Molasses Cookie Cake Food

MOLASSES COOKIE MIX

Steps:

• In a large bowl, combine the first nine ingredients. Divide into three batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: 3 batches (9 cups total)., To prepare cookies: Preheat oven to 375°. In a large bowl, cream butter until light and fluffy. Add egg and molasses; mix well. Add 3 cups cookie mix; beat until smooth. , Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until the edges are firm and the surface cracks, 9-11 minutes. Cool on wire racks.

MOLASSES CAKE

Steps:

• Cream together brown sugar and butter.
• Add molasses and baking soda disolved in hot water.
• Add dry ingredients to mixture. Beat well.
• Put into greased, floured 9x9x2 inch pan,
• Bake at 350 F for 35 minutes.
• The following may also be added to this recipe- rasins, chopped nuts or candied fruit for fruit cake.

HOLIDAY MOLASSES COOKIES

Steps:

• Preheat oven to 375.
• Grease baking sheets.
• Sift together flour, soda, salt, ginger and cinnamon.
• Cream together shortening and sugar until fluffy.
• Add molasses and egg and beat well.
• Add flour mixture to creamed mixture alternately with water and vinegar combined, mixing thoroughly.
• Drop by tablespoons 2 inches apart on baking sheets.
• Sprinkle with sugar if desired.
• Bake in moderate (350) oven 12 to 15 minutes.

MOLASSES COOKIE SANDWICHES

Steps:

• Cream together the sugar and butter in a bowl. Add the molasses and egg and mix until thoroughly combined.
• In a medium bowl, add the cake flour, bread flour, baking soda, salt and spices and whisk together. Pour into the wet ingredients and mix until just combined.
• Scoop the dough onto a sheet of plastic wrap and form a log. Refrigerate and chill the dough for at least 1 hour.
• While the dough is chilling, preheat the oven to 375 degrees F.
• Remove the chilled dough from the refrigerator and form into golf ball-size balls. Roll in the sugar to coat and place on a cookie sheet lined with parchment paper. Bake for 4 minutes, then rotate the cookie sheet and then bake for another 4 to 5 minutes. Remove the baked cookies from the oven and cool.
• Use a 4-inch ring cutter to cut out rings of the Bacon Caramel Semifreddo and place on a cookie. Then add the crumbled bacon and sandwich with another cookie to make ice cream sandwiches.
• In a large bowl, whip the heavy cream to stiff peaks. Set aside to chill in the fridge. Using an electric mixer, whip the egg whites on low until frothy. Increase the speed to medium and slowly add 3/4 cup of sugar. Whip to stiff, glossy peaks.
• Meanwhile, begin whipping the egg yolks on medium speed. Slowly add the bacon fat as the yolks begin to increase in volume. In a small saucepot, bring the remaining sugar and 1/2 cup water to a boil over medium-high heat. Allow the sugar mixture to cook until it reaches 245 degrees F. Remove the sugar from the heat and slowly stream to combine with the whipped yolk mixture. Whip the yolks mixture until it triples in volume and cools completely.
• Once all three mixtures are prepared fold one-third meringue into the yolk mixture. Then gently fold the yolk mixture back into the remaining meringue in two equal additions. Just before it is completely combined, begin to fold in the whipped cream. Continue to gently fold together until completely incorporated. Spread evenly into a 17-by-12-inch jelly-roll pan. Place in the freezer until firm.

MOLASSES COOKIE SANDWICHES

Steps:

• Cream together the sugar and butter in a bowl. Add the molasses and egg and mix until thoroughly combined.
• In a medium bowl, add the cake flour, bread flour, baking soda, salt and spices and whisk together. Pour into the wet ingredients and mix until just combined. Scoop the dough onto a sheet of plastic wrap and form a log. Refrigerate and chill the dough for at least 1 hour.
• While the dough is chilling, preheat the oven to 375 degrees F.
• Remove the chilled dough from the refrigerator and form into golf ball-size balls. Roll in the sugar to coat and place on a cookie sheet lined with parchment paper. Bake for 4 minutes, then rotate the cookie sheet and then bake for another 4 to 5 minutes. Remove the baked cookies from the oven and cool.
• Use a 4-inch ring cutter to cut out rings of the Bacon Caramel Semifreddo and place on a cookie. Then add the crumbled bacon and sandwich with another cookie to make ice cream sandwiches.
• In a large bowl, whip the heavy cream to stiff peaks. Set aside to chill in the fridge. Using an electric mixer, whip the egg whites on low until frothy. Increase the speed to medium and slowly add 3/4 cup of sugar. Whip to stiff, glossy peaks.
• Meanwhile, begin whipping the egg yolks on medium speed. Slowly add the bacon fat as the yolks begin to increase in volume. In a small saucepot, bring the remaining sugar and 1/2 cup water to a boil over medium-high heat. Allow the sugar mixture to cook until it reaches 245 degrees F. Remove the sugar from the heat and slowly stream to combine with the whipped yolk mixture. Whip the yolks mixture until it triples in volume and cools completely.
• Once all three mixtures are prepared fold one-third meringue into the yolk mixture. Then gently fold the yolk mixture back into the remaining meringue in two equal additions. Just before it is completely combined, begin to fold in the whipped cream. Continue to gently fold together until completely incorporated. Spread evenly into a 17-by-12-inch jelly-roll pan. Place in the freezer until firm.

