Molasses Egg Jelly Food

NEWFOUNDLAND JAM JAMS

Steps:

• Sift together the flour salt and baking powder and set aside.
• Cream the brown sugar with the butter.
• Beat in the egg.
• Beat in the molasses.
• Stir in the dry ingredients until a soft dough forms.
• Chill dough for several hours or overnight before rolling it out on a well floured board and cutting out 3 inch circles. Cut a ½ inch circle out of the center of half of the rolled out cookies.
• Bake on a parchment lined baking sheet at 350 degrees F for about 10-12 minutes.
• Flip the bottom halves of the cookies over (those without the center holes) on the cookie sheet and while the cookies are still hot, spoon 1 tbsp partridgeberry apple jam per cookie (or your favorite jelly) onto the middle of the flipped cookies and spread it out slightly but not to the edges.
• Use the cookies with the circle cut-outs as the tops of the sandwich cookies and press down slightly.
• Return to the oven for 2-3 minutes. This step helps the jam to stick better but you can just cool them and put them together cold too, but they tend to be a little messier.
• Cool on a wire rack.
• Alternatively, you can just roll the dough into 1 inch balls, roll the balls in plain sugar and bake them on a parchment lined cookie sheet for about 12 minutes at 350 degrees F. You can make sandwich cookies out of them or serve them as soft molasses cookies just as they are.

MOLASSES EGG JELLY

Steps:

• Please note molasses gets VERY HOT be careful not to splash when stirring!
• Pour molasses into a saucepan over medium heat, boil 5 minutes, stirring constantly. Be careful it does not boil over!
• Turn heat down to low, very slowly pour the eggs into the molasses, stirring gently, the mixture will thicken.
• Stir in nutmeg. Remove from stove.
• Pour into a jar or small pitcher.
• This is best served warm with hot tea biscuits or corn muffins.
• If you like molasses, you will probably enjoy this tasty treat!
• Do NOT use blackstrap molasses to make this!

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.

OLD FASHIONED MOLASSES THUMBPRINT COOKIES

Steps:

• 1. Heat oven to 375^. Combine oil, molasses, egg and sugar in a large mixer bowl. Beat well to combine on medium speed.
• 2. Blend together 2 cups of flour and remaining ingredients, then add slowly a little at a time to the molasses mixture. If more flour is needed in order to roll into balls add and mix in now.
• 3. Roll in balls and place on lightly sprayed cookie sheets. Press down with bottom of a glass dipped in granulated sugar then make a small depression in the center of each cookie with a honey spool or your thumb.
• 4. Fill cookie depression with jam of choice -I like raspberry . Bake in a 350^ oven for 8-10 minutes. Leave cookies on sheet for 1 minute until set. Remove to wire rack or paper to cool completely.

WHOLE-EGG MOLASSES BUTTERCREAM

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.