Type what you have

Ingredients

• ✓ molasses
• sugar

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

Ingredients

• ✓ molasses
• cider vinegar
• brown sugar
• hot sauce

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

Ingredients

• ✓ molasses
• pork rib
• honey
• ketchup
• barbecue sauce

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

Ingredients

• ✓ molasses
• rolled oat
• butter
• salt
• water
• white sugar
• water
• active dry yeast
• bread flour
• raisin

Instructions

1. 1 Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
2. 2 Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
3. 3 Pour warm water into the reserved sugar in the small cup; add yeast.
4. 4 Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
5. 5 Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
6. 6 Grease 2 bread pans.
7. 7 Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

By Nadine

Ingredients

• ✓ molasses
• ketchup
• tomato-vegetable juice cocktail
• meyer lemon juice
• worcestershire sauce
• brown sugar
• onion
• garlic
• black pepper

Instructions

1. 1 Stir ketchup, tomato-vegetable juice cocktail, molasses, Meyer lemon juice, Worcestershire sauce, brown sugar, onion, garlic, and black pepper together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate to let the flavors blend, at least 45 minutes.

By Brandon Squige Johnson

Ingredients

• ✓ molasses
• brown sugar
• honey
• orange juice
• dijon mustard
• shank ham

Instructions

1. 1 Blend brown sugar, honey, molasses, orange juice, and mustard together in a saucepan over medium-low heat until thickened, about 45 minutes. Remove from heat. Let glaze sit until flavors blend, 8 hours to overnight.
2. 2 Preheat oven to 225 degrees F (110 degrees C). Place ham in a roasting pan.
3. 3 Bake in the preheated oven, checking occasionally, about 10 hours. If ham begins to darken at that point, cover with aluminum foil. Continue baking, about 2 hours more.
4. 4 Increase oven temperature to 275 degrees F (135 degrees C). Bake, coating ham thoroughly with the glaze mixture every 30 minutes, about 2 hours more. Remove from the oven and let stand 15 to 20 minutes before slicing. Serve any remaining glaze with ham, if desired.

By Bohunk

Ingredients

• ✓ molasses
• water
• water
• vegetable oil
• sugar
• salt
• oat
• bread flour
• yeast
• oat

Instructions

1. 1 Place 1 cup plus 1 tablespoon water, molasses, oil, sugar, salt, 1 cup oats, bread flour, and yeast in a bread machine in the order listed. Run "Dough" cycle.
2. 2 Remove dough from the bread machine. Shape into a round loaf, tucking ends in underneath. Transfer to a baking sheet and cover loosely with lightly oiled plastic wrap. Let rise until puffy, about 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Uncover dough and sprinkle 1 tablespoon oats on top.
4. 4 Bake in the preheated oven until golden brown, about 40 minutes.

By TheChicGeek

Ingredients

• ✓ molasses
• cooking spray
• butter
• salmon fillet
• greek seasoning
• lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
2. 2 Stir butter and molasses together in a small bowl.
3. 3 Lay salmon, skin-side down, on the prepared baking sheet. Spread butter mixture evenly over the salmon. Sprinkle with Greek seasoning and drizzle with ½ of the lemon juice.
4. 4 Roast in the preheated oven until salmon flakes easily with a fork, 17 to 20 minutes.
5. 5 Sprinkle with remaining lemon juice and serve.

By Nicole McLaughlin

Ingredients

• ✓ molasses
• sugar
• water
• active dry yeast
• salt
• white sugar
• shortening
• water
• raisin
• all-purpose flour
• caraway seed

Instructions

1. 1 Dissolve 2 teaspoons of sugar in 1 cup of water. Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes. Meanwhile, stir together the molasses, salt, 6 tablespoons of sugar, and shortening into the remaining 3 cups of water in a large bowl until dissolved. Add the raisins, flour, and caraway seed.
2. 2 Mix together until a dough forms, then turn out onto a lightly floured work surface and knead until smooth and elastic, 10 to 15 minutes. Place into a well oiled bowl, and brush the top with a little melted shortening. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
3. 3 Punch down, and allow to rise again until doubled in bulk, another hour.
4. 4 Lightly grease two 9x5 inch loaf pans. Place the dough on a lightly floured work surface, punch down, then form into two loaves. Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.

By Gordon

Ingredients

• ✓ molasses
• soy sauce
• garlic
• brown sugar
• honey
• garlic salt
• chicken wing

Instructions

1. 1 Whisk soy sauce, minced garlic, molasses, brown sugar, honey, and 1 pinch garlic salt together in a large bowl; pour 3/4 marinade into a resealable plastic freezer bag. Add wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate wings in the refrigerator for 5 to 6 hours. Cover the bowl of remaining unused marinade with plastic wrap; refrigerate.
2. 2 Remove wings and bowl of unused marinade from the refrigerator 1 hour before baking.
3. 3 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil; top with an oiled rack about 1/2-inch above surface of the foil.
4. 4 Remove wings from marinade, shaking off excess. Discard used marinade. Place wings on the rack, spaced about 1/2-inch apart.
5. 5 Bake in the preheated oven for 20 minutes. Baste wings with unused marinade. Repeat, baking and basting twice more, every 20 minutes, for a total of 1 hour. Flip wings and baste; bake 30 minutes more. Flip wings and sprinkle with garlic salt. Increase the oven temperature to 350 degrees F (175 degrees C). Continue baking 15 minutes more.

