MOLASSES CREAMS
This is one of my favorite cookie recipes - making these treats seems to put me in a holiday mood. Maybe it's the soft centers, or perhaps the spicy aroma of ginger and cloves. Whatever the case, a few Molasses Creams and a glass of milk or cup of warm tea always hit the spot!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 8 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls. Place on ungreased baking sheets (do not flatten). Bake at 350° for 10-12 minutes or until done (centers will be slightly soft). , In a small bowl, beat the confectioner's sugar, butter, vanilla and enough milk to achieve desired consistency. Frost cookies while warm.
Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 122mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
MOLASSES CREAMS
Soft centers and a nice spicy flavor. From Taste of Homes a nice addition to your Christmas cookie tray.
Provided by Pumpkie
Categories Dessert
Time 30m
Yield 8 dozen
Number Of Ingredients 14
Steps:
- In a large mixing bowl, cream butter and sugar.
- Add eggs, and molasses and mix thoroughly.
- Combine dry ingredients and gradually add to creamed mixture.
- Shape into 1-inch balls.
- Place on ungreased baking sheets (do not flatten) Bake at 350°F for 10-12 minutes or until done (centers will be slightly soft) In a small mixing bowl beat butter, confectioners' sugar and vanilla and enough milk until creamy.
- Frost cookies while warm.
MOLASSES BUTTER CREAM
I found this recipe in an old Pioneer Cookbook. I love sweet molasses on a piece of 'johnny cake' or a corn muffin, especially hot from the oven! This creamy syrup is a delicious treat.
Provided by Elly in Canada
Categories Sauces
Time 11m
Yield 1 cup syrup
Number Of Ingredients 3
Steps:
- Mix all ingredients in a heavy saucepan.
- Cook slowly over low heat until mixture turns into a smooth syrup, it will take 6 - 10 minutes.
- Cool before serving, I like it best at room temperature.
Nutrition Facts : Calories 1651.4, Fat 129.2, SaturatedFat 81.4, Cholesterol 376.7, Sodium 756.7, Carbohydrate 129.5, Sugar 93.7, Protein 3.6
WHOLE-EGG MOLASSES BUTTERCREAM
Provided by Sam Worley
Categories Dessert Kid-Friendly Molasses Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 cups
Number Of Ingredients 6
Steps:
- Bring 1 cup water to just below a simmer in a medium saucepan over medium-low heat. Using a handheld whisk, combine eggs, sugar, and salt in the bowl of a stand mixer. Place bowl on top of saucepan (it should not touch water) and cook egg mixture, whisking constantly, until lightened in color, thickened slightly, and an instant-read thermometer registers 160°F. Remove from heat and beat with stand mixer fitted with the whisk attachment on medium speed until completely cooled and tripled in volume, about 10 minutes. Add butter, 1-2 Tbsp. at a time, beating well after each addition until fully incorporated. Add vanilla and molasses and beat on medium-low speed until just combined.
- Do Ahead
- Buttercream can be made and refrigerated up to 5 days in advance or frozen up to 1 month. To use refrigerated buttercream, let sit at room temperature until soft, at least 2 hours. Beat with stand mixer fitted with the paddle attachment on medium speed until smooth. If texture is not smooth, beat in a little water, 1 tsp. at a time. To defrost, transfer buttercream from freezer to refrigerator to thaw overnight. Then follow the instructions for using refrigerated buttercream.
BUTTERMILK-MOLASSES ICE CREAM
A not-too-sweet ice cream with a hint of molasses and plenty of buttermilk tang!
Provided by Kim
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 8h45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 29.1 g, Cholesterol 152.5 mg, Fat 24.2 g, Fiber 0.1 g, Protein 4.6 g, SaturatedFat 14.5 g, Sodium 235.3 mg, Sugar 25.2 g
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