You’re in for a treat! Molasses isn’t just for gingerbread cookies—it’s a versatile sweetener that can transform your baking and cooking into something extraordinary. Whether you’re craving something cozy, festive, or just downright delicious, our roundup of 18 molasses recipes is sure to satisfy your sweet tooth. Dive in and discover how this rich, dark syrup can elevate your favorite dishes to new heights!
Molasses Gingerbread Cookies
Evenings like these call for the warmth of molasses gingerbread cookies, their spicy sweetness a comforting embrace in the quiet of the kitchen. The process of making them is as soothing as their flavor, a gentle reminder of the joy found in simple, timeless recipes.
Ingredients
- For the dough:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
- Beat in the egg and molasses until fully incorporated into the butter mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: For uniformly sized cookies, use a small cookie scoop.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft. They will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Warm from the oven, these cookies boast a tender crumb and a deep, spicy flavor that pairs beautifully with a glass of cold milk or a hot cup of tea. For a festive touch, drizzle them with a simple icing or serve alongside a scoop of vanilla ice cream.
Spiced Molasses Cake
Today is ‘2025-06-15 07:00:03.951844’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Spiced Molasses Cake’ using the structure below.
Tone: Write slowly and reflectively, like journaling alone. Use soft language and gentle pacing.
Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 1 cup hot water
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. This ensures your spices are evenly distributed throughout the cake.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. This incorporates air, making the cake lighter.
- Add the egg to the butter mixture, beating well after addition. Then, mix in the molasses until fully combined.
- Alternately add the dry ingredients and hot water to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can lead to a tough cake.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the cake from becoming soggy.
Only now does the kitchen begin to cool, the air sweet with molasses and spice. The cake, dense yet tender, carries the warmth of ginger and cloves, perfect alongside a dollop of whipped cream or a quiet afternoon.
Molasses Glazed Ham
Venturing into the heart of comfort food, this molasses glazed ham brings a sweet, smoky depth to the table, perfect for those moments when only something deeply satisfying will do. It’s a dish that whispers of home, of slow afternoons and the kind of meals that linger in memory.
Ingredients
- For the ham:
- 1 (8-10 lb) fully cooked, bone-in ham
- 1 cup water
- For the glaze:
- 1 cup molasses
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp ground cloves
Instructions
- Preheat your oven to 325°F (163°C).
- Place the ham in a large roasting pan, cut side down, and add 1 cup of water to the bottom of the pan.
- Cover the ham loosely with aluminum foil and bake for 1.5 hours.
- While the ham bakes, combine molasses, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 5 minutes to thicken slightly.
- After 1.5 hours, remove the ham from the oven and carefully peel back the foil. Brush half of the glaze over the ham, ensuring it’s evenly coated.
- Return the ham to the oven, uncovered, and bake for an additional 30 minutes.
- Brush the remaining glaze over the ham and bake for another 15-20 minutes, or until the glaze is sticky and caramelized.
- Let the ham rest for 10 minutes before slicing to allow the juices to redistribute.
Finished with a glossy, sticky-sweet crust, the ham is irresistibly tender, each slice glistening with the deep, rich flavors of molasses and spice. Serve it warm, with the pan drippings drizzled over the top, or alongside a crisp, green salad to cut through the sweetness.
Blackstrap Molasses BBQ Sauce
Reflecting on the simplicity of homemade condiments brings a quiet joy, especially when it’s something as rich and complex as Blackstrap Molasses BBQ Sauce. This sauce, with its deep flavors and velvety texture, is a testament to the beauty of slow cooking and patience.
Ingredients
- For the sauce:
- 1 cup ketchup
- 1/2 cup blackstrap molasses
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
Instructions
- In a medium saucepan over low heat, combine the ketchup, blackstrap molasses, and apple cider vinegar, stirring gently to blend.
- Add the Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper to the saucepan, stirring until all ingredients are fully incorporated.
- Increase the heat to medium-low and simmer the sauce for 20 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly but still be pourable.
- Remove the saucepan from the heat and let the sauce cool for 10 minutes before transferring it to a jar or bottle for storage. This resting period allows the flavors to meld beautifully.
