Molasses Spice Apple Pie Food

3-INGREDIENT APPLE SPICE CAKE

Steps:

• Preheat oven to 350°F.
• Mix the above 3 ingredients well.
• Pour into a well greased and floured tube or bundt cake pan.
• Bake for 30-40 minutes or until knife inserted into center of cake comes out clean.

MOLASSES APPLE PIE

Steps:

• Mix the molasses, water, lemon juice and salt in a saucepan.
• Bring to a boil.
• Add the sliced apples and simmer until the apples are tender.
• remove the apples from the syrup.
• Melt the butter in a saucepan, and blend in the flour.
• Pour this into the hot syrup and simmer, stirring constantly until the syrup is smooth and thick.
• Fold the apples into the syrup.
• Preheat the oven to 425 degrees F.
• Make Pastry for 2 crust 9 inch pie by mixing shortening, salt, and flour with a fork until crumbly.
• Add 5 tablespoons water and mix well, adding more water if too dry.
• Form into a ball.
• Roll out half of it and line the pie pan, letting it hang over the edge about 1 inch.
• Fold the extra pastry over toward the middle and flute the edges with your fingers for a built up rim.
• Roll out the rest of the pastry, and cut into narrow strips for a lattice top.
• Spoon the apple syrup mixture into the pastry lined pan.
• Arrange 7 or 8 strips over the top.
• trim the ends, moisten, and press into the rim.
• Lay more strips over them.
• leaving a diamond shaped spaces, and trimming, moistening and pressing into the edge like the first ones.
• Bake the pie at 425 degrees for 30 minutes.

MOLASSES-SPICE APPLE PIE

Steps:

• Preheat oven to 425°F.
• Combine brown sugar, flour, cinnamon, and ginger in a bowl.
• Add apples and toss to coat.
• Add molasses and toss.
• Smooth one of the crusts into a 9-inch pie plate.
• Spoon apple mixture into the crust.
• Dot with butter.
• Place second crust on top, cut vents, and crimp the edges together.
• Place the pie on a baking sheet and bake for 15 minutes.
• Reduce oven temperature to 375°F.
• Bake 60 minutes more or until the apples are tender and the filing is bubbly. (If the crust is browning too quickly, cover the top loosely with foil.).
• Cool pie on a wire rack for 1 hour.

DUTCH APPLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
• For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.
• Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
• For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.
• To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
• Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

MOLASSES SPICE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
• Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
• Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
• Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
• Spread frosting over top of cake. Drizzle with glaze. Serve immediately.

MOLASSES SPICE COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, ginger, cinnamon and cloves. Gradually add to the creamed mixture and mix well., Shape into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until the tops crack. Remove cookies to wire racks to cool.

FIVE-SPICE PEAR-APPLE PIE

Steps:

• In a large mixing bowl, combine the apples, pears, lemon zest, lemon juice, orange juice, and 1/2 cup sugar; set aside for 10 minutes.
• In a small bowl, combine the remaining 1/4 cup sugar, cornstarch, and five-spice powder; stir mixture into the fruit.
• Transfer filling to the chilled pie shell; smooth filling with you hands to even it out.
• Place the pie on the center oven rack of a 400° oven; bake for 30 minutes.
• To make the topping: put the flour, cornmeal, brown sugar, and salt in the container of a food processor; pulse several times to mix.
• Scatter the butter over the mixture; pulse until mixture resembles fine crumbs.
• Empty crumbs into a bowl and rub them between your fingers to make large, buttery crumbs; refrigerate until ready to use.
• Take pie out of oven and lower oven temperature to 375°.
• Distribute crumbs evenly over top of pie; tamp them down lightly.
• Return pie to oven (rotate pie so that the part that faced the back of the oven now faces the front); place a foil-lined baking sheet onto the rack below to catch any spills.
• Bake for 30 minutes or until the juices bubble thickly around the edge.
• Transfer pie to a wire rack and let cool at least 1 hour before serving.

SPICED APPLE BUTTER

Steps:

• In a large saucepan, combine the apples, apple cider, brown sugar, molasses, cinnamon, nutmeg, cloves and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 1-3/4 to 2 hours or until mixture reaches a thick, spreadable consistency, stirring often., Remove from the heat. Stir in raisins and lemon zest. Cool to room temperature. Store in an airtight container in the refrigerator.

ZESTY SWEET POTATO PIE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a pie pan with rolled out dough; prick all over with fork; press a piece of heavy-duty foil directly into the pie shell.
• Bake for 6 minutes; remove foil; bake for 4 more minutes until just beginning to brown.
• Combine the sweet potatoes and sugar in a large bowl; beat in molasses and eggs.
• Add the spices and orange zest and stir well.
• Stir in melted butter and milk.
• Pour filling into pie shell.
• Bake for 15 minutes.
• Reduce heat to 300 degrees Fahrenheit.
• Continue baking for 30 to 40 minutes or until filling is firm around edges, but center remains slightly soft and quivers when you move the pie.