other whiskey

honey

¼ cup mild-flavored (light) molasses

red pepper flakes

12–14-lb. cured smoked bone-in ham, skin removed if needed

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

Honey-and-Rye-Glazed Ham

Preheat oven to 350°. Whisk rye whiskey, honey, molasses, red pepper flakes, and black pepper in a medium bowl.

Set ham on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern, cutting about ½” deep. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°, 1½–2 hours.

Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.

Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.

Gingerbread

unsalted butter, melted

dark brown sugar

molasses,

Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.

In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.

Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.

New England Molasses Gingerbread Cookies Recipe

New England Molasses Gingerbread Cookies

(about) all purpose flour

(1 stick plus 3 tablespoons) unsalted butter, room temperature

vegetable shortening

mild-flavored (light) molasses

lemon peel

buttermilk

corn syrup

Water

Food coloring (optional)

Decorations (such as colored sugar crystals)

Combine 5 1/4 cups flour, cinnamon, ginger, cloves, and salt in medium bowl; whisk to blend well. Using electric mixer, beat butter and shortening in large bowl to blend. Add 1 cup sugar, molasses, and lemon peel and beat until smooth. Beat in egg and buttermilk. Stir 2 teaspoons water and baking soda in small cup to blend; beat into butter mixture. Beat in flour mixture in 2 additions. Stir in more flour, 1/4 cup at a time, until slightly firm dough forms. Divide dough into 3 equal parts. Shape each into disk. Wrap disks and chill until firm enough to roll, at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated. Soften slightly before rolling out.

Working with 1 disk at a time, roll out dough between sheets of waxed paper to 16x12-inch rectangle, occasionally lifting paper to smooth out wrinkles. Using 4- to 5-inch cutters, cut out boy and girl gingerbread people. Pull away excess dough around cutouts; flatten, wrap, and chill excess dough. Slide rimless baking sheet or inverted baking sheet under waxed paper with cutouts and chill until firm. Repeat with remaining dough disks, refrigerating cutouts on waxed paper on baking sheets. Roll out excess dough and make more cookies, using all of dough. DO AHEAD: Cutout cookies can be made 1 day ahead. Cover; keep chilled.

Position rack in center of oven and preheat to 350°F. Using thin metal spatula, lift chilled cookies off waxed paper and transfer to baking sheet, spacing 1 inch apart. Bake until darker at edges and just firm to touch in center, about 12 minutes. Cool on sheet 5 minutes. Transfer to rack; cool completely. Bake remaining cookies, 1 sheet at a time.

Sift powdered sugar into medium bowl. Mix in lemon juice and corn syrup. Mix in enough water by teaspoonfuls to form smooth icing soft enough to pipe but firm enough to hold shape. Divide into 3 or 4 portions and tint with food coloring, if desired.

Spoon icing into pastry bag (or bags if using more than 1 color) fitted with small (1/16- to 1/8-inch) plain tip. Arrange cookies on work surface. Pipe icing onto cookies in desired patterns. Apply decorations as desired. Let cookies stand until icing is dry. DO AHEAD: Can be made 3 days ahead. Store cookies airtight between sheets of waxed paper at room temperature.

This ground beef chili is melt-in-your-mouth tender, thick, and rich. Serve it over rice or scoop it up with tortilla chips.

Best Ground Beef Chili

beef

vegetable oil

garlic,

red bell pepper, minced

ancho chili powder

chipotle chili powder

oregano

coriander

cinnamon (optional)

beef broth

(28 oz) can crushed tomatoes

lime lime

Cilantro, lime wedges, sour cream, cheese, scallions

In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined. Let the beef mixture sit on the counter for 20 minutes. 

In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into 1/4-inch pieces, until the beef is browned, 10 to 12 minutes. (The beef will release a lot of liquid -- do not drain it; you'll skim the fat off at the end.)

Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon; cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.  

Top 40 molasses recipes from across the web

The most viewed molasses recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple Ginger Skillet Cake

Anadama Bread

Pumpkin Sheet Cake With Molasses Cr...

Homemade Brown Sugar Recipe

Lamb Köfte with Yogurt Sauce and Mu...

Roasted Chicken Thighs With Peanut ...

Roasted Maple-Glazed Pork Tenderloi...

Chewy Molasses Cookies

Honey-And-Rye-Glazed Ham

Gingerbread

New England Molasses Gingerbread Co...

Best Ground Beef Chili

Gingerbread Men

Soft And Chewy Ginger Molasses Cook...

Gingerbread Cookies Recipe

Soft Ginger-Molasses Cookies And Gi...

Soft Molasses Cookies Recipe | Cook...

Cape Cod Soft Molasses Cookies

Soft Molasses Cookies

Grammy’S Spice Cookies

Muhammara

Sticky Barbecue Chicken

Cocoa & orange sourdough

Texas Beef Chili

Ginger-Citrus Cookies

Pomegranate-Glazed Chicken with But...

Shoofly Pie

Walnut Pie With Molasses and Orange

Doctoring Canned Baked Beans

Collard Greens Salad With Fried Pla...

Sloppy Joes

Mellow Mushroom Pretzels Copycat

Roasted Maple-Glazed Pork Tenderloi...

Easy Brisket

Virginia's Molasses Cookies- Recipe...

Smoky baked beans

Triple-Ginger Muffins

Ginger sticky parkin

Pumpkin Scones with Spiced Pumpkin ...

Rare beef and cool greens freekeh b...

The most viewed molasses recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine