gg, Captian Morgan's Rum, Blackstrap Molasses and beat at low-speed
combine flour and salt.
Using a pastry blender, cut in
mix blackstrap molasses in a cup of hot water or milk.
lender.
Add formula powder (using 1 1/2 times as
Mix all ingredients in a blender until smooth. (If you aren't using the fruit you can just stir it up with a spoon).
Both nutritional yeast and blackstrap molasses are strong flavors. If you aren't accustomed to them use less at first and increase the strength a little at a time as you get used to them.
If you can't drink it all at once it will keep in the fridge all day -- just stir it up again as needed.
anner, substituting the honey for blackstrap molasses this time.
Put the
up sugar, orange zest and molasses until well incorporated, 30 to
Mix dry ingredients in a bowl.
In a separate larger bowl, cream butter.
Add sugar and egg. Beat well.
In a small bowl or measuring cup, mix molasses and water. Add to butter mixture.
Gradually add flour mixture.
Chill dough for 1/2 hour.
Roll teaspoonfuls of dough into balls, then roll in sugar.
Place on ungreased cookie sheet.
Bake for 14-20 minutes, depending on size & desired softness.
(I made 48 smaller cookies and baked for 14 minutes on stone pan, nice & soft yet still done).
he tomato puree, vinegar, honey, molasses, mustard, pepper flakes, and chili
Mix brown rice flour and whole barley flour.
Add blackstrap molasses.
Add enough water to make into a paste/ dough.
Blop onto cookie sheet or into the bottom of muffin tins and shape into 1/4 to 1/8 inch thick discs.
Bake at 250\u00b0F (120\u00b0C) for about 2 hours for a rock hard cookie, and less for a slightly chewy one.
Please note molasses gets VERY HOT be careful
In a big bowl. beat butter, brown sugar, egg.
Fill a one cup measuring cup with 1/4 cup blackstrap molasses. Then continue to fill the measuring cup to the 2/3 cup mark, with honey. Add to butter, sugar and egg. Mix well.
Grate chunk of ginger -about 2 tbsp-, then add to bowl and mix.
Sift dry ingredients into the big bowl and mix well.
Chill dough for 2 hours.
Roll out 1/4-inch thick and cut into shapes. Bake 8-10 minutes.
ix well the sugar, both molasses and shortening (if you don
in a sauce pan bring molasses to a boil
pour molasses into the ice cream cones filling them only halfway thru.
sprinkle sesame seeds on top.
refrigerate for atleast an hour .serve cold.
he egg.
Then add molasses.
Sift dry ingredients and
Put brown sugar, oil and molasses in large bowl, microwave for
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.
Dissolve baking powder and baking soda in brewed tea, set aside.
In a medium bowl, whisk together molasses, margarine, applesauce, maple syrup, peanut butter, egg white, and tea mixture until smooth.
In a large bowl mix the rest of the dry ingredients.
Add wet mixture to dry and stir until all blended.
Drop teaspoons full onto greased cookie sheet and press down slightly with greased fork.
Bake in preheated 350 degree oven for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 1 muffin tin.
Whisk chickpea flour, baking soda, cinnamon, salt, nutmeg, and ginger together in a bowl. Make a well in the center; add applesauce, molasses, egg, butter, and vanilla extract. Stir until just combined. Fold carrots into the batter.
Spoon batter into the muffin tin.
Bake in the preheated oven until a toothpick inserted in the center comes out slightly wet, 18 to 20 minutes. Transfer to a wire rack to cool.
Stir whiskey, molasses, and brown sugar in a