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

MOLASSES COOKIES

Steps:

• 1. Sift the flour, baking soda, salt, cinnamon, cloves, and allspice into a large bowl.
• 2. Put the butter, dark brown sugar, and granulated sugar in the bowl of a stand mixer and cream them together on medium-high speed until light and fluffy, about 3 minutes. Add the egg and the vanilla and beat to incorporate. Add the molasses and beat until combined.
• 3. Working in three batches, gradually add the dry ingredients to the wet, mixing on low speed to incorporate between additions. Turn the dough out onto a sheet of plastic wrap; tightly wrap, and chill for 30 minutes and up to overnight.
• 4. When ready to bake the cookies, position a rack in the center of the oven and preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.
• 5. Scoop out 2-inch balls of dough and roll them in granulated sugar to coat; place on the baking sheets at least 2 to 3 inches apart. Press each down gently with your fingers to flatten slightly. Bake for 10 to 12 minutes, rotating the cookie sheets halfway through baking.
• 6. Transfer the cookies to racks to cool; serve right away or keep in an airtight container at room temperature for up to 3 days.

SOUR MILK MOLASSES DROP COOKIES

Steps:

• Beat together the sugar and shortening until the sugar crystals have begun to break down, about 2 minutes. Beat in the egg and molasses until just combined.
• In a smaller bowl mix together the flour, baking soda, cinnamon and cloves.
• Mix the dry mix and sour milk into the wet bowl in alternating thirds. Fold in raisins, if using.
• Chill the dough for two hours or more.
• Drop by rounded tablespoons onto an ungreased baking sheet. Bake at 400 degrees for 11 minutes.
• Remove from oven an place on a cooling rack. Allow the cookies to cool and dust with powdered sugar.
• Note: For best results allow your baking sheet to fully cool before using between batches.

SOFT MOLASSES COOKIES

Steps:

• Cream together shortening and brown sugar.
• Stir in egg and molasses and mix well.
• Fold in dry ingredients and stir.
• Cover and chill till firm (1-2 hours).
• Preheat oven to 350°.
• Roll dough into small balls and roll in white sugar.
• Place on lightly greased cookie sheet.
• Bake at 350° for 9-10 minutes.
• Leave on sheet one minute until set.
• I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !

MOLASSES FRUITCAKE

Steps:

• Preheat oven to 325 degrees F.
• Butter 2 9x5 loaf pans.
• Line them with foil and butter again.
• Mix spices with the flour and take a small amount and dust the foil lined pans with it.
• Set pans aside.
• Take baking soda and add to the flour and spice mixture.
• Set aside.
• Cream butter then add brown sugar to it.
• Cream again until sugar is incorporated.
• Add lemon extract and eggs and beat well.
• Add applesauce and molasses and blend.
• Add flour/spice mixture and beat well.
• Stir in candied fruit, citron, raisins and pecan.
• Spoon into pans and cover tops with walnut meats.
• Bake for 1- 1 1/4 hours (until toothpick comes out clean).
• Let set for 7-10 minutes then turn out on racks and cool.
• When completely cooled, wrap well and store in an airtight container.
• *If you want brandied fruitcake: soak 2 pieces of cheesecloth in brandy.
• Wrap fruitcake up with cheesecloth then wrap tightly with foil.
• Open up every other day for a week and add additional brandy.
• Serve away from flames.

MOLASSES CAKE

Steps:

• combine molasses, egg, and milk thoroughly.
• stir in flour dissolve soda in boiling water, add to batter bake in a greased& floured 8 inch square cake pan in a 375 oven for 30 to 45 minutes.