Type what you have

Ingredients

• ✓ molasses
• soy sauce
• honey
• chile sauce
• garlic
• ginger
• chicken wing

Instructions

1. 1 Mix together soy sauce, honey, molasses, chile sauce, garlic, and ginger in a shallow bowl. Add chicken; turn to coat evenly. Cover the bowl and chill in the refrigerator for 1 hour, turning occasionally.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Arrange chicken in a single layer in a large baking dish; reserve marinade in the bowl for basting.
4. 4 Bake in the preheated oven, turning once and basting often with reserved marinade, until meat is no longer pink and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of a wing should read at least 165 degrees F (74 degrees C). Discard any leftover marinade.

By Christine

Ingredients

• ✓ molasses
• brown sugar
• water
• kosher salt
• cumin
• cinnamon
• ginger
• cayenne pepper
• nutmeg
• pumpkin seed

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
3. 3 Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.

By Instagood Tasty Creations

Ingredients

• ✓ molasses
• chicken wing
• chile sauce
• lemon juice
• worcestershire sauce
• hot pepper sauce
• salsa
• chili powder
• garlic powder
• salt

Instructions

1. 1 Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
2. 2 Cook in slow cooker on Medium Low setting for 5 hours.

By Sara

Ingredients

• ✓ molasses
• chicken wing
• cayenne pepper
• seasoned salt
• hot sauce
• liquid mesquite smoke flavoring
• onion
• green bell pepper
• garlic
• blue cheese dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
2. 2 Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
3. 3 While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
4. 4 Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
5. 5 Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.

By tashmaxx

Ingredients

• ✓ molasses
• chickpea
• pumpkin
• medjool date
• maple syrup
• peanut butter
• ginger
• vanilla extract
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Combine chickpeas, pumpkin, dates, maple syrup, peanut butter, ginger, molasses, vanilla extract, cinnamon, cloves, and nutmeg in a food processor. Process to a smooth paste, 2 to 3 minutes, scraping down sides as necessary. Refrigerate 1 to 2 hours before serving.

By Adam Mattessich

Ingredients

• ✓ molasses
• maple syrup
• mustard
• applesauce
• garlic powder
• chipotle chile powder
• mayonnaise
• ketchup
• applesauce
• sour cream
• yellow onion
• brown sugar
• butter
• applesauce
• black pepper
• salt
• vegetable oil
• sweet potato

Instructions

1. 1 For fries, preheat oven to 400 degrees F.
2. 2 Lightly oil rimmed baking sheet, wiping up any excess oil with paper towel.
3. 3 Place prepared baking sheet in rack in third part of the oven. Toss sweet potatoes with vegetable oil and salt in medium bowl.
4. 4 Place sweet potato wedges, in a single layer, on heating baking sheet. Bake 15 minutes or until develops a nice golden brown crust.
5. 5 Turn potatoes over using a spatula and bake an additional 10-15 minutes until potatoes are crisp and have browned.
6. 6 Caramelized Onion Dip: For dip, while potatoes bake, in saute pan over medium heat, melt butter.
7. 7 Add brown sugar and onions. Cook until onions have caramelized. Puree caramelized onions, applesauce and sour cream in blender or food processor.
8. 8 Can be served warm or cold with fries.
9. 9 Chipotle Ketchup Dip: Whisk together applesauce, ketchup, mayonnaise, and spices. Serve cold or warm as dip for sweet potato fries.
10. 10 Mustard Dipping Sauce: Whisk together applesauce, mustard, syrup, and molasses. Serve cold or warm as dip for sweet potato fries.

By Mott's

Ingredients

• ✓ molasses
• egg
• soy sauce
• salt
• tea bag
• mayonnaise
• red bell pepper
• salt
• black pepper
• salsa

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
2. 2 Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
3. 3 Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
4. 4 Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
5. 5 Pour salsa onto a plate and assemble eggs upright into the salsa.