Perfect for slathering on ribs or brushing onto grilled vegetables, this BBQ sauce offers a smoky sweetness with a hint of heat. Its glossy finish and robust flavor profile make it a standout addition to any summer cookout.
Molasses Cornbread
Kneading the memories of childhood summers spent in the countryside, molasses cornbread emerges as a humble yet deeply comforting dish. Its rich, earthy sweetness and tender crumb speak to the soul, offering a slice of nostalgia with every bite.
Ingredients
- For the dry mix:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- For the wet mix:
- 1 cup milk
- 1/4 cup molasses
- 1/4 cup melted butter
- 1 egg
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
- In another bowl, mix the milk, molasses, melted butter, and egg until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should pull away slightly from the pan when done.
- Allow the cornbread to cool in the pan for 10 minutes before slicing.
Offering a perfect balance of sweetness and texture, this molasses cornbread pairs wonderfully with a pat of butter or a drizzle of honey. Its moist interior and slightly crisp crust make it a versatile companion to both savory dishes and sweet spreads.
Molasses Pulled Pork
Lingering in the quiet of the morning, the thought of molasses pulled pork simmering slowly fills the air with a promise of deep, caramelized flavors and tender, fall-apart meat that’s been loved into submission over hours of gentle cooking.
Ingredients
- For the pork:
- 4 lbs pork shoulder, trimmed
- 2 tbsp vegetable oil
- For the rub:
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground black pepper
- 1 tsp salt
- For the sauce:
- 1 cup molasses
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp mustard
- 1 tsp liquid smoke
Instructions
- Preheat your oven to 300°F (150°C).
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, and salt to create the rub.
- Pat the pork shoulder dry with paper towels, then evenly coat it with the rub mixture.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 4 minutes per side.
- While the pork is searing, whisk together the molasses, apple cider vinegar, ketchup, Worcestershire sauce, mustard, and liquid smoke in a medium bowl to make the sauce.
- Pour the sauce over the seared pork in the Dutch oven, ensuring it’s well coated.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 4 hours, or until the pork is fork-tender.
- Remove the pork from the oven and let it rest for 10 minutes. Then, using two forks, shred the pork directly in the sauce.
- Tip: For an extra layer of flavor, broil the shredded pork for 2-3 minutes before serving to crisp up the edges.
- Tip: If the sauce is too thin after shredding, simmer the pork on the stove over low heat until it reaches your desired consistency.
- Tip: For a smoky depth, add a pinch of smoked salt to the rub mixture.
Perfectly balanced between sweet and tangy, the molasses lends a rich, velvety texture to the pork, making it irresistible when piled high on soft buns or served alongside crisp, cool coleslaw for contrast.
Molasses Baked Beans
Zestfully, let’s delve into the comforting embrace of molasses baked beans, a dish that whispers of home and hearth with every spoonful. Its rich, deep flavors are a testament to the simplicity of ingredients coming together in harmony.
Ingredients
- For the beans:
- 1 lb dried navy beans
- 6 cups water
- For the sauce:
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1 tbsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small onion, diced
- 4 cups water
Instructions
- Rinse the navy beans under cold water and pick out any debris.
- In a large pot, combine the beans with 6 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook for 1 hour, or until the beans are tender but not mushy. Tip: Skim off any foam that forms on the surface for clearer broth.
- Preheat your oven to 300°F (150°C).
- Drain the beans, reserving the cooking liquid.
- In a large baking dish, mix the cooked beans with molasses, brown sugar, mustard powder, salt, pepper, and diced onion.
- Pour in 4 cups of the reserved bean cooking liquid, ensuring the beans are fully submerged. Tip: If needed, add more water to cover the beans.
- Cover the dish with a lid or aluminum foil and bake for 4 hours, checking occasionally to ensure the beans remain moist. Tip: For a thicker sauce, remove the cover during the last 30 minutes of baking.
Velvety and rich, these molasses baked beans offer a perfect balance of sweetness and depth, with a texture that’s tender yet holds its shape. Serve them atop a slice of crusty bread or alongside grilled meats for a hearty meal that comforts the soul.
