molasses - 2/2 - Annette's Sweet Treats

Hearty Beef & Bean Chili

April 3, 2014 Leave a Comment

Hearty Beef & Bean Chili

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

www.tasteofhome.com

The slow cooker makes this chili ideal for entertaining. A few minutes of prep and then it cooks away while you can attend to other party details. Your guests will really enjoy this nicely seasoned hearty dish.

Jan Wagner-Cuda Deer Park, Washington

Hearty Beef & Bean Chili Recipe

Hearty Beef & Bean Chili

2 lbs. ground beef

6 cans (16 oz. each) hot chili beans, undrained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1 can (8 oz.) tomato sauce

¼ cup chopped onion

2 Tbsp. molasses

1 tsp. salt-free Southwest chipotle seasoning blend

1 tsp. Worcestershire sauce

½ tsp. salt

½ tsp. ground cumin

½ tsp. chili powder

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 6 quart slow cooker.

Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until heated through.

14 servings (3 ½ quarts)

(Recipe for Hearty Beef & Bean Chili was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: chili powder, diced tomatoes and green chilies, ground beef, ground cumin, hot chili beans, molasses, salt-free Southwest chipotle seasoning, Worcestershire sauce

Carrot Raisin Couscous

March 12, 2014 Leave a Comment

Carrot Raisin Couscous

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

www.tasteofhome.com

The addition of golden raisins adds a slightly sweet flavor to this unique side dish featuring both couscous and carrots. This recipe is Diabetic Friendly!

Jordan Sucher Brooklyn, New York

Carrot Raisin Couscous Recipe

Carrot Raisin Couscous

1/3 cup port wine or chicken broth

1/3 cup golden raisins

1 medium onion, chopped

3 Tbsp. olive oil, divided

1 package (10 oz.) couscous

2 cups chicken broth

¼ tsp. salt, divided

¼ tsp. pepper, divided

4 medium carrots, julienned

1 Tbsp. sugar

1 tsp. molasses

In a small saucepan, heat wine until hot. In a small bowl, soak raisins in wine for 5 minutes. Drain raisins, reserving wine.

In a large saucepan, sauté onion in 1 tablespoon oil until tender. Stir in couscous. Cook and stir until lightly browned. Stir in broth, raisins and half of the salt and pepper. Bring to a boil. Cover and remove from the heat. Let stand for 5 minutes; fluff with a fork.

In a small skillet, sauté carrots in remaining oil until crisp-tender. Combine the sugar, molasses, reserved wine and the remaining salt and pepper. Stir into carrots; heat through.

In a large bowl, combine couscous mixture and carrots; toss to combine. 10 servings

(Recipe for Carrot Raisin Couscous was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: carrots, chicken broth, chopped onion, couscous, golden raisins, molasses, port wine

Gingerbread Pancakes with Banana Cream

December 22, 2013 Leave a Comment

Gingerbread Pancakes with Banana Cream

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

To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking. This way I don’t have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch.

Barbara Brittain Santee, California

Gingerbread Pancakes with Banana Cream Recipe

Gingerbread Pancakes with Banana Cream

2 cups heavy whipping cream

1/3 cup confectioners’ sugar

2 medium bananas, chopped

¾ cup butter, softened

1 ½ cups packed brown sugar

6 eggs

1 ½ cups molasses

6 cups flour

4 ½ tsp. baking powder

1 Tbsp. ground ginger

1 Tbsp. ground cinnamon

2 ¼ tsp. salt

¾ tsp. ground allspice

4 cups 2% milk

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold in bananas. Cover and chill until serving.

In a very large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition.

Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with banana cream. 42 pancakes – (4 2/3 cups topping)

(Recipe for Gingerbread Pancakes with Banana Cream was on www.tasteofhome.com, 2012)

Filed Under: Savory Tagged With: 2% milk, allspice, bananas, cinnamon, confectioners' sugar, ginger, heavy whipping cream, molasses

Gingersnap Cheesecake

December 19, 2013 Leave a Comment

Gingerbread Cheesecake

This dessert takes the rich, spicy flavors of gingerbread and transforms them into a soft, creamy cheesecake

Gingersnap Cheesecake Recipe

Gingersnap Cheesecake

Crust:   2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:   4 (8 oz.) 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 heavy 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 into 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 time, pulsing after each addition. Add all remaining filling ingredients; pulse to combine. Pour into crust.

