Tag Archives: Molasses

New england baked beans

from Jennifer L.’s book, North Branch , MN

Ingredients

1 lb (2 1/3 c.) dry navy beans or dry great northern beans
1/4 lb salt pork, cut up
1 large onion, chopped (1 cup)
1/2 c. molasses
1/3 c. packed brown sugar
1 tsp dry mustard
1/2 tsp salt
1/8 tsp pepper

Preparation instructions

Rinse beans. In a heavy 3-qt saucepan combine beans and 8 c. cold water. Soak overnight…(or bring to boiling; simmer 2 minutes, remove from heat; Cover; soak 1 hr). Add 1/2 tsp salt. Bring to boiling. Cover; reduce heat and simmer in water used for soaking in until beans are tender.
Drain beans, reserving liquid. In a 2 1/2 qt bean pot or casserole combine the beans, salt, pork, and onion. Stir in 1 c. of the reserved bean liquid, molasses, brown sugar, dry mustard, 1/2 tsp salt, and pepper. Cover and bake at 300° for 2 1/2 hrs or to desired consistency, stirring occasionally. Add additional reserved bean liquid if necessary.

Submitted by: Jennifer L

Grandma’s oatmeal bread

from Jennifer L.’s book, North Branch , MN

Ingredients

2 pkgs or cakes Fleischmann’s Yeast, active dry or compressed
1/2 c. warm water (105°-115° F.)
1 1/4 c. boiling water
1 c. rolled oats
1/2 c. molasses

Preparation instructions

Dissolve the yeast i warm water. Combine boiling water and rolled oats. Add molasses, shortening and salt to the oat mixture. Cool to lukewarm. Add 1/3 of the flour. Beat. Add the eggs and yeast. Beat again. Add enough of the remaining flour to make a soft dough. Let the dough rest for about 10 minutes. Knead on a floured board approx. 20 minutes. Let it rise until double in bulk. Shape into two loaves. Place inn lightly greased loaf pans sprinkled with rolled oats. With a pastry brush, brush o a mixture of egg white, water and rolled oats on each loaf. Let the loaves rise until double in bulk, about 45 minutes. Bake in 375° oven for 35-40 minutes. If the tops of the loaves are getting too brown after the first 10 minutes of baking, cover the tops with aluminum foil.

Submitted by: Jennifer L

Gingerbread

from Jennifer L.’s book, North Branch , MN

Ingredients

1 1/2 c. all purpose flour
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c. shortening
1/4 c. packed brown sugar
1 egg
1/2 c. light molasses
1/2 c. boiling water

Preparation instructions

Grease and lightly flour 9×1 1/2 inch baking pan. Combine the first 6 ingredients. In a mixer bowl beat shortening on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and molasses; beat 1 minute. Add dry ingredients and water alternately to beaten mixtur, beating after each addition. Turn into prepared pan. Bake in a 350° oven 30-35 minutes or till done. Cool 10 minutes on a wire rack. Remove from pan; serve warm.

Submitted by: Jennifer L

Ginger crinkles

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/4 c. all purpose flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 c. packed brown sugar
3/4 c. shortening or cooking oil
1/4 c. molasses
1 egg

Preparation instructions

Stir together the first 5 ingredients and 1/4 tsp salt. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well. Form 1-inch balls. Roll in granulated sugar, if desired; place 2 inches apart on a ungreased cookie sheet. Bake in a 375° oven about 10 minutes.

Submitted by: Jennifer L