Molasses Peanut Butter Cookies
Now, as the morning light filters through the kitchen window, there’s something profoundly comforting about the thought of molasses peanut butter cookies. Their rich, deep flavors and chewy texture seem to whisper stories of home and warmth, inviting a moment of pause in our bustling lives.
Ingredients
- For the dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For rolling:
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the egg and molasses until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
- Place the 1/4 cup granulated sugar in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each in sugar to coat.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of a fork in a crisscross pattern. Tip: Dipping the fork in sugar between cookies prevents sticking.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For chewier cookies, slightly underbake.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Best enjoyed with a glass of cold milk, these cookies strike a delightful balance between the robustness of molasses and the creamy sweetness of peanut butter. Their slightly crisp edges give way to a tender, chewy center, making each bite a comforting embrace.
Molasses Granola Bars
Just like the slow, golden drip of molasses, this recipe unfolds with a comforting rhythm, inviting you to savor each step as much as the final bite. It’s a humble creation, born from the pantry staples we often overlook, yet it holds the power to transform an ordinary morning into something sweetly memorable.
Ingredients
- For the base:
- 2 cups old-fashioned rolled oats
- 1/2 cup almond flour
- 1/4 tsp salt
- For the binding:
- 1/2 cup molasses
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- For the mix-ins:
- 1/2 cup chopped almonds
- 1/4 cup dried cranberries
Instructions
- Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, combine the rolled oats, almond flour, and salt, stirring until evenly mixed.
- In a separate bowl, whisk together the molasses, honey, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients over the dry ingredients and mix until everything is well coated.
- Fold in the chopped almonds and dried cranberries, distributing them evenly throughout the mixture.
- Transfer the mixture to the prepared baking pan, pressing down firmly with the back of a spoon to create an even layer.
- Bake for 25 minutes, or until the edges are just starting to turn golden brown.
- Remove from the oven and let cool completely in the pan before lifting out using the parchment overhang and cutting into bars.
Let these molasses granola bars be your quiet morning companion, their chewy texture and deep, caramel-like sweetness a testament to the beauty of simplicity. Enjoy them with a cup of strong coffee or crumbled over yogurt for a delightful contrast of flavors and textures.
Molasses Roasted Carrots
Kneading through the quiet of the morning, the thought of molasses roasted carrots brings a warmth to the heart, much like the gentle embrace of the sun through the kitchen window. This dish, with its humble beginnings, transforms into a sweet, caramelized delight, perfect for those reflective moments when cooking becomes more than just a task.
Ingredients
- For the carrots:
- 1 pound carrots, peeled and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1/4 cup molasses
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- In a large bowl, toss the carrot pieces with olive oil, ensuring each piece is lightly coated for even roasting.
- Spread the carrots in a single layer on a baking sheet, allowing space between each piece for optimal caramelization.
- Roast in the preheated oven for 20 minutes, then remove to drizzle with molasses and sprinkle with cinnamon and salt.
- Return to the oven and roast for an additional 10-15 minutes, or until the carrots are tender and the molasses has caramelized.
- Let the carrots sit for 5 minutes after roasting to allow the flavors to meld together beautifully.
Velvety and rich, these molasses roasted carrots offer a delightful contrast between their tender interior and the crisp, caramelized exterior. Serve them atop a bed of creamy polenta or alongside a hearty roast to elevate any meal into a moment of quiet celebration.
Molasses Braised Short Ribs
Now, as the early morning light filters through the kitchen, there’s something deeply comforting about the thought of molasses braised short ribs simmering away, their rich aroma filling the space with warmth and anticipation.
Ingredients
- For the braise:
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup molasses
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F.
- Season the short ribs generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the short ribs and sear until deeply browned on all sides, about 4 minutes per side. Remove and set aside.
- In the same pot, add the diced onion and minced garlic. Cook until softened, about 3 minutes, scraping up any browned bits from the bottom of the pot.
- Stir in the beef broth, molasses, apple cider vinegar, and smoked paprika. Bring to a simmer.
- Return the short ribs to the pot, cover, and transfer to the preheated oven. Braise for 3 hours, or until the meat is fork-tender.