Place pan in large baking or broiler 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 s 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 is from Cooking Club, Winter 2014)

Filed Under: Cake Recipes Tagged With: cream cheese, gingersnaps, heavy whipping cream, molasses, powdered sugar, sour cream

Lazy Man’s Ribs

August 12, 2013 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!

Allan 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 cider vinegar

¼ cup molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. KC Masterpiece

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 if desired and salt. Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender. Remove ribs and keep warm. Strain cooking juice and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juice. 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 in tasteofhome.com)

Filed Under: Savory Tagged With: cajun seasoning, garlic powder, KC Masterpiece, molasses, orange juice, pork baby back ribs

Coffee-Molasses Marinated Pork Chops

June 20, 2013 Leave a Comment

Coffee-Molasses Marinated Pork Chops

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

www.tasteofhome.com

A friend gave me this fabulous pork chop recipe, and it’s SERIOUSLY the best pork I’ve ever tasted.

Pam Moormann Beverly, Massachusetts

Coffee-Molasses Marinated Pork Chops Recipe

Coffee-Molasses Marinated Pork Chops

1 cup strong brewed coffee

¼ cup molasses

6 fresh thyme springs

1 Tbsp. cider vinegar

1 Tbsp. Dijon mustard

2 garlic cloves, minced

½ tsp. salt

½ tsp. lemon-pepper seasoning

½ tsp. ground ginger

4 bone-in pork loin chops (1 inch thick)

In a large bowl, combine first nine ingredients. Pour ½ cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate at least 2 hours. Cover and refrigerate remaining coffee mixture until ready to cook.

For glaze, place remaining coffee mixture in a small saucepan. Bring to a boil; cook until liquid is reduced to about ½ cup.

Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat grill rack. Grill chops, covered, over medium heat or broil 4-5 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145 F. Let meat stand for 5 minutes before serving. Spoon glaze over chops. 4 serving

(Recipe for Coffee-Molasses Marinated Pork Chops was in tasteofhome.com)

Filed Under: Savory Tagged With: bone-in pork loin chops, brewed coffee, cider vinegar, molasses

Super-Easy Barbecue Pulled Pork

May 30, 2013 Leave a Comment

Super-Easy Barbecue Pulled Pork

Super-Easy Barbecue Pulled Pork is one of the many recipes I used to make when I was using The Sugar Solution Cookbook. I have diabetes, and this book by Ann Fittante, MS, and RD, with Julia VanTine-Reichardt was great. It gave you Breakfast, Snack, Lunch, Snack, Dinner, Snack every day; for a full month, and had 14 chapters with recipes.

Super-Easy Barbecue Pulled Pork Recipe

Super-Easy Barbecue Pulled Pork

1 Tbsp. olive oil

1 ½ Lbs. boneless pork loin, trimmed of all visible fat

1 medium onion, chopped (about ½ cup)

2/3 cup ketchup

1 Tbsp. cider vinegar

1 Tbsp. molasses

2 tsp. packed brown sugar

2 tsp. mustard powder (I don’t like mustard, so I didn’t use)

1 ½ tsp. garlic powder

1 tsp. Worcestershire sauce

¼ tsp. ground black pepper

1 ½ cups lower-sodium chicken or vegetable broth

Heat the oil in a medium saucepan over medium-high heat. Add pork loin and brown, turning occasionally, for 5 minutes.

Add the onion, ketchup, vinegar, molasses, sugar mustard powder, garlic powder, Worcestershire sauce, black pepper and broth. Stir the mixture well to combine and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 ½ hours.

Uncover the saucepan and simmer 10 minutes longer, or until the sauce has thickened slightly and the pork is very tender. Remove from the heat.

Pull the pork into shreds with two forks and serve.

