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British Baked Beans
Side Dish European

British Baked Beans

4.0

Prep
10 min
Cook
15 min
Total
25 min

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

Homemade Baked Beans
Side Dish

Homemade Baked Beans

4.4

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
  2. 2 Place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. Crumble bacon once cooled.
  3. 3 Mix bacon, beans, onions, water, brown sugar, ketchup, molasses, vinegar, mustard, salt, and garlic powder together in the prepared baking dish. Cover the dish with aluminum foil.
  4. 4 Bake in preheated oven until bubbling, 45 minutes.

By mariap430

Skillet Baked Beans
Side Dish American

Skillet Baked Beans

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes.
  2. 2 Stir pork and beans, onion, brown sugar, molasses, and mustard into bacon in the skillet; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

By Michele Davis

Slow Cooker Homemade Beans
Side Dish American

Slow Cooker Homemade Beans

4.5

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Drain soaking liquid from beans; place them in a slow cooker.
  3. 3 Stir bacon, onion, ketchup, water, brown sugar, molasses, mustard, and salt into beans until well mixed.
  4. 4 Cover and cook on Low for 8 to 10 hours; stir occasionally if possible.

By TLEFURGEY

Boston Baked Beans
Side Dish American

Boston Baked Beans

4.6

Prep
10 min
Cook
250 min
Total
260 min

Instructions

  1. 1 Transfer soaked navy beans and soaking water to a saucepan.
  2. 2 Bring to a boil. Reduce heat and simmer until nearly tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more.
  5. 5 Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.
  6. 6 Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil.
  7. 7 Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are soft and tender, 1 1/2 to 2 1/2 more hours.
  8. 8 Serve hot and enjoy!

By AJRHODES3

Healthy Whole Wheat Bread Machine Buns
Side Dish American

Healthy Whole Wheat Bread Machine Buns

5.0

Prep
10 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Place warm water, egg, olive oil, honey, molasses, chia seeds, whole wheat flour, salt, and yeast into a bread machine in the order listed by the manufacturer. Run Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 30 minutes.
  2. 2 Spray a baking sheet with nonstick cooking spray. Form dough into 12 buns and arrange on the baking sheet. Let rise until doubled in size, about 55 minutes.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Bake in the preheated oven until buns are golden brown, about 14 minutes. Let cool for 10 minutes before transferring to a wire rack. Brush with melted butter.

By L Perdue

Maple and Ginger Baked Beans
Side Dish American

Maple and Ginger Baked Beans

4.3

Prep
60 min
Cook
600 min
Total
1140 min

Instructions

  1. 1 Soak the dried beans in a large pot of water overnight, then drain. Refill the pot with water, and bring to a boil. Simmer until beans are tender, about 1 hour.
  2. 2 While the beans are cooking, mix together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper and water. Set aside.
  3. 3 Place onion wedges into the bottom of a 3 quart or larger slow cooker. Place salt pork cubes over the onion. Drain the beans, and transfer to the slow cooker. Pour the maple syrup mixture over the beans. If there is not enough liquid to cover the beans, add a little more hot water.
  4. 4 Cover, and cook on the Low setting for 10 to 12 hours, or cook on High for 5 to 6 hours. If cooking the beans on High, you will want to check occasionally in case they need a little bit more water. If the beans are too juicy for your liking, leave the lid off for the last 30 minutes to steam off some of the liquid.

By TINAFARRENKOPF

Dee's Health Bread
Side Dish American

Dee's Health Bread

4.8

Prep
25 min
Cook
25 min
Total
150 min

Instructions

  1. 1 In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs, and lemon juice. Mix well. Add yeast mixture and stir.
  2. 2 Gradually add 5 cups whole wheat flour beating well after each addition. Add flax, cracked wheat, and sunflower seeds, stir well.
  3. 3 Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
  4. 4 Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.
  5. 5 Punch down and shape into 6 round balls. Cover and let rest for 20 minutes.
  6. 6 Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35 minutes.

