Ingredient Spotlight: Molasses

Thanks for joining us this week for the Ingredient Spotlight!  We are talking about molasses this week, a delightful fall ingredient. 

Molasses used to be the primary natural sweetener before granulated cane sugar came onto the scene.  Molasses can be made from crane sugar or beet sugar.  For the most vitamins and minerals, opt for the three-times boiled blackstrap molasses. 

I love the rich flavor of molasses, some of our favorite recipes include:

Rustic Rye Bread

Rhubarb Gingersnap Cheesecake

Cranberry Gingerbread Scones

Pumpkin Molasses Crinkles

Molasses Crinkle Baked Oatmeal

Soft Oatmeal Molasses Cookies (aka Great Harvest Oatmeal Cookies)

What are your favorite molasses recipes?

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Gingerbread Baked Oatmeal

What could be more perfect for this time of year but a warm bowl of gingerbread baked oatmeal? 

This stuff is fantastic, and festive all at the same time. 

While it’s baking, you’ll think you’re making a batch of molasses crinkles.  Take one bite, and you’ll think that you’re eating one. 

Gingerbread Baked Oatmeal – Finding Joy in My Kitchen

Ingredients

• 3 C Old Fashioned Oats
• 1/4 C Molasses {be a little generous here}
• 1/4 C dark brown sugar
• 1/2 tsp. ginger
• 1 heaping tsp. cinnamon
• 1/4 tsp. cloves
• pinch of nutmeg
• 2 tsp. baking powder
• 1 tsp. salt
• 1 C milk
• 1 egg
• 1/2 C applesauce
• splash of vanilla

Directions

In a large bowl, mix together 3 C old fashioned oats, 1/4 C brown sugar, 1/2 tsp. ginger, 1 heaping tsp. cinnamon (more or less, as desired), 1/4 tsp. cloves, a pinch of nutmeg, 2 tsp. baking powder, and 1 tsp. salt.  Stir. 

Add to this bowl 1 C milk, 1 egg, 1/2 C unsweetened applesauce, 1/4 C molasses and a splash of vanilla.

Place in a 8x8 baking dish and either bake immediately, or cover and refrigerate overnight. 

Bake, uncovered at 350 for 35-40 minutes until the center is set. 

Serve with applesauce, milk, or enjoy plain.  Toss in a handful of dried cranberries for a real treat. 

Enjoy!

Linked to: Tasty Tuesday, Tasty Tuesday 2

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Soft Oatmeal Molasses Cookies

These are hands-down, my favorite oatmeal cookie. 

But, you don’t have to take my word for it. 

Make them & see what you think! 

I think, you’ll like them. 

For those of your who grew up near a Great Harvest Bakery, these are a copycat recipe of their famous Oatmeal Cookies. 

Now are you convinced? 

Soft Oatmeal Molasses Cookies – Adapted from Cooking It Easy

Ingredients

• 2 C whole wheat flour (or 1 C white & 1 C red wheat)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 C brown sugar
• 12 T butter, softened
• 2 C oats (either old fashioned or quick)
• 2 eggs
• 2 T molasses
• 1 T milk
• Optional: 1/2 – 3/4 C dark chocolate chips, or raisins

Directions

Begin by mixing together 2 C whole wheat flour with 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt.  Set aside. 

Meanwhile, beat together 12 T (1 stick & a half) unsalted butter and a generous 1 C brown sugar.

Add in the 2 eggs, 2 T molasses and 1 T milk. 

Then, add in the 2 C oats (we used quick cook).  Stir well. 

Pour the dry ingredients into the wet oat mixture and stir until blended. 

If desired, add chocolate chips or raisins. 

Scoop out 2-4  T of dough and place the dough ball about 2 inches apart from the next one on a lightly greased cookie sheet. 

Note: If you want gigantic cookies, like the one’s from Great Harvest, use 1/4 C dough for each cookie & space them 3-inches apart. 

Bake at 350 degrees for 12-13 minutes; or just until the edges are starting to lightly brown.  Cool for 2 minutes on the cookie sheet before removing to cool completely on a wire rack. 

Best enjoyed slightly warm with a tall glass of milk. 

Makes 24 giant cookies, or 35-40 2-inch cookies.  Store leftover cookies in an airtight container for 3-5 days.  Longer storage can be done via the freezer. 

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