(Recipe for Super-Easy Barbecue Pulled Pork was in The Sugar Solution Cookbook)

Filed Under: Savory Tagged With: boneless pork loin, chicken/vegetable broth, ketchup, molasses, packed brown sugar, Worcestershire sauce

Gingerbread Boys Recipe

December 1, 2012 Leave a Comment

Gingerbread Boys

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

These lightly spiced festive fellows are great to munch on. And if I punch a hole in the cutout shapes before baking, I can use the sturdy cookies as tree ornaments, too.

Dore’ Merrick Grabski Utica, New York

Gingerbread Boys Recipe

Gingerbread Boys

2/3 cup shortening

½ cup sugar

½ cup molasses

1 egg

3 cups all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground cloves

½ tsp. salt

½ tsp. ground nutmeg

Confectioners’ sugar icing, red-hot candies and

Miniature chocolate chips

In a mixing bowl, cream shortening and sugar. Add molasses and egg; mix well. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 2 hours.

On a lightly floured surface, roll out each portion of dough to 1/8 inch thickness. Cut with a 4 inch cookie cutter dipped in flour. Place 2 inch apart on greased baking sheets.

Bake at 350 F. for 9 – 11 minutes or until edges are firm. Remove to wire rack to cool. Decorate as desired.

TIP: Put 2 miniature chips for the eyes; and 3 red-hot candies in the center.

(Recipe for Gingerbread Boys was in Taste of Home Best Loved Cookies and bars, January 19, 2009 issue)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts on the recipe.

Hope you enjoyed the Gingerbread Boys, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cookie Recipes Tagged With: cinnamon, cloves, ginger, molasses, nutmeg, red-hot candies

Sweet Potato Muffins Recipe

August 6, 2012 Leave a Comment

Sweet Potato Muffins

I just love sweet potatoes…so when I found this recipe, I knew I had to put it into my blog. If you had to pick between sweet or white potatoes…which would you choose? Well, why don’t you try the Sweet Potatoes Muffins…I’m sure they will be GOOOOD!

Sweet Potato Muffins Recipe

Sweet Potato Muffins

1½ cups flour

½ cup firmly packed brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. pumpkin pie spice

½ tsp. salt

2 tsp. grated orange peel

1 cup mashed canned sweet potatoes (drained, if necessary)

½ cup buttermilk*

1 Tbsp. molasses

2 eggs

Topping: 1 Tbsp. sugar

¼ tsp. cinnamon

Preheat oven to 375F. Spray 12 muffin cups with nonstick cooking spray, or line with paper baking cups and lightly spray paper cups. In large bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, salt and orange peel; blend well.

In medium bowl, combine remaining muffin ingredients; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Divide batter evenly among spray-coated muffin cups.

In small bowl, combine sugar and cinnamon; mix well. Sprinkle over batter in muffin cups.

Bake at 375F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pam. Serve warm. 12 muffins.

* To substitute for buttermilk, use 1 ½ tsp. vinegar plus milk to make ½ cup.

HIGH ALTITUDE – Above 3500 feet: Increase flour to 1 ½ cups plus 2 Tbsp., bake as directed.

(Pumpkin pie spice can either be purchased or made at home. To make your own: 4 tsp. cinnamon, 1 tsp. ginger, ½ tsp. allspice, ½ tsp. nutmeg and ½ tsp. cloves. Store spices in tightly sealed containers in a cool, dark place).

(Recipe for the Sweet Potato Muffins was in Pillsbury Classic Cookbook, Real Home Baking, November 1994)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of recipe. I would like to know what you think of the recipes.

Hope you enjoyed making the Sweet Potato Muffins recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Muffin Recipes Tagged With: buttermilk, grated orange peel, molasses, muffin recipe, pumpkin pie spice, sweet potatoes

Hearty Beef & Bean Chili

Carrot Raisin Couscous

Gingerbread Pancakes with Banana Cream

Gingersnap Cheesecake

Lazy Man’s Ribs

Coffee-Molasses Marinated Pork Chops

Super-Easy Barbecue Pulled Pork

Sweet Potato Muffins Recipe

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