Skip to content

Type what you have

Cook with

molasses ×
Boston Brown Bread
Breakfast American

Boston Brown Bread

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan, knocking out excess flour.
  2. 2 Mix whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar together in a large bowl. Mix in molasses and buttermilk until just combined. Fold in cranberries and raisins if using. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 1 hour. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

By PARADIGMGIRL

Allergy-Friendly Scrumptious Waffles
Breakfast American

Allergy-Friendly Scrumptious Waffles

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine flour, sugar, baking soda, and salt in a large mixing bowl. Pour in molasses and stir until partially incorporated.
  2. 2 Combine water, coconut oil, vinegar, and vanilla extract in a medium mixing bowl.
  3. 3 Preheat waffle iron on medium according to manufacturers' instructions. Grease both sides of the waffle iron.
  4. 4 Pour water mixture over flour mixture and stir thoroughly. Add chocolate chips. Ladle 1/4 cup batter into the waffle iron. Close and cook until browned on the outside, 2 to 3 minutes per waffle. Take out each waffle with a fork and place on a serving platter. Serve warm.

By Family of MasterChefs

Whole Wheat Molasses Flat Bread
Breakfast American

Whole Wheat Molasses Flat Bread

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Whisk together whole wheat flour, all-purpose flour, baking powder, and salt in a large bowl until well combined. Add boiling water, vegetable oil, honey, and molasses into flour mixture and stir until thoroughly combined.
  3. 3 Turn dough out onto a well-floured work surface and knead a few times to be sure dough is completely mixed. Divide dough into quarters and roll each quarter into a ball. Press each dough ball into a circle about 1/4-inch thick, then place on the prepared baking sheet. If desired, use a kitchen knife to lightly score breads with 2 criss-cross lines to break breads apart later.
  4. 4 Bake in the preheated oven until browned, about 15 minutes. If desired, brush breads with melted butter after removing from the oven.

By BOLTONLANE

Healthier Deep Dark Old Recipe Bran Muffins
Breakfast American

Healthier Deep Dark Old Recipe Bran Muffins

3.2

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper muffin liners.
  2. 2 Whisk wheat bran, four, baking soda, and salt together in a bowl. Beat eggs in another bowl. Add yogurt, sugar, molasses, and applesauce to eggs; whisk until smooth. Stir bran mixture and chopped raisins into yogurt mixture until no dry lumps remain. Spoon batter into prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

By Tina B

Vegan Granola
Breakfast American

Vegan Granola

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare two cookie sheets with cooking spray.
  2. 2 In a large bowl, combine oats, wheat germ, almonds, cinnamon and nutmeg. In a separate bowl, mix apple juice, molasses and extract. Pour the wet ingredients into the dry ingredients, stirring to coat. Spread mixture onto baking sheets.
  3. 3 Bake for 30 minutes in preheated oven, stirring mixture every 10 to 15 minutes, or until granola has a golden brown color. Let cool. Stir in dried fruit. Store in an airtight container.

By jana

Grandma's Gingerbread Pancakes
Breakfast American

Grandma's Gingerbread Pancakes

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Whisk flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat egg, vanilla, and molasses in a separate mixing bowl until smooth. Whisk in water until completely incorporated. Stir flour mixture into molasses mixture until just combined (a few lumps are okay).
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

By CKINCAID1

Vegan Rhubarb Bran Muffins
Breakfast American

Vegan Rhubarb Bran Muffins

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine flour, rhubarb, brown sugar, wheat bran, baking powder, cinnamon, and nutmeg in a large bowl.
  3. 3 Combine applesauce, oil, molasses, vinegar, and vanilla extract in a separate bowl; slowly mix into flour mixture until a thick batter forms. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes.

By LINDA BAKER

Buttermilk Pumpkin Waffles
Breakfast American

Buttermilk Pumpkin Waffles

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
  2. 2 Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
  3. 3 Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
  4. 4 Whisk together egg and Splenda Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
  5. 5 Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

By SPLENDA Sweeteners

Pumpkin Ginger Scones
Breakfast American

Pumpkin Ginger Scones

5.0

Prep
30 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg in a large bowl until well combined. Cut butter into flour mixture with a pastry blender or fork until mixture resembles coarse crumbs. Stir in raisins and pecans until incorporated.
  3. 3 Whisk together pumpkin, buttermilk, and vanilla in a small bowl. Stir into flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.
  4. 4 Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle, about 7 inches across and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular wedges. Place scones onto the prepared baking sheet.
  5. 5 Make egg wash: Whisk together egg and milk in a small bowl until well combined. Brush over the tops of scones, then sprinkle heavily with coarse sugar.
  6. 6 Bake scones on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
  7. 7 While cooling, make icing: Combine powdered sugar, milk, molasses, ginger, and cinnamon in a small saucepan. Heat over medium-high heat and bring to a boil, about 5 minutes. Allow to cool partially for 3 to 5 minutes. Drizzle icing over scones; allow icing to harden before serving.

By Sandi R

Molasses Banana Bread
Breakfast

Molasses Banana Bread

3.8

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  2. 2 Cream butter in a large bowl. Beat in banana, molasses, and egg. Mix in both flours, baking soda, salt, and nutmeg. Stir in walnuts until well blended. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 55 to 65 minutes.

By stellaluna

Molasses-Oat Bran Bread
Breakfast

Molasses-Oat Bran Bread

3.9

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
  2. 2 Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
  3. 3 Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
  4. 4 Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.

By Sara

Cinnamon Stove Top Granola
Breakfast

Cinnamon Stove Top Granola

4.7

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Heat the olive oil in a large stockpot over medium heat. Combine the oats and cinnamon and add them to the pot. Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes. Pour the oats out onto a large baking sheet and add the butter to the pot. When the butter has melted, stir in the honey, molasses and brown sugar. When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot.
  2. 2 Remove from the heat and stir in the almonds and cherries. Pour onto a large cookie sheet and allow to cool. The granola will harden as it cools. When cool, transfer to an airtight container and store at room temperature.

