MOLASSES-GLAZED PORK TENDERLOIN
This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.
Provided by TURBO01
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.
Nutrition Facts : Calories 581 calories, Carbohydrate 93.3 g, Cholesterol 106.7 mg, Fat 7.4 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 118.3 mg, Sugar 71 g
SPICY MOLASSES BARS
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and mix the 1 Tbl ground flaxseeds with 2 1/2 Tbl water. Let sit a minute.
- Place the applesauce or pumpkin and brown sugar in a bowl and hand mix until light and fluffy. Add the flaxeed mixture, almond flavoring, and the molasses.
- Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- Slowly add the dry ingredients to the wet mixture just until combined.
- Mix in the crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Turn the dough out onto a lightly floured board, form it into a disk and cut it in half. Roll each half into flat logs 12 inches long.
- Place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes. The logs will still be soft in the center.
- Sift the powdered sugar over the bars or, if using the rum, whisk the confectioners sugar with 1 tablespoon rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars
Nutrition Facts : Calories 130 kcal, Carbohydrate 29.9 g, Protein 1.6 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 190 mg, Fiber 0.9 g, Sugar 19 g, ServingSize 1 serving
SPICED AND GLAZED MOLASSES COOKIES
If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm the spices.
Provided by Claire Saffitz
Categories Bon Appétit Cookies Christmas Molasses Spice Pepper Ginger Cinnamon Bake Dessert
Yield Raw sugar (for sprinkling)
Number Of Ingredients 15
Steps:
- Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1 1/2 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 1/3 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°F. 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.
- Repeat with remaining dough, using fresh parchment paper on baking sheets.
- Whisk powdered sugar, milk, and remaining 1 Tbsp. molasses in a medium bowl until smooth. The glaze should be very thick and glossy but still pourable. If needed, add more milk or water 1/2-teaspoonful at a time until you get to the right consistency. Drizzle glaze over cookies and sprinkle with raw sugar and more pepper.
- Do Ahead
- Cookies can be baked and glazed 2 days ahead. Once glaze is set, store airtight at room temperature, or freeze unglazed cookies up to 1 month in resealable plastic bags.
SPICY HOMEMADE BARBECUE SAUCE WITH MOLASSES
Our flavorful barbecue sauce is a nice choice for pork, chicken, or shredded beef barbecue, and has a sweet and hot flavor.
Provided by Diana Rattray
Categories Condiment Ingredient Sauce
Time 15m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring constantly.
- Reduce heat to low and simmer, uncovered, until thickened and slightly reduced-about 5 to 10 minutes. Stir occasionally.
Nutrition Facts : Calories 28 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 113 mg, Sugar 6 g, Fat 0 g, ServingSize 2 cups (32 servings), UnsaturatedFat 0 g
GRILLED QUAIL WITH POMEGRANATE MOLASSES AND HORSERADISH GLAZE WITH SPICY WALNUTS AND TANGERINE VINAIGRETTE
Provided by Bobby Flay
Yield serves 4
Number Of Ingredients 14
Steps:
- Combine all ingredients in a small bowl.;
- Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
- Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
- Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
- Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
- Combine all ingredients in a small bowl and season with salt and pepper to taste.
- Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
- Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.
TUNA KOFTE WITH POMEGRANATE MOLASSES-MINT GLAZE WITH CRUSHED SPICY HUMMUS
Provided by Bobby Flay
Time 3h5m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Special equipment: 12 wooden skewers soaked in water for 1 hour
- For the glaze: Whisk together the pomegranate molasses, honey, lemon juice, mustard and mint and season with salt and pepper. Let the glaze sit at room temperature for at least 30 minutes.
- For the kofte: Heat 2 tablespoons canola oil in a small saute pan over high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomato paste, cumin, allspice and cayenne, and cook 1 minute more. Remove from the heat and let cool slightly.
- Cut the tuna into large chunks and add it to a food processor along with the cooled spice mixture, the 1/4 cup chopped parsley and lemon zest. Season with salt and pepper. Process until fairly smooth. Transfer to a bowl and chill for at least 1 hour.
- Preheat a charcoal grill to high heat using the direct heat method.
- Divide the tuna mixture into 12 equal portions and roll into footballs. Brush the koftes with some of the remaining oil and sprinkle with salt and pepper. Grill until golden brown and slightly charred on all sides and just cooked through, about 2 minutes per side. Reserve some of the glaze for serving, and then brush the koftes with some of the remaining glaze each time you turn.
- Transfer the skewers to a platter and mound some of the Spicy Hummus next to them. Drizzle the kebabs with more glaze and scatter the parsley leaves over the top.
- Put two-thirds of the chickpeas in a food processor along with the tahini, sesame oil, honey, garlic, chile, lemon juice, hot sauce if using and season with salt and pepper. Puree until almost smooth. With the machine running, drizzle in enough olive oil to make a smooth but thick puree. Transfer to a serving bowl.
- Put the remaining chickpeas in a bowl and mash coarsely with a potato masher. Spoon the mashed chickpeas on top of the puree. Drizzle with olive oil and scatter parsley leaves over the top.
MOLASSES SPICE CAKE
An array of aromatic spices-including ground cinnamon, mace, and black pepper-make this molasses cake perfect for a fall dessert. It's frosted with a rich cream cheese buttercream, then finished with a drizzle of brown sugar glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
- Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
- Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
- Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
- Spread frosting over top of cake. Drizzle with glaze. Serve immediately.
FIRECRACKER SALMON WITH SPICY MOLASSES
Baked salmon made with a quick blended marinade delivering the deep rich flavor of molasses and the undertones of some spice.
