Molasses Soymilk Recipes

MOLASSES CRINKLES

Steps:

• Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well.
• Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well. Cover and chill dough for at least 2 to 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.

SOFT MOLASSES COOKIES V

Steps:

• In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OLD-FASHIONED MOLASSES CANDY

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.

MOLASSES MARINADE FOR BEEF

Steps:

• Combine the molasses, brown sugar, ketchup, lemon juice, oregano, garlic powder, onion powder, and onion in a bowl; stir to combine. Pour marinade over meat and allow to sit in the refrigerator overnight before cooking.

SOFT MOLASSES COOKIES IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a couple of cookie sheets.
• In a large bowl, cream together the sugar and lard. Gradually mix in the egg, and molasses. Sift together the flour, baking soda, ginger, dry mustard, instant coffee, and cloves; stir this into the creamed mixture alternately with the milk.
• Drop cookie dough by heaping teaspoonfuls onto the prepared cookie sheets. Press a raisin or maraschino cherry into the center of each one. Bake for 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

SWEET VANILLA SOYMILK

Steps:

• Stir the sugar into the hot water till the sugar dissolves.
• Add sugar-water and vanilla to soymilk and mix well. Enjoy in black tea, for breakfast and desserts.

SOFT MOLASSES COOKIES I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease cookie sheets.
• Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in hot water. Mix together shortening, sugar, molasses and egg until creamy. Mix in the flour mixture alternately with the cold water. Mix in the baking soda and most of the walnuts, reserving a few to sprinkle on tops of cookies.
• Drop by rounded tablespoonfuls onto greased cookie sheet, spacing 2 inches apart. Bake these for 12 minutes or until done.

FRESH MAPLE VANILLA SOYMILK

Steps:

• In a large bowl, cover the soybeans in 6 cups of water.
• Make sure they are submerged completely.
• Set aside and leave to soak overnight.
• When beans have finished soaking (about 8-10 hours), drain out excess water.
• In a kettle or small pot, bring 3 cups of water to a boil.
• In a blender or food processor, blend one-third of the beans with one cup of boiling water until pureed.
• Pour into a large stock pot and set aside.
• Repeat twice with the remaining two-thirds of the beans and add to stock pot.
• Add 7 cups of cold water to the bean puree and slowly bring the mixture to a boil over medium heat, stirring continuously.
• Once boiled, remove from heat immediately, cover with lid, and set aside to cool.
• Once cool enough to safely handle, strain the mixture through a cheesecloth or a metal strainer into a pot.
• Discard the pulp.
• Add the vanilla and syrup to the milk and cook for 30 minutes on medium heat, stirring occasionally, in a double boiler.
• (If you don't have a double boiler, you can use two different-sized pots. Put the milk in the smaller pot and water in the larger one.) Transfer to a pitcher or container and refrigerate.
• Stays fresh for 5-7 days.

EVAPORATED SOYMILK

Steps:

• Mix together water and soymilk powder.
• You may want to use a wire whisk, because sometimes the powder doesn't like to dissolve.
• Pour into a measuring cup until you have 1 cup (you can get rid of the excess).
• Note: This recipe works for Better than Milk brand; I'm not sure about any others!
• The secret is adding 3 times as much soymilk powder as is directed.

MOLASSES SOYMILK

Steps:

• Mix together.
• Enjoy.