By buckster

Ingredients

• ✓ molasses
• water
• kosher salt
• clove
• water
• pork chop
• vegetable oil

Instructions

1. 1 Combine boiling water, salt, molasses, and cloves in a large container, stirring until salt and molasses are dissolved. Cool to room temperature.
2. 2 Stir cold water into molasses brine to combine.
3. 3 Submerge pork chops completely in molasses brine. Cover container and refrigerate for 6 hours.
4. 4 Remove pork chops from brine; pat dry with paper towels. Lightly oil each chop. Discard brine.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Cook pork chops on the hottest part of the preheated grill until both sides of each chop is browned, 2 to 3 minutes. Transfer chops to the medium-high part of the grill; cook until slightly pink in centers, 6 to 8 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By John Mitzewich

Ingredients

• ✓ molasses
• ketchup
• water
• corn syrup
• worcestershire sauce
• hot sauce
• steak sauce
• garlic powder
• onion powder
• salt
• black pepper
• nutmeg

Instructions

1. 1 Stir ketchup, water, corn syrup, molasses, Worcestershire sauce, hot sauce, steak sauce, garlic powder, onion powder, salt, black pepper, and nutmeg together in a saucepan over medium heat until smooth; bring to a boil and immediately remove from heat to cool completely.

By Michael Owens

Ingredients

• ✓ molasses
• bacon
• pork
• bean
• onion
• brown sugar
• mustard

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

Ingredients

• ✓ molasses
• water
• bread flour
• butter
• milk powder
• active dry yeast
• salt

Instructions

1. 1 Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
2. 2 If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
3. 3 To bake conventionally, grease a 9x5-inch loaf pan. Remove dough from the bread machine pan after the Dough cycle has been completed. Shape into a loaf, and place in the prepared pan. Let rise until doubled.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in preheated oven until top is golden brown, about 40 minutes. Carefully tip loaf out of pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

By Julie

Ingredients

• ✓ molasses
• great northern bean
• salt pork
• onion
• black pepper
• hot mustard
• butter

Instructions

1. 1 The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
2. 2 Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
3. 3 When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
4. 4 Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
5. 5 Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!

By HJARVEYGEE

Ingredients

• ✓ molasses
• olive oil
• ground venison
• jalapeno pepper
• ketchup
• garlic
• yellow mustard

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add venison and jalapeño; cook, stirring often, until browned and crumbly; about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.

By Zacktheperson

Ingredients

• ✓ molasses
• brown sugar
• brown mustard
• bourbon
• ginger
• cinnamon
• clove
• black pepper

Instructions

1. 1 Place brown sugar, molasses, mustard, bourbon, ginger, cinnamon, cloves, and black pepper in a mixing bowl and stir until sugar has dissolved.

By Shawnee1756

Ingredients

• ✓ molasses
• biscuit baking mix
• white sugar
• pumpkin pie spice
• ginger
• applesauce
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).Grease a cookie sheet.
2. 2 In a medium bowl, stir together the baking mix, white sugar, pumpkin pie spice and ginger. Mix in the molasses, applesauce and egg until the mixture forms a ball. Turn out onto a lightly floured surface and knead for 10 turns. Place onto the prepared cookie sheet and pat into a 10 inch circle.
3. 3 Bake for 15 minutes in the preheated oven. Cut into wedges while still warm and serve with vanilla ice cream.

By Sara

Ingredients

• ✓ molasses
• water
• baking soda
• egg
• pie shell
• all-purpose flour
• brown sugar
• shortening

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine molasses, hot water, and baking soda together in a medium bowl; whisk in beaten egg until well combined. Pour mixture into deep dish pie shell.
3. 3 Combine flour and brown sugar in a separate medium bowl; cut in shortening until mixture resembles coarse crumbs.
4. 4 Sprinkle on top of pie filling.
5. 5 Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is set, about 30 minutes more.

By D Stultz

Ingredients

• ✓ molasses
• kosher salt
• brown sugar
• garlic
• cayenne pepper
• water
• soy sauce

Instructions

1. 1 Mix salt, brown sugar, garlic, and cayenne pepper together in a large bowl. Pour in water; stir until dissolved. Mix in molasses and soy sauce. Let stand until brine comes to room temperature, about 50 minutes.

