MOLASSES MUSTARD CHICKEN RECIPE
Molasses Mustard Chicken: an easy, flavourful 30-minute meal. The chicken is baked with a tasty rub and the glaze is brushed on near the end of cooking.
Provided by Crosby's Molasses
Time 30m
Number Of Ingredients 14
Steps:
- Line a baking sheet with foil or parchment paper and drizzle over the Tbsp. of olive oil.
- In a medium bowl, whisk together the Rub Ingredients. Sprinkle over the chicken and rub in a bit. Place chicken on prepared baking sheet.
- Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total). (Chicken could be baked instead - 375 F)
- In a small bowl, whisk together the Molasses Dijon Sauce ingredients.
- Remove chicken from oven and brush top sides with sauce; broil 1-2 minutes or until chicken is cooked through.
- Brush individual servings with additional sauce and serve.
SPICY MOLASSES GLAZE
Brush on fish, chicken, and burgers.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Whisk molasses, garlic, chiles, ginger, pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.
OLD FASHIONED GLAZED MOLASSES COOKIES
Make and share this Old Fashioned Glazed Molasses Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 6h11m
Yield 35 cookies
Number Of Ingredients 12
Steps:
- In a medium bowl, thoroughly stir together the 3 cups flour, baking soda, cinnamon, ginger and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, shortening, and brown sugar until light and well blended. Beat in the egg yolk until evenly incorporated and fluffy. Beat in molasses. Stir or beat in the flour mixture until evenly incorporated. If the dough seems very soft, stir in up to 3 tbls more flour. Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion 1/4" thick; check underside of the dough and smooth out any wrinkles that may form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for 1 1/2 hours, or until chilled and firm or freeze for 45 minutes to speed chilling. (the dough may be held for up to 8 hours). Preheat the oven to 325*.Grease several baking sheets or coat with nonstick spray.
- GLAZE:.
- In a medium bowl, with an electric mixer on low speed (use a whisk-shaped beater, if available), beat the powdered sugar and egg white until blended.Increase the speed to high and beat until glossy and stiffened. Beat in lemon juice. If necessary thin the mixture with water to produce a smooth spreadable glaze. Cover the bowl with a damp kitchen cloth to keep glaze from drying out; set aside.
- Working with one portion at a time, leaving remainder chilled.gently peel away and then pat into place one sheet of wax paper.Flip over and peel away and discard second sheet of wax paper.Using a 2 1/2"-3" round or fluted cookie cutter, cut out enough cookies to fill one sheet.2" apart.(if at any time,dough gets too soft to work with easily, return dough to refrigerator or freezer to re-chill. Check the consistency of the glaze and thin it with a few drops of water, if necessary. Using a table knife, spread a smooth, even layer of glaze over the top of each cookie, spreading it all the way to the edges. Bake the cookies as soon as the glaze is on. Reroll any dough scraps and continue baking as directed above. Bake the cookies, one sheet at a time, in the middle of the oven for 11-13 minutes or until glaze is just tinged with brown. Reverse sheet halfway through baking to ensure even browning from front to back. Transfer the sheet to wire rack and let stand until the cookies firm up slightly. 1-2 minutes. Using a spatula, transfer the cookies to wire rack to cool completely. Store in a single layer or layered with wax paper in an airtight container for up to 2 weeks or freeze up to 1 month.
Nutrition Facts : Calories 133.5, Fat 5.8, SaturatedFat 2.6, Cholesterol 13, Sodium 93.3, Carbohydrate 19.4, Fiber 0.3, Sugar 10.1, Protein 1.3
ANNETTE'S GREAT HAM GLAZE
This has been a favorite among family and friends for years! I hope you enjoy it too.
Provided by Annette Valentin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 13m
Yield 10
Number Of Ingredients 7
Steps:
- Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 17.2 g, Cholesterol 24.4 mg, Fat 9.5 g, Protein 0.4 g, SaturatedFat 5.9 g, Sodium 130.1 mg, Sugar 15.2 g
SOUTHERN SWEET HAM GLAZE
Perfect for Sunday dinner or Easter feast. No one leaves ham on their plates or room for more with this easy glaze. I've caught my wife eating just the drippings it is so good.