By roweena

Gingerbread Scones
Breakfast

Gingerbread Scones

3.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine flour, sugar, baking powder, ginger, cinnamon, and cloves in a large bowl; mix well. Use a fork or a pastry cutter to cut butter into the flour mixture. Pour in milk and molasses and stir until all of the flour has been absorbed.
  3. 3 Place dough onto the prepared baking sheet and use your hands to shape it into a 3/4-inch thick, 8-inch round disk. Sprinkle raw sugar over the top and cut into 8 wedges.
  4. 4 Bake in the preheated oven until golden brown, 17 to 20 minutes.

By Bren

Gingerbread Waffles with Hot Chocolate Sauce
Breakfast

Gingerbread Waffles with Hot Chocolate Sauce

3.8

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
  2. 2 In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
  3. 3 Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
  4. 4 To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

By Michele O'Sullivan

Bran Muffins a la Brian
Breakfast

Bran Muffins a la Brian

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.
  2. 2 In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.

By Tammy

Jan's Savory Breakfast Sausage Patties (Paleo)
Breakfast

Jan's Savory Breakfast Sausage Patties (Paleo)

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine pork, molasses, salt, black pepper, sage, thyme, red pepper flakes, onion powder, parsley, nutmeg, fennel seeds, cayenne, and allspice in a large bowl; mix well by hand.
  2. 2 Divide pork mixture into 16 portions; shape into patties 1/4-inch thick.
  3. 3 Heat a nonstick skillet over medium heat; pan-fry patties, in batches, until golden and no longer pink in the center, about 5 minutes per side.

By What's for dinner, mom?

Gingerbread Granola Bars
Breakfast

Gingerbread Granola Bars

4.0

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.
  2. 2 Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.
  3. 3 Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.
  4. 4 Cool for about 10 minutes; cut into bars while still warm.

By brewmama-4

Chuck's Molasses French Toast
Breakfast Other

Chuck's Molasses French Toast

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
  2. 2 Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.

By cdelpm2

Glenda's Gingerbread Pancakes
Breakfast

Glenda's Gingerbread Pancakes

4.2

Prep
15 min
Cook
4 min
Total
19 min

Instructions

  1. 1 Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl.
  2. 2 Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay.
  3. 3 Grease a griddle lightly with oil; preheat over medium-low heat.
  4. 4 Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.

By catlady

Miniature Apple Muffins
Breakfast

Miniature Apple Muffins

4.4

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
  2. 2 Beat SPLENDA® Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
  3. 3 Combine flour, cinnamon, nutmeg, soda, and salt; add to SPLENDA® Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
  4. 4 Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.

By SPLENDA Sweeteners

Gingerbread Waffles with Sauteed Pears
Breakfast

Gingerbread Waffles with Sauteed Pears

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Melt 5 tablespoons butter in a saucepan over low heat; remove from burner and set aside.
  2. 2 Melt remaining 2 tablespoons butter in a very large skillet over medium heat; add pears and cook, turning occasionally, until mostly tender, about 6 minutes. Sprinkle sugar over pears and cook until browned and tender, about 3 minutes. Cover skillet and keep warm over low heat.
  3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, ginger, and salt in a large bowl; make a well in the center. Mix melted butter, eggs, molasses, buttermilk, and milk in a separate bowl. Pour butter mixture into the well of the flour mixture and stir just until batter is moistened and slightly lumpy.
  4. 4 Preheat and grease a waffle iron according to manufacturer's instructions.
  5. 5 Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter. Serve each waffle with pears and 1 tablespoon vanilla yogurt.

By sjeffery8045

Grandma Emma's Spice Loaf
Breakfast

Grandma Emma's Spice Loaf

4.5

Prep
Cook
Total

Instructions

  1. 1 Soak raisins in coffee until plump. Do not drain.
  2. 2 Cream together the shortening, sugar and eggs. Blend in molasses and vanilla.
  3. 3 In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl.
  4. 4 Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan.
  5. 5 Bake in a preheated 350 degree F(175 degrees C) oven for one hour.

By Marsha Crom

Spicy Gingerbread Overnight Oats
Breakfast

Spicy Gingerbread Overnight Oats

4.2

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine milk, oats, yogurt, brown sugar, flaxseed meal, molasses, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, and allspice in a glass container.
  2. 2 Refrigerate mixture 8 hours to overnight. Top with raisins and walnuts just before serving.

By Kim

Spiced Pumpkin Molasses Muffins
Breakfast

Spiced Pumpkin Molasses Muffins

4.4

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
  3. 3 In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
  4. 4 Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

By Ash

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

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

Light or Dark Brown Sugar
Pantry American

Light or Dark Brown Sugar

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine sugar and molasses in a mixing bowl. Beat with an electric mixer on medium speed until molasses is completely incorporated. Store in an airtight container.

By JillH

Sweet, Spicy, and Sticky BBQ Sauce Recipe
Pantry American

Sweet, Spicy, and Sticky BBQ Sauce Recipe

4.5

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Combine cider vinegar, brown sugar, hot sauce, and molasses in a medium nonstick saucepan; bring to a boil. Reduce heat to medium-low; simmer until sauce is thick and shiny, about 1 hour.

By Aimee Mitchell

Tangy BBQ Ribs
Dinner American

Tangy BBQ Ribs

4.6

Prep
10 min
Cook
165 min
Total
175 min

Instructions

  1. 1 Preheat grill for medium-high heat.
  2. 2 Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11x16 inch baking dish.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce.
  4. 4 Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.

By Larry Aman