- Tip: For a richer sauce, remove the ribs once cooked and simmer the braising liquid on the stove until reduced to your desired consistency.
- Tip: If the ribs are not submerged in the liquid, turn them halfway through cooking to ensure even tenderness.
- Tip: Let the ribs rest in the braising liquid for 10 minutes after cooking to absorb more flavor.
Here, the ribs emerge succulent, their meat falling off the bone with a gentle nudge, the molasses lending a deep, caramelized sweetness that balances the savory notes beautifully. Serve them over a bed of creamy polenta or alongside roasted root vegetables to soak up every last drop of the glossy, reduced sauce.
Molasses Pumpkin Pie
Perhaps there’s no better way to welcome the crisp embrace of autumn than with a slice of Molasses Pumpkin Pie, its rich, spiced filling and flaky crust whispering tales of cozy evenings and cherished gatherings.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup dark molasses
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, whisk together the flour and salt for the crust. Add the chilled butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
- In another bowl, combine the pumpkin puree, molasses, heavy cream, eggs, cinnamon, ginger, cloves, and salt for the filling. Whisk until smooth.
- Pour the filling into the prepared crust, smoothing the top with a spatula. Tip: Tap the pie dish gently on the counter to remove any air bubbles.
- Bake for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: Cover the edges with foil if they brown too quickly.
- Allow the pie to cool on a wire rack for at least 2 hours before serving to let the flavors meld.
Just as the molasses deepens the pie’s flavor with its bittersweet notes, the creamy pumpkin filling offers a velvety contrast, making each bite a harmonious blend of textures. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.
Molasses Oatmeal Bread
As the morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking molasses oatmeal bread. This recipe, with its rich flavors and hearty texture, feels like a warm embrace on a quiet day.
Ingredients
- For the dough:
- 1 cup warm water (110°F)
- 2 tbsp unsulphured molasses
- 1 tbsp active dry yeast
- 1 cup old-fashioned rolled oats
- 2 cups bread flour
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- For topping:
- 1 tbsp old-fashioned rolled oats
- 1 tbsp unsalted butter, melted
Instructions
- In a large bowl, combine warm water, molasses, and yeast. Let sit for 5 minutes until frothy.
- Stir in 1 cup oats, bread flour, salt, and melted butter until a dough forms.
- Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down dough and shape into a loaf. Place in a greased 9×5 inch loaf pan.
- Cover and let rise for another 30 minutes until dough crests above the pan.
- Preheat oven to 375°F. Brush loaf with melted butter and sprinkle with remaining oats.
- Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
- Cool on a wire rack before slicing.
Golden and aromatic, this molasses oatmeal bread offers a delightful chewiness with a subtle sweetness. Enjoy it toasted with a smear of butter or as the foundation for a hearty sandwich.
Molasses Mustard Dressing
Beneath the golden light of the morning, there’s a simplicity in stirring together a dressing that carries the warmth of molasses and the sharpness of mustard, a blend that feels like a quiet conversation between flavors.
Ingredients
- For the dressing:
- 1/4 cup molasses
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium bowl, whisk together the molasses and Dijon mustard until smooth. Tip: Ensure the molasses is at room temperature to avoid clumping.
- Add the apple cider vinegar to the bowl and continue whisking to incorporate. Tip: The acidity of the vinegar balances the sweetness of the molasses, so measure carefully.
- Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing. Tip: A steady hand here ensures a silky, uniform texture.
- Season the dressing with salt and black pepper, whisking once more to blend all the flavors together.
Just like that, you have a dressing that drapes over salads with a glossy sheen, its flavor deep and complex with a hint of spice. Try it drizzled over roasted vegetables or as a bold dip for crusty bread.
Molasses Sweet Potato Casserole
Zesty mornings call for dishes that warm the soul, and this molasses sweet potato casserole does just that, with its rich, deep flavors and comforting texture. It’s a dish that feels like a hug, perfect for those reflective moments when you need a little sweetness in your life.