Provided by Shawnee1756
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 5m
Yield 24
Number Of Ingredients 8
Steps:
- Place the brown sugar, molasses, mustard, bourbon, ginger, cinnamon, cloves, and black pepper in a mixing bowl and stir until the sugar has dissolved.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 19.8 g, Fat 0.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 105 mg, Sugar 16.5 g
MOLASSES SPICE COOKIES WITH DARK RUM GLAZE
From the America's Test Kitchen cookbook, same folks as cooks illustrated. They point out that if you dip your hands in water when rolling the dough into balls, it helps keep it from sticking to your hands. Also helps the sugar stick to the dough. Time does not include time to cool.
Provided by Debbie R.
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Adjust an oven rack to the middle position. Heat oven to 375. Spread 1/2 cup sugar in a shallow dish for coating. Set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl. Set aside.
- Beat butter, brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy, 3-6 inutes. Beat in egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the side of the bowl and bveater as needed.
- Reduce mixer speed to low. Slowly mix in the flour mixture until combined, about 30 seconds. (Dough will be soft.) Give the dough a final stir with a rubhger spatula to make sure it is combinewd.
- Using wet hands, roll 2 T. dough at a time into balls, then roll in the sugar to coat. Lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake, one sheet at a tim, until edges set and tops are cracked but centers are still soft and underdone. (Peek thru cracks to check centers.) It's about 10-12 minutes. Rotate the baking sheet halfway thru baking.
- Let cookies cool on sheet for 10 minutes. You can serve them at this point or transfer to a wire rack, cooling completely before putting on the rum glaze.
- To make glaze, just mix the confectioners sugar and rum together until smooth. Drizzle it over the cooled cookies. Let set for 10-15 minutes before serving.
- NOTE: if you want to make these w/o the rum glaze, you could also use a variation that has orange essence in it. Just add 1 t. grated orange zest to the dough when you add the molasses. Process 2/3 cup sugar with 2 t. grated orange zest in a food processor until fragrance, about 10 seconds. Use that for rolling instead of the plain white sugar.
TENDER AND SPICY MOLASSES COOKIES
This is a highly modified version of Old Fashioned Ginger Cakes by Rachel-Snachel . It is interesting because it uses no milk or eggs, and is devoid of refined sugar. This recipe's flavours are equilibrated for Blackstrap molasses, if you use regular molasses you might have to reduce the spices. This is a very nutritious, flavorful and comforting recipe on cold winter nights.
Provided by Elie de Combys
Categories Drop Cookies
Time 27m
Yield 20-30 cookies, 3-7 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F and have a large cookie sheet ready, greased or lined with parchment paper (if not a non-stick sheet).
- In a small saucepan, bring the water and the raisins to a boil, then reduce to a simmer and cook 5 minutes. Take off the stove and let cool. (You can put the pot in a sink with a couple inches of cold water to hasten the process.).
- Meanwhile, in a medium bowl, sift together the flour, baking soda, salt and spices.
- Then, in a large bowl, put the molasses and the oil, and mix until smooth.
- Add the vanilla, and the cooled water and raisins, and stir a couple times.
- Next, you put the flour in the molasses and prepare to act quickly : if you don't, your cookies will delfate.
- Using a rubber spatula to scrape the sides of the bowl, stir and stop as soon as it is well mixed.
- Then, drop the batter by tablespoonfuls on the cookie sheet, about 1 inch apart from eachother.
- Cook for 10-12 minutes, they will be soft when you get them out of the oven, but when cooled they will have a nice crisp on the outside and a soft cakelike texture on the inside.
- You may have enough dough to make a second batch.
Nutrition Facts : Calories 607.6, Fat 15.7, SaturatedFat 2.2, Sodium 535.3, Carbohydrate 113.7, Fiber 9.3, Sugar 46.1, Protein 10.2
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SPICED MOLASSES COOKIES RECIPE | BON APPéTIT
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4.7/5 (24)Estimated Reading Time 4 minsServings 40
- Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1½ tsp. pepper in a medium bowl to combine.
- Using an electric mixer on medium speed,beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and beat to incorporate. Add ⅓ cup molasses and mix just to combine. Reduce mixer speed to low and gradually add dry ingredients; beat just until incorporated. Pat dough together and wrap in plastic. Chill until firm, about 1 hour.
- Place racks in upper and lower thirds of oven; preheat to 350°. Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets, spacing about 2" apart (you should be able to fit about 12 on each sheet).
- Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9–12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
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