By Im Not a Chef I just Cook alot

Ingredients

• ✓ molasses
• soy sauce
• sesame oil
• tahini
• balsamic vinegar
• chili oil
• scallion
• soba noodle
• sesame seed

Instructions

1. 1 Bring soy sauce to a boil in a small saucepan over medium-high heat; reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Off heat, stir in molasses.
2. 2 Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a bowl; slowly whisk in soy sauce mixture. Stir in 1/4 cup scallions.
3. 3 Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Immediately drain; rinse thoroughly in cold water.
4. 4 Toss noodles and sauce together; sprinkle remaining 1/4 cup scallions and sesame seeds on top. Refrigerate until cold, at least 30 minutes.

By NutritionJunkie

Ingredients

• ✓ molasses
• salmon fillet
• soy sauce
• white sugar
• worcestershire sauce
• lemon juice
• liquid smoke
• black pepper
• hot sauce

Instructions

1. 1 Slice salmon into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near center of fillet.
2. 2 Whisk soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, liquid smoke, black pepper, and hot sauce together in a large glass or ceramic bowl. Add salmon and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
3. 3 Remove salmon from marinade and shake off excess. Pat salmon dry using paper towels. Discard remaining marinade.
4. 4 Place salmon strips in a dehydrator; run according to manufacturer's instructions until desired doneness reached, about 6 hours. Check every few hours for doneness.

By Allrecipes Member

Ingredients

• ✓ molasses
• pie shell
• all-purpose flour
• white sugar
• milk
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine the flour and sugar in the pie shell, and mix together using your fingers. Pour in milk, and again, mix with your fingers to avoid damaging the crust. Dribble in the molasses, and dot with butter. Sprinkle cinnamon over the top.
3. 3 Bake for 10 to 15 minutes in the preheated oven, then turn the oven down to 350 degrees F (175 degrees C), and bake for an additional 15 minutes, or until the filling is set, and the top is browned.

By Diane Berg

Ingredients

• ✓ molasses
• spice cake mix
• all-purpose flour
• egg
• vegetable oil
• ginger
• nonpareil
• vanilla icing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cake mix, flour, eggs, oil, molasses, and ginger in a large bowl (mixture will be soft). Refrigerate 2 hours.
3. 3 Place dough on a lightly floured surface; cover with waxed paper. Roll out dough to 1/4-inch thickness. Cut with a gingerbread man cookie cutter. Place 3 inches apart on an ungreased cookie sheet. Decorate with nonpareil sprinkles.
4. 4 Bake in the preheated oven for 8 to 10 minutes, or until edges start to brown. Remove immediately to a cooling rack.
5. 5 Place icing in zip-top freezer bag. Snip the tip off one corner to make a small hole. Pipe a face and ruffles onto each cookie.

By Duncan HinesR Canada

Ingredients

• ✓ molasses
• water
• raisin
• sugar
• shortening
• all-purpose flour
• cinnamon
• baking soda

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch tube pan or two 8x4-inch loaf pans.
2. 2 Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, about 5 minutes. Cool.
3. 3 Whisk flour, cinnamon, and baking soda together in a bowl; stir into raisin mixture until well combined; pour into the prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour.

By Linda S

Ingredients

• ✓ molasses
• brown sugar
• butter
• rum
• mustard
• cider vinegar
• salt
• pepper

Instructions

1. 1 Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.

By Annette Valentin

Ingredients

• ✓ molasses
• egg
• heavy cream
• buttermilk
• brown sugar
• vanilla extract
• salt
• cinnamon

Instructions

1. 1 Whisk together eggs and molasses in a medium bowl until combined. Set aside.
2. 2 Combine cream, buttermilk, brown sugar, vanilla, salt, and cinnamon in a medium saucepan over medium heat. Cook, stirring frequently, until sugar is dissolved and mixture begins to bubble around the edges, about 5 minutes.
3. 3 Add 1/2 of the hot cream mixture very slowly into egg-molasses mixture, whisking constantly. Pour tempered egg mixture back into the saucepan with remaining hot cream mixture. Reduce heat to medium-low and continue to cook until custard is slightly thickened and coats the back of a spoon, about 8 minutes.
4. 4 Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap touching the top of custard to avoid forming a skin. Cool completely in the refrigerator, 4 hours to overnight.
5. 5 Pour custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Kim

Ingredients

• ✓ molasses
• water
• cornmeal
• butter
• active dry yeast
• water
• all-purpose flour
• salt

Instructions

1. 1 Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
2. 2 In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
3. 3 In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7. 7 Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

By Behr

Ingredients

• ✓ molasses
• great northern bean
• water
• salt pork
• onion
• brown sugar
• mustard
• black pepper

Instructions

1. 1 The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
2. 2 In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

By creamcheese5

Ingredients

• ✓ molasses
• pork shoulder roast
• chili powder
• salt
• paprika
• cumin seed
• coriander
• water
• barbecue sauce

Instructions

1. 1 Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork.
2. 2 Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.

By Lrekkerth