By Capri Primerano

Ingredients

• ✓ molasses
• habanero pepper
• garlic
• peach
• white vinegar
• honey
• brown sugar
• brown mustard
• paprika
• salt
• black pepper
• cumin
• liquid smoke
• coriander
• ginger
• allspice

Instructions

1. 1 Place habaneros and garlic in a blender; blend until chiles are finely chopped. Add peaches, vinegar, molasses, honey, brown sugar, mustard, paprika, salt, black pepper, cumin, liquid smoke, coriander, ginger, and allspice; blend until smooth.

By carrd

Ingredients

• ✓ molasses
• vegetable oil
• pork
• cabbage
• carrot
• green bell pepper
• onion
• garlic
• ginger root
• cornstarch
• soy sauce
• vegetable oil
• oil
• egg roll wrapper
• water
• sweet and sour sauce

Instructions

1. 1 Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
2. 2 In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
3. 3 Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
4. 4 Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
5. 5 Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
6. 6 Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
7. 7 Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

By Domestic Goddess

Ingredients

• ✓ molasses
• all-purpose flour
• baking soda
• cream of tartar
• sugar
• butter
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Sift the flour, baking soda, cream of tartar and sugar into a bowl. Rub in butter until it is in crumb-sized pieces. Make a well in the center and pour in the treacle and milk. Stir into a soft dough. Roll out on a floured surface and cut in to rounds with a biscuit cutter. Place on a baking sheet.
3. 3 Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

By Karen Wilson

Ingredients

• ✓ molasses
• heavy cream
• white sugar
• cocoa powder
• almond
• vanilla extract

Instructions

1. 1 Mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. Heat to 251 degrees F (122degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. The finished candy will be same firmness of the ball in water. Remove pot from heat and stir in almonds and vanilla extract.
2. 2 Spoon candy into small paper candy cups. Cool to room temperature and store in an airtight container at room temperature.

By Alexandra Bengtsson

Ingredients

• ✓ molasses
• milk
• yeast
• water
• brown sugar
• shortening
• salt
• rye flour
• bread flour

Instructions

1. 1 Scald milk in a small saucepan over medium heat until it begins to bubble, about 3 minutes. Cool to lukewarm.
2. 2 While milk is cooling, dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Transfer milk to the bowl of a stand mixer fitted with the dough attachment. Add brown sugar, melted shortening, molasses, and salt; mix until well combined. Mix in yeast mixture. Gradually mix in rye flour, then bread flour until combined; you may need to mix by hand if your stand mixer isn't large enough.
4. 4 Transfer dough to a greased bowl and turn to coat the surface. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Punch down dough and transfer to a lightly floured board. Knead until dough is elastic and does not stick to the board. Let rest for 5 minutes. Divide into thirds and shape into loaves. Place each loaf in a greased 9x5-inch loaf pan. Cover with a damp towel and let rise in a warm place until doubled in volume, 30 to 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake loaves in the preheated oven until golden brown on top, 35 to 40 minutes.

By Janice Reesman

Ingredients

• ✓ molasses
• all-purpose flour
• salt
• baking soda
• cream of tartar
• cinnamon
• mixed spice
• butter
• caster sugar
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Set an oven shelf in the top third of the oven for baking.
2. 2 Sift the flour, salt, baking soda, cream of tartar, cinnamon and mixed spice into a large bowl. Rub in butter until the mixture resembles bread crumbs. In a small saucepan, gently heat the milk and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry ingredients. Stir until it turns into a soft dough.
3. 3 Turn the dough out onto a floured surface and knead lightly until smooth. Use a rolling pin to roll out to 1/2 inch thickness. Cut into 2 inch circles, rerolling dough until it has all been used. Place the scones on a lightly greased or floured baking sheet.
4. 4 Bake for 12 to 15 minutes in the preheated oven, until the bottoms are lightly browned. Cool on a wire rack. Serve split. Don't use a knife to split them, rather pull them apart into two halves gently with your hands.

