Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
nd baking soda.
Add molasses and mix thoroughly.
Pour
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Years ago my Daddy, Zack Fore, requested a chewy ginger cookie and I began tinkering with recipes, with Daddy as my No. 1 \"taste tester\".
Well, he's gone now, but I think he would really like this cookie.
I know his grandkids do!!
Combine all ingredients in a bowl. Use as you would with any recipes calling for BBQ sauce.
Mix all the ingredients together.
The last thing, add one cup of boiling water.
Bake at 350\u00b0 to 375\u00b0 for about 30 minutes. Watch it because molasses burns easily.
Stick knife in.
When it comes out clean,
it's done.
tir together eggs, honey, and molasses in a medium bowl. Set
Cut the butter into the flour and then add the sugar. Set aside.
Mix together the molasses, water, and baking soda. Set aside.
Place the two pie crusts into 9\" pie pans. Take three handfuls of the crumb mixture and drop them into each pie shell. Spoon in three large spoons of the molasses mixture. Repeat this process until both mixtures have run out, ending with the molasses mixture.
Bake the pies in a 350 degree over for 40-45 minutes.
lended.
Reserve 1 cup molasses-coffee sauce in a small
Combine chickpeas, pumpkin, dates, maple syrup, peanut butter, ginger, molasses, vanilla extract, cinnamon, cloves, and nutmeg in a food processor. Process to a smooth paste, 2 to 3 minutes, scraping down sides as necessary. Refrigerate 1 to 2 hours before serving.
ogether dry ingredients.
Add molasses and boiling water to sugar
Cream butter, add sugar and beat until light.
Add molasses, milk and egg.
Mix and sift dry ingredients and add them to the first mixture.
Bake in moderate oven (350\u00b0).
Top with whipped cream.
1. Preheat oven to 350\u00b0F Roll pie crust to an 11\" (28 cm) circle. Fit into a 9\" (23 cm) pie plate. Flute edges; set aside.
2. Whisk eggs and egg whites until blended. Whisk in sugar free syrup, Pure Via sweetener, molasses, flour, vanilla and salt until combined. Stir in pecans. Pour into pie crust.
3. Bake 40 to 45 minutes or until knife inserted near the center comes out clean. Cool completely on wire rack before serving. Top each piece with sugar free whipped topping, if desired.
Peel, core and slice the apples.
Place them in a baking dish. Drizzle the molasses or syrup over the apples, then sprinkle with with nuts, sugar, spices and salt.
Slowly pour hot water over the top.
Bake the mixture for 20 minutes at 350\u00b0, until the apples are tender.
Squish the biscuit dough into a big ball.
Roll the dough into a crust and spread it over the apples.
Bake the pandowdy about 15 more minutes, until the crust is lightly browned.
Serve it hot or cold with cream.
Combine apples, water and honey or molasses in small saucepan. Cover.
Cook on stovetop or in microwave until water boils.
Stir in remaining ingredients until cooks, 1 minute, stirring so it won't burn and apples are soft.
Let cool slightly.
Serve warm over frozen yogurt or ice cream.
In a medium bowl, combine flour, baking soda, salt and spices. Set aside.
In a separate bowl, cream butter and sugar at medium speed until fluffy.
Add molasses and water, beating until well blended.
Gradually add flour mixture and beat at low speed just until mixed.
Cover and refrigerate overnight.
Sift and measure flour, baking soda, salt and ginger; set aside.
Cream shortening until light and fluffy.
Add sugar and unbeaten egg.
Beat briskly.
Add molasses.
Add dry ingredients, beating until smooth.
Stir in boiling water.
Bake in greased and lightly floured loaf pan.
Bake in 8 x 8-inch pan at 350\u00b0 for 30 to 40 minutes.
ins.
Melt butter and molasses in small saucepan. Remove from
br>Combine 1 cup dark molasses and 1 teaspoon baking powder
Preheat oven to 325\u00b0F. Combine butter, herbs and lemon juice. Set aside.
In a saucepan, bring bourbon, apple cider, sugar, molasses and soy sauce to a boil then reduce heat to medium-high and simmer for 5 mins, or until reduced to 1/2 cup.
Place turkey on a rack in a roasting pan. Season cavity then rub butter mixture evenly over skin. Truss turkey then roast, brushing with molasses glaze and pan juices, for 3 hours, or until a thermometer inserted into the thickest part of the thigh reads 170\u00b0F.