Molasses Tossed Potatoes Recipes

CHUCK'S MOLASSES FRENCH TOAST

Steps:

• Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
• Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.

ROASTED ORANGE MOLASSES SWEET POTATOES

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Generously butter a large (13- by 9- by 2-inch) shallow baking pan.
• Heat zest, juice, molasses, salt, and pepper in a small saucepan over moderate heat, stirring, until molasses is dissolved.
• Toss potatoes with molasses mixture in baking pan and arrange, cut sides down, in 1 layer. Bake, uncovered, turning over once (to other cut side), until tender and glazed, 25 to 30 minutes.

MOLASSES NEW POTATOES

Steps:

• Place potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the oil, molasses, vinegar, thyme and salt. Drizzle over potatoes and toss to coat. , Bake, uncovered, at 350° for 30 minutes. Stir in walnuts. Bake 30-35 minutes longer or until potatoes are tender, stirring once. Sprinkle with chives.

MOLASSES HORSERADISH SWEET POTATO SPEARS

Steps:

• Put oven rack in lower third of oven and preheat oven to 450°F.
• If potato spears are very long, halve them diagonally. Toss potatoes with oil and 3/4 teaspoon salt in a large bowl, then spread in 1 layer in a large shallow baking pan (1 inch deep). Roast in lower third of oven, turning once or twice, until tender, 18 to 22 minutes. Leave oven on.
• While potatoes roast, bring butter, molasses, horseradish (with juice), and remaining 1/2 teaspoon salt to a boil in a small heavy saucepan, stirring, then reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
• Transfer mixture to a blender and purée 30 seconds (use caution when blending hot liquids). Pour glaze through a fine-mesh sieve into a heatproof bowl, pressing on and discarding solids. Drizzle glaze over cooked sweet potatoes and gently toss until coated.
• Just before serving, bake glazed sweet potatoes in lower third of oven until hot, 3 to 5 minutes.

MOLASSES NEW POTATOES WITH WALNUTS

Steps:

• Butter a 13 x 9-inch baking dish.
• Dry potatoes with paper towels then place in a medium bowl.
• In a small bowl combine oil with molasses, vinegar, thyme and salt; drizzle over the potatoes in the bowl and toss to coat.
• Place the potatoes into the prepared baking dish (drizzle any extra molasses mixture into the baking dish also).
• Bake uncovered at 350 degrees for about 20 minutes.
• Stir in the walnuts.
• Continue to bake, stirring once for another 20-25 minutes or until the potatoes are fork-tender.
• Sprinkle with chives.
• Do not overcook the potatoes.

MOLASSES-TOSSED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Coat a 13 x 9 x 2 inch baking pan with non-stick cooking spray.
• Scrub and quarter potatoes (halve any large quarters). Arrange potatoes in pan.
• In a small bowl combine oil, molasses, vinegar, thyme and salt. Drizzle mixture over potatoes and toss to coat.
• Bake potatoes, uncovered, for 20 minutes.
• Add nuts; stir to mix.
• Bake 15 to 20 minutes more or until potatoes are tender, stirring once. Transfer to a serving bowl; top with fresh chives if desired.