The gooey goodness of molasses has its day

Homage to Molasses.  It’s National Molasses Bar Day.
Gooey goodness.
Did you know that there’s substantial holistic sentiments that Molasses can be an elixir for assorted malady.
Meanwhile, enjoy the spicy sweetness.
The Menu Shoppe has it covered…more nifty finds…for your dessert menu or  daily specials.
Molasses Ginger Spice Bars
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup unsulfured molasses
1 large egg
3 ounces crystallized ginger, chopped coarse (about 1/2 cup)
1 1/2 tablespoons freshly grated orange zest
Preheat oven to 350° F. and lightly butter 2 baking sheets.
In a bowl whisk together flour, baking soda, salt, and ground spices. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add molasses, egg, flour mixture, crystallized ginger, and zest and beat until a dough forms. On a sheet of wax paper pat dough into an 8-by-5 inch rectangle, about 1 inch thick. Chill dough, wrapped in wax paper, 4 hours, or until firm.
After the dough has been formed into a rectangle it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)
Cut dough crosswise into slices about 1/6 inch thick and arrange about 2 inches apart on baking sheets. Bake bars in batches in middle of oven until deep golden brown, 8 to 10 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.
Besides traditional bars…other unique goodness.
Guinness Bread with Molasses
courtesy of Hank Shaw of Hunter, Angler, Gardener, Cook 
3 cups self-rising flour*
*If your self-rising flour is more than 6 months old, add a tablespoon of baking powder
1/2 cup white sugar
1/3 cup molasses
A pinch of salt (roughly 1/8 teaspoon)
12 ounces of Guinness beer**
**For a lighter beer bread, try using Harp and light brown sugar
Butter for greasing the pan and painting the top, about 3 tablespoons
Preheat oven to 350°F.  Grease a 9×5-inch loaf pan well with butter.
Pour the flour, salt and sugar into a large bowl and whisk to combine.
Slowly pour the Guinness into the flour mixture.  Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine. Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 50 minutes. Since ovens can vary, after 40 minutes, check the bread with a toothpick. Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack. Paint it with lots of soft butter.
…and then…classic cookies…
Soft Molasses Cookies
1 cup butter, softened
1/2 cup brown sugar
1 egg
3/4 cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
If it’s on the menu…the Menu Shoppe has it covered.
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