Provided by Chef Mo
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine cilantro, molasses, relish, garlic, olive oil, onion powder, and cayenne pepper in a blender and blend until smooth.
- Place salmon in a shallow glass baking dish and coat with the molasses mixture. Cover and refrigerate 15 minutes. Turn salmon over and refrigerate 15 minutes more.
- Preheat the oven to 400 degrees F (200 degrees C). Uncover baking dish and turn salmon skin-side down in the baking dish.
- Bake in the preheated oven, uncovered, until fish flakes easily with a fork and the internal temperature reaches 145 degrees F (63 degrees C), about 20 minutes.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 16.8 g, Cholesterol 50.4 mg, Fat 13.5 g, Fiber 0.2 g, Protein 24.5 g, SaturatedFat 2.4 g, Sodium 79.4 mg, Sugar 11.6 g
SPICY MOLASSES COOKIES
A wonderfully full-flavored cookie that is covered in sugar. I usually chill overnight and the dough does not get rock hard. I use tablespoonfuls of dough and get about 28 or 29 cookies.
Provided by Lvs2Cook
Categories Dessert
Time 27m
Yield 28 cookies
Number Of Ingredients 11
Steps:
- Mix together shortening, brown sugar, egg and molasses.
- In separate bowl, stir together remaining dry ingredients except white sugar. Then mix dry ingredients into shortening mixture.
- Chill dough 2 hours or overnight.
- Roll dough into balls the size of large walnuts and dip tops in sugar. Place on lightly greased baking sheet about 3 inches apart, sugared side up.
- Bake in a 375º oven about 10 to 12 minutes until just set but not hard.
- Cool on wire rack.
SLOW-COOKER SPICY MOLASSES DRUMMETTES
Enjoy these spicy molasses chicken drummettes - a perfect slow cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h55m
Yield 10
Number Of Ingredients 9
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Set oven control to broil. Spray broiler pan rack with cooking spray. Place half of the drummettes on rack in pan. Broil 3 inches from heat 20 minutes, turning after 12 minutes, or until lightly browned. Transfer drummettes to slow cooker. Repeat with remaining drummettes.
- In medium bowl, mix soy sauce, vinegar, molasses, orange juice, chili paste and brown sugar. Pour sauce over drummettes; toss lightly to coat with sauce.
- Cover; cook on Low heat setting 3 hours. Remove drummettes from slow cooker to serving platter. Pour sauce into 1-quart saucepan; heat to boiling over medium-high heat. Cook until thickened and reduced by half, about 10 minutes. Drizzle sauce over drummettes. Sprinkle with onions and sesame seed.
Nutrition Facts : Calories 260, Carbohydrate 20 g, Fat 1/2, Fiber 0 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1560 mg
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.
MOLASSES SPICE CRINKLE
This classic molasses crinkles recipe is for easy spiced cookies, using Gold Medal® flour - perfect for your dessert plate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 14
Steps:
- In medium bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt, cloves and allspice; set aside.
- In large bowl, beat shortening with electric mixer on medium speed until fluffy. Gradually add granulated sugar, beating well. Add egg and molasses; beat well. Gradually add flour mixture, beating on low speed until blended. Cover; refrigerate 1 hour.
- Heat oven to 375°F. Shape dough into 1-inch balls; roll in sparkling sugar. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 9 to 11 minutes (tops will crack) or just until set. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 110, Carbohydrate 18 g, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 65 mg
SPICY MOLASSES COOKIES
I found this family recipe in an old cookbook on a timeworn note, handwritten by my stepdaughter's grandmother. It's a very soft, moist cookie-and tastes great with a big glass of milk.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 12 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar. Add molasses. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and spices; add to batter and mix lightly. Stir in nuts and raisins if desired; mix well. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes. Remove to wire racks.
Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
MOLASSES-GLAZED GRILLED PORK LOIN
A molasses-and-mustard glaze adds tang to grilled pork loin. Serve with Roasted Italian Plums. Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid burning.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- Heat charcoal or gas grill. In a small bowl, whisk together molasses, grainy mustard and dry mustard, and season with salt and pepper. Set aside.
- Tie each pork loin with kitchen twine in four to five places to form a nice, round shape. Season liberally with salt and pepper. Sear until well browned on all sides, 15 to 20 minutes total.
- Brush with the glaze, and cook, turning and basting frequently, 5 minutes. Move to cooler part of grill, and close lid. Continue cooking, basting and turning occasionally, until an instant-read thermometer registers 160 degrees, 30 to 40 minutes.
- Transfer the pork to a serving platter, and let rest 10 minutes before carving.
SPICE CAKE WITH MOLASSES CREAM CHEESE FROSTING
Categories Cake Fruit Dessert Bake Cream Cheese Raisin Walnut Spice Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 23
Steps:
- For Cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.
- For Frosting:
- Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.
- For Caramel:
- Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes. Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)
MOLASSES-GLAZED BABY BACK RIBS
My husband grills up his luscious ribs recipe for our family of five at least once a month in the summer. The sweet-and-sour barbecue sauce is the perfect condiment for the moist tender meat. Serve it with other finger-licking foods like corn on the cob. -Kim Braley, Dunedin, Florida
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. , In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned, turning and basting occasionally.
Nutrition Facts : Calories 1218 calories, Fat 69g fat (26g saturated fat), Cholesterol 275mg cholesterol, Sodium 1189mg sodium, Carbohydrate 91g carbohydrate (85g sugars, Fiber 1g fiber), Protein 57g protein.
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