By Dee Dee

Rhubarb Barbeque Sauce
Side Dish American

Rhubarb Barbeque Sauce

4.4

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Combine rhubarb, sweet onion, soda, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, then reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
  2. 2 Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel; pulse a few times, then puree until smooth. Puree in batches if necessary.

By Mike M

Kansas Baked Beans
Side Dish American

Kansas Baked Beans

4.9

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat a skillet over medium heat. Add bacon, ground beef, and onion; cook until bacon and ground beef completely browned, 7 to 10 minutes. Drain any excess fat; transfer to a casserole dish.
  3. 3 Stir white sugar, brown sugar, ketchup, barbecue sauce, mustard, molasses, chili powder, and black pepper together in a bowl; pour over bacon mixture. Add pork and beans, kidney beans, and butter beans; mix thoroughly.
  4. 4 Bake in the preheated oven until liquid thickens, about 1 hour.

By CPENDERS

The Best Barbecue Baked Beans
Side Dish American

The Best Barbecue Baked Beans

4.7

Prep
15 min
Cook
185 min
Total
680 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
  3. 3 Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
  4. 4 Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
  5. 5 While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C). Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer.
  7. 7 Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
  8. 8 Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.
  9. 9 Enjoy!

By John Mitzewich

Treacle Scones
European

Treacle Scones

4.0

Prep
20 min
Cook
10 min
Total
30 min

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

Knack
Dessert European

Knack

3.3

Prep
15 min
Cook
30 min
Total
45 min

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

Swedish Rye Bread
European

Swedish Rye Bread

4.5

Prep
25 min
Cook
35 min
Total
130 min

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

Treacle Scones from England
European

Treacle Scones from England

3.0

Prep
15 min
Cook
15 min
Total
30 min

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

Swedish Limpa Rye Bread
European

Swedish Limpa Rye Bread

4.5

Prep
20 min
Cook
40 min
Total
215 min

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

O'Kee's Irish Soda Oatmeal Bread
Dinner European

O'Kee's Irish Soda Oatmeal Bread

3.7

Prep
15 min
Cook
35 min
Total
770 min

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

Pepparkakor I
Dessert European

Pepparkakor I

3.9

Prep
Cook
Total

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

German Rye Bread
Dinner European

German Rye Bread

3.7

Prep
Cook
Total

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

Steamed Cranberry Pudding
Dessert European

Steamed Cranberry Pudding

4.6

Prep
20 min
Cook
95 min
Total
115 min

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

Pfeffernuesse Cookie Mix
Dessert European

Pfeffernuesse Cookie Mix

4.2

Prep
Cook
Total

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

Stroopwafels with Treacle
Dessert European

Stroopwafels with Treacle

4.7

Prep
45 min
Cook
1 min
Total
91 min

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

Traditional Pfefferneusse
Dessert European

Traditional Pfefferneusse

4.0

Prep
15 min
Cook
12 min
Total
27 min

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

Welsh Bread
Breakfast European

Welsh Bread

4.5

Prep
Cook
Total

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

Clootie Dumpling
Dessert European

Clootie Dumpling

4.1

Prep
20 min
Cook
210 min
Total
230 min

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

Limpa Bread
Snack European

Limpa Bread

4.3

Prep
Cook
Total

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

Danish Spiced Rye Bread (Sigtebrod)
Breakfast European

Danish Spiced Rye Bread (Sigtebrod)

4.9

Prep
20 min
Cook
35 min
Total
205 min

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

German Lebkuchen
Dessert European

German Lebkuchen

4.8

Prep
20 min
Cook
10 min
Total
510 min

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

Pfefferkuchen
Dessert European

Pfefferkuchen

4.4

Prep
60 min
Cook
20 min
Total
80 min

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

Pfeffernusse Cookies
Dessert European

Pfeffernusse Cookies

4.8

Prep
15 min
Cook
15 min
Total
150 min

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