molasses - Annette's Sweet Treats

“Guy Like It” Barbecued Beef

November 3, 2015 Leave a Comment

Guy Like It – Barbecued Beef

Michele Pallas shares, “This recipe got its name from my grandmother Jo. She wrote it down on an index card and included it in a recipe book my mother gave me when I got married. She wrote on top, “GUY LIKE IT,” and we have called it that ever since!”

“Guy Like It” Barbecued Beef Recipe

“Guy Like It” Barbecued Beef

1 ½ lbs. beef (any kind of less expensive steak like round works), thinly sliced

1 onion, sliced

1 clove garlic or ¼ tsp. minced garlic

2 Tbsp. olive oil

1/3 cup ketchup

2 Tbsp. molasses

1 Tbsp. apple cider vinegar

1 Tbsp. Worcestershire sauce

½ tsp. REGULAR MUSTARD POWDER

½ tsp. medium “HOT” chili powder

Place the beef slices in a slow cooker on low or in a covered pan in a preheated 275 F. oven. In a bowl, combine the remaining ingredients and mix well.

Pour over the beef. Cook until the beef is tender, 4-6 hours. The steak will be very tender but the same size as when you put it in, there is very little shrinkage. Serve on rolls or over rice or egg noodles.

6-8 serving

(Recipe for “Gut Like It” Barbecued Beef was in Penzeys Spices catalog)

Filed Under: Savory Tagged With: apple cider vinegar, chili powder, ketchup, less expensive beef, molasses, regular mustard powder, Worcestershire sauce

Pork Chop Suey

October 4, 2015 Leave a Comment

Pork Chop Suey

This recipe, Pork Chop Suey, chop suey is often made with bamboo shoots and water chestnuts – add them to this recipe if you wish. In place of the noodles, try it with Yakisoba Stir-Fry Noodles. Serve with 3 packages of Yakisoba Stir-Fry Noodles; just make them PLAIN. The good thing about these noodles is that there ISN’T ANY MSG, TRANS FAT OR CHOLESTEROL in them.

Pork Chop Suey Recipe

Pork Chop Suey

1 cup reduced-sodium chicken broth

3 Tbsp. reduced-sodium soy sauce

2 Tbsp. molasses

¼ tsp. ground pepper

5 tsp. cornstarch

2 Tbsp. canola oil, divided

1 lb. pork tenderloin, trimmed, halved lengthwise and cut into ¼ inch thick pieces

1 medium onion, slivered

1 medium red bell pepper, thinly sliced

3 cup bean sprouts

1 Tbsp. minced fresh ginger

Yakisoba Stir-Fry Noodles

Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.

Increase heat to medium-high. Add the remaining 1 tablespoon oil, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and other accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.

(Recipe for Pork Chop Suey, Diabetic Connect, 2015)

Filed Under: Savory Tagged With: bean sprouts, cornstarch, minced fresh ginger, molasses, pork tenderloin, red bell pepper, reduced-sodium chicken broth, reduced-sodium soy sauce

Tangy Barbecue Wings

March 21, 2015 Leave a Comment

Tangy Barbecue Wings

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

When I took these savory, slow-cooked appetizers to work, they were gone before I even got a bite! Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good.

Sherry Pitzer Troy, Missouri

Tangy Barbecue Wings Recipe

Tangy Barbecue Wings

5 lb. chicken wings

2 ½ cups ketchup

2/3 cup white vinegar

2/3 cup honey

½ cup molasses

2 to 3 Tbsp. hot pepper sauce

1 tsp. salt

1 tsp. Worcestershire sauce

½ tsp. onion powder

½ tsp. chili powder

½ to 1 tsp. liquid smoke, optional

Preheat oven to 375 F. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two greased 15 x 10 x 1 inch baking pan. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered 30 minutes, stirring occasionally.

Drain wings. Place one-third of the chicken in a 5 quart slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving. 2 dozen wings

(Recipe for Tangy Barbecue Wings was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: chicken wings, chili powder, hot pepper sauce, ketchup, Liquid Smoke, molasses, white vinegar, Worcestershire sauce

Gingerbread Cake Mix

January 5, 2015 Leave a Comment

Gingerbread Cake Mix

Gingerbread Cake Mix Recipe

Gingerbread Cake Mix

Mix:      6 2/3 cups flour

1 ½ cups sugar

¾ cup plus 1 Tbsp. nonfat dry milk powder

¼ cup baking powder

1 Tbsp. salt

2 ½ tsp. PENZEYS CINNAMON

2 tsp. CREAM OF TARTAR

½ – 1 ¼ tsp. GROUND CLOVES (the original recipe calls for 1 ¼, but our cloves are super strong)

1 ¼ tsp. POWDERED GINGER

1 ½ cups shortening

CAKE:       1 egg

½ cup water

½ cup molasses

(HIGHLIGHTED – are found in PENZEYS SPICES)

In a large bowl, combine the dry ingredients; mix well. Cut in the shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months.

                                5 batches (10 cups total)

To prepare the cake: Preheat oven to 350 F. In a mixing bowl, lightly beat the egg, water and molasses. Add 2 cups of the cake mix; beat until well blended. Spread into a greased 8 inch square baking pan. Bake at 350 F. for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.        9 pieces per cake

(Recipe for Gingerbread Cake Mix was in Penzeys Spices catalog)

Filed Under: Cake Recipes Tagged With: cinnamon, cloves, cream of tartar, molasses, nonfat dry milk powder, powdered ginger, shortening

Gingerbread Cheesecake

December 18, 2014 Leave a Comment

Gingerbread Cheesecake

This recipe for Gingerbread Cheesecake came from the “cooking club” magazine. It’s the perfect cheesecake for this time of year. Anytime in the month of December, I think, would be fine.

