Coffee Molasses Ice Cream With Molasses Glazed Pecans Food

BUTTERMILK-MOLASSES ICE CREAM

Steps:

• Whisk eggs and molasses together in a medium bowl until combined. Set aside.
• Combine cream, buttermilk, brown sugar, vanilla extract, salt, and cinnamon in a medium saucepan over medium heat. Cook, stirring frequently, until sugar is dissolved and mixture begins to bubble around the edges, about 5 minutes.
• Add 1/2 of the hot cream mixture very slowly into the egg-molasses mixture, whisking constantly. Pour the tempered egg mixture back into the pan with the remaining hot cream mixture. Reduce heat to medium-low and continue to cook until mixture is slightly thickened and coats the back of a spoon, about 8 minutes.
• Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap touching the top of the custard to avoid forming a skin. Cool completely in refrigerator, 4 hours to overnight.
• Pour custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

MOLASSES-GLAZED PECAN SCONES

Steps:

• Position rack in center of oven and preheat to 400°F. Combine flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in large bowl; whisk to blend. Add 6 tablespoons butter; using fingertips, rub in until butter is reduced to pea-size pieces. Mix in pecans. Whisk buttermilk, egg yolks, and extract in medium bowl. Add to flour mixture. Toss with fork until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut into 6 wedges.
• Arrange wedges 1 inch apart on ungreased baking sheet. Bake until tester inserted into center comes out clean, about 16 minutes; transfer to rack.
• Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, and cream in heavy small saucepan over low heat until sugar dissolves. Remove pan from heat. Whisk in powdered sugar and molasses. Spread glaze over warm scones. Let stand until glaze sets, at least 30 minutes.

PECAN MOLASSES BUNDT CAKE WITH BOURBON GLAZE

Steps:

• For cake:
• Preheat oven to 350°F. Spray 10-inch-diameter Bundt pan with nonstick spray; dust with flour. Sift 3 1/4 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and 2 teaspoons vanilla in large bowl until fluffy. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions, alternating with milk in 2 additions. Transfer half of batter to prepared pan.
• Stir pecans, corn syrup, molasses, and 2 teaspoons vanilla in another medium bowl to blend. Stir in baking soda. Stir pecan mixture into remaining cake batter in bowl. Spoon pecan batter over batter in pan (do not swirl). Bake until tester inserted near center of cake comes out with dry crumbs attached, about 50 minutes. Transfer cake in pan to rack.
• Meanwhile, prepare glaze:
• Stir 2 teaspoons water and baking soda in small bowl to dissolve baking soda. Bring sugar, buttermilk, butter, and corn syrup to boil in heavy 6-quart saucepan over high heat, stirring to dissolve sugar and melt butter. Reduce heat to medium-high. Stir in baking soda mixture (glaze will bubble). Boil until sauce is golden and slightly thickened, stirring often, about 8 minutes. Remove from heat. Stir in bourbon and vanilla.
• Invert warm cake onto platter. Immediately brush 1 1/2 cups hot glaze over cake, allowing glaze to soak into cake. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature. Cover and refrigerate remaining glaze.)
• Rewarm remaining glaze, stirring. Serve cake with ice cream and warm glaze.

MOLASSES AND CREAM COFFEE

Steps:

• Combine all in a mug.
• Stir well to dissolve the molasses.
• Serve hot.

MOLASSES ICE CREAM

Steps:

• Blend cream cheese, brown sugar, and molasses in a food processor or blender until smooth. With motor running, add half-and-half, blending until combined.
• Freeze in an ice cream maker, then transfer ice cream to an airtight container and put in freezer to harden.

COFFEE-GLAZED MOLASSES COOKIES

Steps:

• Preheat oven to 350°. , In a large bowl, cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and vanilla. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into creamed mixture., Shape dough into rounded tablespoonfuls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges begin to set. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar, cream and coffee granules until blended; drizzle over cookies. Let stand until set., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, roll balls in remaining sugar. Bake and decorate cookies as directed, increasing time by 1-2 minutes.

COFFEE-MOLASSES ICE CREAM WITH MOLASSES-GLAZED PECANS

Steps:

• Bring 2 cups cream and milk to boil in heavy medium saucepan. Remove from heat. Whisk egg yolks, molasses and sugar to blend in large bowl. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes; do not boil or mixture will curdle. Remove from heat. Mix in instant coffee and remaining 1 cup cream. Refrigerate coffee custard until well chilled. (Can be prepared 2 days ahead.)
• Process coffee custard in ice cream maker according to manufacturer's instructions. Freeze custard mixture until firm. (Coffee-molasses ice cream can be prepared 1 week ahead.)
• Position rack in center of oven and preheat to 350°F. Butter large cookie sheet. Line another large cookie sheet with waxed paper. Combine molasses, sugar and salt in heavy medium saucepan. Boil 1 minute. Remove from heat. Add pecans and stir to coat well. Spread pecans on buttered cookie sheet. Bake until pecans are just beginning to brown, about 10 minutes. Immediately transfer pecans to waxed paper-lined cookie sheet and separate with 2 forks. Cool completely. (Molasses-glazed pecans can be prepared 1 week ahead. Store at room temperature in airtight container.)
• Scoop coffee-molasses ice cream into dishes. Top with molasses-glazed pecans and serve immediately.