By Polly Welby

Ingredients

• ✓ molasses
• caraway seed
• fennel seed
• anise seed
• milk
• butter
• active dry yeast
• all-purpose flour
• rye flour
• salt
• orange zest

Instructions

1. 1 Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
2. 2 Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
3. 3 Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes.
4. 4 Add 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
5. 5 Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
6. 6 Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
7. 7 Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

By Allrecipes Member

Ingredients

• ✓ molasses
• rolled oat
• buttermilk
• whole wheat flour
• all-purpose flour
• salt
• baking soda
• cream of tartar

Instructions

1. 1 Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
2. 2 Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
3. 3 Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
4. 4 Cut dough in half; pat each half into a 6-inch round loaf.
5. 5 Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
6. 6 Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
7. 7 Preheat oven to 400 degrees F (200 degrees C).
8. 8 Place loaves on an ungreased baking sheet.
9. 9 Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
10. 10 Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

By Dana Kee

Ingredients

• ✓ molasses
• brown sugar
• ginger
• cinnamon
• clove
• baking soda
• butter
• egg
• all-purpose flour

Instructions

1. 1 Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
2. 2 Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
3. 3 Preheat oven to 325 degrees F (170 degrees C).
4. 4 Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
5. 5 Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!

By Kathy Seaberg

Ingredients

• ✓ molasses
• active dry yeast
• water
• milk
• white sugar
• salt
• butter
• rye flour
• bread flour

Instructions

1. 1 Dissolve yeast in warm water.
2. 2 In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
3. 3 Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
4. 4 Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
5. 5 Cover dough and let rise 1 to 1 1/2 hours or until double.
6. 6 Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
7. 7 Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

By MARBALET

Ingredients

• ✓ molasses
• baking soda
• water
• sugar
• cranberry
• all-purpose flour
• sugar
• butter
• heavy cream
• vanilla

Instructions

1. 1 Dissolve baking soda in hot water in a large bowl. Stir in molasses and 1 tablespoon sugar, then mix in cranberries and flour until well combined. Pour into a greased 6-cup steamer mold.
2. 2 Cover the mold and place it into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for 1 hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into pudding should come out clean. Run a paring knife around the edges to loosen pudding and cool in the mold on a wire rack.
3. 3 Just before serving, make hard sauce: Heat 1 cup sugar, butter, cream, and vanilla in a small saucepan over medium heat. Cook, stirring constantly, until heated through and smooth.

By Jane Walker

Ingredients

• ✓ molasses
• all-purpose flour
• nutmeg
• white sugar
• baking soda
• butter
• cinnamon
• egg
• clove
• confectioners' sugar

Instructions

1. 1 Stir together flour, sugar, baking soda, spices, and dash black pepper.
2. 2 In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature.
3. 3 Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight.
4. 4 Shape into 1" balls. Place on greased cookie sheet.
5. 5 Bake at 350 degrees F (180 degrees C) for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar.

By Pat Kersteter

Ingredients

• ✓ molasses
• all-purpose flour
• butter
• white sugar
• milk
• egg
• active dry yeast
• brown sugar
• butter
• cinnamon

Instructions

1. 1 Combine flour, 1 cup melted butter, white sugar, milk, egg, and yeast in a large bowl. Knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rise, about 45 minutes.
2. 2 Heat treacle, brown sugar, 1/4 cup butter, and cinnamon in a small saucepan over medium heat until melted together, 3 to 5 minutes. Mix well until filling is smooth.
3. 3 Preheat a shallow waffle iron according to manufacturer's instructions.
4. 4 Knead dough briefly and divide it into balls about 1 1/2 inches in diameter, or as needed to fit your waffle iron.
5. 5 Bake 1 ball of dough the preheated iron until golden brown and iron stops steaming, 30 seconds to 1 minute. Remove with a cake spatula. Press down with a round cutter to trim edges for a perfect circle. Carefully slice horizontally into 2 rounds while still hot. Spread 1 to 2 tablespoons of the filling on each round and sandwich together. Repeat with remaining dough.