Ingredients
- For the sweet potato base:
- 4 cups mashed sweet potatoes
- 1/2 cup molasses
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- For the topping:
- 1/2 cup all-purpose flour
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, chilled and cubed
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the mashed sweet potatoes, molasses, brown sugar, melted butter, vanilla extract, and salt until smooth. Tip: For extra smooth potatoes, pass them through a ricer before mixing.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, mix the flour, chopped pecans, and brown sugar for the topping. Add the chilled butter cubes and use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures a flakier topping.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the edges are bubbly. Tip: For an extra crispy topping, broil for the last 2 minutes of baking, watching closely to prevent burning.
Perfectly balanced between sweet and savory, this casserole boasts a creamy base with a crunchy, nutty topping. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.
Molasses Rye Cookies
Kneading the dough for these molasses rye cookies feels like tracing the contours of a cherished memory, each fold a whisper of warmth and spice. The rich, earthy aroma that fills the kitchen is a prelude to the deep, complex flavors that await, a testament to the simple joy of baking with intention.
Ingredients
- For the dough:
- 1 cup rye flour
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- For rolling:
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the rye flour, all-purpose flour, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter and dark brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the molasses, egg, and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Place the granulated sugar in a small bowl. Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in the sugar to coat lightly.
- Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass. Tip: For even baking, ensure all cookies are of uniform thickness.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: The cookies will firm up as they cool, so it’s okay if they seem a bit underdone.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Out of the oven, these cookies boast a delicate crispness at the edges that gives way to a chewy, spiced center. Serve them alongside a cup of strong coffee or crumble over vanilla ice cream for a decadent twist on a classic dessert.
Molasses Apple Crisp
Evenings like these call for something warm, something that fills the kitchen with the scent of cinnamon and sweet apples, a dish that feels like a hug. Molasses apple crisp is just that—a comforting blend of tart apples and deep, rich molasses, topped with a buttery, crumbly oat topping that begs to be eaten straight from the pan.
Ingredients
- For the filling:
- 6 cups peeled, cored, and sliced apples (about 6 medium apples)
- 1/4 cup molasses
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- For the topping:
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
- In a large bowl, combine the sliced apples, molasses, granulated sugar, lemon juice, cinnamon, and nutmeg. Toss until the apples are evenly coated, then spread the mixture into the prepared baking dish.
- In another bowl, mix the oats, flour, brown sugar, and salt. Add the cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the apple mixture, covering it completely.
- Bake for 35-40 minutes, or until the topping is golden brown and the apples are bubbling around the edges.
- Let the crisp cool for at least 10 minutes before serving to allow the filling to set.
Rich with the warmth of molasses and spice, this apple crisp offers a delightful contrast between the soft, tender apples and the crisp, buttery topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is, letting the flavors speak for themselves.
Molasses Marinated Chicken Wings
Now, as the golden light of early summer spills across the kitchen counter, it’s the perfect moment to embrace the deep, caramelized flavors of molasses marinated chicken wings. This dish, with its rich glaze and tender meat, is a humble yet profound celebration of simple ingredients transformed by time and care.
Ingredients
- For the marinade:
- 1/2 cup molasses
- 1/4 cup soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp minced garlic
- 1 tsp ground ginger
- For the wings:
- 2 lbs chicken wings
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- In a large bowl, whisk together the molasses, soy sauce, apple cider vinegar, minced garlic, and ground ginger until well combined.
- Add the chicken wings to the bowl, ensuring each piece is thoroughly coated in the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the wings from the marinade, letting excess drip off, and arrange them on the prepared baking sheet. Discard the remaining marinade.
- Drizzle the wings with olive oil and sprinkle evenly with salt.
- Bake for 45-50 minutes, flipping halfway through, until the wings are deeply caramelized and the internal temperature reaches 165°F (74°C).
- Let the wings rest for 5 minutes before serving to allow the juices to redistribute.
Best enjoyed when the molasses glaze is sticky and slightly charred at the edges, these wings offer a perfect balance of sweet and savory. Serve them atop a crisp salad or alongside a cooling dip to cut through the richness.
Conclusion
Variety is the spice of life, and our roundup of 18 Delicious Molasses Recipes offers just that for every sweet tooth out there! From cozy cookies to rich cakes, there’s something for everyone to love. We invite you to dive into these recipes, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy baking!
