Posts Tagged ‘Molasses’

November 13th is National Indian Pudding Day!

“Indian pudding is a delicious custard made with molasses, cornmeal, milk, butter, spices, eggs, and sometimes apples. Once baked, Indian pudding looks like an inedible mush, but after one bite you’ll be hooked!

This scrumptious recipe has been around for centuries. Early American colonists did not have the necessary ingredients to make plum pudding, so they created an alternative using cornmeal. Indian pudding is still a popular dessert around New England and other parts of the country.” (Source)

I have never had Indian Pudding. However, now that I have made it, and eaten it for this food holiday, I can say that I enjoyed it! It has wonderfully warm flavors, from the molasses and spices, that make it perfect for a Fall/Winter dessert. It is simple to put together, and for this recipe you finish it in a slow cooker. Because I had never eaten Indian pudding before, I did not make any changes to the recipe. Other recipes I found included apples instead of raisins. I would like to try that the next time!

Indian Pudding
Recipe from About.com- Southern Food

3 cups milk
1/2 cup cornmeal
1/2 teaspoon salt
2 tablespoons butter
3 eggs
1/4 cup light brown sugar, packed
1/3 cup molasses
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground ginger
2/3 cup chopped raisins

Lightly grease crockpot (slow-cooker). Preheat on high for 20 minutes.

In a medium-sized saucepan, bring the milk, cornmeal, and salt to a boil over medium heat, stirring continuously. Turn the heat to medium low and let simmer for 10 minutes, while stirring. After 10 minutes, add in the butter and stir until melted and combined.

In a medium-sized mixing bowl, whisk together the eggs, brown sugar, molasses, and spices.

Once the butter has been added to the cornmeal, slowly add the egg mixture to the cornmeal mixture, making sure to whisk quickly and continuously until well combined. Stir in the chopped raisins. Pour this mixture into the prepared crockpot. Cook on low heat for 6-8 hours or on high heat for 2-3 hours. Serve warm as is, or with a scoop of whipped cream or ice cream! Enjoy!

Made with love, not calories!

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I buy my pumpkin in the large cans (29 oz.), so sometimes I have pumpkin left over from a recipe. I was able to use this can of pumpkin for 3 recipes! That means lots of yummy pumpkin treats!

I found this recipe for Pumpkin Apple Gingerbread Cake and I thought it sounded like a nice Fall dessert. However, I made a few changes. I don’t have pumpkin pie spice, so I added the individual spices (yeah, I would much rather have 4 jars of spices, instead of 1!!). Also, I was too lazy to peel and grate an apple, so I left that out. And I changed the hard sauce for a ginger glaze. (Just a few changes!)

I really enjoyed the taste of this. I think the pumpkin and gingerbread works well together- neither one over-powered the other. This would be great for dessert or at a brunch. You can serve this while it is still warm, or serve it after it has cooled completely. I let it cool just long enough to take pictures, then I dove right in (breakfast!)!!

Pumpkin Gingerbread Bundt Cake
Adapted from Very Best Baking
Prep time: 12 minutes     Bake time: 55-60 minutes

3 1/2 cups flour
1 cup sugar
1/2 cup brown sugar, lightly packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 teaspoons ground ginger
15 oz. can of pumpkin (not quite 2 cups)
4 eggs
1/2 cup molasses
1 cup (2 sticks) butter, melted
1/4 cup whipping cream

Ginger Glaze:
1 cup powdered sugar
1/4 teaspoon ground ginger
2 1/2 – 3 tablespoons whipping cream

Preheat oven to 350 degrees. Grease and flour a 10 or 12 cup bundt pan*. Set aside.

In a large mixing bowl, whisk together all the dry cake ingredients. Add in the pumpkin, eggs, molasses, butter, and whipping cream. Stir until everything is well combined. Pour into the prepared bundt pan and bake for 55-60 minutes, or until the toothpick test comes out clean. Remove from the oven and let cool for 10 minutes.

To make the ginger glaze, in a small bowl, whisk together the powdered sugar and ginger. Slowly stir in the heavy cream, starting with 2 tablespoons. Add additional heavy cream to get the spreading/pouring consistency you prefer (I left mine a little thick and spread it on the cake before it cooled).

After 10 minutes, invert the cake onto a serving plate and spread/pour on the ginger glaze. Serve while warm or let cool completely. Enjoy!

*Note: the original recipe calls for a 12 cup bundt pan. Mine is a 10 cup- it works, the baked cake will just dome up a little instead of having a flat bottom. If you have a 10 cup bundt pan and want a flat bottom to the cake, I suggest filling it only two-thirds of the way full and use the extra batter for cupcakes (just make sure to adjust your baking time- both for the bundt cake and the cupcakes!).


I’m linked at Chocolate, Chocolate & More!

Made with love, not calories!

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Welcome to day 6 of the 12 days of Christmas cookies!

Sweet, spicy molasses cookies!

I am not a lover of spices- much to Nick’s chagrin. When he’s making dinner, he uses only salt and pepper, then after I have made my plate, he adds spices to his portion!

However, there are some spices I do like: cinnamon, nutmeg, cloves, ginger. Maybe I like these because they are usually found in recipes with lots of sugar! Whatever the reason, these 4 spices come out of my cupboards a little more often during the colder months.

One such recipe that you will find them in, are molasses cookies.

Sweet, spicy molasses cookies! (Oops, I already said that) Well, I guess it just bears repeating! And eating!

Molasses Cookies
Makes: 24 cookies
Prep time: 10 minutes     Bake time: 13 minutes

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1/2 cup molasses
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3 3/4 cups flour
Additional sugar for sprinkling on top, optional

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper- set aside.

In a large mixing bowl, cream together the butter, shortening, and sugars. Add in the molasses and eggs- stirring until well combined. Stir in the baking soda, salt, cinnamon, ginger, and cloves. Add in the flour and mix well. Using a large-sized ice cream scoop, scoop dough onto the prepared cookie sheet, leaving about 3 inches between each cookie (here is where you would sprinkle on the additional sugar, if you are using). Bake for 12-13 minutes. Remove from oven and let cool for 5 minutes. After 5 minutes, remove cookies from the parchment paper and move onto cooling racks. Cool completely. Enjoy!

What cookies do you bake for Christmas?

Made with love, not calories!

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