By Magda

Ingredients

• ✓ molasses
• shortening
• brown sugar
• anise oil
• egg
• baking soda
• water
• all-purpose flour
• salt
• cinnamon
• ginger
• white pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets.
3. 3 Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled cookies in an airtight container at room temperature.

By DANICASB

Ingredients

• ✓ molasses
• olive oil
• onion
• garlic
• tomato paste
• apple cider vinegar
• brown sugar
• worcestershire sauce
• cannellini bean
• vegetable broth
• salt
• black pepper
• parsley

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
2. 2 Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
3. 3 Sprinkle with parsley before serving.

By lutzflcat

Ingredients

• ✓ molasses
• white vinegar
• milk
• brown sugar
• egg
• margarine
• salt
• all-purpose flour
• baking soda
• caraway seed
• yeast
• raisin

Instructions

1. 1 Combine the vinegar and the milk. Let stand for at least 15 minutes or until the mixture thickens.
2. 2 Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in the order directed by your bread machine's manufacturer.
3. 3 Set machine to basic cycle (fruit bread, white bread, etc depending on your bread machine), medium crust setting. Add the raisins when indicated to by your bread machine's manufacturer.
4. 4 Alternately this bread can be mixed in the bread machine and then bake in the oven. Set bread machine to dough setting. Remove dough, shape into a loaf, cover and let rise in a warm place, until just under doubled in size. This will take about 1 hour. Bake the bread in a preheated 375 degrees F (190 degrees C) for 30 to 45 minutes. Bread will golden brown and sound hollow when thumped on the bottom.

By Kevin K

Ingredients

• ✓ molasses
• self-rising flour
• currant
• raisin
• suet
• bread crumb
• sugar
• egg
• milk
• mixed spice
• baking powder
• salt

Instructions

1. 1 Bring a large pot of water to boil.
2. 2 Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
3. 3 Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
4. 4 Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.

By Jill Barrett

Ingredients

• ✓ molasses
• water
• fennel seed
• cumin seed
• caraway seed
• cracked wheat
• butter
• orange zest
• baking soda
• rye flour
• bread flour
• active dry yeast
• gluten flour
• buttermilk powder

Instructions

1. 1 Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1 1/3 cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.)
2. 2 Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Start.

By MARBALET

Ingredients

• ✓ molasses
• milk
• water
• white sugar
• butter
• orange zest
• fennel seed
• anise seed
• caraway seed
• cardamom
• salt
• active dry yeast
• water
• all-purpose flour
• rye flour
• butter

Instructions

1. 1 Heat milk in a medium saucepan until scalding, small bubbles form around edges, and just before reaches a boil; remove pan from heat. Stir in 1 cup water, molasses, sugar, 3 tablespoons butter, orange zest, anise seed, caraway seed, cardamom, and salt; steep and cool at room temperature for 30 minutes.
2. 2 Stir yeast into 1/4 cup warm water in a bread machine; let sit for 5 minutes. Add cooled milk-spice mixture to yeast mixture, then add all-purpose and rye flours. Run dough cycle according manufacturer's instructions.
3. 3 Grease two 9x5-inch loaf pans. When dough cycle complete, remove dough from machine; divide in half. Form into 2 loaves; place in the prepared loaf pans. Cover and allow to rise until your finger leaves a small dent when loaves poked, about 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 35 to 40 minutes. Brush hot loaves with 3 tablespoons melted butter; cool before serving.