Gingerbread Cheesecake Recipe

Gingerbread Cheesecake

Crust:          2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:        4 (8 oz. each) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:         1 cup whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired

Heat oven to 300 F. Line outside of 9 inch springform pan with heavy-duty foil. Combine crust ingredients in medium bowl. Press onto bottom and halfway up sides of pan. Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy. Add eggs, one at a time, pulsing after each addition. Add all remaining filling ingredients; pulse to combine. Pour into crust.

Place pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack 1 hour. Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form. Beat in rum until firm but not stiff peaks form. Spread over top of cake. Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.

(Recipe for Gingerbread Cheesecake was in cooking club magazine, winter 2014)

Filed Under: Cake Recipes Tagged With: cinnamon, cloves, cream cheese, Eggs, ginger, ground gingersnaps, heavy whipping cream, light brown sugar, molasses, rum, sour cream

Cranberry Gingerbread Muffins

December 14, 2014 Leave a Comment

Cranberry Gingerbread Muffins

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

This wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit!

Lisa Varner Charleston, South Carolina

Cranberry Gingerbread Muffins Recipe

Cranberry Gingerbread Muffins

2 ¼ cups flour

½ cup packed brown sugar

2 tsp. ground ginger

1 tsp. baking powder

1 tsp. ground cinnamon

¾ tsp. salt

½ tsp. baking soda

1 egg

¾ cup water

½ cup fat-free plain yogurt

1/3 cup molasses

¼ cup canola oil

1 cup fresh or frozen cranberries, coarsely chopped

In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil. Stir into dry ingredients just until moistened. Fold in cranberries.

Coat muffin cups with cooking spray or use paper liners; fill ¾ full with batter. Bake at 350 F. for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 1 dozen

(Recipe for Cranberry Gingerbread Muffins was in www.tasteofhome.com, 2014)

Filed Under: Muffin Recipes Tagged With: fat-free yogurt, fresh cranberries, ground ginger, molasses, packed brown sugar

Sweet & Hot Baked Beans

November 2, 2014 Leave a Comment

Sweet & Hot Baked Beans

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Baked beans belong at a barbecue. They’re sweet with heat when you add pineapple and jalapenos.

Robin Haas Cranston, Rhode Island

Sweet & Hot Baked Beans Recipe

Sweet & Hot Baked Beans

4 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained

2 cans (8 oz. each) crushed pineapple, undrained

2 large onions, finely chopped

1 cup packed brown sugar

1 cup ketchup

10 bacon strips, cooked and crumbled

½ cup molasses

¼ cup canned diced jalapeno peppers

2 Tbsp. white vinegar

4 garlic cloves, minced

4 tsp. ground mustard

¼ tsp. ground cloves

In a 3 or 4 quart slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours. 12 servings

(Recipe for Sweet & Hot Baked Beans was on www.tasteofhome.com, 2014

Filed Under: Savory Tagged With: bacon strips, caned diced jalapeno peppers, crushed pineapple, ground cloves, ground mustard, large onions, molasses, white kidney beans

Apricot-Pecan Stuffed Pork Tenderloins

September 26, 2014 Leave a Comment

Apricot-Pecan Stuffed Pork Tenderloins

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

This unique blend of ingredients is a pleasant surprise of the sweet apricot-and-thyme-flavored tenderloin. My sister gave me this recipe 15 years ago, and it’s been a favorite ever since. * This recipe is Diabetic Friendly! *

Mary Ann Dell Phoenixville, Pennsylvania

Apricot-Pecan Stuffed Pork Tenderloins Recipe

Apricot-Pecan Stuffed Pork Tenderloins

1 pork tenderloin (1 lb.)

¾ cup dried apricots

4 ½ tsp. chopped pecans

3 tsp. dried thyme, divided

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

1 ½ tsp. molasses

1 tsp. canola oil

½ cup reduced-sodium chicken broth

Cut tenderloin horizontally from the long side to within ½ inch of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to ½ inch thickness; remove plastic.

In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped. Add molasses and oil; process until blended. Spread apricot mixture over the meat within ¾ inch of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1 ½ inch intervals.

Line a roasting pan with heavy-duty foil. Place meat on a rack in prepared pan. Pour broth over meat and sprinkle with remaining thyme. Bake at 400 F. for 40-45 minutes or until juices run clear and meat thermometer reads 160 F. Let stand for 5-10 minutes before slicing. 4 servings

(Recipe for Apricot-Pecan Stuffed Pork Tenderloins was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: chopped pecans, dried apricot, dried thyme, molasses, pork tenderloin, reduced-sodium chicken broth

Lazy Man’s Ribs

August 14, 2014 Leave a Comment

Lazy Man’s Ribs

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender! I’ve made them for a lot of my buddies – including my preacher – and some have even suggested that I try bottling my sauce and selling it to the public!!!

Allen Stackhouse Jr. Jennings, Louisiana

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

¼ molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. barbecue sauce

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

Rub ribs with Cajun seasoning. Layer ribs and onion in a 5 quart slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke and salt.

Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. 4 servings

(Recipe for Lazy Man’s Ribs was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: barbecue sauce, cajun seasoning, cider vinegar, cornstarch, ketchup, Liquid Smoke, molasses, orange juice, packed brown sugar, pork baby back ribs, sliced onion, stone-ground mustard, Worcestershire sauce

“Guy Like It” Barbecued Beef

Pork Chop Suey

Tangy Barbecue Wings

Gingerbread Cake Mix

Gingerbread Cheesecake

Cranberry Gingerbread Muffins

Sweet & Hot Baked Beans

Apricot-Pecan Stuffed Pork Tenderloins

Lazy Man’s Ribs

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