By WOLSELEY

Ingredients

• ✓ molasses
• brown sugar
• honey
• egg
• all-purpose flour
• nutmeg
• cinnamon
• clove
• allspice
• baking soda
• almond
• candied mixed fruit peel
• egg white
• lemon juice
• lemon zest
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat brown sugar, honey, and egg in a large bowl with an electric mixer until smooth; stir in molasses.
3. 3 Combine flour, nutmeg, cinnamon, cloves, allspice, and baking soda in a separate bowl; stir into the molasses mixture to form a sticky dough. Stir in almonds and candied fruit peel. Cover dough and chill overnight.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Grease or line cookie sheets. Roll out dough on a lightly floured surface to a thickness of 1/4 inch.
5. 5 Cut into 2x3-inch rectangles. Place cookies 1 ½ inches apart on prepared cookie sheets.
6. 6 Bake in the preheated oven until lightly browned, about 10 to 12 minutes.
7. 7 While the cookies are baking, make the glaze: Stir egg white, lemon juice, and lemon zest together in a small bowl. Mix in confectioners' sugar until smooth.
8. 8 Brush glaze over cookies while they are still warm.
9. 9 Transfer cookies to a wire rack to cool and set completely before storing in a single layer in airtight containers.

By HILARY2000

Ingredients

• ✓ molasses
• honey
• white sugar
• butter
• lemon zest
• anise seed
• ginger
• nutmeg
• clove
• cinnamon
• cardamom
• baking soda
• water
• all-purpose flour
• cocoa powder
• baking powder
• egg

Instructions

1. 1 Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and cool for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir butter, lemon zest, anise, ginger, nutmeg, cloves, cinnamon, and cardamom into molasses mixture. Dissolve baking soda in water, then stir into molasses mixture. Sift 6 cups flour, cocoa powder, and baking powder together into a large bowl; stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough forms.
4. 4 Divide dough into 4 pieces (to make it more manageable). Roll out dough on a well floured surface to ¼-inch thick; cut into shapes with a cookie cutter. Transfer to ungreased baking sheets.
5. 5 Bake in the preheated oven until lightly browned around the edges, 8 to 10 minutes. Cool completely on a wire rack.

By Inge

Ingredients

• ✓ molasses
• honey
• shortening
• margarine
• egg
• all-purpose flour
• white sugar
• brown sugar
• anise extract
• cinnamon
• cardamom
• baking soda
• clove
• nutmeg
• ginger
• black pepper
• salt
• confectioners' sugar

Instructions

1. 1 Place molasses, honey, shortening, and margarine in a medium saucepan over medium heat; stir until well combined.
2. 2 Remove from heat and cool to room temperature; beat in eggs.
3. 3 Combine flour, white sugar, brown sugar, anise extract, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, pepper, and salt together in a large bowl.
4. 4 Add molasses mixture; stir until well combined. Refrigerate until chilled, about 2 hours.
5. 5 Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls; place 1 inch apart on baking sheets.
6. 6 Bake in the preheated oven until firm and slightly crackled, 10 to 15 minutes. Cool on the baking sheets briefly; transfer to a wire rack to cool completely.
7. 7 Dust cookies with confectioners' sugar. Store in an airtight container.

By Thebeansma

Ingredients

• ✓ molasses
• confectioners sugar
• water
• sugar
• hazelnut
• candied citron
• nutmeg
• allspice
• clove
• cinnamon
• baking soda
• all-purpose flour
• lemon zest
• lemon juice
• egg
• brown sugar
• honey

Instructions

1. 1 Stir honey and molasses together in a medium saucepan over medium heat until combined and beginning to boil, about 2 minutes. Remove Stir in brown sugar, egg, lemon juice, and lemon zest until well blended. and stir in the brown sugar, egg, lemon juice and lemon zest. Whisk flour, baking soda, cinnamon, cloves, allspice, and nutmeg together in a large bowl until evenly combined. Add molasses mixture to dry ingredients and stir until dough forms. Mix in citron and hazelnuts. Cover dough and refrigerate until firm, at least 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut into small rectangles and place 1 inch apart on prepared baking sheets.
3. 3 Bake in the preheated oven, until no imprint remains when touched lightly, about 10 to 12 minutes. Brush hot cookies with icing and transfer immediately to wire racks to cool completely. Store in an airtight container with a piece of apple or orange for 2 to 3 days to soften and develop flavor.
4. 4 To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes grainy, reheat gently with a little water until crystals dissolve.

By Debi